{"title":"Fermented food","description":"\u003cimg src=\"https:\/\/backdrop-kawashima-ya.ssl-lolipop.jp\/images\/a0072p020.jpg\" alt=\"種麹。米麹・麦麹・豆麹づくりに最適\" width=\"738\"\u003e\n\u003cp\u003eSale of zymogen. Various inocula are being sold to a rennet for seed malt, fermented soybean bacterium and cheese and zymogen for TENPE bacteria, yogurt inoculum and bread. I also have a large selection of goods of a free delivery much. Please use it for fermented food making excellent in quality by all means.\u003c\/p\u003e","products":[{"product_id":"natto_001","title":"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch3\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/459xFxf\" class=\"kirarin\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003eWe will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003eGo check out the recommended products for natto, too!\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\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\n \u003csection\u003e\n \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e \n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003eSprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003eso that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e\u003cbr\u003eThe natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003eIt has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003eCheck the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003ePlease keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003ePlease do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\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\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e3g \u003cbr\u003e(Can make up to 10~30kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n \u003ctd\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n\u003c\/td\u003e\n \u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.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":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014715662401,"sku":"63775591","price":880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng.jpg?v=1740723647"},{"product_id":"natto_006","title":"Powdered Natto Starter 4g (For 60kg Soybeans) - Naruse Institute For Fermented Science","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\"\u003ePowdered Bacillus Natto\u003c\/h2\u003e\n \u003cp\u003e\n This product is one of the three major Bacillus natto variants in Japan. This natto starter can be used with up to 60 kg of soybeans. It is a natto starter that is popular among many natto shops.\n \u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n \u003ch3 class=\"unityMain-b_h3\"\u003eDiscover How To Make Natto And Other Fermented Foods\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\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\u003ePowdered Natto Starter\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\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\/a0854.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":"成瀬醗酵科学研究所","offers":[{"title":"Default Title","offer_id":13014717661249,"sku":"92667406","price":1382.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/92667406.jpg?v=1553752651"},{"product_id":"natto_007","title":"Natto Starter Spores Powder 10g - 100% Organic Soybean Extract","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \n\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e \u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how to make natto article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003e We will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003e Go check out the recommended products for natto, too!\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"10g Natto Can Make Up to 100kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_12_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/sakurado.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\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%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n \u003cp\u003e\n Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n \u003c\/section\u003e\n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003e Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003e so that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e \u003cbr\u003e The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003e It has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003e Check the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003e Please keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003e Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\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\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g \u003cbr\u003e(Can make up to 100kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n \u003ctd\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n \u003c\/p\u003e\n\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=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.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":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014718283841,"sku":"80992597","price":2480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_10g_eng.jpg?v=1740723588"},{"product_id":"tempe_001","title":"Tempeh Starter 20 gram (for 10 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n \u003ch2\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood. \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n \u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n \u003cp\u003e\n Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n \u003c\/p\u003e\n \u003cdiv class=\"frame_bg\"\u003e\n \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar). \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n \u003c\/p\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n \u003cp\u003e\n After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours. \u003cbr\u003e\u003cbr\u003eRefrigerator will stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n \u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \n \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh. \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \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\"\u003eName\u003c\/th\u003e\n \u003ctd\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e20g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n \u003ctd\u003e6 months from production date\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\/h0029_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893639233,"sku":"71989071","price":834.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/281b60275fb4729588c60b94555e5ee8.jpg?v=1630480805"},{"product_id":"tempe_002","title":"Tempeh Starter 100 gram (for 50 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n \u003csection\u003e\n \u003ch2\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood. \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n \u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n \u003cdiv class=\"bc_inner\"\u003e\n \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n \u003cdiv class=\"bc_img\"\u003e\n \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"bc_body\"\u003e\n \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/a\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n \u003cp\u003e\n Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n \u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n \u003c\/p\u003e\n \u003cdiv class=\"frame_bg\"\u003e\n \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n \u003c\/div\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar). \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n \u003c\/p\u003e\n\n \u003cbr\u003e\u003cbr\u003e\n \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n \u003cp\u003e\n Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n \u003c\/p\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n \u003cp\u003e\n After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours. \u003cbr\u003e\u003cbr\u003eRefrigerator will stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n \u003c\/p\u003e\n \u003c\/section\u003e\n \u003csection\u003e\n \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n \n \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh. \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n\n \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n \u003cp itemprop=\"text\"\u003e\n When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n \u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \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\"\u003eName\u003c\/th\u003e\n \u003ctd\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n \u003ctd\u003e100g\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n \u003ctd\u003e6 months from production date\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\/h0029b_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893770305,"sku":"87766644","price":3218.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/98d5aaabb9a8065e97accb5ad4b44774.jpg?v=1630480806"},{"product_id":"tempe_003","title":"Tempeh Starter 25g (for 12.5 kg Tempeh) [5 pcs Set] - Product From \"Akita Konno\" Store, Akita Prefecture","description":"\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eAbout Tempeh Starter 25g (for 12.5 kg Tempeh) [5 pcs Set] - Product From \"Akita Konno\" Store\u003c\/h2\u003e\n\u003cp\u003eThis is the tempeh starter made in Japan by the well-establish fungus manufacturer, \"Akita Konno\" Store.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_01.jpg\" alt=\"tempeh\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eTempeh is a healthy food from Indonesia that is made with the protein of soybean. Tempeh, which is commonly eaten in Southeast Asia, especially Indonesia, has become a hot topic as a healthy food in the Japanese food industry.\u003c\/p\u003e\n\u003cp\u003eIn Indonesia, freshly boiled soybeans with a little bit of tempeh starter wrapped in banana leaves then naturally fermented at 27 to 30°C, resulting in edible tempeh in the next few hours. However, in Japan, industrially clean tempeh produced by inoculating the strains that were selected from bacteriologically pure cultures.\u003c\/p\u003e\n\u003cp\u003eThis starter is aseptically cultivated and supplied by the strain recommended by the Akita Konno Store cooperation with The Japan's Ministry of Agriculture, Forestry, and Fisheries. The recommended strain passed the safety point from both sides according to The Food Research Institute. Therefore stable tempeh starter can be produced.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/all-about-tempeh\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/c5671dfee106fbc58336e380f201fc8f_300x.jpg?v=1543283613\" width=\"100%\" alt=\"tempeh_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eAll About Tempeh: The Fermented Soybeans And Vegan's Superfood\u003c\/span\u003e\u003cbr\u003eTempeh is a fermented soybean product that native to Central Java Province, Indonesia. Lately, world has put tempeh as a hot topic for a healthy food. In this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/all-about-tempeh\"\u003eClick here to read more\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Value of Soybean Tempeh as a Healthy Food\u003c\/h2\u003e\n\u003cp\u003e● The Vitamin B in soybeans increases through tempeh's fermentation process.\u003cbr\u003e● It emulsifies and removes cholesterol and other fatty acids accumulated in the circulatory system.\u003cbr\u003e● Has a low calorie compared to animal protein. (201Kcal\/100g)\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eTempe's Role in Preventing Lifestyle-Related Diseases\u003c\/h2\u003e\n\u003cp\u003e\"Tempeh\" is a traditional fermented soybean food that has been eaten in Indonesia for more than 500 years. It is made by boiling cleaned soybeans and fermenting them with tempeh starter (Rhizopus oligosporus).\u003c\/p\u003e\n\u003cp\u003eThe surface of tempeh covered with white mycelium. It also called as the soybean's camembert cheese because of its similar texture.\u003c\/p\u003e\n\u003cp\u003eLike cheese and natto, tempeh has a faint sweetness and uniqueness. So it can be used for various dishes such as Japanese, Western, Chinese, etc.\u003c\/p\u003e\n\u003cp\u003eTempeh is highly functional to lower blood cholesterol and blood pressure, prevent myocardial infarction (arteriosclerosis) and arteriosclerosis, have antioxidant effects, and alleviate symptoms of osteoporosis and menopause. The consumption of tempeh has spread in the United States, when unhealthy lifestyles could cause diseases, as an alternative food to meat for 20 years.