{"title":"Featured products","description":"","products":[{"product_id":"lactic-acid_enzyme_014","title":"KAWASHIMAYA Organic Lactic Acid Bacteria Powder - Supplement Taken from Japanese Fermented Foods (100g)","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Incorporate Plant-based Lactic Acid Bacteria for Better Health\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_p231115.jpg\" alt=\"Would you like to restore your original Japanese intestinal environment?\"\u003e\u003c\/div\u003e\n\u003cp\u003eKawashimaya's Organic Lactic Acid Bacteria Powder is a supplement powder that is perfect for supporting gut health.\u003cbr\u003eBecause the powder almost has no taste and smell, you can easily add it to any drink and food.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eOver 20,000 Packs Sold! \u003cbr\u003eThe \"Organic Gut Health Probiotic Powder\" Has Been Renewed.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_new_6_en.jpg\" alt=\"Thumbnail\" width=\"870\"\u003e\n\u003cp\u003e\u003cbr\u003eKawashimaya's \"Organic Gut Health Probiotic Powder\" has been developed with the health of our customer in mind, featuring \u003cb class=\"red\"\u003eplant-based probiotics derived from Japanese fermented foods\u003c\/b\u003e and containing up to \u003cb class=\"red\"\u003e30 trillion probiotics per pack\u003c\/b\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003eAt the same time, we have reviewed unnecessary ingredients and focused on \u003cb class=\"red\"\u003elimiting it to the minimum essential ingredients\u003c\/b\u003e, resulting in a purer product that allows you to feel the natural power of probiotics more directly. Additionally, to make it more affordable for long-term use, we have changed the price of the product.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhy Do We Focus on Plant-based Lactic Acid Bacteria?\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e① Plant-based Lactic Acid Bacteria are Perfect for　People Who Follow Japanese Traditional Diet!\u003c\/h3\u003e\n\u003cp\u003eJapanese people have long been eating fermented foods like pickles and miso as preserved foods. Plant-based lactic acid bacteria refer to \u003cb class=\"red\"\u003ethe lactic acid bacteria that naturally inhabit these fermented foods\u003c\/b\u003e. \u003cbr\u003eLactic acid bacteria are a type of good bacteria that are essential for forming a normal intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e② A Diverse Range of Lactic Acid Bacteria is Necessary for Intestinal Health\u003c\/h3\u003e\n\u003cp\u003eRecently, it has become clear that the two are not antagonistic but rather that \u003cb class=\"red\"\u003ea balanced intake of plant-based and animal-based lactic acid bacteria\u003c\/b\u003e is very important for maintaining a healthy intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Consume Plant-based Lactic Acid Bacteria with Our Lactic Acid Bacteria Powder\u003c\/h2\u003e\n\u003ch3\u003ePoints\u003c\/h3\u003e\n\u003cp\u003e1. Plant-based lactic acid bacteria are good bacteria essential for the intestinal environment. \u003cbr\u003e2. In the modern day, the intake of plant-based lactic acid bacteria among people is decreasing. \u003cbr\u003e3. Since a diverse range of lactic acid bacteria is necessary for the intestinal environment, it is important to consume both plant-based and animal-based lactic acid bacteria in a balanced manner.\u003c\/p\u003e\n\u003cp\u003eWith the Organic Lactic Acid Bacteria Powder derived from Japanese fermented foods, you can easily supplement plant-based lactic acid bacteria into your life.\u003c\/p\u003e\n\u003cp\u003eJust one teaspoon a day is enough! \u003cbr\u003eThis suplement powder allows you to easily get the plant-based lactic acid bacteria\" that are often lacking in daily meals. \u003cbr\u003eTake about 1 teaspoon (approximately 3g) per day, divided into 1-2 servings. \u003cbr\u003eBecause it's a food product, you can consume it easily at your preferred time and in your preferred way.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points by a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eFor those who are concerned about their intestinal health but are too busy to consume multiple types of fermented foods daily, or for children with many likes and dislikes, or for elderly people with small appetites, it is recommended. It is also good for those who want to consume lactic acid bacteria in a form closer to food rather than supplements. Since it is something you take every day, it is recommended for those who want to incorporate it with peace of mind using organic ingredients without unnecessary additives or chemicals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Photo of the nutritionist\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003ePlant-based Lactic Acid Bacteria Derived from Carefully Selected Fermented Foods\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cp\u003eOur Lactic Acid Bacteria Powder is made entirely from plant-based lactic acid bacteria derived from traditional Japanese fermented foods. \u003cbr\u003e\u003cbr\u003eAdditionally, it uses a generous amount of finely processed high-quality organic rice koji. \"Rice koji\" contains more than 30 types of enzymes, supporting the function of lactic acid bacteria.\u003c\/p\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kome.jpg\" alt=\"Rice-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice-derived \u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eImproves intestinal and skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_miso.jpg\" alt=\"Miso-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eMiso-derived\u003cbr\u003eKurahana Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sakekasu.jpg\" alt=\"Sake Lees-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake Lees-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eReduces allergy symptoms\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mugi.jpg\" alt=\"Barley-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eBarley-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sunkiduke.jpg\" alt=\"Sunkizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSunkizuke-derived\u003cbr\u003ePlant-based Nano-type Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kimoto.jpg\" alt=\"Kimoto-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sugukiduke.jpg\" alt=\"Sugukizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSugukizuke-derived\u003cbr\u003eLabre Bacteria\u003cbr\u003eIncreases good bacteria and improves skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_tsukemono.jpg\" alt=\"Japanese Pickles-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eJapanese Pickles-derived\u003cbr\u003eClavis Lactic Acid Bacteria AOK-L11\u003cbr\u003eSuppresses bad bacteria, supports oral health\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mukadoko.jpg\" alt=\"Nukadoko-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eNukadoko-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_GABA.jpg\" alt=\"Rice Bran-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice Bran-derived\u003cbr\u003eγ-Aminobutyric Acid (GABA)\u003cbr\u003eCalms the mind and body\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_k22.jpg\" alt=\"Kawashimaya Original K-22\"\u003e\n\u003cp class=\"img_cap\"\u003eFermented with Brown Rice Koji and Rice Bran\u003cbr\u003ePlant-based Lactic Acid Bacteria K-22\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kouzi.jpg\" alt=\"Enzyme Treasure House Rice Koji\"\u003e\n\u003cp class=\"img_cap\"\u003eEnzyme Treasure House Rice Koji\u003cbr\u003eProduces oligosaccharides\u003cbr\u003eSupports the activity of good bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex mb-0\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_syoyu.jpg\" alt=\"Soy Sauce-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eSoy Sauce-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria PC\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_ryokutya.jpg\" alt=\"Green Tea-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eGreen Tea-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria GT-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sudaizu.jpg\" alt=\"Vinegar Soybeans-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eVinegar Soybeans-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria AB-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Ways to Use Organic Lactic Acid Bacteria Powder are Endless!\u003c\/h2\u003e\n\u003cp\u003eThe charm of lactic acid bacteria powder lies in its versatility. You can enjoy it in various ways to suit your preferences and everyday cooking.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points from a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eIf you add it to something you consume daily, you won’t forget to take it. For example, if you drink coffee in the morning, add it to your coffee; if you eat yogurt, add it to your yogurt. This makes it easy to continue as a habit. Additionally, if you want to include it in your family’s diet, adding it to one dish at dinner, such as miso soup, or sprinkling it on meat before baking, ensures that everyone in the family can consume it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist's photo\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eRecommended Ways to Enjoy\u003c\/h3\u003e\n\u003cp\u003eOligosaccharides serve as food for lactic acid bacteria, activating their functions. Lactic acid bacteria are weak against stomach acid, so it is recommended to consume them as a dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eIntestinal Health Yogurt\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2885_010.jpg\" alt=\"Intestinal Health Yogurt Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (for 1 serving)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYogurt 100g\u003c\/li\u003e\n\u003cli\u003eOrganic Organic Lactic Acid Bacteria Powder 1 tsp\u003c\/li\u003e\n\u003cli\u003eOligosaccharide Syrup 1 tsp\u003c\/li\u003e\n\u003cli\u003eFruits or nuts as desired\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix the ingredients well until smooth, add toppings as desired, and it's done!\u003c\/li\u003e\n\u003cli\u003eIf it's not sweet enough, you can add honey or other sweeteners.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eIt's Something You Continue Every Day, So We Focus on Safety and Security\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp11570_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eOrganic Lactic Acid Bacteria Powder is made with a focus on quality so that you can use it every day with peace of mind. No unnecessary ingredients are used, all raw materials are domestic fermented foods, and it has acquired the reliable \"Organic JAS Certification\". It is manufactured under thorough quality control at our domestic factory.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eNo Preservatives: No common preservatives used for long-term storage are used, delivering the fresh flavor and nutrition of the ingredients as they are. No Artificial Flavors: The natural aroma and taste of the ingredients are preserved without using artificial flavors. No Added Sugars: No unnecessary sweetness or calories are added, and the product is made with health as the top priority.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eWe use safe and secure domestic ingredients.\u003c\/p\u003e\n\u003cp\u003eUnder strict quality standards, we manufacture our products in a consistent production line and strive to provide the best products to our customers.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eOur products aim to provide the best experience for our customers without deviating from these principles. We confidently engage in creating delicious, natural, and health-supporting products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eFind the Way That Suits You\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/11\/%E2%91%A0%E9%AD%9A%E6%96%99%E7%90%86%E3%82%92%E9%A3%9F%E3%81%B9%E3%81%A6%E3%81%84%E3%82%8B%E5%A5%B3%E6%80%A7.jpg\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe way to consume Organic Lactic Acid Bacteria Powder varies depending on your lifestyle and body type. Find the intake method and time that suits you best.\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003e1. The First Attempt\u003c\/h4\u003e\n\u003cp\u003eTry the same method of intake for two weeks.\u003c\/p\u003e\n\u003ch4\u003e2. If You Don't Feel Any Changes\u003c\/h4\u003e\n\u003cp\u003eTry reducing the amount, dividing it into several times a day, or changing the time of intake.\u003c\/p\u003e\n\u003ch4\u003e3. Don't Rush\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eChanging the intake method frequently in a short period can make it difficult to understand which method suits you. Take your time to find the best method for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003eRecommended Intake Timing\u003c\/h4\u003e\n\u003cp\u003eMorning Wake-up Time: When you wake up in the morning, peristaltic movements that push stool through the intestines are promoted by getting up. Drinking it with warm water wakes up your intestines. Drinking warm water in the morning is a classic intestinal health practice.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_03.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBreakfast Time\u003c\/h4\u003e\n\u003cp\u003eWhen breakfast enters an empty stomach, the large intestine is stimulated, and peristaltic movements that push stool through the intestines, known as \"gastrocolic reflex,\" begin. Mix it into your meal or dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_04.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBefore Bedtime\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eAt night, the parasympathetic nervous system becomes dominant, and the intestines move actively. Organic Lactic Acid Bacteria Powder is low in calories, so it is also safe to consume at night.