We deliver handcrafted and additive-free Koji・Shio-koji・Amazake・Miso products anywhere in Japan
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元禄二年創業の糀屋
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Koji・Amazake・Miso・Shouyu
Kojiya Amekaze


3-32-11, Tsukuno-chou, Nishiku,Sakai City, Osaka Prefecture 593-8322
Phone number : 072-262-0333

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元禄二年創業の糀屋

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塩糀の作り方

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クール便発送
A refrigerated delivery. An addition of ¥210 will be required.

K01-0180
Shio-koji 180g
650yen(tax-included)

★Refrigerated delievery

K01-0620
Shio-koji 620g
2,000yen(tax-included)

★Refrigerated delievery

※These products can only be delivered in temperature controlled packages.
(Regular delievery fee : \525 → Refrigerated delievery fee: \710)
(Additional fees will be required for deliveries to Hokkaido and Okinawa (Isolated islands))
ご購入ガイド

Fermented seasoning that brings out the flavor in cooking ingredients. Our handcrafted Koji uses Tsuki-no-shizuku mineral water and natural salt from Tokushima.

 

Our Shio-koji

Koji
We have been using a traditional process passed down from our ancestors. We take great care in making our Koji. Our handcrafted Koji are made using rice grown in Japan. After the rice is steamed in a large wooden barrel it is placed in wooden trays called Moro-buta for the Koji-kin (Aspergillus Oryzae) to propagate.

Salt
Our salt comes from Muroto-Anan Kaigan Quasi-National Park which is located in the eastern coastline of Tokushima prefecture of Shikoku. Using traditional methods, healthy and natural salt are removed from the sea water.

Water
The Tsuki-no-shizuku mineral water is a blend of two different underground mineral waters found beneath Mt. Kouyasan. It is a natural water that is bottled without any additives. Tsuki-no-shizuku is a remarkable water that revitalizes the body.

Natural fermented seasoning : Shio-koji

糀

1 Enhancing the flavor of food

Koji is steamed rice inoculated with koji-kin. Koji-kin can be added to a variety of grains such as rice, wheat and soybeans. During this process dozens of enzymes are created. These enzymes break down carbohydrates and proteins to make sugar and amino acids. This ultimately creates the rich flavor.

Amylase is an enzyme that breaks down starch into sugar. Sugar becomes the source of energy for the human body and brain. Amino acids are absorbed into the body to help build muscle, blood and bone. Koji combined with salt produces a sweet seasoning with umami. Shio-koji is a seasoning that is flavorful and milder than your average household salt.

2 Enzymes bring out the rich flavor in food

The enzymes in Shio-koji breaks down the proteins in the ingredients and imparts a delicious savory taste in the food. It also helps make meat softer. The longer the shio-koji is applied on the ingredient the stronger the taste becomes.

 


歴史

When the first paddy field farming were introduced in Japan in the Yayoi period koji was used to make Sake. It is written in the chronicles of Japan that amazake was presented to the Emperor Ojin (288 A.D.)

During the Heian period koji was not only used to make amaze but it was also used as a sweetener.

In the Edo period amaze made with koji became highly popular that common people of Japan were drinking amazake during the summer.

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歴史 Koji is applied in many of the key Japanese ingredients such as miso, soy sauce, amazake, sake, shochu, vinegar and pickles. Foods that are applied with koji are high in preservation even without additives.

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歴史 Koji is a microorganism that grows naturally within the climate and environment of Japan. Koji has enzymes such as amylase, protease and lipase. Koji also produces different vitamins such as vitamin B.
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