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Make Tempeh\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"610\" height=\"343\" src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe have the article for the recipe \"How to Make Tempeh\" (with instruction and video). Please check it out and make your own tempeh at home!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/homemade-tempeh\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/92854d45da94f928e98645b69336ea9a_300x.jpg?v=1543370122\" width=\"100%\" alt=\"how_to_make_tempeh\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Homemade Tempeh\u003c\/span\u003e\u003cbr\u003eThis recipe is a summary by Kawashima The Japanstore under the advice of the fermented food manufacturer. Please enjoy to make homemade tempeh with your own preference in the most suitable atmosphere for you.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/homemade-tempeh\"\u003eClick here to read 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\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e25g x 5pcs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n\u003ctd\u003eAkita Konno Store, Akita Prefecture, 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\/tempeh-starter-akita-konno-25g_en.jpg\" alt=\"tempeh_starter_akita_konno\" 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":"秋田今野商店","offers":[{"title":"Default Title","offer_id":13015893901377,"sku":"68381023-5set","price":17500.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/feature_-tempeh-starter-akita-konno-25g.jpg?v=1630480806"},{"product_id":"lactic-acid_enzyme_005","title":"Ueda's Natural Fermented Lactic Acid Bacteria 60g (1g x 60 packets)","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eFully digest food\u003c\/li\u003e\n \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXcustomerVoice\"\u003e\n \u003cdiv class=\"customer_voice\"\u003e\n \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eChildren (elementary age or younger): 1 packet per day\u003c\/li\u003e\n \u003cli\u003eAdults: 1–3 packets per day, ideally after meals\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients:\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eSteps:\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXproductDetail\"\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\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n \u003ctd\u003e60g (1g × 60 packets)\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n \u003ctd\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n \u003ctd\u003eCOBO Co., Ltd.\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\/a0771_01.jpg\" alt=\"TOP画像\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090936979521,"sku":"91716598","price":7214.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/91716598.jpg?v=1553750814"},{"product_id":"lactic-acid_enzyme_006","title":"Ueda's Natural Fermented Lactic Acid Bacteria 100g","description":"\u003cdiv id=\"tempB\"\u003e\n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhat is Ueda's Natural Fermented Lactic Acid Bacteria?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThis lactic acid bacteria powder is made from \u003cb\u003e100% pesticide-free Sasanishiki rice\u003c\/b\u003e, naturally fermented to suit the Japanese gut. Only the finest rice and carefully controlled cultivation environments are used, allowing the bacteria to thrive.\u003c\/p\u003e\n \u003cp\u003eOur unique method “supports the bacteria,” producing a healthy gut-friendly powder that helps your body:\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eFully digest food\u003c\/li\u003e\n \u003cli\u003eAbsorb nutrients efficiently\u003c\/li\u003e\n \u003cli\u003eEliminate waste smoothly\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cp\u003eThe powder is \u003cb\u003elight and fluffy, like fresh snow,\u003c\/b\u003e with a soft lactic taste free from strong odors or flavors. Children and adults alike enjoy its mild, natural taste, making it easy to incorporate into your daily routine.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745r.png\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eMade using only the finest \u003cb\u003erice, koji, and water,\u003c\/b\u003e this lactic acid bacteria and yeast are naturally fermented for a long period under strict low-temperature conditions. The live bacteria and yeast are then freeze-dried to preserve their activity.\u003c\/p\u003e\n \u003cp\u003eHow to enjoy: Start by taking the powder as-is. The bacteria and yeast dissolve smoothly in your gut and begin working immediately, supporting your digestive health and overall vitality.\u003c\/p\u003e\n \u003cp\u003eEnhance your everyday wellness with Ueda Family Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXcustomerVoice\"\u003e\n \u003cdiv class=\"customer_voice\"\u003e\n \u003ch3\u003eCustomer Testimonials\u003c\/h3\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eGentle on the body\u003c\/b\u003e\u003cbr\u003e\n “I have chemical sensitivities and even react to vinyl covering rice, but this powder goes down easily without any issues.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eImproved skin and digestion\u003c\/b\u003e\u003cbr\u003e\n “I’ve suffered from constipation for decades. After about a week of using this, my digestion improved and my skin felt great.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eReduced cold sensitivity\u003c\/b\u003e\u003cbr\u003e\n “My blood circulation improved, and my severe cold sensitivity seems better than before. Even my hair feels thicker.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eBetter bowel movement at a care facility\u003c\/b\u003e\u003cbr\u003e\n “We use this to make amazake (sweet sake) for residents at care facility. It improved digestion and reduced nighttime assistance, which is a huge help for the staff.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eVersatile flavor for cooking\u003c\/b\u003e\u003cbr\u003e\n “I use it for soy milk yogurt. Adding it to miso soup doesn’t affect the taste, so it’s easy to use in many dishes.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eEnhanced digestion and baking\u003c\/b\u003e\u003cbr\u003e\n “Three packets a day really improved my digestion. When used to make bread, it makes the crust crispy, the inside is chewy, and it’s naturally sweet without sugar.” — Female, 50s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eDelicious and mild\u003c\/b\u003e\u003cbr\u003e\n “It has a subtle sake lees flavor and mild sweetness. Very easy and enjoyable to eat—it tastes like rice.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eSupports medication tolerance\u003c\/b\u003e\u003cbr\u003e\n “I have a chronic intestinal condition, and taking this powder helps reduce medication side effects.” — Female, 40s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003cdiv class=\"customer_voice_inner\"\u003e\n \u003cp\u003e\u003cb\u003eAbsorbs easily into the body\u003c\/b\u003e\u003cbr\u003e\n “It feels like it just melts into my body. I feel it works better for me than dairy-based lactic acid bacteria products.” — Female, 30s\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n \u003ch3\u003eDirectly: Take the powder as-is.\u003c\/h3\u003e\n \u003cp\u003eTake the powder as-is. It has a clean, mild lactic taste that’s enjoyable daily.\u003c\/p\u003e\n \u003cp\u003e\u003cb\u003eSuggested daily intake:\u003c\/b\u003e\u003c\/p\u003e\n \u003cul\u003e\n \u003cli\u003eChildren (elementary age or younger): 1 packet (1g) per day\u003c\/li\u003e\n \u003cli\u003eAdults: 1–3 packets (1-3g) per day, ideally after meals\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745m.jpg\" alt=\"Ude Lactic Acid Bacteria How to Enjoy\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eWith rice as furikake\u003c\/h3\u003e\n \u003cp\u003eMix with your favorite toppings (e.g., dried small fish, ume plum, seaweed, sesame seeds) to support digestion and enhance flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745c.jpg\" alt=\"Ude Lactic Acid Bacteria furikake\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn miso soup\u003c\/h3\u003e\n \u003cp\u003eAdd to live miso to boost lactic acid bacteria content.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745d.jpg\" alt=\"Ude Lactic Acid Bacteria miso soup\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn smoothies\u003c\/h3\u003e\n \u003cp\u003eMakes smoothies easy to drink without added sugar, helping your body absorb antioxidants from fruits and vegetables.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745n.jpg\" alt=\"Ude Lactic Acid Bacteria smoothies\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eFor quick pickles\u003c\/h3\u003e\n \u003cp\u003eMix with salt and lightly knead into vegetables, refrigerate briefly for a refined lactic acid flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745o.jpg\" alt=\"Ude Lactic Acid Bacteria pickles\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn egg dishes\u003c\/h3\u003e\n \u003cp\u003eMix into eggs before cooking. Creates fluffy, light texture and a subtle buttery flavor, even with plant oils.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745p.jpg\" alt=\"Ude Lactic Acid Bacteria egg dishes\"\u003e\n \u003c\/div\u003e\n \n \u003ch3\u003eIn a nukadoko (rice bran pickling bed)\u003c\/h3\u003e\n \u003cp\u003eAdd 1 packet to your nukadoko. Reduces odors and creates pickle-like flavor.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745q.jpg\" alt=\"Ude Lactic Acid Bacteria nukadoko\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \u003csection id=\"INDEXrecipe\"\u003e\n \u003ch2\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h2\u003e\n \u003cdiv class=\"recipe frame_bd\"\u003e\n \u003ch3\u003eLactic Acid in Soy Milk Yogurt Recipe\u003c\/h3\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745_soy.jpg\" alt=\"Ude Lactic Acid Bacteria soy milk\"\u003e\n \u003c\/div\u003e\n \u003ch4\u003eIngredients:\u003c\/h4\u003e\n \u003cul\u003e\n \u003cli\u003eUnsweetened soy milk 350ml\u003c\/li\u003e\n \u003cli\u003e1 packet of naturally fermented lactic acid bacteria\u003c\/li\u003e\n \u003cli\u003eScrew-cap jar (450ml)\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003ch4\u003eSteps:\u003c\/h4\u003e\n \u003col\u003e\n \u003cli\u003eMix bacteria powder and 1 tsp water in sterilized jar.\u003c\/li\u003e\n \u003cli\u003eAdd soy milk and mix well. Seal tightly.\u003c\/li\u003e\n \u003cli\u003eRefrigerate (vegetable compartment, 7–10°C).\u003c\/li\u003e\n \u003cli\u003eAfter 3–4 days, a slight thickening will appear. Shake the jar to mix.\u003c\/li\u003e\n \u003cli\u003eWhen it starts to set softly, it’s ready to eat.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003cp\u003eNote: Store in the fridge and consume promptly. Fermentation time may vary depending on soy milk and temperature.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eThe Charm of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eFor over 10 years, the Ueda family has welcomed more than 10,000 students to their courses on natural fermentation.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zb.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAmong them, many people struggle with digestive issues or poor gut health. Improving the gut microbiome has attracted attention as cutting-edge medicine for modern ailments such as allergies, obesity, diabetes, cancer, and depression.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745zc.jpg\" alt=\"Ude Lactic Acid Bacteria\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eWhy Are Naturally Fermented Lactic Acid Bacteria Good for the Gut?\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003ePlant-based lactic acid bacteria have supported the health of Japanese people for centuries.\u003cbr\u003e\u003cbr\u003e\n Ueda Family’s naturally fermented lactic acid bacteria are made using the finest rice (completely pesticide-free Sasanishiki) and koji (wild, naturally occurring koji from the brewery, with no starter cultures added), and only water, under strict low-temperature conditions, for long-term natural fermentation.\u003cbr\u003e\u003cbr\u003e\n By growing in low temperatures, unwanted bacteria find it difficult to survive, allowing wild bacteria that endure these harsh conditions to thrive together. This method produces colonies where lactic acid bacteria and yeast coexist (lactic cocci, multi-polar budding yeast, extracellular polysaccharides).\u003cbr\u003e\u003cbr\u003e\n These colonies represent the form of lactic acid bacteria best suited for the Japanese gut.\u003cbr\u003e\u003cbr\u003e\n Through years of research, the Ueda family has succeeded in stabilizing natural fermentation by controlling unwanted bacteria through natural selection (patent pending).