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_05.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eEach person's intestinal environment is different. By finding the right way to consume Organic Lactic Acid Bacteria Powder that suits you, you can enhance the effects on health and beauty. Find your ideal method step by step at your own pace!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eComments from a Colorectal Specialist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eLactic acid bacteria are not medicine but food. Basically, you can take them at any time you like. Even taking them every two days can be effective, but for making it a habit, daily intake is best. Lactic acid bacteria gradually accumulate in the body, but if you stop taking them, they will slowly decrease again. It's very important to continue taking them for a long time to enjoy their benefits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eDirector of Shinjuku Colorectal Clinic\u003cbr\u003eDr. Toshio Goto\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dr_goto.jpg\" alt=\"Dr. Toshio Goto\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_n_13525_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eThe Lactic Acid Bacteria Powder for Gut Health was born in 2017. Over the past six years, we have continuously improved the product. We have delivered over 14,600 units (as of August 2023) and received valuable feedback from customers. Based on these voices, we have constantly reviewed the ingredients and the balance of the formula. Our goal is to support your gut health with plant-based lactic acid bacteria obtained from familiar Japanese fermented foods. We will continue to make improvements to bring you the benefits of these bacteria. We hope our \"Lactic Acid Bacteria Powder for Gut Health\" can help support better health in your daily life. Please try this product as you face your health. Kawashimaya Representative Yuri Kawashima\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A about Organic Lactic Acid Bacteria Powder for Gut Health\u003c\/h3\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhen is the best time to drink it during the day?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs it okay to take it with medicine?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there are generally no issues, but depending on the type of medication, you may need to be careful. If you are taking medication or under medical treatment, consult your doctor or pharmacist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eHow long should I continue taking it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime. Try continuing for two weeks. Although individual differences exist, small changes are often felt after about two weeks. It takes time to change the gut flora. Stabilizing the gut environment may take about 3 to 6 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI don't feel the effects as much as I did initially.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIf you feel the effects have diminished, try changing the way or timing of intake. It will alter the gut environment and rebalance the good and bad bacteria. Instead of stopping altogether, reduce the amount for a few days and then return to the original intake. Continue taking it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan infants take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAlthough this product is safe, using only domestically produced organic ingredients, infants have immature gut environments. Start with small amounts after they complete weaning at around 18 months. If your child has constipation or loose stools, consult a doctor before giving it to them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan pregnant or breastfeeding women take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eGenerally, there should be no issues with intake. However, since this is a sensitive period for your body, it is not recommended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain butyrate bacteria?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it uses fermented foods as raw materials, it may contain trace amounts of butyrate bacteria, but this product is mainly intended to provide plant-based lactic acid bacteria. To increase butyrate bacteria, it is recommended to consume dietary fiber rather than foods containing butyrate bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs there anything to be careful about in terms of storage?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eStore in a cool place, avoiding direct sunlight and high humidity. Ensure the top zipper is tightly closed after opening to prevent degradation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain allergens?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs soy sauce is used in the manufacturing process of \"Kurahana Lactic Acid Bacteria,\" it contains wheat and soybeans (from the 28 allergen items).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhat is dextrin included in the ingredients?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt is starch derived from sweet potatoes and tapioca (non-GMO, pesticide-free, allergen-free, and quality-standard tested). It is a necessary ingredient to make lactic acid bacteria into a powder, so please don't worry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWill it work without dissolving in stomach acid?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eSince the Lactic Acid Bacteria Powder for Gut Health originally contains dead bacteria, it won't be destroyed by stomach acid like live bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI want to know about the lactic acid bacteria used in the product.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eWe use 3 types of lactic acid bacteria (Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus plantarum) obtained from Japanese plant-based foods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eOrganic rice koji (domestically produced), lactic acid bacteria (sterilized), rice sugar fermentation (containing GABA), sake lees fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eStore at room temperature, avoiding high humidity and direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eEnergy 379kcal, Protein 8.0g, Fat 1.8g, Carbohydrate 82.6g, Salt 0.08g\u003cbr\u003e(per 100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/nyuusankin_img1.jpg\" alt=\"Gut Health Lactic Acid Bacteria Powder 100g\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13090945892417,"sku":"133584244","price":3980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/nyuusankin_img1_d80c948b-b607-4ec8-a596-3d97dac8ae04.jpg?v=1729000485"},{"product_id":"koji_019","title":"Okayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500gr","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Brown Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried Brown Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/64524475.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n                      \u003cdiv class=\"rectangleImg\"\u003e\n                      \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n                      \u003c\/div\u003e\n                      \u003cdiv class=\"rectangleTxt\"\u003e\n                        \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n                          \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n                          \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Brown Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPLWTY?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout The Difference Between White Rice Koji and Brown Rice Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt first glance, the color is different. But not only its appearance, but the taste and fragrance are also different.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you make miso or sweet sake with white rice koji, the result will be very sweet. With the refreshing scent, there are almost no Japanese people who would dislike it. Also, since the production volume is also large, white rice koji is easy to obtain. The dish recipe using white rice koji is also abundant, so it is perfect for people who are a beginner at using koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBrown rice koji can be used for making miso, shio koji, and sweet sake as well. But compared with white rice koji, the unique sweetness of brown rice has become its attractiveness. It tastes slightly bitter and remains in the mouth. This subtle bitterness And flavor is the real pleasure of brown rice. There are lots of previous costumers who reorder the brown rice koji when try tried it for the first time. The deep sweet scent brings so much presence.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFor those who have already used the white rice koji and grasped the know-how of the fermentation process , this brown rice koji will be our next recommendation item you would like to try!\u003c\/p\u003e\n\u003cp\u003eEven those who use koji for the first time, please note that brown rice koji is not hard to handle. Like white rice koji, you can use it for various dishes. The only difficulty is that brown rice koji cannot be stock up easily because of the small amount of distribution.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260c.jpg\" alt=\"whiterice_koji_vs_brownrice_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #290e04; font-size: x-large;\" color=\"#290e04\" size=\"5\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried Brown Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eLike the white rice koji, you can use this to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Food Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"dried_brown_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260b.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSpecial Features of Organic Dried Brown Rice Koji By Marukura\u003c\/h2\u003e\n\u003cp\u003e●　Because this product dried at a low temperature, it is effective for long-term preservation.\u003cbr\u003e●　Production doesn't use any additives nor chemical substances.\u003cbr\u003e●　Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eOkayama's 100% Organic Dried Brown Rice Koji (Marukura) - 500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e6 Months after production date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in places with low humidity or keep them in the fridge\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"marukura_dried_brown_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0260_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109293219905,"sku":"64524475","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/4691b0e61c27be157ff4d7b24ac08d2a.jpg?v=1553750749"},{"product_id":"koji_023","title":"Okayama's 100% Organic Dried Rice Koji (Marukura) - 500g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Okayama's 100% Organic Dried Rice Koji (Marukura)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic Dried White Rice Koji By Marukura is a rice koji with organic JAS certified made by the craftsmen from Okayama Prefecture. Not only JAS, but this product also passed the FDA (American Food and Drug Administration) accreditation test, one of the most strict food and drug accreditation in the world.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is carefully and slowly produced in warm temperature so the koji mold won't break.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"Dried_Rice_Koji_Marukura\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259a.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eYou can use rice koji for making sweet sake (amazake), homemade miso (traditional Japanese seasoning made from fermented soybeans and barley or rice koji), shio koji (Japanese natural seasoning made by salt, water and rice koji), and other things. You can also use it as a substitute materials when making yeast food such as bread and sweets.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"how_to_use_rice_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259g.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_dried_rice_koji_500g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259%20.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rectangle_prd clearfix\"\u003e\n                      \u003cdiv class=\"rectangleImg\"\u003e\n                      \t\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/03\/driedkoji_en_01.jpg\" alt=\"シンプルコード5\" width=\"100%\"\u003e\n                      \u003c\/div\u003e\n                      \u003cdiv class=\"rectangleTxt\"\u003e\n                        \u003ch2 class=\"unityMain-b_h2d\"\u003eHow to Rehydrate Dry Koji\u003c\/h2\u003e\n                          \u003cp\u003eFirst time using dry koji? Find out how to easily rehydrate dry koji to make Japanese fermented foods.\u003c\/p\u003e\n                          \u003cp class=\"simple_linkBtn\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/rice-koji\/how-to-rehydrate-dry-koji\/\" target=\"_blank\"\u003eView Article\u003c\/a\u003e\u003c\/p\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003eWe are pleased to inform you that Marukura 100% Organic Dried Rice Koji is now available on Amazon USA. Click the link to see the product!\u003c\/p\u003e\n\u003ca class=\"unityButtonLink\" href=\"https:\/\/www.amazon.com\/dp\/B007WPPJBG?ref=myi_title_dp\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n                    \n  \n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Our Customers\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI made salt koji with this dried koji and coarse salt.