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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味噌
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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

匠の技

匠の技

店舗OPEN

元禄二年創業の糀屋


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

K01-0180
Shio-koji 180g
620yen(without tax) 670yen(tax-included)

★Refrigerated delievery

K01-0620
Shio-koji 620g
1,905yen(without tax) 2,058yen(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.

塩糀

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.

塩糀の作り方


 

 

新商品のご案内

糀蜜
★Living enzymes ★Low-temperature drying of shio-koji to create powder form (Patented) 【Patented】

クール便発送
Regular delivery for all of the above products. Regular delivery fee \500
(Hokkaido/Okinawa \710)



糀蜜

K08-0100
Shio-Koji
Powder 100g

1,430yen(without tax)
1,545yen(tax-included)



参考文献

ご購入ガイド

The majority of our products are handcrafted. It can take up to one week before shipping is made.
We apologize for any inconvenience and thank you for your patience.

Amekaze representative Minoru Toyota



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 periodkojiwas not only used to make amazakee but it was also used as a sweetener.

In the Edo period, amazake 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. 商品

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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.
商品

Shio-koji powder has been certified by Japan Patent Office!

糀蜜

糀蜜

Use this salt for cooking fish and meat. Can also be used as regular salt. Store at room temperature, away from heat and moisture.

K08-0100
Shio-koji powder 100g
1,430yen(without tax)
1,545yen(tax-included)


参考文献

糀屋

塩糀作りのこだわり

杉室

1.Sugi Room

The relationship between Koji and Sugi (Japanese Cedar)

In past times sugi was used for making boxes, cases and floorboards. The naturally light and soft sugi improves the environment for the koji and allows it to breathe. It also controls humidity and prevents dew condensation. Sugi rooms are disappearing due to the modern day koji making which are mainly produced with machines.

We use traditional methods within the sugi room to produce our koji.


2.Ki-oke

The most important process in making koji : steaming rice

We use wooden barrels called ki-oke to steam our rice. We make small adjustments in the steaming process depending on the humidity of the day. This becomes the key to nurturing our koji.

木桶
木箱造り

3.Moro-buta

Moro-buta is an essential equipment to koji making.

After one night the steamed rice are placed in shallow wooden trays called moro-buta.


4.Wara no komo (Woven straw)

After soaking the woven straws in water it is used to cover the moro-buta.

The woven straw cover maintains the appropriate temperature so the koji can propagate.

藁のコモ

 

メール相談

Contributing to the regional food culture of Sakai

堺市味噌販売
Photo courtesy of :
Sakai tourism & convention guide

Koji : an essential ingredient for brewing

Since the Edo period the port city of Sakai was a place where the brewing industry flourished. Established in the Genroku period, our company has been producing koji which are vital to making high quality sake. Our company continues to produce handcrafted koji and develop new products. We as the pioneer of traditional koji making are committed to promoting the use of koji.

ライン

New koji products under development

We are currently creating new products using koji
- Yuzumiso
- Amazake Juice
- White Miso Kimchi
Please take a look at our delicious and innovative products.

柚の糀
白みそ入りキムチ
Yu no Hana
White Miso Kimchi
ライン

料理教室

Sakai tourism : the brewing industry

In Sakai there are miso making classes that are regularly open to tourists.

ちんちん電車

ライン

The history of brewing with koji

Even though koji is a crucial ingredient in Japan's traditional fermentation culture, many consumers do not see koji in it's original form. Kojiya Amekaze has been contributing to producing fermented food since the second year of the Genroku period. We have great confidence in our koji and the special techniques that has been passed down from generation to generation. We will continue to develop a variety of safe and healthy koji based products and we hope to spread the use of this wonderful ingredient.

豪商案内
ライン

南蛮人の堺

The Western Europeans in Sakai?!

Even the Western Europeans who came to Sakai loved koji. It is said that they took home a lot of koji from Sakai. To commemorate their visit and contribution to the development of Sakai we have created a character called 'Nanbansan'.

 

ライン

JTBコンベンション

We have been certified by Sakai Wazashu.
Sakai Wazashu is presented by the chamber of commerce and industry of Sakai.

"Sakai Wazashu" certification is offered so that remarkable Sakai businesses can be recognized throughout Japan, and even on a global scale, to strengthen Sakai City's image and boost its economy.

Sakai brand "Sakai Wazashu" Certification No.0083

 

堺技衆


Kansai Bureau of Economy, Trade and Industry
We have been selected for the Small Business Innovation Research


We have been selected by Kansai Bureau of Economy, Trade and Industry in their promotion of finance projects for small and medium-sized businesses, the succession of businesses, and promotion of small businesses.

堺技衆

Kojiya Amekaze

3-32-11, Tsukuno-chou, Nishiku,Sakai City, Osaka Prefecture 593-8322
Phone number : 072-262-0333【Accepting calls Monday through Saturday 9:00 a.m. to 5:30 p.m. 】