\u003cbr\u003e\u003cbr\u003e\n The live lactic acid bacteria colonies (symbiotic communities) are then freeze-dried to create Ueda Family’s Naturally Fermented Lactic Acid Bacteria.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eManufacturing Process of Ueda Family’s Naturally Fermented Lactic Acid Bacteria\u003c\/h2\u003e\n \u003cp\u003eUeda Family’s “Naturally Fermented Lactic Acid Bacteria” is produced using a method that works in harmony with nature’s bacteria.\u003cbr\u003e\n Prepared by the Ueda family at the COBO Lab. Yokohama, the fermentation process is conducted naturally:\u003c\/p\u003e\n \u003cp\u003e・100% pesticide-free Sasanishiki from Yamagata and naturally cultivated brown rice koji are prepared.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745x.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The steaming of the rice is carefully monitored, as it affects the growth balance of the bacteria. Multiple checks ensure the rice is evenly cooked.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745j.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The cooled steamed rice is combined with brown rice koji and water, then placed in bottles.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745k.jpg\" alt=\"Ude Lactic Acid rice\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・In a specially designed refrigerated room at the Natural Fermented Food Research Institute, natural fermentation continues for over 30 days. Unwanted bacteria are eliminated, and low-temperature-resistant lactic acid bacteria are cultivated. A clean environment with minimal mold and chemical interference is essential for bacterial growth.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745l.jpg\" alt=\"Ude Lactic Acid manufacturing\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・The condition of the bacteria is monitored daily through tasting. Even a slight imbalance can reduce quality or pose a risk, so careful attention to the bacteria is critical.\u003cbr\u003e\u003cbr\u003e\n ・Once the lactic acid bacteria and yeast colonies are complete, they are filtered. This method causes less stress to the bacteria compared to hand-straining.\u003cbr\u003e\u003cbr\u003e\n ・The bacteria are then frozen using a proprietary method to minimize stress.\u003cbr\u003e\u003cbr\u003e\n ・The frozen bacteria are sent to a contracted company for freeze-drying. This meticulous, time-intensive process ensures minimal strain on the bacteria.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745h_2.jpg\" alt=\"Ude Lactic Acid powder\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e・No dextrin, oligosaccharides, or other additives are used, making this a completely additive-free product, made only from rice and rice koji.\u003cbr\u003e\u003cbr\u003e\n ・After pulverizing and packaging, the product is ready for shipment.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745b.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003e“Naturally Fermented Lactic Acid Bacteria” reaches your hands, remaining delicious and effective for up to two years if stored away from high heat and humidity.\u003c\/p\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eStability of Natural Fermentation\u003c\/h2\u003e\n \u003cp\u003eNatural fermentation means \u003cb\u003eno acids or yeasts are added.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n Vegetables, grains, and beans are prepared in cold seasons, relying on the natural microbial environment of the ingredients and surroundings. A natural selection process is essential.\u003cbr\u003e\u003cbr\u003e\n First, low-temperature-tolerant lactic acid bacteria grow, suppressing unwanted bacteria. Next, yeasts proliferate, producing amino acids and alcohol, followed by acetic acid bacteria, creating the natural fermentation process.\u003cbr\u003e\u003cbr\u003e\n Modern sterilization methods have made natural fermentation difficult. Without sterilization, unwanted bacteria can pose risks, leading to the belief that natural fermentation is unstable and lacks reproducibility.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745u.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eAt COBO Ueda Family, they discovered the key bacterial flora that allows natural fermentation to be reproducible and stable, creating a diverse lactic acid bacteria community nurtured from Japanese rice.\u003cbr\u003e\u003cbr\u003e\n Patent pending: Naturally Fermented Lactic Acid Bacteria 2014-088640\u003c\/p\u003e \n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745e.jpg\" alt=\"Ude Lactic Acid powder product\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXsimple\"\u003e\n \u003ch2\u003eAbout COBO Ueda Family\u003c\/h2\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745g.png\" alt=\"cobo\"\u003e\n \u003c\/div\u003e\n \u003cp\u003eThe COBO Ueda Family has studied natural fermentation using fruits, vegetables, grains, and legumes native to Japan.\u003cbr\u003e\u003cbr\u003e\n From this experience, they found that rice allows for the longest and most complex natural fermentation, creating diverse flavors and tastes from a single ingredient. It reinforces the essential role rice has played in Japanese health and diet.\u003cbr\u003e\u003cbr\u003e\n With the establishment of the “Natural Fermentation System” and patent applications, they aimed to make this lactic acid bacteria and yeast accessible to those seeking it, integrating it into daily life and meals.\u003cbr\u003e\u003cbr\u003e\n In 2011, they met Mr. Katayama of Katayama Honten, a revolutionary in the fermentation world. He created the “Rice Gurt” market (not alcohol-based). This collaboration allowed the debut of Ueda Family’s live Mygurt freeze-dried powder, a completely additive-free naturally fermented product, still receiving acclaim today.\u003cbr\u003e\u003cbr\u003e\n In April 2005, to improve bacterial quality further, the COBO Lab. Yokohama was established, providing the optimal refrigerated and frozen environment for bacteria. Here, the “method in harmony with bacteria” could be fully realized.\u003cbr\u003e\u003cbr\u003e\n COBO Lab. Yokohama’s naturally fermented lactic acid bacteria feature stronger bacteria that suppress unwanted microbes, evolving into a superior health food, with flavor improving daily.\u003c\/p\u003e\n \u003cdiv class=\"full_col\"\u003e\n \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0745y.png\" alt=\"Ude Lactic Acid cobo\"\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n \n \n \u003csection id=\"INDEXproductDetail\"\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\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003ePesticide-free Sasanishiki rice (Yamagata), naturally cultivated brown rice koji\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\u003eAvoid direct sunlight, high heat, and humidity; store below 25°C\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n \u003ctd\u003eCOBO Co., Ltd.\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\/a0772_01.jpg\" alt=\"TOP画像\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"ウエダ家","offers":[{"title":"Default Title","offer_id":13090939830337,"sku":"134730894","price":10584.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/92032506.jpg?v=1553751385"},{"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_008","title":"Dried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDried Koji (Rice Koji) 1kg (860gr) - Inoue Dried Koji Shop\u003c\/h2\u003e\n\u003cp\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/p\u003e\n\u003cp\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\" alt=\"dried_koji_rice_inoue_shop_860g\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue dried rice koji can be used to make salt koji (shio koji), homemade miso, and amazake. Other than that, it can also be used as a substitute for yeast when you make bread, sweets, and others.\u003c\/p\u003e\n\u003cp\u003eThis product is made of 100% local Japonica short-grain white rice, an 860g dried koji rice with a worth of 1kg rice koji.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_009.jpg\" alt=\"how_to_use_dried_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore Fermented Foods Recipe from Kawashima 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\"\u003eHow To Use Inoue Dried Rice Koji\u003c\/h2\u003e\n\u003cp\u003eUsing dried koji by Inoue Main Store, you can make salt koji (shio koji), homemade miso, and amazake at home. Feel free to use this high-quality product made by the long-establish manufacturer in your own kitchen.\u003c\/p\u003e\n\u003cp\u003e1 package of Inoue dried rice koji 860g can be used to make:\u003cbr\u003e● 2000g pf Shio Koji (Salt Koji)\u003cbr\u003e● 2700g of Miso\u003cbr\u003e● 3300ml of Amazake (Sweet Sake)\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0022_001.jpg\" alt=\"shiokoji_miso_amazake\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eEven for someone who have never used dried koji, you can check out how to make \u003ca href=\"https:\/\/www.youtube.com\/watch?v=2eeKpizwEd8\"\u003esalt koji\u003c\/a\u003e, \u003ca href=\"https:\/\/www.youtube.com\/watch?v=dxqjLkBK6h0\"\u003ehomemade miso\u003c\/a\u003e, and \u003ca href=\"https:\/\/www.youtube.com\/watch?v=xd9u-gMeSro\u0026amp;t=3s\"\u003eamazake\u003c\/a\u003e in Kawashima The Japanstore youtube page.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWith Dried Koji, You Can Make Salt Koji, Homemade Miso, Amazake At Home\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eSalt Koji\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_007.jpg\" alt=\"shiokoji_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eHomemade salt koji (shio koji) can be made by mixing dried koji, salt, and water and then fermenting it.\u003cbr\u003eRead more about how to make homemade salt koji in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/6503d626b01fa331a99dcb147c59d28f-300x300_1_300x.jpg?v=1535677318\" width=\"100%\" alt=\"how_to_make_salt_koji\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Salt Koji (Shio Koji)\u003c\/span\u003e\u003cbr\u003e In this page, we will tell you how to make handmade shio koji (salt koji) with just 15 minutes! You can enjoy the delicious shio koji to add an umami flavor to dishes.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-salt-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHomemade Miso\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_008.jpg\" alt=\"miso_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\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.\u003cbr\u003eRead more about how to make homemade miso in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\" width=\"100%\" alt=\"how_to_make_miso\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAmazake (Sweet Sake)\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/b0002_009.jpg\" alt=\"amazake_howto\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\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!\u003cbr\u003eRead more about how to make homemade amazake in our article below!\u003c\/p\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/amazake_1_300x.jpg?v=1534223218\" width=\"100%\" alt=\"how_to_make_amazake\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Amazake (Sweet Sake)\u003c\/span\u003e\u003cbr\u003e How to make amazake? Simple! You’ll need rice and koji (Aspergillus Oryzae). Amazake is a traditional Japanese energy rice drink that have anti-aging effect and good for your health. Let’s make amazake and enjoy the creamy, natural mild sweetness from our recipe.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/amazake\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\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\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. Dried koji that is sold in Kawashima The Japanstore is made from local Japanese rice. They are high quality products that can last for a long time.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_006.jpg\" alt=\"what_is_dried_koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\" width=\"100%\" alt=\"How_to_Rehydrate_Dried_Rice_Koji\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The amazake that I made from this dried koji is outstandingly delicious Dried koji that Kawashima The Japanstore sold was very high quality, and the price is very reasonable. I've made amazake with many kinds of koji before, but this one stands out the most. My husband who is a british also love it as well. From now on I'll stick with this koji when I'm making amazake.\u003cbr\u003e\u003cbr\u003eAmrapali\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Good quality product! I got through hot summer and cold winter with amazake made from this koji. Not only does this koji has a high quality, but it also works really well. I'll buy it again.