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e As the time passed, the homemade salt koji become more and more delicious. I like using this product for making various cookings.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Megumi Masuda)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b4.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI like it so much that I finished using the dried koji so quickly.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e Because I finished using is so quickly, I think I'll buy it again in bigger amount.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Asami Takazawa)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThis dried rice koji is slightly sweet.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I boiled the 150g of cooked rice and 900ml of water to the pot and put in the koji when the temperature reaches 60-degree Celcius. After I transferred it to the rice cooker and keeping the lid open for 10 hours in a warming mode, I can make amazake without fail.\u003cspan style=\"font-weight: bold;\"\u003e...(ebofvr)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_4\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eSo delicious!\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It doesn't taste too strong and very tasty.\u003cspan style=\"font-weight: bold;\"\u003e...(Mr. Kazuki Isono)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_5\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b5.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe homemade miso that I made using this dried rice koji has a certain deep taste to it.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e It's so good, I've made it countless times.\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Yoko Tsukamoto)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg width=\"100%\" alt=\"customer_review_6\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-b2.jpg\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan color=\"#290e04\" size=\"5\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI was worried about the best before date because I wanted to use it overseas, but it could last for 6 months.\u003c\/span\u003e\u003c\/span\u003e \u003cbr\u003e I can make delicious amazake from this, so I recommend it!\u003cspan style=\"font-weight: bold;\"\u003e...(Ms. Suzuka Mizusaki)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Organic Dried White Rice Koji?\u003c\/h2\u003e\n\u003cp\u003eYou can use it to make sweet sake, homemade miso, and shio koji easily at home. The dishes will be more delicious if you use the high-quality koji made by old-fashioned way!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003eShio Koji (Salt Koji)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Died Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eHomemade shio koji can be made by mixing dried koji, salt, and water and then fermenting it.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eHomemade Miso\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji Miso\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eIf you mix soybean and salt in dried koji and ferment it for a long time, you can make handmade miso. *On the packaging, it is stated that you should rehydrate dried koji before using it. But you can use dried koji as it is when you're making homemade miso.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003eAmazake (Sweet Sake)\u003c\/a\u003e\u003c\/h3\u003e\n\u003cimg width=\"100%\" alt=\"Dried Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\"\u003e\n\u003cp style=\"line-height: 2; text-align: justify;\"\u003eMix dried koji and hot water of about 55-60 degree Celcius in a rice cooker or any type of heat incubator. Keep it warm for about 6 hours and you can make delicious amazake only with rice koji!\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eFermented Foods Recipes from Kawashimaya The Japanstore\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/pdf_recipe_banner.jpg\" alt=\"recipe link\" width=\"100%\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Difference Between Dried Koji and Regular Koji\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_koji_difference\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259d.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eDried koji is a type of koji that has been dehydrated. Koji can be divided into two types: regular koji (raw koji) and dried koji. Regular koji that is not dried is susceptible to various unwanted bacteria. It can also easily deteriorate in quality due to self-fermentation. Therefore, regular koji is harder to store. Because of that, dried koji was created.\u003c\/p\u003e\n\u003cp\u003eDried koji is very strong against various bacteria that have bad effects on the fermentation. It can also prevent self-fermentation. In addition to that, the taste of dried koji is pretty much the same as regular koji.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Marukura Food Manufacturer\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_brand\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259e.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Marukura Food Manufacturer do the production and sells koji, sweet sake, and miso at Kurashiki City, Okayama Prefecture. In addition to domestic sales, we are exporting organic food (such as brown rice sweet sake, white miso, wheat miso, natto miso, etc) to North America, European Union, Australia, and Southeast Asia. Because of that, we strive to deal not only with domestic hygiene standards but also overseas hygiene standards. In November 2017, we passed the examination from FDA (United State's Food and Drug Administration) which is said to be one of the most difficult examinations. Because of that, we can smoothly exports well. There are indeed lots of companies with a long history that can not be imitated outside Japan. We take advantage of know-how to cultivated to produces food that can be eaten deliciously, safely and securely. That is the restoration of a brand made in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecial Features of Organic Dried Rice Koji By Marukura\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Because this product dried at a low temperature, it is effective for long-term preservation. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Production doesn't use any additives nor chemical substances. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Passed the Organic JAS Certification and American Food and Drug Administration (FDA) Certification.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"marukura_certification\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259f.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eName\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOkayama's 100% Organic Dried Rice Koji (Marukura) --500g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e500g\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBest Before\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 Months after production date\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStoring Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in places with low humidity or keep them in the fridge\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"line-height: 2; text-align: justify; font-size: 12px;\" colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen saving dried koji, please avoid places with high temperature, high humidity, and direct sunlight that could change the dried koji's taste and quality. Please save it in a cool place such as the refrigerator and use sealed containers so the dried koji won't absorb any moisture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Organic brown rice jiuqu\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0259_en_500g.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"マルクラ","offers":[{"title":"Default Title","offer_id":13109294334017,"sku":"63846694","price":1237.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/3c36764c61edba195d68cfa6b0b0030a.jpg?v=1553752277"},{"product_id":"japanese-rice_046","title":"KAWASHIMAYA Fermented Brown Rice 150g - Koso Genmai - Gluten-free, aged for 3 days at low temperature","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!--General Intro--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro1.png\" alt=\"koso genmai ingredients introduction\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003e\u003cb\u003eKoso Genmai or Enzyme Brown Rice\u003c\/b\u003e is a brown rice that has been cooked with red beans and salt and then kept warm to ferment for 2-3 days. The biggest feature of koso genmai is the texture. Brown rice, though hard in nature, can be quite chewy and soft when properly soaked and kept warm for a few days. Truly a great food to eat for all ages. \u003cbr\u003e\u003cbr\u003eWe would like a lot of people to enjoy this delicacy, especially those who are careful about the health of their family, want to take care of their skin, and many others. With this intention in mind, Kawashima The Japan Store has carefully packed koso genmai so it is ready to eat without hassle.\u003cbr\u003e\u003cbr\u003eThis product is loved in Japan, that we’ve already sold about more than 50,000 packs of koso genmai.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_4.jpg\" alt=\"koso genmai (enzyme brown rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro2.png\" alt=\"Plenty of nutrition and GABA\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso genmai is aged at low temperature to improve the nutritional value of brown rice. Plenty of nutritions are packed in this food such as vitamins, minerals and amino acids, dietary fiber, and GABA. \u003cbr\u003e\u003cbr\u003e We recommend koso genmai especially to those who want to improve their health even though they are busy and to those who want to improve their digestive system.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_10.jpg\" alt=\"rice farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro3.png\" alt=\"Enzyme rice with pesticides-free rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eAll of the components are combined from the best ingredients that are loved by Kawashima The Japan Store. For the main ingredient, we chose pesticide-free brown rice.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro4.png\" alt=\"Single serving pouch of enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro5.png\" alt=\"Just the right size of one bowl\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe koso genmai is packed in a single serving pouch, just the right amount for one bowl (150gr). A perfect portion that is easy to eat.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro6.png\" alt=\"How to use enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro7.png\" alt=\"Koso genmai can be eaten at room temperature\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eBecause it is packed for convenience and delicious even when eaten at room temperature, you can have it everywhere. Not only can you eat it at the dinner table, but you can also bring it with you as a lunch box or rice balls.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro8.png\" alt=\"Usage of koso genmai\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eSince Koso Genmai can last up to 10 months at room temperature, you can stock it as emergency supply. Moreover, you can also keep it in the office pantry to eat as a nutritious ready to eat meal.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h3d\"\u003eNow certified Gluten-Free\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eOur fermented brown rice is now certified as gluten-free. Perfect for those who are struggling with celiac disease or just want to avoid gluten in general.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/glutenfreecert_kosogenmai.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--Nutrition Data--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro9.png\" alt=\"Eat enzyme brown rice deliciously\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro10.png\" alt=\"brown rice vs white rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; size: 5px !important; color: grey;\"\u003e* The diagram represents the comparison between 100gr brown rice and 100gr white rice. The serving for Kawashima The Japan Store koso genmai or enzyme brown rice is 150gr\u003cbr\u003e* Diagram Source: Nihon Shokuhin Hyoujun Seibunhyou 2015-nenban (Standard Diagrams of Japanese Food Composition 2015 7th edition)\u003cbr\u003e* Book Source: Doku Dashi Koso Genmai Daietto (Brown Rice Detox Diet) by Okamoto Uka\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso genmai (fermented enzyme brown rice) uses highly nutritious brown rice that is rich with healthy components. Plenty of important nutrients are contained such as vitamins, minerals, dietary fiber, and others. \u003cbr\u003e\u003cbr\u003eOther than that, koso genmai has abundant essential enzymes for everyday life. Though the calorie count of brown rice is not that different when compared to the white counterpart, there is a big difference in the nutrition value. \u003cbr\u003e\u003cbr\u003eIf you don’t really like brown rice due to its originally hard and lumpy texture, feel free to try the delicious koso genmai.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro11.png\" alt=\"Nutritious components in koso genmai enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; size: 5px !important; color: grey;\"\u003e* Per 100g of koso genmai (enzyme brown rice). Analysis value of Japan Food Research Laboratories (JFRL)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!