{"title":"New Recommended items","description":"","products":[{"product_id":"koji-starter_001","title":"Koji Starter Powder - Chouhaku-kin 20g (For 15kg Portion) Best For Koji Rice, White Miso, Amazake - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter --Powdered Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the best-suited koji starter for making koji and is ideal for making koji at home, made by a 300 years long-established store, \"Hishiroku\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter is from the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e variety, and its features are long \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ehyphae\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and a low rate of browning reaction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause this variety of koji starter is hard to discolor \/ change in color and maintain its white color firmly, it's great to make koji rice, amazake (sweet sake), white miso, and other white-colored foods and drinks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompared to the \u003cb\u003eKairyou Chouhaku-kin\u003c\/b\u003e variant, the \u003cb\u003eChouhaku-kin\u003c\/b\u003e is even whiter in color so it is perfect to make white colored fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Sell Koji Starter Koji Seed\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product contains 20g of koji starter \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(Aspergillus)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e that can be stored for a long time in a convenient sachet package, so you can open it just as much as you need.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the brewing industry, we call the koji starter \"sprouts\". We can make koji to produce fermented foods such as miso and amazake (sweet sake) with these sprouts.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe appearance of the koji starters bud popped out, and its whitish hyphae grow the bean sprouts and budding trees figure, so it's called like that.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02_02.jpg\" alt=\"Sprouts\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarious Kinds of Koji According to the Purpose\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_001\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_eng-2.jpg\" alt=\"Chouhaku-kin Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Chouhaku-kin Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe finished result is white koji. Basic koji starter that suitable for any kojis.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKairyou Chouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_002\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_eng-2.jpg\" alt=\"Kairyou Chouhaku-kin Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_02.jpg\" alt=\"Kairyou Chouhaku-kin Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for amazake (sweet sake). The finished result is the most white-colored that other koji starter. Recommended for white miso.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter for Miso\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_004\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_eng-2.jpg\" alt=\"Koji Starter for Miso\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_02.jpg\" alt=\"Koji Starter for Miso Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for rice and barley\/wheat miso. The finised result will have a balanced taste.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKinzanji Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_005\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_eng-2.jpg\" alt=\"Kinzanji Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_02.jpg\" alt=\"Kinzanji Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for bean koji. Increase the flavor of bean miso (mame miso).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter for Shouyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji-starter_006\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_eng-2.jpg\" alt=\"Koji Starter for Shouyu\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"Koji Starter for Shouyu Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for shouyu (Japanese soy sauce). It will have delicious result.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\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\/h5\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermented_food_recipes_for_banner.jpg\" alt=\"recipe link\" width=\"736\" height=\"350\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" width=\"736\" height=\"350\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/dxqjLkBK6h0\" width=\"736\" height=\"350\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of \u003ci\u003eAspergillus oryzae\u003c\/i\u003e.That is how this koji starter is made.\u003cbr\u003e\u003cbr\u003eKoji has so many enzymes that it is said to be a treasure house of enzymes and could decompose grains with its power. Also, koji itself is a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003eWith koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03_02.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHealth Benefits of Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen the intestinal environment (intestinal flora) gets better, your skin condition will be better, and immunity will be improved. It is a fermented food that arranges this intestinal environment.And, fermented foods are always made by microorganisms that induce fermentation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe familiar ones are Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. The one that creates miso, shouyu (Japanese soy sauce), and sake is koji starter (Aspergillus oryzae). This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMajor Nutrients of Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B1\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Helps produce energy\u003cbr\u003e・Fatigue recovery\u003cbr\u003e・Suppress irritation\/stress feeling\u003cbr\u003e・Amnesia prevention\u003cbr\u003e・Helps breaking down carbohydrates\u003c\/p\u003e\n\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;\"\u003eVitamin B2\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Helps the metabolism of skin\u003cbr\u003e・Helps breaking down lipids\u003cbr\u003e・Accelerate growth speed\u003cbr\u003e・Sebum control\u003cbr\u003e・Prevent oral ulcer\/stomatitis\u003c\/p\u003e\n\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;\"\u003eVitamin B6\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Reduce premenstrual syndrome (PMS)\u003cbr\u003e・Improve immunity\u003cbr\u003e・Prevent arteriosclerosis\u003cbr\u003e・Helps breaking down proteins and lipids\u003cbr\u003e・Prevent oral ulcer\/stomatitis\u003cbr\u003e・Suppress the excitation of nerve cells\u003c\/p\u003e\n\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;\"\u003eVitamin H (Biotin)\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Suppressing the cause of atopic dermatitis\u003cbr\u003e・Prevent diabetes\u003cbr\u003e・Alleviate epilation and gray hairs\u003c\/p\u003e\n\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;\"\u003ePantothenic Acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Stress resistant\u003cbr\u003e・Helps breaking down lipids\u003cbr\u003e・Detoxification from chemical compound\u003cbr\u003e・Increase good cholesterol\u003cbr\u003e・Maintaining the health of skin\u003cbr\u003e・Increase immunity\u003c\/p\u003e\n\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;\"\u003eEssential Amino Acids\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003eAmong the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made. These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cp\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square)\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis table references the amount of koji rice and koji starter seed.