\u003cbr\u003e\u003cbr\u003eSato\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I made a very nice amazake with this Lately, I've been getting into making amazake at home. So I tried different kinds of koji. I have a tendency to use this koji again and again. It does make the best amazake in my opinion. Definitely will buy again.\u003cbr\u003e\u003cbr\u003eSubika\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Truly delicious! This year I made miso by myself, I use all kinds of koji but this one is the most delicious. I made the best miso with this, and it is also good to make amazake. Even my mother who lives in the countryside love it. I will purchase again in the future.\u003cbr\u003e\u003cbr\u003eUsako\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"voiceBoxA\" style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#0000d5\" style=\"color: #0000d5; font-size: x-large;\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It's very convenient to store at home I bought this to make salt koji at home. At first I was quite nervous to use dried koji for the first time. But in the end there is no problem at all and I succesfully made salt koji with it. With one third of koji from the bag, I made about 900ml of salt koji. I use salt koji to make pickles, cook meat, and cook fish. The taste was more delicious than usual. Dried type koji can last for a long time, it is very convenient to store at home.\u003cbr\u003e\u003cbr\u003eHisanaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\" alt=\"manfuacturer_inoue_shop\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using local Japonica rice\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_028\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p003.jpg\" alt=\"dried_barley_koji_inoue_shop\" width=\"100%\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eBarley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/dt\u003e\n\u003cdd\u003eInoue dried barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year). A package of 840g dried barley koji from 1kg worth rice.\u003c\/dd\u003e\n\u003cdd\u003ePrice: $13.32\u003cbr\u003e Netto: 840g\u003c\/dd\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/sakurado.live\/products\/koji_028\"\u003eGo to product page\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\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\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e860g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n\u003ctd\u003e1 Year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in refrigerator in under 15℃\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003eDried Rice Koji is a type of koji that had been dehydrated so it can last for a long time. You can use dried koji as it is, but it is easier to use after you rehydrate it first.\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\/A0022_01.jpg\" alt=\"Dried Koji\" 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\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109289517121,"sku":"44607461","price":1480.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/44607461.jpg?v=1553751225"},{"product_id":"koji_016","title":"Rice Koji Powder 100 g - Kyoto Hishiroku Special -","description":"\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRice Koji Powder 100 g --Kyoto Hishiroku Special\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal . It is \"Rice Koji Powder\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"Rice Jiuqu Powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverized by a unique manufacturing method so that friction heat is not applied to the koji. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTherefore the power of the enzyme remained intact. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Further, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie. \u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"Amazake bread salted jiuqu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 100g pack easy to be used at home. Give it a try once.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat is koji?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"Miso amazake soy sauce\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"Rice Jiuqu Powder\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 100 g - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 100 g of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\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\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\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.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable 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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\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\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\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.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\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\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\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.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\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\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation 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.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\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\"\u003eAbout Rice Koji Powder 100 g - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Seed Jiuqu Ryoroku\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e For Japanese address, this item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way.\u003cbr\u003eFor the address outside Japan, this item will be shipped by EMS or FedEx. Please note beforehand that shipment could take up to 1-2 weeks differ in each country.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\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\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e· Rice (Domestic) · Koji Kin \u003c\/font\u003e\u003c\/font\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage method\u003c\/th\u003e\n\u003ctd\u003e\n\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRefrigerator (vegetable room)\u003c\/font\u003e\u003c\/font\u003e\u003cbr\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e(Please use as soon as possible after opening)\u003c\/font\u003e\u003c\/font\u003e\n\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\/komekoujiinformation.jpg\" alt=\"Rice Jiuqu Powder\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293088833,"sku":"98984829","price":1785.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kouji-kome1kg-220086.jpg?v=1630897498"},{"product_id":"koji_018","title":"Rice Koji Powder 1kg - Kyoto Hishiroku Special -","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\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special\u003c\/h2\u003e\n\u003cp\u003eKyoto's long-established fermentation foods manufacturer \"Hishiroku\", which lasts more than 300 years since its establishment, The malted rice powder that is good for both health and beauty was developed through repeated trial and error to make it easier to be used for daily meal. It is \"Rice Koji Powder\".\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_02.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003eRice koji powder is dried raw koji processed into finely powdered form. It is pulverised by a unique manufacturing method so that friction heat is not applied to the koji.\u003cbr\u003e Therefore the power of the enzyme remained intact.\u003cbr\u003e\u003cbr\u003eAs it is powder, it can be easily made into salt koji, soy sauce koji, sweet sake etc. without it becoming lumps flour. Furthermore, depending on the idea the usage is not restricted at all, such as mixing it with bread and cookie.\u003cbr\u003e\u003cbr\u003eThis koji rice powder also suitable for meat tenderizers. Prep your meat to make the delicious Dry Aged Koji Rice Steak at home!\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_03.jpg\" alt=\"甘酒パン塩麹\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\"Rice Koji Powder\" filled with the power of enzyme of koji, We will deliver in 1kg pack easy to be used at home. Give it a try once.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is koji?\u003c\/h2\u003e\n\u003cp\u003eMoisturised raw grain (rice, wheat, bean etc), then the seeds are seeded on the steamed material and cultured under temperature conditions suitable for the growth of koji molds. Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes which decomposes grains with its power.\u003cbr\u003e In addition, Koji itself is a nutritious food packed with sugar, amino acids, vitamins, minerals etc. Using koji, we make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, sweet sake etc.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03.jpg\" alt=\"味噌甘酒醤油\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eEfficacy of rice koji\u003c\/h2\u003e\n\u003cp\u003eRice koji contains various kinds of enzymes such as amylase, lipase, protease, pectinase, etc, it is said that the number is to be more than 30 kinds. These enzymes help to break down and digest food, and also produces oligosaccharides, which are the \"good bacteria\" in the intestines. It also helps to improve the intestinal environment (intestinal flora) and expected to improve immunity. In addition, enzymes of rice koji include vitamin B1, B2, B6, folic acid, niacin, pantothenic acid, Biotin, molybdenum, etc which has the function of generating vitamin B group.\u003cbr\u003e Vitamin B group helps cell metabolism, keeps hair, skin, and nails healthy. It also helps to recover from fatigue and prevent anemia. Especially vitamin B6 and folic acid are essential nutrients for pregnant women. In this way, Rice koji can be expected to have multiple beneficial effects on health and beauty. The \"Koji powder\" is a powder that is easy to use while maintaining the power of the enzyme.\u003c\/p\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eVoice of staff\u003c\/h2\u003e\n\u003cp\u003eKoji rice is good for the health. Though it is a bit difficult to adapt normal Koji rice it into regular cuisine, the potential has expanded a lot after it becoming a powder.\u003cbr\u003e According to the President of Hishiroku, it is also can be eaten with rice. This situation can be compared with the idiom of \"Killing two birds with one stone\", where the sweetness of rice is felt and digestion is also aided by Koji rice.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1232_04.jpg\" alt=\"米麹パウダー\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eRice Koji Powder 1kg - Kyoto Hishiroku Special - Recommended Usage\u003c\/h2\u003e\n\u003ch3\u003e① Salt koji with no \"grain\" left, soy sauce koji  \u003c\/h3\u003e\n\u003cp\u003e· Salt koji ... 10 g of salt, 60 cc of water, 30 g of rice koji powder (mix in order of salt → water → rice koji) · soy sauce koji ... 60 cc of soy sauce, 30 g of rice koji powder 【Recommended】 Mix with egg-pickled rice instead of soy sauce or you can enjoy it deliciously when attached to meat, such as shamai or chicken.\u003c!-- 塩麹、醤油麹の写真（あまり高さをとらない写真） --\u003e ※ Because mixing is easy, stir it well. ※ store in the refrigerator at normal room temperature.\u003cbr\u003eYou can use it from the next day you stock ※.\u003c\/p\u003e\n\u003ch3\u003e② Sweet sake without \"grain\"  \u003c\/h3\u003e\n\u003cp\u003eFor rice koji powder 30 g, hot water 200 cc. Ferment at 55 to 60 ° C for about 10 hours. (Place in hot water → powder in order.) Stir well as it becomes lumpy. Refrigerated or frozen (For storing for more than 1 week) without heat sterilization.\u003c!-- 甘酒の写真（あまり高さをとらない写真） --\u003e Rice liquor of rice koji has a very high nutritional value and is also called \"drip infusion\". Not only that, it is also noteworthy beverage that is expected to have skin benefits, constipation, and diet.\u003c\/p\u003e\n\u003ch3\u003e③ Bread\u003c\/h3\u003e\n\u003cp\u003eBy changing 2 to 5% of the powder raw material to rice koji powder, The dough softens, it swells well and finishes moistly. ※ A baker in the neighborhood of Ryoshi is used for making bread.\u003c!-- パンの写真（あまり高さをとらない写真） --\u003e\u003c\/p\u003e\n\u003ch3\u003e④ Pastry using cookie, hot cake, rice flour (sponge cake, chiffon cake, butter cake etc.)  \u003c\/h3\u003e\n\u003cp\u003eBy changing 20% ​​of the powder raw material to rice koji powder, a moist feeling is born in the fabric.\u003c\/p\u003e\n\u003ch3\u003e⑤ fermented soymilk without \"grain\" (fermented soy milk sauce)  \u003c\/h3\u003e\n\u003cp\u003e250 ~ 300 cc of unadjusted soy milk, 1kg of rice koji powder (put in order of unadjusted soy milk → rice koji powder) Ferment for about 10 hours at 55 ~ 60 ℃. Storage is refrigerated or frozen (when storing for more than 1 week) without heat sterilization.