--User's voice--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro12.png\" alt=\"User's voices\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/40kn1b.png\" alt=\"User's Voice 1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eFluffy even when warmed in the microwave\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e I've tried various things so far, but the taste and texture of this one is the most delicious. Especially after warming it in the microwave, most brown rice generally becomes hard, but the one from Kawashima The Japan Store surprisingly \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eremains fluffy and delicious!\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/40kn1.png\" alt=\"User's Voice 2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eRegular healthy bowel movements everyday\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e I actually intended to cook it myself, but since I don’t have the container jar to make it I ended up buying it. After eating koso genmai regularly, \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eI have healthy bowel movements everyday and my skin is also clearing up.\u003c\/span\u003e Amazing effects. Also it’s delicious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/50kn-001.png\" alt=\"User's Voice 3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eFor when you don’t have time to make it yourself\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e Usually I cook white rice, germinated rice, or other rice myself using a rice cooker. But I eat this when I don’t have time to cook. Also, \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eI can simply eat this for the health benefit especially when there’s nothing to eat at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/30kn1.png\" alt=\"User's Voice 4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #290e04; line-height: 1.5em;\"\u003eI keep it as emergency food\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e I bought koso genmai \u003cspan style=\"background-color: #faed61; font-weight: bold;\"\u003eto preserve in case of disaster.\u003c\/span\u003e The taste is very delicious! The cells in my body will appreciate the health effects. Though I can just eat it everyday, since it is a bit pricey for me, I decided to keep it as an emergency food supply. When it’s nearing the expiry date, I’ll probably eat it~\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--Questionnaire--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eIn the after purchase questionnaire, a lot of our customers are satisfied with the koso genmai product.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro13.png\" alt=\"Questionnaire 1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro14.png\" alt=\"Questionnaire 2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro15.png\" alt=\"Questionnaire 3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; size: 5px !important; color: grey;\"\u003e* These are individual opinions. The effects may vary on each person.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!--Koso Genmai Story--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro16.png\" alt=\"Story of Kawashima The Japan Store's Koso Genmai\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro17.png\" alt=\"Making of koso genmai enzyme brown rice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso genmai or enzyme brown rice is made from specially cultivated brown rice directly sent from our contract farmer. After that, the rice is cooked pot by pot by skillful workers in a contract factory that works together with Kawashima The Japan Store, and then it is packed into convenient pouches.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003ch3 class=\"unityMain-b_h3d\"\u003eCan be preserved for a long time\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eBy packing it in pouches, we’re able to make this product last up to 10 months at room temperature without using any preservatives or additives.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_027.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3d\"\u003eMade without preservatives or additives\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eWe don’t use any preservatives or additives to make this product. The ingredients only consist of brown rice, red beans, black rice, and salt (To make the rice easy to take out from the packaging, we use a tiny bit of locally sourced rice oil. All ingredients are purchased from reliable producers that are trusted by Kawashima The Japan Store.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ori_07.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3d\"\u003eCost reduction ingenuity\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eWe simplified the packaging because we want our customers to easily use a great quality product. To make the price cheap and encourage our customers to continue buying this, we decided to not use a label for the packaging. That way, we can focus more on putting high quality ingredients into compact pouches.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro4.png\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e \u003cbr\u003e\n\u003c\/div\u003e\n\n\n\u003c\/section\u003e\n\n\n\n\u003c!--Message and reviews--\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro18.png\" alt=\"Message from representatives\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro19.png\" alt=\"Kawashimaya Staff Reviews\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eIt’s also recommended by Ms. Miki Maeda, a registered dietitian.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro20.png\" alt=\"Recommended by a dietitian\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro21.png\" alt=\"How to eat\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eYou can enjoy it even if it is warmed or as it is. If you want to warm it, submerge in hot water or heat it in a microwave.\u003cbr\u003e\u003cbr\u003e[Hot water] Submerge the pouch in hot water for approximately 3-4 minutes \u003cbr\u003e[Microwave] Take it out to the container and use 500W for 1 minute and 30 seconds.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- Koso Genmai Recipes --\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro22.png\" alt=\"Recommended recipes\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify;\"\u003eKoso Genmai or Enzyme Brown Rice is great to eat as it is, but if you want to enjoy it a different way, you can use it to make various things!\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"unityMain-b_h2\" id=\"SEC_05\"\u003eRecipes Using Koso Genmai\u003c\/h2\u003e\n\u003c!--Koso genmai potage--\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003c!--Recipe Title--\u003e\n\u003ch2\u003eEnzyme Brown Rice Soy Milk Potage\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eEnzyme brown rice adds gentle thickness, umami, and nutrition to a potage made only of vegetables. In addition to turnips, you can make it with various vegetables such as carrots and sweet potatoes.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServing Size\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e4\u003c\/span\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image9-1.jpg\" alt=\"Enzyme Brown Rice Soy Milk Potage\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOnion\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eTurnip\u003c\/dt\u003e\n\u003cdd\u003e2-3 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eGarlic\u003c\/dt\u003e\n\u003cdd\u003e1 clove\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eKoso Genmai (Enzyme Brown Rice)\u003c\/dt\u003e\n\u003cdd\u003e50gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eButter\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eWater\u003c\/dt\u003e\n\u003cdd\u003e250cc\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSoy Milk\u003c\/dt\u003e\n\u003cdd\u003e600cc\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003eAs needed\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Make\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eSliece the onion, turnips, and garlic thinly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the pot, add butter, then saute the onion until fragrant.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eWhen the onions are tender, add turnips and garlic. Stir until all covered in butter. Add koso genmai (enzyme brown rice) and water, cover and simmer for about 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eBlend the mixture from step 3 until thick consistency.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003eAdd soy milk to the blend and season it with salt. You can add herbs and spices if you like.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!--Enzyme Brown Rice: Doria Style--\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003c!--Recipe Title--\u003e\n\u003ch2\u003eEnzyme Brown Rice: Doria Style\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA simple dish that’s perfect for when you want to eat enzyme brown rice with a slightly different taste for lunch. It has a punchy taste with garlic and black pepper, and can be delicious even with vegetables such as vegetable flowers and asparagus.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServing Size\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e10\u003c\/span\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image2-5.jpg\" alt=\"Enzyme Brown Rice: Doria Style\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOlive Oil\u003c\/dt\u003e\n\u003cdd\u003e1 tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eKoso Genmai (Enzyme Brown Rice)\u003c\/dt\u003e\n\u003cdd\u003e140gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eGarlic\u003c\/dt\u003e\n\u003cdd\u003e1 clove\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePeeled Shrimp\u003c\/dt\u003e\n\u003cdd\u003e50gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003eOne pinch\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003eAs needed\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eCheese\u003c\/dt\u003e\n\u003cdd\u003eAs preferred\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Make\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat a frying pan, add olive oil and garlic, and heat over low heat.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd the peeled shrimp, saute until all shrimps are cooked. Sprinkle with salt and pepper, then add koso genmai (enzyme brown rice). Lightly warm and stir.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the rice mixture in a bowl. Sprinkle grated cheese on top and grill until the cheese is melted.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!--Grilled Enzyme Brown Rice Balls --\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003c!--Recipe Title--\u003e\n\u003ch2\u003eGrilled Enzyme Brown Rice Balls\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eThe outside is crispy and the inside is chewy. It is a dish where you can fully enjoy the deliciousness of enzyme brown rice. Bake it in a frying pan with butter or olive oil and enjoy the different taste.\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServing Size\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e15\u003c\/span\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image6-4.jpg\" alt=\"Grilled Enzyme Brown Rice Balls\" width=\"100%\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eKoso Genmai (Enzyme Brown Rice)\u003c\/dt\u003e\n\u003cdd\u003e100gr\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSoy Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eMirin\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOil for grilling\u003c\/dt\u003e\n\u003cdd\u003e1 Tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003eHow to Make\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eForm rice ball with koso genmai (enzyme brown rice).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat a pan over medium heat. Add oil, and grill the rice ball over pan. Make sure to grill all side thoroughly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eMake sauce mix by combining soy sauce and mirin. Brush the sauce over the rice ball during grilling. When the surface is slightly cripsy, the rice ball is done!\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- QnA --\u003e\n\u003csection\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2 class=\"unityMain-b_h2\" id=\"SEC_06\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan babies and toddlers eat it?\u003c\/dt\u003e\n\u003cdd\u003eYes they can. For toddlers who haven’t developed teeth yet, it is better to warm it as softly as possible so it’s easy to digest.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThere is water-like condensation inside the pack, is there a problem in the quality?\u003c\/dt\u003e\n\u003cdd\u003ePlease be assured that there is no problem with the quality. If water droplets come into contact with the air, it may cause mold. But do not worry because the rice is vacuum sealed so there is no problem when it is unopened.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI can’t finish the rice in one sitting. What should I do if I want to keep the remaining rice?\u003c\/dt\u003e\n\u003cdd\u003eIf you keep it after you heat it once, it might harden. It’s better to portion and divide it before you warm it up for the first time. Keep the portion that you want to save with plastic wrap and keep it in the fridge or freezer. When you want to eat it, just thaw and warm it up with a microwave.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that enzymes die at 60～70℃ temperature. Can you really call this enzyme brown rice?\u003c\/dt\u003e\n\u003cdd\u003eEnzymes are said to die at temperatures above 60 ° C, but there are various theories about enzymes, and there are many theories that haven't been answered yet. In general, brown rice and red beans that have been kept warm for about 2 to 7 days after being cooked is often called enzyme brown rice or koso genmai, therefore we named it accordingly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe enzyme brown rice is delivered to me during a hot weather, would there be a problem in the product quality?