\u003cbr\u003eIt's easier to make koji rice for the koji starter if you use koji starter in a larger amount. There will be no problem even if you use a lot of koji starters.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Amount_of_Miso_Can_be_Made.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFor the details related to koji rice, please go to these pages:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis tutorial was provided by the koji manufacturer themselves, and summarized by Kawashima The Japanstore. Feel free to use this as a reference to make rice koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRecipes hat Uses Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/10\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Amazake\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAmazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since Japan’s Kofun Period.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Benefits of Handmade Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou know exactly what ingredients are being used.\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFormerly, miso, shouyu, amazake, etc., were homemade with koji in the Japanese family. However, eating habits change with time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, many people are uneasy because they don't know what type of rice is used in foods such as miso and shio koji (salt koji) available at supermarkets, etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself, so it's safe.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHandmade is fun!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen Kawashimaya's staff tried to make handmade koji rice, they were impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of a chief brewer at a sake (Japanese liquor) brewery are beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt's more economical.\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using a koji starter (Aspergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-1b.jpg\" alt=\"The Steamed Rice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Steamed Rice, is What Determines the Quality of Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf the rice used in koji rice making is cooked with a rice cooker or the like, the amount of water (60% or more) becomes too much, and it won't be finished as good koji rice.\u003cbr\u003eIn order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003eThe koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003eFurthermore, by using a steaming cloth made of tetoron, the time loss (temperature drop) caused by the rice sticking on the cloth can be eliminated so that you can do the seeding step (sprinkling the koji starter on steamed rice) smoothly.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji-making Professionals' Favorite Tools! Koji-making's Best Friends\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003csection id=\"INDEXimgLayout\"\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/sakurado.live\/search?q=tetron\u0026amp;type=product\u0026amp;product_cat=all\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetoron Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003eRice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro (Bamboo Steamer)\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/sakurado.live\/search?q=seiro\u0026amp;type=product\u0026amp;product_cat=all\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeiro (Bamboo Steamer)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed rice is the key to making koji.\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a helpful tool for daily dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Steamed Rice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA bamboo steamer is recommended to steam the rice! \u003cbr\u003eCover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003eSteam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003eWhen steaming in the bamboo steamer with two or more rows, change the order of rows midway through the steaming process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMessage from Hishiroku Corp., the Maker of Koji Seed Starter - Special Product from Hishiroku Shop, Kyoto\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Hishiroku Corp.\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the main region of \"The Land of Royal Castle\" of Kyoto, standing there for over 300 years is the reputable \"Hishiroku\" Shop. In its long history, we devotedly making steady progress of koji starter (koji seed).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe believe that small activities hidden in koji starter's Aspergillus will eventually produce big things and will become life force for tomorrow, so we are making research and efforts to deliver the pure, stable, and high quality products of koji starter. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are looking forward to your further patronage in using Hishiroku's koji starter for making koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e \u003c\/span\u003e\n\u003cp\u003e \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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow long is the life of a koji starter (koji seed)? How long can I keep it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e・ If the package is unopened and stored in a vegetable compartment of a refrigerator, the standard storage period is about 6 months. \u003cbr\u003e・ After the package is opened, please seal it with a ziplock, etc., and save it in a vegetable room of a refrigerator. With this, you can save the koji starter for about 6 months.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow can I store the finished koji rice?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e・ If you want to store it for 1-2 days, please put it in a cold dark place with a temperature lower than 15ºC.\u003cbr\u003e・ If you want to store the koji rice for 2-3 days, please put it in the refrigerator.\u003cbr\u003e・ If you want to store it for more than 3 weeks, please put it in the freezer. In the freezer, the koji starter can be saved until 3 months.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCan I drink koji starter as it is?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince it's not a drink, please do not drink it. If you look for a supplement product, we recommend you to try \u003ca href=\"https:\/\/sakurado.live\/products\/lactic-acid_enzyme_014\" target=\"_blank\"\u003eKAWASHIMAYA \"Lactic Acid Bacteria Powder\" - Probiotic Supplement Taken from Japanese Fermented Foods (100 g)\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow much should I use the koji starter when making koji rice?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe amount of koji starter is about 1.3g-10g for 1kg of rice (rice for raw material) (about 0.2g-2g per 150g of rice).\u003cbr\u003e\u003cb\u003eIf you are still not used to koji rice making (first-time try), it's better to use the koji starter more.\u003c\/b\u003e \u003cbr\u003eBecause even if you use much of it, there will be no problem.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the finised amount:\u003c\/b\u003e \u003cbr\u003e・ The steamed rice will be 1.8-2 times heavier than the original\/raw weight if you steam the rice.\u003cbr\u003e・ Then, after the koji rice is completed, the weight will be 0.9 times the weight after steaming. Thus, the finished rice koji will be 1.62 (1.8ｘ0.9)～1.8 (2ｘ0.9) times from the original\/raw rice weight. \u003cbr\u003e・ For example, if the raw rice is 1kg, the finished amount of koji rice is 1.62-1.8 kg. \u003cbr\u003e(This is an estimated amount. The amount of finished koji rice depends on the soaking condition, steaming condition, and the condition of fermentation process).