\u003c\/p\u003e\n\u003cp\u003e Others, soup stocks such as miso soup and soup, Liquid seasoning such as soy sauce and dressing. Even if it is mixed in an appropriate amount in an enzyme beverage such as a smoothie, You can enjoy the power of koji easily deliciously.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSupervised by fermented food chef Haruka Mano, the power of Kouji! Kyoto Hishiroku \"Rice Koji Powder\" Recipe\u003c\/h2\u003e\n\u003cp\u003eMs. Haruka Mano who is actively engaged as a fermented cooking researcher. This time, she supervised the recipe of cooking that can be made easily using rice koji powder of Kyoto Hishiroku. Everything incorporates rice koji powder, all can be easily be challenged. Please have a try.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003e\n\u003cspan style=\"font-size: 18px; padding: 5px; border: 1px solid #000;\"\u003eFood Fermentation Researcher\u003c\/span\u003e\u003cspan style=\"font-size: 24px;\"\u003e\u003cbr\u003e Ms. Haruka Mano\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: bold; font-size: 22px; color: #600;\"\u003eLet's bring fermented seasoning into our everyday cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eBorned in 1990, after leaving a specialized trading company, Ms. Haruka Mona obtained Food Coordinator qualification. She gained experience through working at a restaurant kitchen as a cooking research assistant, and work independently as a freelancer. Focusing on the idea of dishes that matches with Japanese rice wine, she begin to engage in wide range of activities such as cooking recipe, food product, become a cooking class instructor and even a writer.\u003c\/p\u003e\n\u003cp\u003eWas firsly inspired by her fondness of Japanese rice wine, she opened herself a new door towards the fermentation culture. She has visited various breweries places for fermentation prducts such as sake, miso and soy sauce throughout the country. By utilizing the deliciousness of the ingredients, Ms. Haruka Mano is an expert in proposing simple and colourful dishes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/manoharuka.jpg\" alt=\"manoharuka\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eLEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eBy sprinkling rice koji powder, the chicken breast meat becomes tender and juicy.\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\u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e25\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.backdrop.jp\/images\/komekouji_recipe01.jpg\" alt=\"LEMON BUTTER SAUTE OF CHICKEN BREAST MEAT\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Chicken Breast Meat\u003c\/dt\u003e\n\u003cdd\u003e1 piece (300g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSake\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eRice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003e1\/3 Teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt Koji (Check out the recipe below)\u003c\/dt\u003e\n\u003cdd\u003e1 Tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e1 10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003ereasonable 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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePrick the chicken breast in several places with a fork. Mix the ingredients well, sprinkle evenly over the chicken breast meat, leave it for more than 5 minutes. (If you have time, leave it for more than an hour).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat the olive oil in a frying pan and bake the chicken from the skin with a low medium heat. Saute for about 3 minutes until browned and turn it over, sprinkle sake, coat and cook for 7 minutes with low heat. \u003cbr\u003e When the fire is stopped, put it as it is until coarse fever is obtained.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003ePut the ingredients of in a small saucepan and cook it to make sauce.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eAfter the chicken cooled down, slice it and then arrange it on a plate. Sauce over the portion along with the vegetable of your choice and serve it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eHAMBURGER WITH SALTED KOJI TOMATO SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eKoji powder softens the minced meat. With plenty of gravy, even delicious after chilled \u003cbr\u003e Enjoy with salted koji tomato sauce.\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\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\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.backdrop.jp\/images\/komekouji_recipe02.jpg\" alt=\"HAMBURGER WITH SALTED KOJI TOMATO SAUCE\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Ground beef\u003c\/dt\u003e\n\u003cdd\u003e300g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e2 teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salt\u003c\/dt\u003e\n\u003cdd\u003e1\/2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Onion (chopped)\u003c\/dt\u003e\n\u003cdd\u003e1 piece\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Salad oil\u003c\/dt\u003e\n\u003cdd\u003e(a) 1 tablespoon\u003cbr\u003e (b) 2 teaspoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Egg\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Nutmeg\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Pepper\u003c\/dt\u003e\n\u003cdd\u003ea little\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Olive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Garlic (cchopped)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Tomato sauce can (cut)\u003c\/dt\u003e\n\u003cdd\u003e1 can\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Salt (Check out the recipe above)\u003c\/dt\u003e\n\u003cdd\u003e2 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liqour\u003c\/dt\u003e\n\u003cdd\u003e3 tablespoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Vegetable of your choice\u003c\/dt\u003e\n\u003cdd\u003eaccording to preferences\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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (a) in a frying pan and stir fry until the onion has soften\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eIn a bowl mix ground beef, Rioe Koji powder, salt, ① chopped onion, egg, and nutmeg together with some pepper and knead it well.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eForm it into 3-4 equal patties, with both hand toss it from right to left while removing the air inside the mixture and shape it into a ball. Lightly pressed in the middle of each patty to make an indent.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eHeat the salad oil (b) in a frying pan and bake the hamburger over medium heat. When one side turned fully brown, flip it over. Cover and cook over low heat for 5 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e5\u003c\/dt\u003e\n\u003cdd\u003ePrick it with bamboo skewer, if the juices run clear turn of the heat. (If its reddish, cook it until it become clear.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e6\u003c\/dt\u003e\n\u003cdd\u003eIn a small pan, heat the olive oil and garlic until fragrant, add boiled tomato can, Koji salt, liquor and simmer for about 5 minutes\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e7\u003c\/dt\u003e\n\u003cdd\u003eServe thehamburger on a plate, topped with tomato sauce, and your favorite vegetables.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003ePANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eA rich texture Pancake, with the power of Rice Koji Powder! \u003cbr\u003e Served with Amazake berry sauce made from Rice Koji Powder\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\u003cspan style=\"font-size: 34px;\"\u003e3\u003c\/span\u003epeoples\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cspan style=\"font-size: 34px;\"\u003e40\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.backdrop.jp\/images\/komekouji_recipe03.jpg\" alt=\"PANCAKE WITH RICE KOJI POWDER AMAZAKE BERRY SAUCE\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice flour\u003c\/dt\u003e\n\u003cdd\u003e95g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Baking Powder\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Oil (Rapeseed or even rice oil)\u003c\/dt\u003e\n\u003cdd\u003e2 Teaspoons\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Milk\u003c\/dt\u003e\n\u003cdd\u003e100～110ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake Berry Sauce\u003c\/dt\u003e\n\u003cdd\u003e1 teaspoon (3.5g)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Amazake\u003c\/dt\u003e\n\u003cdd\u003e100ml\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Butter\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・strawberry\u003c\/dt\u003e\n\u003cdd\u003e(a)3 pieces\u003cbr\u003e (b)5 pieces\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Blueberry\u003c\/dt\u003e\n\u003cdd\u003e15 pieces\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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eMake an Amazake Berry Sauce. Cut (a)strawberry into 15mm while (b)strawberry according to your preffering size (for the topping). Put amazake and butter in a small pot, heat over medium heat, and let it boil while stirring with a wooden spatula.\u003cbr\u003e When it is thick, add (a)strawberry. After it boiled up, turn off the heat and let it cooled off.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut all ingredients of the pancake in a bowl, stir with whisk until the roux blended and there is no more lumps remained. (Viscosity varies depending on the type of rice flour, so adjust the amount of milk while observing it)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eHeat the frying pan over a low medium heat, and switch to low heat when warmed and pour ① into a cup or half a bowl. When the tops bubble, flip it over, bake it for about 30 seconds and then transfer it to platter. \u003cbr\u003e Bake and stack the desired number of pancakes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ePour the sweet berry sauce from ① into ③ and top the strawberry and blueberry from (b).\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eMAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003eJust mix rice koji powder into hot water, keep warm with the thermos!\u003cbr\u003e You'll be surprised enough that you can make delicious sweet sake\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\u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eLitre\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePreparation 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.backdrop.jp\/images\/komekouji_recipe04.jpg\" alt=\"MAKE IT WITH A THERMOS! AMAZAKE OF RICE KOJI POWDER\" 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\u003e　Ingredient\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice Koji Powder\u003c\/dt\u003e\n\u003cdd\u003e10g\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003e800ml\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　Instruction\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003ePut water in a pot and turn on the heat, and turn off the heat when it gets warmed to 65 degrees.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eAdd rice koji powder and stir until the foam disappears using whisk.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce again heat it over low heat up to 65 degrees, then transfer to the thermos..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003ekeep it warm for more than 8 hours, the sweet sake is completed..\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003e　Point\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIn order to keep in the warmth condition, please make it more than 80% of the capacity of the thermos bottle. (If the amount is small, the temperature tends to decrease, saccharification may become insufficient in some cases)\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eIt can be stored in cold storage for 5 days ~ 1 week, frozen for up to 3 months.\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\"\u003eAbout Rice Koji Powder 1kg - Kyoto Hishiroku Co., Ltd Special Product\u003c\/h2\u003e\nKyoto's long-established Koji seed of \"Hishiroku\" that lasts more than 300 years since its foundation. Currently, there are only 10 different Koji stores in Japan, Hishiroku has continued to protect the tradition as a kind of koji. Currently, we have 45 varieties of Aspergillus. It is used not only in Kyoto but also in fermented foods such as miso and soy sauce across the country, I support the food culture of Japan.