\u003c\/dt\u003e\n\u003cdd\u003eSince it has passed the quality deterioration test in a high temperature environment, there is no concern about quality deterioration due to high temperature. However, to avoid deterioration of the product, consume it as soon as possible when opening it in a warm state.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantities\u003c\/th\u003e\n\u003ctd\u003e150gr\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eBrown rice, black rice, red beans, salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in a cool and dry place, away from the sunlight.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpires in\u003c\/th\u003e\n\u003ctd\u003e10 Months (Room temperature)\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Features\u003c\/th\u003e\n\u003ctd\u003eNaturally aged, certified gluten-free, made in Japan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ksgnm_topimg1_en.png\" alt=\"Kawashima The Japan Store Koso Genmai Enzyme Brown Rice\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":32840893464630,"sku":"185010659","price":380.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/ksgnm_topimg1_en.jpg?v=1766058752"},{"product_id":"vinegar_036","title":"Organic Red Ume Plum Vinegar from Wakayama Prefecture 500ml - Pesticide-free and Additives-free","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n    \u003cdiv id=\"prd_unityTemp_min\"\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya Ume Plum Vinegar\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_01.jpg\" alt=\"Kawashimaya Red Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar (Umesu) is a liquid that is produced from the brining process of umeboshi or pickled plum. During the making of umeboshi, when the plum is soaked with salt, the fruit juice will come out and transform into ume plum vinegar. While this is not the same and not as strong as conventional vinegar that has acetic acid, the citric acid in ume plum vinegar will bring a nice salty sour taste that can be used for cooking or drinking. \n\u003cbr\u003e\u003cbr\u003e\nRed Ume Plum Vinegar gets its red color and aroma from the shiso leaves that are used as the ingredient for red-colored umeboshi.\n\u003cbr\u003e\u003cbr\u003e\nKawashimaya Ume Plum Vinegar has received Organic JAS (Japanese Agricultural Standards) Certification, which is rare in ume plum vinegar products.\u003c\/p\u003e\n\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSafe and Secure Organic JAS Certified Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eThis product only uses organic umeboshi as a raw material.\u003cbr\u003eIt does not contain any additives or pesticides, thus make this product an ume plum vinegar that contains plenty of the original nutrients of plum.\u003c\/p\u003e\n            \n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Reason Why Safe-to-Consume Ume Plum Vinegar is Rare in the Market\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is very valuable because it can only be manufactured in small quantities, and it has long been known as a highly nutritious ingredient. But nowadays, when many plums are cultivated using pesticides, it is said that the resulting ume plum vinegar is often discarded and can’t be sold. It seems that the pesticide component used in the farm mixed in the vinegar thus makes it cannot be sold as an edible product.\n            That is why the ume plum vinegar that can be safely consumed (or without pesticides) is very rare in the market.\u003c\/p\u003e\n\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDifference Between White and Red Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWhite Ume Plum Vinegar is the brine extract that is extracted when pickled plums are soaked in salt. Just as its name, it's in white color. Red Ume Plum Vinegar is the red-clored ume plum vinegar made by soaking red shiso together in the picking process.\u003cbr\u003e\n            It's basically the same plum vinegar, but Red Ume Plum Vinegar is characterized by the flavor of red shiso (perilla\/beefsteak leaf) in it. Please use it properly for each dish and use it according to your preference.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"Red and White Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar Made From 100% Organic Nanko Ume\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWe use carefully selected organic Nanko Ume (Nanko Plum) cultivated in Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume.\u003cbr\u003e\n            Plums are often cultivated with pesticides because they are susceptible to diseases and are often damaged by insects. Since plums are fruits that can be eaten as a whole, we are working on pesticide-free and chemical-free fertilizer cultivation with the motto of safety and security.\u003cbr\u003e\n            It is a very valuable organic ume plum vinegar that has established a manufacturing method for organically grown plums over many years.\u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eInsect Repellent by Devising Natural Materials\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eTo prevent the damages caused by insect, in addition to natural insect repellents such as wood vinegar, we also use the mixture of the extract of fish, crabs, garlic, turmeric, etc. Making it pesticide-free plum vinegar.\n                 We also collect safe-for-people things, pickle and ferment them to make homemade liquid fertilizer.\n                 Therefore, this ume plum vinegar is pesticide-free and chemical-fertilizer-free.\u003cbr\u003e\n            Fresh and natural plums are harvested in the morning at the time when the freshness is the best. Then, they are shipped the same day for manufacturing ume plum vinegar\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042g.jpg\" alt=\"Takeuchi Ume Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eOrganic Nanko Ume That Have Received Plenty of the Blessings from Nature\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eTanabe City, Wakayama Prefecture, where the organic Nanko Ume is cultivated, is affected by the Kuroshio Current flowing into the Kii Strait. It's blessed with a warm climate with little change in temperature throughout the year.\n            In addition, it's most suitable for the characteristics of plums because of the heavy rainfall and long daylight hours.\u003cbr\u003e\n            Medium-quality soil is required to cultivate good quality plums, and it absorbs a large amount of calcium during the growing season. \"Gourd stone\", which is often found in this area, is made of calcium carbonate. It means that this area has the medium-quality soil that contains a large amount of calcium required for plums.\u003cbr\u003e\n            Takeuchi Farm produces high-quality plums in a place that is ideal for cultivating plums, with a focus on organic and special cultivation. \n            From cultivation to harvesting, boxing, and shipping are all done by hand at Takeuchi Farm.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042h.jpg\" alt=\"Organic Ume Plum Farm Takeuchi\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eSince it's ripened on the tree, unlike the ones harvested while it's still green, the plums' skin are easily scratched when using a fruit sorter machine. So we manually sort the plums according to the two size standards, large and small. Also, because it's sorted maually by hand, the plums can be checked thoroughly to ensure its best quality.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042i.jpg\" alt=\"Organic Ume Plum Vinegar Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eAmong the selected plums, we carefully select each ones and deliver them to our customers with all our heart.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042j.jpg\" alt=\"Takeuchi Organic Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eRecipes and How to Drink Ume Plum Vinegar\u003c\/h2\u003e\n                \u003cp style=\"text-align: justify;\"\u003eHere, we will introduce recipes using ume plum vinegar.\n                No matter how good it's for your health, it's still a vinegar. So it's not good to drink as it is (undiluted).\n                Please dilute it in other drinks or use it on foods before you consume this vinegar.\u003c\/p\u003e\n                \u003cp style=\"text-align: justify;\"\u003eEveryone wants to eat their food deliciously. And your body will be pleased to have delicious foods that are good for your health by using this ume plum vinegar in your foods or drinks!\u003c\/p\u003e\n                  \u003cdiv class=\"unity_recipe clearfix\"\u003e\n                    \u003ch2\u003eUme Plum Vinegar Juice\u003c\/h2\u003e\n                    \u003cdiv class=\"recipe_sum clearfix\"\u003e\n                      \u003cdiv class=\"cap\"\u003eIt is an ume plum vinegar drink that is not too sweet and has a good balanced-taste with moderate acidity. It is also useful for measures against heat stroke in the summer.\u003c\/div\u003e\n                      \u003cdiv class=\"ico_con\"\u003e\n                        \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e1\u003c\/font\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n                        \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_top clearfix\"\u003e\n                      \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_01.jpg\" alt=\"ume plum vinegar drink juice\" width=\"100%\"\u003e\u003cbr\u003e\n                        \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n                      \u003c\/div\u003e\n                      \u003cdiv class=\"ingre_con\"\u003e\n                        \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n                          \u003cdd\u003e1 Teaspoon\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Honey\u003c\/dt\u003e\n                          \u003cdd\u003e2 Teaspoon\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Cold water\u003c\/dt\u003e\n                          \u003cdd\u003e100cc\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ice\u003c\/dt\u003e\n                          \u003cdd\u003e3 or Appropriate\u003cbr\u003eamount\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_bottom\"\u003e\n                      \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e1\u003c\/dt\u003e\n                        \u003cdd\u003ePour honey and ume plum vinegar to a glass. Stir it well until the honey and vinegar are diluted properly.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e2\u003c\/dt\u003e\n                        \u003cdd\u003eAdd cold water and ice, then it's ready to drink.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                    \u003c\/div\u003e\n                 \u003c\/div\u003e\n                 \n                \u003cdiv class=\"unity_recipe clearfix\"\u003e\n                    \u003ch2\u003eUme Plum Vinegar Dressing\u003c\/h2\u003e\n                    \u003cdiv class=\"recipe_sum clearfix\"\u003e\n                      \u003cdiv class=\"cap\"\u003eThe refreshing ume plum vinegar dressing has many uses, such as for salad, octopus, fish carpaccio, and steamed pork.\u003c\/div\u003e\n                      \u003cdiv class=\"ico_con\"\u003e\n                        \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e2\u003c\/font\u003ePersons\u003c\/span\u003e\n\u003c\/div\u003e\n                        \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_top clearfix\"\u003e\n                      \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-10-e1562388921738.jpg\" alt=\"Ume Plum Vinegar Dressing\" width=\"100%\"\u003e\u003cbr\u003e\n                        \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n                      \u003c\/div\u003e\n                      \u003cdiv class=\"ingre_con\"\u003e\n                        \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n                          \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Shoyu (Soy sauce)\u003c\/dt\u003e\n                          \u003cdd\u003e1-2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Olive oil\u003c\/dt\u003e\n                          \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Chopped shiso leaves\u003cbr\u003eand sesame seeds\u003c\/dt\u003e\n                          \u003cdd\u003e Appropriate amount\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_bottom\"\u003e\n                      \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e1\u003c\/dt\u003e\n                        \u003cdd\u003eMix all the ingredients.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e2\u003c\/dt\u003e\n                        \u003cdd\u003eWhen it is emulsified and feels creamy, it is complete.\n                        You can use this dressing for salad, octopus, fish carpaccio, steamed pork, etc.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                    \u003c\/div\u003e\n                 \u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Nutritious Superfood\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2490_org_07.jpg\" alt=\"Health benefits of ume plum vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is rich in organic acids such as citric acid, malic acid, and polyphenols, which are produced by natural fermentation. It's packed with the nutrients that the human body needs, so its effects are attracting a lot of attention.\u003cbr\u003e\n            Ume Plum Vinegar has various health effects such as building a body that's resistant to viruses, blood circulation, and measures against cholesterol.\u003c\/p\u003e\n            \n                \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUme Plum Vinegar and Umeboshi Together\u003c\/h3\u003e\n                \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0475r_03-b.