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe color of the finished rice koji is reddish-brown and smells strange. Can I use it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThere is a high possibility that other bacteria are mixed and increasing in the process of making it. Please don't use it.\u003cbr\u003e\u003cbr\u003eAfter you have sterilized all the equipment, please try increasing the amount of koji starter when making koji rice next time (about 3-4 times more) so it's easier to ferment.\u003cbr\u003e\u003cbr\u003eIn addition, please be careful about temperature control during the fermentation process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"customer_voice\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI make miso every year with my friends and decided to try making it from koji this year.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it was my first time making koji, I was nervous, but I made it surprisingly fine. I noticed later that I was impatient as I put a lot of koji starter, but there was no problem with the finished result, and it was made correctly into koji. I'm impressed. I continued to prepare to make miso while hoping that there would be something special in the flavor of miso too. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eKoji became available at the supermarket, but since I was worried about what type of rice was being used, I decided to make koji rice with organic rice, which I usually eat.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhenever I made miso, I ordered raw koji from specialty shops, and I was able to make raw koji with quality as good as the one being sold at the shop. With a hot carpet and a thermometer, I am surprised that it is easier to make rice koji than I thought. Besides miso, I would like to make amazake, shio koji (salt koji), and so on with homemade rice koji.\u003cbr\u003eIt's very satisfying because I can make koji at a lower price, but it's very delicious and safe. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI always use \"The Hishiroku Shop's koji starter\" to make koji.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI have made koji more than 30 times, but I've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt takes a while to make it, but I like it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI like it's because it's much cheaper and produces a better quality of koji rice than the ones being sold in the market. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e\u003cbr\u003eI use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI live abroad. Since it's a region with just a few Japanese foods, I bought homemade miso for the first time last year because I wanted to make it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it this year as well, thinking that I would buy it for one year while I was in Japan. There is no \u003ci\u003ekotatsu\u003c\/i\u003e or electricity, I was wondering if I could do it, but I was able to do it! Being an amateur, the points to be careful not to fail in making rice koji are \"value the steaming of rice\", \"use a little more koji\", and \"it is easier to control the temperature if you prepare rice from 2 kg\", right?\u003cbr\u003e\u003cbr\u003eThen, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (should), salt koji, amazake (sweet sake), mirin, etc. I'm glad there was a place that really sells this kind of product (and fortunately I found it!). \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\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\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter (Koji Seed) - Powdered Chouhaku-Kin Fungal Seed in Sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eAbout half a year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease put it in cold dark place with temperature lower than 15ºC.\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\/a0069_eng.jpg\" alt=\"Koji Starter (Koji Seed) -Powdered Chouhaku-Kin Fungal Seed in Sachet\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXparts\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Points\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBe sure to clean up tools, clothes, hands, etc., correctly, and be careful with germs.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease use it as soon as possible after you open it.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993318322241,"sku":"51595804","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0069_eng.jpg?v=1639556924"},{"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":"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":"japanese-tea-coffee_036","title":"Harimaen Organic Uji Matcha Green Tea Powder 30g","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003c!-- intro --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHarimaen Organic Uji Matcha Green Tea Powder 30g\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap003.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eOrganic Uji Matcha Green Tea Powder by Harimaen produced only using the handpicked green tea leaves cultivated under Japanese Organic JAS Certification, USDA Organic Certification, and EU Organic Certification standards. By carefully choosing the finest ingredients, this matcha powder has an elegant taste without bitterness.\n            \u003cbr\u003e\u003cbr\u003e\n            This matcha powder is delicious as a ceremonial-style matcha drink or uses to make lattes or other cooking recipes.\u003c\/p\u003e\n\n        \u003cp\u003eWe are using the organically cultivated Uji green tea leaves so you can enjoy plenty of mellow, rich, and natural flavor without worrying about any agricultural chemicals.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- articles --\u003e\n    \u003csection\u003e\n        \u003cp\u003eStill curious about matcha? Read our exclusive article about matcha and uji matcha.\u003c\/p\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/matcha-tea-and-its-benefits\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Matcha\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2019\/07\/A0056_en4-300x232.jpg\" width=\"100%\" alt=\"matcha article\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eMatcha Tea And Its Benefits: Why It Is Good For Your Health?\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eMatcha tea has been around for centuries in Japan's tea history. But in recent years, matcha tea has become increasingly popular not only because of its taste but because of its benefits for health And beauty effect.This article will help to answer all your question regarding matcha tea.\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/high-quality-uji-matcha\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Matcha\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/uji_matcha_cover.jpg\" width=\"100%\" alt=\"matcha article\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003e[High-Quality Matcha] Why Uji Matcha has Outstanding Quality Compared to Others?\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eUji Matcha is very famous for outstanding, high-quality matcha products in Japan. Uji Matcha is a matcha tea cultivated in four prefectures such as Kyoto, Nara, Shiga, and Mie. However, Uji Matcha products can only be manufactured within Kyoto Prefecture by tea producers from Kyoto.\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- uji matcha explanation --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eUji Matcha,The Excellent Green Powder from Southern Kyoto, Japan\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap006.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eUji Matcha is a matcha produce in Uji City, Kyoto Prefecture, Japan, which is well-known for its superior quality of tea from the 1100s. They are considered to have the highest quality of tea cultivation in Japan.