\n\u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"種麹 菱六\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003ch4\u003eMessage from the company for Koji - Kyoto \"Hishiroku\" Special Product\u003c\/h4\u003e\n\u003ch5\u003eIn the land of mountain and river that surrounds the royal castle · of Kyoto has raised the reputation of \"Hishiroku\" for over 300 years. In its long history, he steadily promoted steady progress of seed koji. A small work hidden in Koji kin (a bacteria used for making Koji), to the future tomorrow that will eventually produce big things I truly believe that it will become vitality, I am researching and endeavoring to deliver highly stable products with aunthenticity. We would like to ask you for further patronage as we can make use of the products of Hishihiroku.\u003c\/h5\u003e\n\u003cdiv class=\"shopbottomnew\" align=\"center\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003ch1 class=\"unityMain_h1\"\u003eUsage Precautions\u003c\/h1\u003e\n\u003cp class=\"prd_unityTxt\"\u003e·Make sure to clean up appliances, cloths, hands and so on carefully so that germs etc. do not enter. \u003cbr\u003e ·Please use after opening as soon as possible. \u003cbr\u003e \u003cbr\u003e This item will be shipped by Kuroneko Mail facilities, We deliver it by envelope in a simplified way. Products will be posted to your home post. (Please be aware that refunds or exchanges will not be possible even if the product is stolen or damaged after shipping)\u003cbr\u003e Delivery days are about 1 ~ 2 days. Depending on the area, it may take about one week.\u003cbr\u003e We will adjust and ship as soon as possible so that it will arrive on the arrival date of your choice, Delivery with precise date and time zone designation is not available.\u003cbr\u003e Payment by cash on delivery is not possible.\u003c\/p\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\"\u003eNet Content\u003c\/th\u003e\n\u003ctd\u003e1kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003e· Rice（Domestic）· Koji Kin \u003cbr\u003e · Weight：1kg · Apparatus : Cloth\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\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\/kome-kouji1kg_TOP_en.jpg\" alt=\"米麹パウダー\" style=\"margin: 0;\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"菱六","offers":[{"title":"Default Title","offer_id":13109293154369,"sku":"105392407","price":7560.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/kome-kouji1kg-283619.jpg?v=1630897494"},{"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":"koji_028","title":"Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe dried type of barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_barley_rice_inoue_shop_870g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e* This dried barley koji is a handmade product. Since mass production is not possible, therefore the stock is limited. Please note properly that we may limit your order number. The product also may not available at the time if the status is \"sold out\" \". Thank you for your understanding in advance.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"inoue_dried_barley_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg class=\"lazypreload lazyloaded\" width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentation Food Recipes \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClick Here\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\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;\"\u003eThe Difference Between Dried Koji And Regular Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice\/barley that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. This dried barley koji is made by drying raw koji using domestically produced barley, enabling long-term storage without losing its quality.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"what_is_dried_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p004.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The quality of rice koji here is good, so I purchased the barley koji as well. I made the miso I consumed at home by myself, and I found out the taste of miso changes considerably depending on the quality of the koji used.\u003cbr\u003eThis product has good quality, and I like it because it can give a good richness to the miso. I think I will use it again. Thank you.\u003cbr\u003e\u003cbr\u003eMori Yumie\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I usually use rice koji, but this time, I tried to use barley koji to make barley miso. I was able to prepare it with the same method as rice koji without any problems.\u003cbr\u003eThe miso will be fermented and ready around next January. I hope it will be delicious!\u003cbr\u003e\u003cbr\u003eHousewife\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product has solid barley grains. I'm looking forward to using it for making barley miso. Also, it's good that it doesn't contain any additives and has a long expiration date.\u003cbr\u003e\u003cbr\u003eTominaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I found your product when it's hard to get domestic barley koji, and it's also a hassle to make it from scratch. This product is very convincing both in terms of quality and price. I will use it again.\u003cbr\u003e\u003cbr\u003eNoda\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product is helpful because of its long expiration date and I can use it little by little. I plan to use it for making salt koji (shio koji) and homemade barley miso.\u003cbr\u003e\u003cbr\u003eShiraishi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I bought it for making miso. It takes a while to soak it in water, but I could use it without any problems. It seems that it is made diligently and easy to use.\u003cbr\u003e\u003cbr\u003eGUIRO\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat\/barley koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg alt=\"How_to_Rehydrate_Dried_Rice_Koji\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg alt=\"how_to_make_miso\" width=\"100%\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-koji\"\u003e\u003cimg alt=\"whatis_koji_article\" width=\"100%\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/what_is_koji_cover_300x.jpg?v=1611812080\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Koji? Introducing the Kinds of Koji and How to Use It\u003c\/span\u003e\u003cbr\u003e“Is koji different from koji spore and koji starters?”\u003cbr\u003e“How many kinds of koji can I find and how to use them?”\u003cbr\u003eThis article is about the complete guide about koji and everything you need to learn about it.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"manfuacturer_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using domestic barley\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_008\"\u003e\u003cimg width=\"100%\" alt=\"dried_rice_koji_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0022_01.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eDried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop\u003c\/dt\u003e\n\u003cdd\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time. Suitable for making salt koji, miso, and amazake at home.\u003c\/dd\u003e\n\u003cdd\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrice: $ 13.32 \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Netto: 860g\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/dd\u003e\n\u003cdd\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_008\" class=\"ItemLinkBtn\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGo to product page\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\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\"\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;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e840g (worth 1kg of rice)\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;\"\u003eRaw Ingredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley (100% Japan domestic barley)\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;\"\u003e1 Year\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 refrigerator in under 15 ℃\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDried barley koji is easy to get damp after opening, so please use it as soon as possible after opening the package.\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=\"Dried_barley_Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.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\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109294989377,"sku":"48942065","price":1771.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0065p001-164439.jpg?v=1630897199"},{"product_id":"wholesale-natto_001","title":"[Wholesale 100pc] Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\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\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eNatto Starter Powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e100pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/sakurado.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n\u003ctd\u003e3gr x 100pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eProtein liquid extract from non-GMO organic soybean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 Year from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e1.35kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\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\/h0003_3g_eng_wholesale.jpg\" alt=\"Natto Starter Spores Powder Wholesale\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Natto Starter\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 100pc of \u003cb\u003eNatto Starter Spores Powder 3gr\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- Selling point --\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n\u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!--商品詳細--\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection style=\"margin-top: 40px;\"\u003e\n\u003ch2\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXqa\"\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhat is Bacillus natto?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt is a type of fungus for making natto. Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm, so that fermentation will proceed and natto will be completed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto. The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto. It has strong fermentation ability, so even first-timers can easily make natto at home. Check the product \u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that the fermentation is not going well. Please keep warm and keep it for about 12 hours and see the condition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe natto is extremely smelly!\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/p\u003e\n\u003c\/div\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":43046354125038,"sku":"63775591-100pc","price":66000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng_wholesale.jpg?v=1740723516"},{"product_id":"wholesale-lactic-acid_enzyme_001","title":"[Wholesale 30pc] KAWASHIMAYA Organic Lactic Acid Bacteria Powder - Supplement Taken from Japanese Fermented Foods (100 g)","description":"\u003cdiv id=\"tempB\"\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\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKAWASHIMAYA Organic Lactic Acid Bacteria Powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e30pc\u003cbr\u003e\u003cbr\u003ePrice is negotiable for bigger quantities. Please \u003ca href=\"https:\/\/sakurado.live\/pages\/contact\" target=\"_blank\"\u003econtact us\u003c\/a\u003e for more information.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n\u003ctd\u003e100g x 30pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e6 Months from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eAvoid direct sunlight, heat, and humidity, please store at room temperature\u003c\/td\u003e\n\u003c\/tr\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\"\u003eCountry of Origin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e3.7kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\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_wholesale.jpg\" alt=\"Lactic Acid Bacteria Powder\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Lactic Acid Bacteria Powder\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale bulk item containing 30pc of \u003cb\u003e Organic Lactic Acid Bacteria Powder 100 g\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/sakurado.live\/products\/lactic-acid_enzyme_014\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\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\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 supplement 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\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":43130035568878,"sku":"133584244-30pc","price":83580.