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n                \u003cp style=\"text-align: justify;\"\u003eUme plum vinegar can helps keep the freshness of umeboshi by soaking the umeboshi in the vinegar.\u003cbr\u003eYou can try them together!\u003c\/p\u003e\n          \u003c\/section\u003e\n\t\t\t\u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Versatile Vinegar That Can Be Used For Various Purposes\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar has various good effects for body. In fact, it has various uses other than being used as food. Here are five particularly recommended uses.\u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #1　\u003c\/span\u003eFor Gargling\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-04-e1562388734331.jpg\" width=\"100%\" alt=\"ume plum vinegar for gargling\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eGargle with ume plum vinegar diluted in water with the ratio of 1:10 (vinegar:water).\u003cbr\u003eThere is no harm in swallowing it, so it is safe for pregnant women and small children.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #2　\u003c\/span\u003eUme Plum Vinegar Spray\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/20190709wp-umesu-001.jpg\" width=\"100%\" alt=\"Ume Plum Vinegar Spray\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eFor those who want to use it on the go, it is recommended to use a spray containing a diluted solution of ume plum vinegar. Use it when your throat is irritated or for cold prevention.\u003cbr\u003eUme plum vinegar is easily go bad when diluted, so put it in a small container and use it up as soon as possible.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #3　\u003c\/span\u003eFor Disinfecting Cutting Boards\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-05-e1562388777949.jpg\" width=\"100%\" alt=\"ume plum vinegar for disinfectant\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWhen you want to handle fish and the cutting board smells, you can also use ume plum vinegar to clean the board. Splash undiluted ume plum vinegar on a cutting board, leave it for a while, and then rinse it with boiling water to clean off the persistent odor.\u003cbr\u003eIf you use red plum vinegar, the cutting board may be dyed, so please use white plum vinegar when using it for wooden cutting boards.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #4　\u003c\/span\u003eFor Cleaning\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-06-e1562388801406.jpg\" width=\"100%\" alt=\"Ume plum vinegar for cleaning\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eCitric acid contained in ume plum vinegar has the effect of cleaning scale.\n           Spread kitchen paper on the sink and other areas of concern, drip\/splash ume plum vinegar on it, and leave it for several hours. After that, you can rub it to remove the dirt.\u003cbr\u003eIf you use a material that is easy to dye, it will be colored, so be careful when using red plum vinegar.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #5　\u003c\/span\u003eFor Making Rice Balls (Onigiri)\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-07-e1562388824969.jpg\" width=\"100%\" alt=\"ume plum vinegar for manking rice balls onigiri\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eYou can use ume plum vinegar to wet your hand when making rice balls\/onigiri.\u003cbr\u003eUme plum vinegar will also add salt and the bactericidal effect will make the rice balls less likely to be spoiled. Also, red plum vinegar has a faint shiso\/perilla leaf scent which is appetizing.\u003c\/p\u003e\n        \u003c\/section\u003e\n\u003csection\u003e\n  \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eProduct Varieties\u003c\/h2\u003e\n  \u003cdiv class=\"lineup_3cl\" style=\"background-image:url(https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg); margin:0; padding:10px 0 10px 0;\"\u003e \u003cbr\u003e\n    \u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align:top; margin: 0; padding: 0;\"\u003e\n      \u003cbr\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_036\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 500ml\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_037\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 4 bottles set\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n        \u003cbr\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_038\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_039\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_4set_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml 4 bottles set\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 3%;\"\u003eFind Out More About Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n                \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-umeboshi-vinegar\" target=\"_blank\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/new_umeboshi_vinegar_en_01_300x.jpg?v=1616474612\" width=\"100%\" alt=\"Umeboshi Vinegar Article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n                \u003cp\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eUmeboshi vinegar or Ume plum vinegar is no stranger in Japanese cooking. Its exceptional taste and universal uses have garnered many interests.\u003cbr\u003eHere we introduce briefly what umeboshi vinegar is, the health benefits obtained by taking plum vinegar, ways you can incorporate this in your everyday life and recipes you might like to try out today!\u003c\/p\u003e\n                \u003cbr\u003e\n                \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e \n        \u003c\/section\u003e\n        \u003csection\u003e\n                \u003cdiv class=\"zigzag\"\u003e\n                  \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                    \u003ctbody\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Red Ume Plum Vinegar\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic plums (produced in Wakayama prefecture), salt\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e500ml\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003ePesticides\u003c\/th\u003e\n                            \u003ctd\u003eNot used\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eChemical Fertilizer\u003c\/th\u003e\n                            \u003ctd\u003eNot used\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n                            \u003ctd\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                          \u003ctd\u003ePlease store in a cool and dark place away from direct sunlight.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                  \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n                \u003c\/div\u003e\n        \u003c\/section\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41213481943209,"sku":"80205508","price":691.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0429_00_eng-725456.jpg?v=1630897498"},{"product_id":"vinegar_040","title":"Unfiltered Nigori Pure Rice Vinegar 1000ml - Fermented And Aged For A Long Time (100% Made With Rice From Saga Prefecture)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Pure Rice Vinegar\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eKAWASHIMAYA unfiltered nigori pure rice vinegar is brewed with acetic acid bacteria that have been preserved in a brewery that was established in Edo Period.\u003c\/p\u003e\n\u003cp style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%;\"\u003e\u003cb\u003eThis vinegar is characterized by these points:\u003c\/b\u003e \u003cbr\u003e・ Unfiltered, so the live cultures remain intact\u003cbr\u003e・ No added alcohol\u003cbr\u003e・ Made with static fermentation method inherited from the Edo period\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eIngredients With Abundant Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_2_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfiltered Nigori Pure Rice Vinegar is made with: \u003cbr\u003e Rice from Saga Plain that is cultivated with reduced pesticide \u003cbr\u003e In-house raw koji made over three days and three nights \u003cbr\u003e Cold water from Saga\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eTraditional Long-term Static Fermentation Inherited From The First Generation of Traditional Brewery\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_3_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eFirst, moromi sake is made by natural fermentation for a long period of time. Then, steamed rice is added to make it richer. The manufacturing process is done carefully for 300 days until completion.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_4_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Pure Rice Vinegar With Active Acetic Acid Bacteria\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_5_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eAcetic acid bacteria is usually removed from the regular clear vinegar through filtration and heat sterilization. \u003cbr\u003e\u003cbr\u003eThe acetic acid bacteria that live in unfiltered nigori vinegar are unique to each vinegar shop that have been passed down from generation to generation. The acetic acid bacteria, which is indispensable for making vinegar, is a great existence that also enhances the health of our body.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_6_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThat's why Unfiltered Nigori Pure Rice Vinegar is delivered in its natural state containing acetic acid bacteria without filtration or heat sterilization.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eRegular Vinegar vs Unfiltered Nigori Vinegar\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_7_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eDid You Know? \u003cbr\u003eMost Regular Vinegars Are Grain Vinegar\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_8_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThe type of vinegar that we often see in the kitchen of our house or in the storefront can be categorized as grain vinegar. However, in reality, there are various types of vinegar, not just grain vinegar. One of the other varieties of vinegar is rice vinegar, which is light in color and looks similar to grain vinegar. Rice vinegar is actually the oldest vinegar in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSo, What’s The Difference Between Rice Vinegar And Grain Vinegar?\u003c\/h2\u003e\n\u003cdiv class=\"unityChartWrapper\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_9_en.jpg\" alt=\"レシピチャート\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003eRice Vinegar\u003c\/h3\u003e\n\u003cp\u003eRice vinegar is vinegar brewed using 40g or more of rice per liter of vinegar. As the name describes, pure rice vinegar is made only from rice. The mellow sweetness and umami unique to rice vinegar can be enjoyed even more when used without adding heat to it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_10_en.jpg\" alt=\"レシピチャート\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003eGrain Vinegar\u003c\/h3\u003e\n\u003cp\u003eGrain vinegar is made from all kinds of grains like rice, wheat, sake lees, corn, etc. It features a refreshing acidity and a sharp vinegar aroma. Since the acidity tends to remain even when cooked, it is suitable for dishes that make use of the acidity such as sweet and sour pork.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eLet's use the tasty vinegar in daily cooking by using it properly according to the purpose!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUse Unfiltered Nigori Rice Vinegar To Upgrade Your Cooking\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e① Mix for making dumpling sauce and salad dressing, etc.\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_11_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e② To make a vinegared dish with a distinctive umami in the soft acidity\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_12_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e③ Make all kinds of pickles that have a mellow flavor\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_13_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e④ Use it to make vinegared rice, chirashizushi, maki sushi, and nigiri sushi for a higher-grade taste\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_14_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e⑤ Bring out the taste of fish and meat\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_16_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eWith The Power of Fermented Acetic Acid, The Rice Vinegar Is Enriched With All Kinds Of Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_17_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eConsuming white rice by itself might be filling, but rice is not exactly known as the most nutrient rich ingredient out there. However, when white rice is fermented and processed into vinegar, 15 types of amino acids and more than 70 types of organic acids are produced.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eVinegar That Contains Amino Acids And Organic Acids To Improve Your Health\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_18_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eAmino acids contained in rice vinegar and organic acids such as acetic acid and citric acid will refresh the mind and body that tend to stagnate due to lifestyle related health problems. It is healthy and great for your diet!