\u003c\/p\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap004.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eWe are using the organically cultivated Uji green tea leaves so you can enjoy plenty of mellow, rich, and natural flavor without worrying about any agricultural chemicals.\u003c\/p\u003e\n    \n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003ch3\u003eThe Process of Making Uji Matcha\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap005.jpg\" width=\"100%\" alt=\"uji matcha process\"\u003e\n            \u003c\/div\u003e\n            \u003cp\u003e\n                1. Hand-picked the uji green tea leaves. About two weeks before tea picking, the leaves are covered by the so-called Yoshizu Tana that is a wide rack made by sandalwood so that they are not exposed to direct sunlight.\n            \u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e2. Steamed the picked tea leaves to prevent unevenless.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e3. Dried the tea leaves.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e4. Break the leaves into small pieces and gently remove the veins.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e5. Spread and dry the leaves.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e6. Gently grind the dried tea leaves with a stone mill into the finished matcha.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \n    \n    \u003c\/section\u003e\n\n    \u003c!-- difference matcha --\u003e\n    \u003csection id=\"INDEXimgLayout\"\u003e\n        \u003ch2\u003e\n            The Difference Between Matcha Tea and Green Tea\n        \u003c\/h2\u003e\n        \n        \u003cp\u003e\n            These teas seem very similar, so it's a natural thing that at the first time everyone could not really know the difference.\n            \u003cbr\u003e\u003cbr\u003e\n            Matcha tea and green tea comes from the same plant, that is Camellia Sinensis. But they do have differences in flavors, texture, colors, and preparing methods.\n            \u003cbr\u003e\u003cbr\u003e\n            Here are the differences between matcha tea and green tea.\n        \u003c\/p\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en_01.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n                \u003c\/div\u003e\n                \u003ch5\u003eMatcha\u003c\/h5\u003e\n                \u003cp\u003e\n                    The main difference between matcha and regular green tea is the cultivation method. During cultivation, Matcha leaves are shaded from the sunlight with blinds or straws for two to three weeks before they are picked. This is a big difference from green tea and is a key process that makes matcha what it is.\n                    \u003cbr\u003e\u003cbr\u003e\n                    By blocking sunlight, chlorophyll increases, allowing the tea leaves to maintain their vibrant green color and its particular taste. For this reason, matcha is more expensive than regular green tea.\n                    \u003cbr\u003e\u003cbr\u003e\n                    Matcha always comes in a powdered form and it has a rich, stronger, and bitter than green tea leaves. It is recommended to mix 1-2 tsp of matcha powder with 60ml of water at 70°C in one serving. Whisk it well using a chasen (bamboo matcha whisk). In Japan, we usually drink matcha together with Japanese traditional sweets.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en_02.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n                \u003c\/div\u003e\n                \u003ch5\u003eGreen Tea\u003c\/h5\u003e\n                \u003cp\u003e\n                    Green tea comes in the form of tea bags, tea leaves, and sometimes powdered. Although they come from the same plant as matcha (camellia sinensis), the cultivation is done under plenty exposure of to sunlight. The color appears to be more brown and dull than matcha.\n                    \u003cbr\u003e\u003cbr\u003e\n                    To make green tea, you just need to boil the leaves in hot water between 70°C to 90°C. The temperature of the water can affect the taste and aroma of the tea. 70°C water will deliver a pleasant flavor and minimize the bitterness. While 90°C can provide a stronger aroma of the tea. \n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \n    \u003c\/section\u003e\n\n    \u003c!-- health benefits --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eAmazing Benefits of Matcha\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en2.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            In recent years, matcha has become increasingly popular not only because of its taste but because matcha also has benefits for health and beauty effect. Because matcha is 100% finely grounded green tea leaves into a fine powder, it has lots of nutrients from other teas.\n            \u003cbr\u003e\u003cbr\u003e\n            In fact, the nutrients in one cup of matcha are equal to 10 cups of green tea.\n            \u003cbr\u003e\u003cbr\u003e\n            Here are some benefits of consuming matcha.\n        \u003c\/p\u003e\n        \n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_01.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 1: Packed with Antioxidants\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    Matcha is rich in catechins, particularly epigallocatechin gallate (EGCG) — one of the plant compounds in tea that act as natural antioxidants.\n                    \u003cbr\u003e\u003cbr\u003e\n                    The antioxidants may prevent damage that caused by free radicals, therefore consuming matcha tea could lower the risk of several chronic diseases for your body. Matcha tea contains 137 times more antioxidants than green tea.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_02.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 2: Gives Relaxation Effect\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    According to studies, the active amino acid (L-theanine) contained in matcha tea induces relaxation effect. L-theanine stimulates the alpha brain waves that could create deep mental relaxation.\n                    \u003cbr\u003e\u003cbr\u003e\n                    This amino acid is responsible to give the umami flavor that becomes the characteristic flavor of tea.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_diet_01.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 3: Helps With Weight Loss\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    A study shows that drinking 4 cups of matcha tea in 24 hours can enhance fat oxidation by 18% during brisk walking in healthy females. Every one cup is made with 1 gram of matcha tea powder.\n                    \u003cbr\u003e\u003cbr\u003e\n                    This proves that 4 cups of matcha tea’s composition is sufficient on the metabolic responses during exercise. So consuming matcha to start your day might make your workouts and diets more effective.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_03.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 4: Gives You Energy\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    Chlorophyll is a natural green pigment contained in all green parts of plants, including matcha tea.\n                    \u003cbr\u003e\u003cbr\u003e\n                    As chlorophyll creates energy for the plant, they can provide energy to your body.\n                    \u003cbr\u003e\u003cbr\u003e\n                    The energy does not get absorbed in the body but travels through digestive track instead. So it makes you fuller longer and prevent overeating.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n    \u003c\/section\u003e\n\n    \u003c!