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/nyuusankin_img1_wholesale_a55c8d15-0dba-442f-bf69-85ab2902e419.jpg?v=1768904141"},{"product_id":"wholesale-koji_005","title":"[Wholesale 50pc Pre-Order] Dried White Rice Koji (Marukura) - 500g","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003cdiv class=\"caution\"\u003e\n \u003ch3\u003eThis is a Preorder Wholesale Item\u003c\/h3\u003e\n \u003cp class=\"mb-0\"\u003eThis product is the wholesale bulk item containing 50pc of \u003cb\u003eMarukura Dry Rice Koji 500g\u003c\/b\u003e. If you want to purchase the single item version, you can \u003ca href=\"https:\/\/sakurado.live\/products\/koji_033\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eThis is a \u003cb\u003epreorder item\u003c\/b\u003e, therefore it might take more time to prepare than regular ready-stock orders. Thank you for your understanding.\u003c\/p\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\"\u003eIngredients\u003c\/th\u003e\n \u003ctd\u003eWhite Rice, Aspergillus Oryzae\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n \u003ctd\u003e500g ✕ 50pc\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eGross Weight\u003c\/th\u003e\n \u003ctd\u003e30kg\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n \u003ctd\u003eJapan\u003c\/td\u003e\n \u003c\/tr\u003e\n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n \u003ctd\u003eStore at room temperature, avoiding direct sunlight and high humidity.\u003c\/td\u003e\n \u003c\/tr\u003e\n \n \u003ctr\u003e\n \u003cth scope=\"row\"\u003eBest Before\u003c\/th\u003e\n \u003ctd\u003e6 Months\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\/a0209_wholesale_en.jpg\" alt=\"TOP Image\"\u003e\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eDry Rice Koji Produced in West Japan\u003c\/h2\u003e\n \u003cp\u003eA high-quality dry rice koji that is made in Okayama, Japan. This dry koji is carefully dried slowly with warm air so the koji bacteria are still intact. \u003cbr\u003e\u003cbr\u003e\nYou can use it as an ingredient for amazake, miso, salt koji, and other Japanese fermented foods.\n\u003c\/p\u003e\n \u003c\/section\u003e\n\n \u003csection\u003e\n \u003ch2\u003eHow to Rehydrate the Dry Koji\u003c\/h2\u003e\n \u003cp\u003eCombine 500g of dried koji and 200 cc of hot water (40~50°C) in a closed container. Let it sit for about 30 minutes. Be careful not to let the temperature exceed 60°C because this will weaken the koji bacteria. Also, please note that if the temperature is too low, the osmotic pressure will prevent the rice from softening all the way to the core.\n\u003c\/p\u003e\n \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":43882655940846,"sku":"186598330-50pc","price":41850.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a0209_wholesale_en.jpg?v=1747838577"},{"product_id":"wholesale-natto_002","title":"[Wholesale 1pc] Natto Starter Spores Powder 1kg - 100% Organic Soybean Extract","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\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\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eNatto Starter Powder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMOQ\u003c\/th\u003e\n\u003ctd\u003e1pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity\u003c\/th\u003e\n\u003ctd\u003e1kg x 1pc\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eProtein liquid extract from non-GMO organic soybean\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dry place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e1 Year from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Weight In Total\u003c\/th\u003e\n\u003ctd\u003e1.5kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\" style=\"font-size: 70%;\"\u003e*Delivery with EMS and surface mail has a maximum limit of 30kg. If your total order exceeds 30kg, we recommend separate shipments.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n\u003ctd\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eImportant Notes\u003c\/th\u003e\n\u003ctd style=\"color: red;\"\u003e・ This is a Made-by-Order product, so the shipping may take 2 to 4 weeks.\u003cbr\u003e・ If you are hurrying from order to shipping, please contact us in advance via email.\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\/natto_1kg_eng_wholesale.jpg\" alt=\"Natto Starter Spores Powder Wholesale 1kg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eWholesale Natto Starter\u003c\/h3\u003e\n\u003cp\u003eThis product is the wholesale item containing one bag of \u003cb\u003eNatto Starter Spores Powder 1kg\u003c\/b\u003e, suitable for business use. If you want to purchase the small packet version (3g), you can \u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003ego to the product page by clicking here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n\u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eAbout Wholesale Natto Starter 1kg\u003c\/h2\u003e\n\u003cp\u003eOur 1kg bulk Natto Starter Spores Powder is perfect for businesses producing natto in large batches. Responding to customer feedback, we’re excited to offer this larger size to meet your needs.\u003c\/p\u003e\n\u003cp\u003eWith its powerful fermentation capabilities, this 1kg bag can produce up to 10,000kg of natto. Please try to make authentic Japanese natto using this starter.\u003c\/p\u003e\n\u003cp\u003eFor more details about this product and a step-by-step guide to making natto, check the tutorial below.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003csection style=\"margin-top: 40px;\"\u003e\n\u003ch2\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!--商品詳細--\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXqa\"\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhat is Bacillus natto?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt is a type of fungus for making natto. Sprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm, so that fermentation will proceed and natto will be completed.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto. The natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto. It has strong fermentation ability, so even first-timers can easily make natto at home. Check the product \u003ca href=\"https:\/\/sakurado.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that the fermentation is not going well. Please keep warm and keep it for about 12 hours and see the condition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe natto is extremely smelly!\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.Please do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/p\u003e\n\u003c\/div\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":45972754202862,"sku":"127308299","price":205100.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/MF_products_added_with_MF_logo_natto_1kg_eng_wholesale.jpg?v=1740722823"},{"product_id":"lactic-acid_enzyme_018","title":"KAWASHIMAYA Lactic Acid Bacteria Supplement Capsules - Probiotic Supplement Taken from Japanese Fermented Foods (60 Capsules)","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eOver 20,000 Bags Sold! New Capsule-Type Probiotic Supplement\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_cp_bana1.jpg\" alt=\"Lactic acid bacteria equivalent to 90 yogurts in a teaspoon\" width=\"870\"\u003e\n\u003cp\u003e\u003cbr\u003e\u003cb class=\"red\"\u003eOver 20,000 bags sold\u003c\/b\u003e! Kawashimaya's probiotic supplement now comes in a capsule form. Developed to suit the gut environment of Japanese people, this supplement contains \u003cb class=\"red\"\u003eplant-based lactic acid bacteria derived from Japanese fermented foods\u003c\/b\u003e, with up to \u003cb class=\"red\"\u003e500 billion bacteria per capsule\u003c\/b\u003e. We have also refined the formula by eliminating unnecessary ingredients, ensuring a \u003cb class=\"red\"\u003eminimalist composition\u003c\/b\u003e that delivers the pure and direct benefits of probiotics.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2\u003eThe Main Role of the Large Intestine\u003c\/h2\u003e\n\u003cp\u003eThe human gut houses over 100 trillion microorganisms.\u003cbr\u003e\u003cbr\u003eThese microorganisms, known as \"gut bacteria,\" consist of more than 1,000 different species. Gut health is determined by the balance of these bacteria, and about 70% of the immune cells in our body reside in the intestines. This means that maintaining gut health is essential for overall well-being.\u003c\/p\u003e\n\u003ch2\u003eRecommended for Those Experiencing:\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eIrregular bowel movements\u003c\/li\u003e\n\u003cli\u003eFoul-smelling stool or gas\u003c\/li\u003e\n\u003cli\u003ePersistent skin issues\u003c\/li\u003e\n\u003cli\u003eFrequent colds\u003c\/li\u003e\n\u003cli\u003eIncreased irritability\u003c\/li\u003e\n\u003cli\u003eNo noticeable effects from probiotic supplements\u003c\/li\u003e\n\u003cli\u003eDislike of fermented foods\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eIf you identify with any of these, you may be \u003cb class=\"red\"\u003elacking plant-based lactic acid bacteria\u003c\/b\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow to Achieve an Ideal Gut Environment\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003eMaintain a Golden Balance of Gut Bacteria\u003c\/h3\u003e\n\u003cp class=\"mb-0\"\u003e\u003cb class=\"red\"\u003eGood Bacteria\u003c\/b\u003e: Beneficial bacteria that activate immunity and support overall health.\u003cbr\u003e\u003cb class=\"red\"\u003eBad Bacteria\u003c\/b\u003e: Harmful bacteria that cause fermentation and produce toxins.\u003cbr\u003e\u003cb class=\"red\"\u003eOpportunistic Bacteria\u003c\/b\u003e: Neutral bacteria that align with the dominant group.\u003c\/p\u003e\n\u003cp\u003eThe ideal balance is said to be Good Bacteria:Bad Bacteria:Opportunistic Bacteria = 2:1:7. Instead of completely eliminating bad bacteria, it's important to maintain a healthy balance between all three types.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhy We Focus on Plant-Based Lactic Acid Bacteria\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e① Perfect for Japanese People Who Follow a Traditional Diet\u003c\/h3\u003e\n\u003cp\u003eFor centuries, Japanese people have consumed fermented foods like pickles and miso as part of their diet. \u003cb class=\"red\"\u003ePlant-based lactic acid bacteria\u003c\/b\u003e naturally thrive in these foods, helping to support a healthy gut.\u003c\/p\u003e\n\u003ch4\u003eOur Gut Bacteria Have Evolved Alongside Japanese Cuisine\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp11512_natto.jpg\" alt=\"Traditional Japanese food\"\u003e\u003c\/div\u003e\n\u003cp\u003eGut bacteria evolve with diet and vary by country. Japanese people's gut bacteria have adapted to traditional Japanese food, making \u003cb\u003eplant-based lactic acid bacteria\u003c\/b\u003e the most suitable for their digestive system.\u003c\/p\u003e\n\u003ch4\u003eRestoring the Gut Flora from Westernized Diets\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2022\/09\/shutterstock_1031688157.jpg\" alt=\"Gut health image\"\u003e\u003c\/div\u003e\n\u003cp\u003eWith the shift from a grain- and vegetable-based Japanese diet to a more Western diet, maintaining a balanced gut flora has become increasingly difficult.\u003c\/p\u003e\n\u003ch4\u003eFocusing on the Lactic Acid Bacteria Japanese People Are Familiar With\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eWhen people think of lactic acid bacteria, they often associate it with yogurt. However, Japanese people have only started consuming yogurt regularly since the 1990s. Instead of relying on unfamiliar \u003cb\u003eanimal-based lactic acid bacteria\u003c\/b\u003e, we believe that the \u003cb\u003eplant-based lactic acid bacteria\u003c\/b\u003e that have been part of Japanese diets for centuries are a better fit. That’s why we are committed to \u003ca href=\"https:\/\/kawashima-ya.jp\/contents\/?p=39081\" rel=\"nofollow\"\u003eplant-based lactic acid bacteria\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e② A Variety of Lactic Acid Bacteria Is Essential for Gut Health\u003c\/h3\u003e\n\u003cp\u003eRecent studies suggest that instead of competing, \u003cb class=\"red\"\u003ea balanced intake of both plant-based and animal-based lactic acid bacteria\u003c\/b\u003e is crucial for a healthy gut.\u003c\/p\u003e\n\u003ch4\u003eDeclining Consumption of Plant-Based Lactic Acid Bacteria\u003c\/h4\u003e\n\u003cp\u003eCompared to global averages, Japanese people consume relatively little lactic acid bacteria. In particular, the intake of \u003cb\u003eplant-based lactic acid bacteria\u003c\/b\u003e has declined due to dietary changes, while \u003cb\u003eanimal-based lactic acid bacteria\u003c\/b\u003e consumption has increased.