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eNo Rush, No Hurry, And Preserve As It Is\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_19_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn the year 1832, the first generation, Ukon Izaemon, who was a government official in Hizen Province (an old province of Japan in the area of Saga and Nagasaki prefectures), was taught how to make vinegar as a thank-you for giving an inn to a stranger. \u003cbr\u003e\u003cbr\u003eOver 190 years after that, the fermentation of vinegar, which has been handed down along with the manufacturing method, was carefully inherited from the first generation. With the motto of \"no rush, no hurry, and preserve as it is\". Even now, the manufacturing process is still using the traditional method and still takes a long time. The manufacturer is working carefully on the vinegar production.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eGreat Value For Everyday Use\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_20_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eCompared to general vinegar on the market, the size has a JPGconsiderably larger value. The bottle is convenient to transfer to another container as well, in case you need the vinegar for multiple purposes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eOther Size Variations\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityColvar\" style=\"margin-bottom: 3%;\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background: none; margin: 0; padding: 10px 0 30px 0; text-align: center;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli style=\"padding: 0 1%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_041\"\u003e\u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1800ml_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"margin: 0;\"\u003e1800ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"padding: 0 1%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_042\"\u003e\u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1000mlx3_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"margin: 0;\"\u003e1000ml 3 Bottles Set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"padding: 0 1%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_043\"\u003e\u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1800mlx2_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"margin: 0;\"\u003e1800ml 2 Bottles Set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eReviews\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eGentle acidity that can be enjoyed by the whole family\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Because the vinegar doesn’t have the sharp taste, \u003cspan class=\"highlight\"\u003emy children can enjoy it as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eReliable because of traditional manufacture\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I like the taste, but above all, \u003cspan class=\"highlight\"\u003eI can trust because it is carefully made with particular attention to raw materials and manufacturing methods.\u003c\/span\u003e I feel that the long history from the Edo period is a value that other products do not have.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI'm new to Nigori vinegar, but I like it\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I use vinegar on a daily basis, so I'm glad that I can use it in plenty. It was my first time using nigori vinegar, so what about it? I was wondering. But \u003cspan class=\"highlight\"\u003eafter tasting it, I really like the mild and refreshing taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI use it habitually. Also, I think the container is very convenient\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It is great for beverages and for cooking. It goes well with salads and spicy sauces, so it's often used for cooking. \u003cspan class=\"highlight\"\u003eWhile many vinegar bottles are made from glass, I actually prefer the plastic container as they are easier to handle and throw away.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eUnfiltered Nigori Pure Rice Vinegar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003eRice (Saga Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it at places with high temperature or humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1000ml_en.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41378539405481,"sku":"158120811","price":1922.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2907_1000ml_en.jpg?v=1632294305"},{"product_id":"ume_070","title":"Organic Nanko Umeboshi Grade A 1kg - Grown In Wakayama Prefecture With No Additives, No Pesticides, And No Chemical Fertilizers","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\n    \u003csection\u003e\n       \u003ch2\u003e100% Organic Ume Plum, Cultivated Without Pesticide And No Chemical Fertilizer\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_10.jpg\" alt=\"Umeboshi\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe plum used for this umeboshi is a ripe plum cultivated with no pesticides and no chemical fertilizers. Each plum is carefully selected by hand, soaked in only natural salt rich in mineral, and dried well in the sun. After that, the plums are soaked in barrels and carefully aged until it becomes a delicious umeboshi. \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/kawashima-ya.jp\/contents\/?p=54177\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Umeboshi\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2019\/02\/gtk_umeboshi_en03.jpg\" alt=\"関連記事サムネイル\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eGet to Know Umeboshi, the Japanese Salted Plums\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eIn Japan, umeboshi is an essential everyday foodstuff. It is not only enjoyable on its own, but the medicinal effects caught worldwide attention. Vegans are also gaining interests in this superfood because of the abundant nutrients. In this article, we will introduce all about umeboshi: its history, health benefits, frequently asked questions, how to deliciously enjoy umeboshi and more.\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eSafe Pickled Plums That Have Acquired The Organic JAS Certification\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_02.jpg\" alt=\"Organic Umeboshi\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThis umeboshi has received the organic JAS certification, which is rare even among other authentic Kishu products.\u003cbr\u003e\u003cbr\u003ePlums are susceptible to diseases and are easily eaten by insects, so it is common to use pesticides. However, we do not use any pesticides or chemical fertilizers in order to protect the traditional Japanese food and for our customer to enjoy them more safely and with peace of mind.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eAdditive-Free, Old-Fashioned Sour Umeboshi\u003c\/h2\u003e\n        \u003cp\u003eTo make this umeboshi, plums grown with pesticide-free and chemical-free fertilizers are soaked in natural salt and dried in the sun. It is a traditional sour umeboshi with delicious mellowness in the sour and salty flavor profile. This umeboshi has been carefully aged. Please enjoy the real taste of natural umeboshi. \u003cbr\u003e\u003cbr\u003e*No sweeteners or chemical seasonings are used.\u003c\/p\u003e\n                \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2975_03.jpg\" alt=\"Organic Aged Umeboshi\"\u003e\n            \u003cp class=\"img_cap\"\u003eThe salt content of this umeboshi is 18%. The  salt concentration is suitable as a natural preservant for long term storage.\u003c\/p\u003e\n        \u003c\/div\u003e\n\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eThick Umeboshi With A Nice Bite Sensation\u003c\/h2\u003e\n\n        \u003cp\u003eOne umeboshi is eaten as one portion. Other than eating it together with rice, you can enjoy it by dissolving it in tea. Our organic umeboshi is just the right size to eat in one bite. It is also useful for lunch boxes and rice balls.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_09.jpg\" alt=\"Umeboshi\"\u003e\n            \u003cp class=\"img_cap\"\u003e(Left: small-sized umeboshi, Right: organic umeboshi)\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n\u003csection\u003e\n        \u003ch2\u003eKawashimaya Umeboshi Product Lineup\u003c\/h2\u003e\n        \u003ch3\u003eOrganic Nanko Umeboshi\u003c\/h3\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_069\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3018_500_en.jpg\" alt=\"Organic Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade A 500g\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_070\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3018_1000_en.jpg\" alt=\"Organic Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade A 1kg\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_068\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3019_1000_en.jpg\" alt=\"Organic Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade B 1kg\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n        \u003ch3\u003eOrganic Nanko Small Umeboshi\u003c\/h3\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_064\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1340-a_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade A 500g\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_065\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1341-a_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade A 1kg\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_066\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2974-500g_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade B 500g\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/sakurado.live\/products\/ume_067\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2974-1kg_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n                \u003cp class=\"rp_cap\"\u003eGrade B 1kg\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \n        \u003csection\u003e\n            \u003ch2\u003eThe Home Of Kishu Nanko Plums, The Famous Plums From Wakayama Prefecture\u003c\/h2\u003e\n            \u003cp\u003eUme plum, which is the raw material for umeboshi, is a plum that has been carefully cultivated through organic cultivation that has been established over many years in the natural environment of Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume.\u003c\/p\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_018.jpg\" alt=\"The Home of Kishu Nanko Ume\"\u003e\n            \u003c\/div\u003e\n            \u003cp\u003eTanabe City, Wakayama Prefecture, is blessed with a warm climate with little change in temperature throughout the year due to the influence of the Kuroshio Current flowing into the Kii Channel. The heavy rainfall and long daylight hours also help in making an environment suitable for the characteristics of plum blossoms.\u003c\/p\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_019.jpg\" alt=\"The Home of Kishu Nanko Ume\"\u003e\n            \u003c\/div\u003e\n            \u003cp\u003eIn addition, \"Uridani ishi\", which is often found in this area, is made of calcium carbonate and is a medium-quality soil that contains a large amount of calcium required for plum trees. The producer, Takeuchi Farm, is particular about the best soil and organic cultivation for this ume production, and continues to grow high-quality ume until now.\u003c\/p\u003e\n        \u003c\/section\u003e\n            \u003csection\u003e\n            \u003ch2\u003eCommitment To Plum Organic Farming\u003c\/h2\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_020.jpg\" alt=\"The Home of Kishu Nanko Ume\"\u003e\n            \u003c\/div\u003e\n            \u003cp\u003ePlum itself is a fruit that can be eaten as a whole, so with the motto of safety and security, our plum farmers are working on pesticide-free and chemical-free fertilizers. As a method of preventing plum insects and diseases, they use wood vinegar, which can be taken from nature as a natural pest repellent and do not use pesticides. Instead of chemical fertilizer, our farmers use a natural foliar spray made from garlic, fish, and oysters. \u003c\/p\u003e\n        \u003c\/section\u003e\n    \n \n        \u003csection\u003e\n        \u003ch2\u003eHow To Deliciously Enjoy Nanko Umeboshi\u003c\/h2\u003e\n            \n        \u003ch3\u003eEnjoy Together With Warm Rice\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_17.jpg\" alt=\"Umeboshi and rice\"\u003e\n        \u003c\/div\u003e\n            \n        \u003cp\u003eOf course, you can also use it as a rice ball topping, put it over rice porridge, or enjoy with cooked rice.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_11.jpg\" alt=\"Umeboshi onigiri\"\u003e\n        \u003c\/div\u003e        \n            \n        \u003ch3\u003eDressed Vegetables With Umeboshi\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_12.jpg\" alt=\"Umeboshi dressed vegetables\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eBy using the salty taste of pickled plums, you can use it as a seasoning for cooking.\u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eDressed Vegetables With Umeboshi\u003c\/h3\u003e\n            \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 Handful of Spinach\u003c\/li\u003e\n                \u003cli\u003e1 Umeboshi\u003c\/li\u003e\n                \u003cli\u003e1 Tsp Soy Sauce\u003c\/li\u003e\n                \u003cli\u003eBonito Flakes (As needed)\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eHow to Make\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eBoil water, when it starts to bubble, add the spinach. Let boil for a few seconds until soft then take it out.\u003c\/li\u003e\n                \u003cli\u003eCut the spinach into bite sized pieces.\u003c\/li\u003e\n                \u003cli\u003eTake out the umeboshi seed, and slice it.\u003c\/li\u003e\n                \u003cli\u003eMix the cut up umeboshi with soy sauce.\u003c\/li\u003e\n                \u003cli\u003eDress the spinach with umeboshi soy sauce mix and sprinkle bonito flakes to finish.