-- customers voice --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003eCustomer's Reviews\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eAlthough I rarely drank matcha,I bought this matcha because I think I can easily drink this product. I was surprised that I actually enjoy the slight sweetness, and it is also easy to drink at this reasonable price. I plan to buy chasen (bamboo matcha whisk) and chasaku (tea scoop) for this purpose.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eI bought this because I heard that matcha is using 100% leaves comparing to other tea varieties. Matcha has lots of nutrients, such as catechins. I also bought it because I heard that it could prevent dry throat in this season. The taste is delicious, and I think it is safe to drink because it's organic matcha.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eI want to give Japanese-style hospitality to my friend from abroad. For that purpose, I bought this product. I serve it with the instruction on the product's packaging. My friend and I are delighted with the result. We have an image that matcha is bitter, but it was sweet and easy to drink. I usually drink coffee but rarely drink matcha. After purchasing this product, I am absolutely want to consume matcha daily in my life.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eThank you for the beneficial information!The organic matcha was delicious. I think it is good to purchase organic matcha because there are no chemical cultivations or pesticides. I know there are lots of organic tea, but it is also nice to have organic matcha.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- product story --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eMessage from The Uji Matcha Farmer - Harimaen\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cp\u003e\n                    We have been doing organic tea cultivation for more than 20 years.\n                    \u003cbr\u003e\u003cbr\u003e\n                    Before that, we took two full days to spray all the tea fields with pesticides. And so we were producing the general agriculture tea that sprayed with pesticide seven to eight times. One Year in Showa 47Th Year, Summer -. I collapsed in the tea plantation when spraying the pesticide. The doctor said that if I keep spraying the pesticide in hot weather with light clothes like this, eventually I could damage my liver, or I can not ever drink any liquor.\n                    \u003cbr\u003e\u003cbr\u003e\n                    That said, the pesticide will give a heavy burden on anyone who consumes any food with it. Therefore, we decide to make organic tea cultivation that is pesticide-free and non-chemical fertilizer cultivation.\n                \u003c\/p\u003e\n                \n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0005a_013.jpg\" width=\"100%\" alt=\"matcha product story\"\u003e\n                \u003c\/div\u003e\n\n                \u003cp\u003e\n                    At first, we had a difficult time with organic cultivation. The harvested tea is decreasing, and other people told us that it is difficult to grow tea plants without pesticides. But we keep doing the trials and errors for the sake of ourselves, our family, and people who continue to consume our product. With this motive, our tree becomes more robust, and the harvest is gradually stabilized.\n                \u003c\/p\u003e\n\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0005a_014.jpg\" width=\"100%\" alt=\"matcha product story\"\u003e\n                \u003c\/div\u003e\n\n                \u003cbr\u003e\u003cbr\u003e\n\n                \u003cdiv class=\"col2_l mb-0\"\u003e\n                    \u003cdiv class=\"col2_img\"\u003e\n                        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/japanese_tea_019.jpg\" width=\"100%\" alt=\"matcha health benefits\"\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"col2_txt\"\u003e\n                        \u003ch5\u003eMr. Harima Yoshiyuki of Harimaen Seicha Kyoto\u003c\/h5\u003e\n                        \u003cp class=\"mb-0\"\u003e\n                            I am satisfied to deliver this organic cultivation matcha powder to everyone. It is our pleasure to bring safe, healthy products for more than 10 years. Please enjoy Organic Uji Matcha that is carefully made without any pesticide cultivation.    \n                        \u003c\/p\u003e\n                    \u003c\/div\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- How to Brew --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHow to Enjoy Uji Matcha Deliciously\u003c\/h2\u003e\n\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHot Matcha\u003c\/h3\u003e\n\n            \u003cdiv class=\"col2_l mb-0\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en3.jpg\" width=\"100%\" alt=\"matcha health benefits\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003cp class=\"mb-0\"\u003e\n                        The most traditional way to serve matcha powder. It is very strong in taste and contains lots of nutrients. You could taste the rich and elegant taste of matcha like in the Traditional Japanese Tea Ceremony.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003ch4 style=\"margin-top: 40px !important;\"\u003eingredients (1 Serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1\/2 Tsp (2gr) Matcha Powder\u003c\/li\u003e\n                \u003cli\u003e60cc Hot Water (80 degree celcius)\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch4\u003eTools\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eSmall bowl\u003c\/li\u003e\n                \u003cli\u003eHand sifter\u003c\/li\u003e\n                \u003cli\u003eBamboo matcha whisk \/ Electric milk frother\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eHow to Make\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eFilter the powder with a hand sifter.\u003c\/li\u003e\n                \u003cli\u003ePlace 1\/2 tsp of Organic Uji Matcha Powder to a bowl.\u003c\/li\u003e\n                \u003cli\u003eAdd hot water and stirs it quickly with a matcha whisk or a milk frother.\u003c\/li\u003e\n                \u003cli\u003eStir about 10-15 seconds. Stir until the matcha is frothy. And the matcha is ready to serve.\u003c\/li\u003e\n            \u003c\/ol\u003e\n\n            \u003cbr\u003e\u003cbr\u003e\n            \u003ch3\u003eMatcha Latte\u003c\/h3\u003e\n\n            \u003cdiv class=\"col2_l mb-0\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en4.jpg\" width=\"100%\" alt=\"matcha latte\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003cp class=\"mb-0\"\u003e\n                        Everyone's most favorite way to enjoy matcha. Who doesn't love to enjoy matcha with milk? You can also add honey as sweetener or cocoa powder at your own preference. Enjoy it hot or ice!\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003ch4 style=\"margin-top: 40px !important ;\"\u003eingredients (1 Serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1\/2 Tsp (2gr) Matcha Powder\u003c\/li\u003e\n                \u003cli\u003e60cc Hot Water (80 degree celcius)\u003c\/li\u003e\n                \u003cli\u003e12cc Hot Milk\u003c\/li\u003e\n                \u003cli\u003eHoney (optional)\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch4\u003eTools\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eSmall bowl\u003c\/li\u003e\n                \u003cli\u003eHand sifter\u003c\/li\u003e\n                \u003cli\u003eBamboo matcha whisk \/ Electric milk frother\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch4\u003eHow to Make\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eFilter the powder with a hand sifter.\u003c\/li\u003e\n                \u003cli\u003ePlace 1\/2 tsp of Organic Uji Matcha Powder to the bowl.\u003c\/li\u003e\n                \u003cli\u003eAdd hot water and stirs it quickly with a matcha whisk or a milk frother.\u003c\/li\u003e\n                \u003cli\u003eStir about 10-15 seconds. Stir until the matcha is frothy.