\u003c\/p\u003e\n\u003ch4\u003eActively Incorporate Plant-Based Lactic Acid Bacteria\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_p231115.jpg\" alt=\"Restore the gut environment naturally\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eFor optimal gut health, a diverse range of lactic acid bacteria is necessary. Increasing your intake of \u003cb\u003eplant-based lactic acid bacteria\u003c\/b\u003e can help restore balance.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003ePlant-Based Lactic Acid Bacteria from Carefully Selected Fermented Foods\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cp\u003eThe Gut Health Lactic Acid Bacteria Supplement is made entirely from plant-based lactic acid bacteria derived from traditional Japanese fermented foods. Additionally, it contains a generous amount of high-quality organic rice koji, which has been finely powdered. Rice koji contains over 30 types of enzymes that support the activity 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 Plant-Based Lactic Acid Bacteria Supports digestive health 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 Kura Hana Lactic Acid Bacteria Supports immune function\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 Plant-Based Lactic Acid Bacteria Supports 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 Plant-Based Lactic Acid Bacteria Kawashimaya’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=\"Sunki pickle-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSunki Pickle-derived Plant-Based Lactic Acid Bacteria Supports immune function\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 yeast-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake Yeast-derived Plant-Based Lactic Acid Bacteria Kawashimaya’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=\"Suguki pickle-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSuguki Pickle-derived Plant-Based Lactic Acid Bacteria Supports good bacteria and skin care\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 Plant-Based Lactic Acid Bacteria Supports oral health by targeting bad 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_mukadoko.jpg\" alt=\"Nukadoko-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eNukadoko-derived Plant-Based Lactic Acid Bacteria Kawashimaya’s original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eSafe and Reliable for Daily Use\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\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eThe Gut Health Lactic Acid Bacteria Supplement is committed to high quality for safe daily use. It contains no unnecessary additives and is made from fermented foods under strict quality control in our domestic factory.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/sbsc_nyusankin_18.jpg\" alt=\"No Additives\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eNo Preservatives: Free from common preservatives used for long-term storage, delivering fresh ingredients with their natural flavors and nutrients. No Artificial Flavoring: Preserves the natural taste and aroma of ingredients without artificial additives. No Added Sugars: Designed with health in mind, avoiding unnecessary sweetness or extra calories.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/nyu_cp_japan.jpg\" alt=\"Domestic Ingredients\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eSince this is something you consume daily, we focus on quality and craftsmanship.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/sbsc_nyusankin_19.jpg\" alt=\"Quality Control\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe adhere to strict quality standards and maintain a consistent production line to provide the best products to our customers.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_test6.jpg\" alt=\"Quality Control\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eOur products are crafted with dedication to ensure the best experience for our customers. We take pride in making natural, delicious, and health-supporting products for you and your family.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eConveniently Take \"Plant-Based Lactic Acid Bacteria\" with Gut Health Lactic Acid Bacteria Supplements\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/nyu_cp_newbana_cp.jpg\" alt=\"Gut Health Lactic Acid Bacteria Powder Image\" width=\"870\"\u003e\u003c\/div\u003e\n\u003ch3\u003eKey Points\u003c\/h3\u003e\n\u003cp\u003e1. Plant-based lactic acid bacteria thrive in traditional Japanese fermented foods and are essential for the gut health of Japanese people.\u003cbr\u003e2. Due to the Westernization of dietary habits, the intake of plant-based lactic acid bacteria among Japanese people has decreased.\u003cbr\u003e3. A diverse gut microbiota requires a balance of plant-based and animal-based lactic acid bacteria.\u003c\/p\u003e\n\u003cp\u003eWith \"Gut Health Lactic Acid Bacteria Supplements\" derived from Japanese fermented foods, you can easily replenish plant-based lactic acid bacteria.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/nyu_cp_bana2.jpg\" alt=\"Two capsules per day\"\u003e\u003c\/div\u003e\n\u003cp\u003eJust two capsules a day! These supplements conveniently provide the plant-based lactic acid bacteria that may be lacking in daily meals.\u003cbr\u003eTake two capsules (100mg) per day as a guideline. Since it's a food product, you can consume it anytime and in any way you prefer.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003eStart with a Two-Week Challenge!\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/kouka8_01.gif\" alt=\"Gut Health Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eImproving gut health doesn't happen overnight—it takes at least two weeks. Our bodies naturally resist sudden changes, gradually adjusting to restore a stable state. While you may not see immediate effects after taking lactic acid bacteria powder, this is completely normal. By continuing daily intake over the long term, you can achieve a healthier gut environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eDoctors Also Feel the Effects\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eI have struggled with chronic constipation and relied on laxatives. However, laxatives caused abdominal pain and diarrhea, providing relief but not a natural bowel movement. \"Gut Health Lactic Acid Bacteria Powder\" helped restore my gut environment, promoting natural bowel movements without discomfort. Unlike medication, it doesn’t provide immediate effects, but by improving gut health from the ground up, it’s highly recommended for those who want to establish a consistent bowel movement rhythm. *This is an individual's experience, and results may vary.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eBeauty Doctor\u003cbr\u003eDr. Nao Kubota\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2021\/01\/wb_ex_03.jpg\" alt=\"Dr. Nao Kubota\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eFind the Best Way to Take It for Yourself\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_cp_bana4.jpg\" alt=\"Japanese Food and Lactic Acid Bacteria Image\" width=\"870\"\u003e\u003c\/div\u003e\n\u003cp\u003eEveryone's body and lifestyle are different. Find the best way and timing for you to take the Gut Health Lactic Acid Bacteria Supplements.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_cp_travel.jpg\" alt=\"Japanese Food and Lactic Acid Bacteria Image\" width=\"870\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe capsule form is convenient for busy schedules or when traveling. Compact and easy to carry, you can continue your gut health care even when dining out or on the go.\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003e1. Initial Trial\u003c\/h4\u003e\n\u003cp\u003eTry taking it the same way for two weeks.\u003c\/p\u003e\n\u003ch4\u003e2. If You Don’t Notice Changes\u003c\/h4\u003e\n\u003cp\u003eAdjust by reducing the amount, splitting the intake throughout the day, or changing the timing.\u003c\/p\u003e\n\u003ch4\u003e3. Be Patient\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eFrequent changes in intake methods can make it hard to determine what works best. Take your time to find the right 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\u003e\u003cstrong\u003eUpon Waking Up:\u003c\/strong\u003e Getting up stimulates peristalsis (gut movement), helping bowel movements. Taking it with warm water can awaken the gut, making it a great morning routine.\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\u003eDuring Breakfast\u003c\/h4\u003e\n\u003cp\u003eIntroducing food into an empty stomach stimulates the colon, triggering the \"gastrocolic reflex,\" which promotes bowel movement. Take it before or 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, activating the gut. Since \"Gut Health Lactic Acid Bacteria Capsules\" are low in calories, they can be taken safely 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\u003eEveryone’s gut environment is different. Finding the best way to take \"Gut Health Lactic Acid Bacteria Supplements\" can maximize its health and beauty benefits. Take your time and find your ideal intake method step by step!\u003c\/p\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 \"Gut Health Lactic Acid Bacteria Supplement (Powder Type)\" was first introduced in 2017. Since then, we have continuously improved the product for over six years. As of October 2024, we have delivered over 20,000 units of this product, receiving valuable feedback from our customers. Based on these insights, we have consistently reviewed and refined the ingredients and balance of the formula. We aim to support gut health through plant-based lactic acid bacteria derived from familiar Japanese fermented foods. With this goal in mind, we will continue to enhance our product. Nothing would make us happier than for our \"Gut Health Lactic Acid Bacteria Supplement\" to contribute to your daily well-being. We invite you to try this product as part of your journey towards better 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 id=\"qa\"\u003e\n\u003ch3\u003eFrequently Asked Questions about Gut Health Lactic Acid Bacteria Capsules\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhat are the capsule material and size?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eThe capsules are primarily made from cellulose, a natural component found in plant cell walls, extracted from wood and cotton. We use No. 2 capsules, which measure 19.0 mm in length and 0.80 mm in width.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eWhen is the best time to take the capsules?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eAs this is a food product, there is no fixed time for consumption. The key is to take it daily. You may take it before or after meals, or before bedtime—whenever it suits you best.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eCan I take it with medication?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eSince this is a food product, there are no particular restrictions. However, depending on the type of medication, interactions may need to be considered. If you are on medication or under medical treatment, please consult your doctor or pharmacist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003eHow long should I continue taking the supplement?\u003c\/h4\u003e\n\u003cdiv\u003e\n\u003cp\u003eIt is recommended to take it continuously for at least two weeks. Many people notice subtle changes within this period. However, gut microbiome changes take time, and it may take three to six months to stabilize gut health.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\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\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eRice Koji (domestic production), Acetic Acid Fermented Lactic Acid Bacteria (heat-killed), Plant-Based Lactic Acid Bacteria (heat-killed), Rice Bran Fermented Lactic Acid Bacteria (heat-killed), Rice Sugar Ferment (GABA content), Spore-Forming Lactic Acid Bacteria, Brown Rice Koji, Rice Bran, Hydroxypropyl Methylcellulose\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContents\u003c\/th\u003e\n\u003ctd\u003e60 capsules\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, away from high humidity, direct sunlight, and heat.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eEnergy: 379 kcal, Protein: 8.0g, Fat: 1.8g, Carbohydrates: 82.6g, Salt Equivalent: 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\/a2544_cp_newsum_en.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":46269389275374,"sku":"182643967","price":3980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2544_cp_newsum_en.jpg?v=1742899667"}],"url":"https:\/\/sakurado.live\/ja\/collections\/ferment-koji-starter-1.oembed?page=2","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}