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_13.jpg\" alt=\"Dressed vegetables with umeboshi\"\u003e\n        \u003c\/div\u003e\n        \u003c\/div\u003e\n            \n        \u003ch3\u003eUse As An Accent To Fish Dishes\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_15.jpg\" alt=\"Simmered Iwashi\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAdding a small amount of dried plums will improve the aroma of fish. The sour taste of dried plums makes it possible to enjoy fish with a refreshing aftertaste.\u003c\/p\u003e\n            \n        \u003ch3\u003eAdd To Radish Soup\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_14.jpg\" alt=\"Daikon Radish Soup\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eRadish umeboshi soup has long been known to help the gastrointestinal function. It's delicious as a side dish, but it's also recommended when you want to get rid of your stomach problems.\u003c\/p\u003e\n\n\n        \u003ch3\u003eEnjoy Together With Bancha Tea\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_18.jpg\" alt=\"Umeboshi Bancha\"\u003e\n        \u003c\/div\u003e\n         \u003cp\u003eYou can enjoy it deliciously just by putting it in \u003ca href=\"https:\/\/sakurado.live\/products\/japanese-tea-coffee_040\"\u003ebancha tea\u003c\/a\u003e as it is. We will introduce how to make \"Umesho Bancha Tea\" with simple steps. Additive-free organic umeboshi will make an already healthy drink healthier.\u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Umesho Bancha (Tea With Umeboshi)\u003c\/h3\u003e\n            \u003ch4\u003eIngredients\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 Umeboshi\u003c\/li\u003e\n                \u003cli\u003e0.5~1.5ml Organic Soy Sauce\u003c\/li\u003e\n                \u003cli\u003e1\/4 Tsp Grated Ginger\u003c\/li\u003e\n                \u003cli\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/japanese-tea-coffee_040\"\u003eBancha Tea\u003c\/a\u003e\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eHow to Make\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eTear the umeboshi into small pieces and put it into a cup.\u003c\/li\u003e\n                \u003cli\u003eAdd some drops of soy sauce.\u003c\/li\u003e\n                \u003cli\u003eAdd the grated ginger.\u003c\/li\u003e\n                \u003cli\u003eLastly, pour the bancha tea.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003ch3\u003eWe recommend Umesho Bancha for these occasions\u003c\/h3\u003e\n            \u003cul\u003e\n                \u003cli\u003eWhen you have stomachache\u003c\/li\u003e\n                \u003cli\u003eTo relieve fatigue\u003c\/li\u003e\n                \u003cli\u003eWhen you feel like you're about to catch a cold\u003c\/li\u003e\n                \u003cli\u003eTo relieve hangover\u003c\/li\u003e\n                \u003cli\u003eTo improve health by drinking it regularly every morning\u003c\/li\u003e\n                \u003cli\u003eWhen you need an energy boost\u003c\/li\u003e\n                \u003cli\u003eTo break your fast when you're fasting\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n\n    \u003csection\u003e\n        \u003ch2\u003eSupporting Daily Health With Organic Umeboshi\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_08.jpg\" alt=\"Takeuchi Farm\"\u003e\n        \u003c\/div\u003e\n        \u003ch3\u003eCitric acid, the healthy component of plum\u003c\/h3\u003e\n        \u003cp\u003eUmeboshi is rich in citric acid produced by natural fermentation. Citric acid has the function of promoting and activating the metabolism of carbohydrates inside the body, assisting energy metabolism, and supporting the recovery of fatigue of the body. Once inside the body, it activates the function of bile and can be expected to have a preventive effect against bacteria that cause food poisoning.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n    \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003eQnA About Umeboshi\u003c\/h3\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the main ingredient for this Umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThis umeboshi uses organic umeboshi cultivated without any chemical pesticides nor chemical fertilizer and natural salt\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eCan umeboshi dry up?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eDepending on the storage, umeboshi can dry up. If you want to keep the moisture longer, you can keep umeboshi soaked in \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_038\"\u003eume vinegar\u003c\/a\u003e. Feel fre to keep umeboshi the way you like it.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eHow much salt contained in this umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eOur umeboshi contains about 18% of salt. Just like the traditional umeboshi\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eDo you have any tips on how to eat Umeboshi for people who aren't good with saltiness?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                     \u003cp itemprop=\"text\"\u003eYou can soak umeboshi in water to remove the saltiness, or soak it in honey to add sweetness. In addition, it is also recommended to use it for seasoning dishes, such as adding it to seasonings and soups by taking advantage of its saltiness.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs it okay to eat the black spots on the surface of the pickled plums?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                     \u003cp itemprop=\"text\"\u003eSince plums are grown with no pesticides or chemical fertilizers, spots or stains may be seen on the surface of the plums. It is an organic plum. You can enjoy it with confidence.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is Grade B umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eGrade B umeboshi is umeboshi that have been slightly crushed or deformed during the pickling process. The texture can be softer than that of uncrushed umeboshi. However, there is no difference in salt content or taste quality.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n\u003csection\u003e\n    \u003ch2\u003eKawashimaya Umeboshi Product Lineup\u003c\/h2\u003e\n    \u003ch3\u003eOrganic Nanko Umeboshi\u003c\/h3\u003e\n    \u003cdiv class=\"rp\"\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_069\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3018_500_en.jpg\" alt=\"Organic Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade A 500g\u003c\/p\u003e\n        \u003c\/a\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_070\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3018_1000_en.jpg\" alt=\"Organic Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade A 1kg\u003c\/p\u003e\n        \u003c\/a\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_068\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3019_1000_en.jpg\" alt=\"Organic Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade B 1kg\u003c\/p\u003e\n        \u003c\/a\u003e\n    \u003c\/div\u003e\n    \u003ch3\u003eOrganic Nanko Small Umeboshi\u003c\/h3\u003e\n    \u003cdiv class=\"rp\"\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_064\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1340-a_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade A 500g\u003c\/p\u003e\n        \u003c\/a\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_065\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1341-a_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade A 1kg\u003c\/p\u003e\n        \u003c\/a\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_066\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2974-500g_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade B 500g\u003c\/p\u003e\n        \u003c\/a\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/products\/ume_067\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2974-1kg_00_en.jpg\" alt=\"Organic Small Nanko Umeboshi\"\u003e\n            \u003cp class=\"rp_cap\"\u003eGrade B 1kg\u003c\/p\u003e\n        \u003c\/a\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n        \u003cdiv class=\"frame_bd\"\u003e\n            \u003ch3\u003eBuy Umeboshi Together With Our Ume Vinegar\u003c\/h3\u003e\n            \u003cp\u003eUme vinegar can be used to soak umeboshi to help keep it fresh. Please try it together.\u003c\/p\u003e\n            \u003cdiv class=\"rp\"\u003e\n                \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_036\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" alt=\"Red Ume Vinegar\"\u003e\n                    \u003cp class=\"rp_cap\"\u003eOrganic Red Ume Vinegar 500ml\u003c\/p\u003e\n                \u003c\/a\u003e\n                \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_037\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" alt=\"Red Ume Vinegar\"\u003e\n                    \u003cp class=\"rp_cap\"\u003eOrganic Red Ume Vinegar 500ml × 4 Bottles Set\u003c\/p\u003e\n                \u003c\/a\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"rp\"\u003e\n                \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_038\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00.jpg\" alt=\"White Ume Vinegar\"\u003e\n                    \u003cp class=\"rp_cap\"\u003eOrganic White Ume Vinegar 500ml\u003c\/p\u003e\n                \u003c\/a\u003e\n                \u003ca href=\"https:\/\/sakurado.live\/products\/vinegar_039\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_4set_00.jpg\" alt=\"White Ume Vinegar\"\u003e\n                    \u003cp class=\"rp_cap\"\u003eOrganic White Ume Vinegar 500ml × 4 Bottles Set\u003c\/p\u003e\n                \u003c\/a\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eRaw Ingredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Nanko Plum (Made In Tanabe, Wakayama)・Salt\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e1kg\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n                            \u003ctd\u003eKeep in refrigerator after opening\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3018_1000_en.jpg\" alt=\"Organic Nanko Ume\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42944727220462,"sku":"167683415","price":3980.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a3018_1000_en.jpg?v=1652174021"},{"product_id":"dry-foods_026","title":"Organic Japanese Shiso Furikake, Organically Cultivated in Kishu, Wakayama Prefecture (50g) (Bag Packaging)","description":"\u003c!--1000ml--\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout Organic Shiso Furikake\u003c\/h2\u003e\n\u003cp\u003eOrganic Kishu Shiso Furikake offers a taste of authentic Japan made from organically cultivated shiso (perilla) leaves harvested in the pristine Kishu region in Wakayama Prefecture. Furikake is made simply by processing the dried shiso leaves into a fine powder. You can enjoy its authentic flavor without the use of chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eCultivated in Kishu, Wakayama Prefecture\u003c\/h2\u003e\n\u003cp\u003eThe quality of this furikake starts with its origin: Tanabe City, Wakayama Prefecture, which is famous as the home of Kishu Nanko Ume plums. \"Organic Kishu Shiso Furikake\" is produced in this naturally rich environment, which boasts unique geographical advantages. Due to the influence of the warm Kuroshio Current flowing into the Kii Channel, Tanabe City is blessed with a consistently mild climate with minimal temperature fluctuations throughout the year. The combination of high rainfall and abundant sunlight creates an ideal ecosystem perfect for cultivating both plums and shiso.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_01.jpg\" alt=\"The home of Kishu Nanko plums\"\u003e\u003c\/div\u003e\n\u003cp\u003eFurthermore, the local neutral soil is rich in calcium, making the land exceptionally suitable for growing these specific crops.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eMeet Our Partner\u003c\/h2\u003e\n\u003cp\u003eOur dedicated producer, Takeuchi Farm, maintains a strong commitment to both this optimal land and organic cultivation methods. They continue to uphold a tradition of growing only the highest quality plums and shiso.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_fukuro_00.jpg\" alt=\"Organic Japanese Shiso Furikake\"\u003e\n  \u003cp\u003e\u003c\/p\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Enjoy Our Organic Shiso Furikake\u003c\/h2\u003e\n\u003ch3\u003eWith warm rice\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_02.jpg\" alt=\"Shiso Furikake on top of warm rice\"\u003e\u003c\/div\u003e\n\u003cp\u003eMix it with your favorite meal as topping, such as Japanese Onigiri\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_03.jpg\" alt=\"Shiso Furikake Onigiri\"\u003e\u003c\/div\u003e\n\u003ch3\u003eWafu Pasta or Japanese Style Pasta\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_04.jpg\" alt=\"Shiso Furikake Wafu Pasta\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Description\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Description\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient List\u003c\/th\u003e\n\u003ctd\u003eOrganic shiso (Kishu) and pickling ingredients (salt)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e50g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Instruction\u003c\/th\u003e\n\u003ctd\u003eStore in a cool, dark place away from direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eCalories 134kcal, Protein 6.8g, Fat 2.4g, Carbohydrates 21.3g, Salt equivalent 62.9g (per 100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3178_fukuro_TOP%20EN.jpg\" alt=\"TOP image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":47184524214510,"sku":"188813572","price":582.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3178_fukuro_TOP_EN.jpg?v=1762937781"}],"url":"https:\/\/sakurado.live\/ja\/collections\/faetured-products.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}