\u003c\/li\u003e\n                \u003cli\u003eAdd the milk\u003c\/li\u003e\n                \u003cli\u003eAdd the honey (optional).\u003c\/li\u003e\n                \u003cli\u003eThe matcha latte is ready to serve\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n        \u003c!-- caution --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eImportant Points on How to Store Matcha\u003c\/h3\u003e\n            \u003col\u003e\n                \u003cli\u003eStore in a cool and dry place before and after opening. Avoid direct sunlight, heat, and moisture.\u003c\/li\u003e\n                \u003cbr\u003e\u003cbr\u003e\n                \u003cli\u003eFreshness is important in tea. Please consume after opening as soon as possible.\u003c\/li\u003e\n                \u003cbr\u003e\u003cbr\u003e\n                \u003cli\u003eAny kinds of tea are susceptible and could change in quality due to temperature, humidity, and light. Please ensure to use an airtight container to store the tea after opening and store it in a cool, dark place.\u003c\/li\u003e\n                \u003cbr\u003e\u003cbr\u003e\n                \u003cli\u003eTea leaves have the property of absorbing odors, so be careful of scents when storing them in the refrigerator. We recommend storing in the freezer for long-term storage, but be cautious of water droplets when taken out. However, it is best to drink as soon as possible so you can enjoy the freshness of the tea.\u003c\/li\u003e      \n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Detail\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n            \u003ctbody\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n            \u003ctd\u003eHarimaen Organic Uji Matcha Green Tea Powder\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eContents\u003c\/th\u003e\n            \u003ctd\u003e30g\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eRaw Ingredients\u003c\/th\u003e\n            \u003ctd\u003eOrganic green tea (Kyoto)\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eProduction Area\u003c\/th\u003e\n            \u003ctd\u003eUji City, Kyoto Prefecture, Japan\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eExpiration Date\u003c\/th\u003e\n            \u003ctd\u003eAbout 8 months\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003ePreservation Method\u003c\/th\u003e\n            \u003ctd\u003eStore in a cool and dry place. Avoid direct sunlight, heat, and moisture.\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\/A0056_TOP_en.jpg\" alt=\"TOP画像\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"播磨園製茶","offers":[{"title":"Default Title","offer_id":13126649020481,"sku":"53858352","price":1340.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/A0056_TOP_en.jpg?v=1741857230"},{"product_id":"sake_008","title":"4 Years Matured Mirin (Isshi Soden) – The Special Made Ogasawara Mirin 600ml","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4 Years Matured Mirin (Isshi Soden) - The Special Made Ogasawara Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIsshi Soden is mirin (sweet cooking sake) made in the origin place of mirin, Hekinan City of the Aichi Prefecture, Japan. Moreover, it is made in the finest mirin brewery of Hekinan City, The Ogasawara Mirin Brewery.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe mirin is made using high-quality glutinous rice from Saga City. A homemade koji specially made to make mirin and a domestically produced shochu for the ingredients. Then, the mirin is aged for four years.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p004.jpg\" alt=\"Isshi Soden Mirin\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTo make this mirin, we carefully use the traditional work that kneads glutinous rice and koji in a room exceeding 30 degrees in three days and three nights.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe made the highest quality of mirin by sticking with the old-fashioned manufacturing methods because of the motto of \u003cb\u003e\"Making the 'real' mirin to the customer by hand\"\u003c\/b\u003e.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eFrom glutinous rice, rice koji, and shochu, we produce \u003cb\u003ehon mirin (本みりん) or real mirin\u003c\/b\u003e that has been matured for four years. The mirin contains a 13.5 percent to 14.5 percent alcohol level, which means it is technically drinkable as an alcoholic beverage.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt is mirin with the original taste from the rice's sweetness without using any sugar. Because it has an elegant umami taste on it, you can also enjoy it as a liquor as it is. (It is offered to serve \"on the rocks\" in the long-established bar in Kyoto).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis mirin will make our usual dishes more delicious by adding only a small amount of mirin to your cooking.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p006.jpg\" alt=\"Isshi Soden Close-up\"\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_6823_00.jpg\" alt=\"What is Mirin\"\u003e\u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n    \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    What is Mirin and What is the Good Substitute for Mirin?\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n    \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    So “What is mirin, anyways?” Here, we would like to learn more about mirin - discover the right mirin's substitute, types of mirin, how to use mirin, and tons of useful information about mirin in one article!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHere are the Special Points From Ogasawara Mirin Brewery's \"Isso Soden\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0016.jpg\" alt=\"domestic ingredients mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin with a High Scent of Shochu, Using 100% Domestic Ingredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAt Ogasawara Mirin Brewery, we select and purchase domestically produced ingredients from all raw materials. \"Isshi Soden\" is brewed with domestically produced shochu, so it has a fragrant and elegant sweetness that makes Shaoxing wine mellow.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0012.jpg\" alt=\"hand prepared traditional method mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHand-prepared in Small Quantities, Delicate Taste\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which is prepared almost by hand using the traditional method, is carefully made with subtle adjustments according to the climate and humidity of the day. The delicate and simple taste brings a deep taste unique to manual work.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0013.jpg\" alt=\"Isshi Soden mirin label\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA Warm Label that Conveys Handicrafts\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA bottle label that used to be handmade by pushing stamps one by one. Currently, it is printed, but the design retains the simplicity of handicrafts.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMaking Mirin in Early Spring, Performed by a Small Number of Elite People\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBefore shipping, mirin is roughly divided into koji making, preparation, saccharification, squeezing, and aging manufacturing processes. Koji making and preparation are the most important tasks that affect the taste of mirin produced that year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji-making and preparation work will be done around March. During this period, when the average temperature is around 15 degrees Celsius, glutinous rice is saccharified, and the sweetness of mirin increases.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0015.jpg\" alt=\"early spring\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWork starts at 5 o'clock in the early morning before the sun rises. Even in early spring, the brewery is chilly, and just standing up deprives their toes of body temperature. Before the scheduled time, Mr. Ogasawara and several craftsmen had already gathered at the brewery. When human resources are needed, they invite people to help only during preparation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRaw Mirin That Made Through Manual Work\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHekinan City, Aichi Prefecture, has been brewing mirin since the latter half of the 1700s, but now the number of breweries has decreased to four. Ogasawara Mirin Brewery is a brewery that provides \"the real\" mirin through manual work, although it has only two employees, the representative couple.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin Brewery produces \"raw mirin\", which has a small number of viable bacteria and does not require heat sterilization. It features a mellow flavor and an elegant sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0011.jpg\" alt=\"old-fashioned mirin\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin is made possible only by careful old-fashioned manual work, 100% domestic ingredients, and careful hygiene management. Still, Mr. Ogasawara says, \"I'm just doing the obvious things\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which requires a temperature of about 20 degrees Celsius during the brewing season, is brewed in spring and autumn, unlike sake brewed in the cold season. Ogasawara Mirin Brewery is brewed every spring, but the amount is only 6 in a tank of about 5,000 liters. It doesn't make much more, so it doesn't hit the market much. Some people come to buy from afar, saying, \"I like the one from here\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Isshi Soden\" is made from domestically produced mirin and has a particularly fragrant raw mirin. The sweetness is intense, and the aroma of shochu spreads softly, giving it an elegant taste that makes Shaoxing wine mellow. Even using only a small amount seems to enhance the dish's deliciousness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0017.jpg\" alt=\"mirin as a condiment\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Use Mirin?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Condiment\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_02.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin is popular to use for making nimono (simmered dish), and many other Japanese cuisines.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs we know, mirin is familiar as an essential condiment for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eEvery Japanese household will always stock a bottle of mirin because mirin’s subtle sweetness is suitable for almost every dish. It is no exaggeration to say that mirin is an irreplaceable taste for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIf you are interested to add authentic Japanese taste in your cooking, consider mirin as a must-have condiment.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Liquor\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_03.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking around the Edo Period before replaced with sake.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin as liquor was actually derived from its own history.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking as a high-end sweet liquor that even women could enjoy before being replaced with Japanese sake at the end of the Edo Period (the 1800s).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHowever, the taste of the mirin those days seemed not so sweet as today’s mirin. That is because there was no technique to create rice malt (rice koji), which become the reason behind the mirin’s sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe traditionally made hon mirin can still be enjoyed as a liquor, even after mirin used as a condiment and few other types of mirin established.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can find some bar or restaurant that serves hon mirin in Japan. For instance, a long-established bar in Kyoto serves hon mirin as a liquor to their customers. Proofing that hon mirin also delicious to enjoy as a liquor even now.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\n\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori (Japanese Grilled Chicken)\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/shutterstock_579499555-2048x1365.jpg\" alt=\"Yakitori (Japanese Grilled Chicken) with mirin\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori is a Japanese dish of chicken pieces grilled on a skewer (mainly chicken meat, but there are other meat and vegetables, too). Yakitori is usually served with flavorful soy and rice wine dipping sauce called tare. Japanese usually enjoys eating yakitori with beers.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ cup Soy sauce\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e½ cup Water\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Rice vinegar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ tbsp Light brown sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Ginger, minced\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRemove the skin and fat from the chicken thigh, cut into 2 cm squares, then skewer the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCombine the all the ingredients for seasonings.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHeat the frying pan over medium heat and add yakitori. Bake for 2 minutes and brown. Flip to another side.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eClose the lid and heat on low heat for 5 minutes to cook the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOnce baked, place it on a plate.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBoil the seasoning ingredients on medium heat until the smell come out\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePut the yakitori to the frying pan.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhen the sauce is boiled down, it becomes more shiny and thicker, and the color becomes darker like caramel. Quickly flip both sides of the yakitori and turn off the heat.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKeep an eye on it as it is easy to burn at the end.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eServe on a plate, drizzle with the sauce left on the frying pan, and sprinkle with shichimi pepper if you like.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n\n      \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJapanese Eggplant Recipe\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/Egg-plant-1024x680.jpg\" alt=\"Japanese Eggplant Recipe\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNasu no Nimono. Japanese Simmered Eggplant Recipe that you must try at home. It's time to challenges yourself and make your own \"Mugen Nasu\"!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3 or 4 Eggplant\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Vinegar (Optional)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOlive Oil\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNimono Sauce\/Stocks\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1½ tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Dashi\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Shoyu\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWash the Eggplants and cut it into half (vertically).\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eScore the skin of the eggplants. (Avoid cutting too deep!)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAdd 2 tablespoon of vinegar into a bowl of water, simmer the eggplants into that bowl of vinegar for about one minute. (This is to prevent eggplants against oxidation, but this is optional.)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePour some oil into the pan, place the eggplants' skin down to the pan with medium heat. Heat both side evenly for around 4-5 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhile cooking for eggplants, mix all the ingredients for Nimono sauce\/Stock together and put it aside.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCook the Nimono Sauce\/Stocks by pouring into the pan until it start boiling.\u003cbr\u003e\n            Then, cover with lid and simmer it with low heat for 8-10 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n    \u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-hon-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n        \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_01.jpg\" alt=\"Hon Mirin: The Real Deal Japanese Sweet Rice Wine\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n        \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin: The Real Deal Japanese Sweet Rice Wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin is one type of mirin, which has the best quality of all.\u003cbr\u003e\n        Hon mirin not only can be used as a condiment,but it is also delicious to drink as a liquor.\u003cbr\u003e\n        What is the difference between hon mirin and other mirin?\u003cbr\u003e\n        We will discover thoroughly about hon mirin in this article, so please check it out!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003c\/a\u003e\n\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"story\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMessage from Ogasawara Mirin Brewery - The Mirin Producers\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p008.jpg\" alt=\"Ogasawara Mirin Brewery\"\u003e\n                    \u003c\/div\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat we do in the Ogasawara Mirin Brewery - \"Isshi Soden\":\u003cbr\u003e\n                    1. Use only domestic rice as raw material\u003cbr\u003e\n                    2. Use the handmade koji\u003cbr\u003e\n                    3. Use the natural sedimentation process\u003cbr\u003e\n                    4. Any heating process is not performed because it is row mirin.\u003cbr\u003e\n                    Therefore, this product has a mellow flavor and sweetness. It is mirin that is delicious even if you drink it.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe support the \"Food Safety\" issue so that problems such as contamination of foreign matter and microbial contamination don't occur. We are also trying to make a manufacturing place that doesn't allow compromise, so we have refused any entry except for the brewer itself at the time of brewing.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is not the usual mirin you could find. First of all, we would like you to try to drink it a bit. While trying to drink it, please remember that we made the mirin with many hardships. The manufacturing process is considered to take irrational time and labor. It is manufactured by the Ogasawara method, which continues from the ancestors. Sometimes, the manufacturing process takes several days, so we have to sacrifice our sleep. Lastly, we are securing the domestically produced glutinous rice as our material in an optimum way. These are some difficulties we faced.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBut we will smile when we see the completion of the product. That's why we will make it again next year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e   \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e- The Representative of Ogasawara Mirin Brewery\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e    \n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"customer_voice\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThree years and five months have passed since the nuclear accident, and I have been using mirin aged for three years. But from this time, I chose Isshi Soden Mirin, which is aged four years using glutinous rice from Saga prefecture. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can taste delicious mirin from this! The pleasant scent came out of my nose, and the sweetness and umami that wasn't too lousy spread in my mouth. I used it to make noodle soup, but it was delicious with just the right amount of umami and sweetness. The simmered food is also finished with an elegant sweetness, and the shine is also lovely. I'm glad I bought it here. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's very delicious mirin and is lovely.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt arrived carefully so that it would not crack. I will use it habitually.\n            \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 20s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThe mirin was so delicious! \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI wonder what I was using until now. If you use good seasonings, the taste of the ingredients will be enhanced with simple seasoning. It's a really delicious mirin. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eImportant Notes\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e*The higher % of Mirin Extracts remaining after evaporating process will make the mirin more sweet and have more umami.\u003cbr\u003e\u003cbr\u003e\n    This mean that this product will have 45% or more remaining mirin extract after you use it in your cooking (cooking will evaporate the mirin extracts).\u003c\/p\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\"\u003eQuantity\u003c\/th\u003e\n        \u003ctd\u003e600ml\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n        \u003ctd\u003e13.5% ~ 14.5%\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n        \u003ctd\u003eglutinous rice, rice koji, shochu\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003e% of Mirin Extracts Remaining After\u003c\/th\u003e\n        \u003ctd\u003e45% or more\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n        \u003ctd\u003eabout 1 year\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\/a0104p003.jpg\" alt=\"Isshi Soden Mirin\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"小笠原味醂","offers":[{"title":"Default Title","offer_id":13212790194241,"sku":"56011139","price":1780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Isshi-Soden-Mirin.jpg?v=1642132617"},{"product_id":"other-seasoning_012","title":"Kaneso Dashi Stock Packets 10g x 30 Packs - Salt-Free, MSG-Free, Additives-Free, 100% Made in Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eJapanese additives-free dashi stock packet\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"商品写真\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eOnly Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be easily used for everyday cooking. \u003cbr\u003e\u003cbr\u003eJointly developed by Kaneso 22 and Ota Memorial Hospital Neurology Center. A dashi pack that makes it easy to get a full-fledged dashi stock even on busy days. \u003cbr\u003e\u003cbr\u003eBy making the umami of the dashi stock, you can reduce the amount of salt and soy sauce used. We use safe domestic ingredients and do not add seasonings such as salt, sugar, and chemical seasonings. Contains 30 bags that can be used every day for a month.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%; font-size: 14px;\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"font-weight: bold;\"\u003e100% Ingredients Made In Japan:\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e・Katsuobushi (Dried Bonito) from Kagoshima Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Dried Iwashi Sardines from Seto Inland Sea\u003c\/dd\u003e\n\u003cdd\u003e・Sababushi (Dried Mackerel) from Kumamoto Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Kombu Kelp from Hokkaido\u003c\/dd\u003e\n\u003cdd\u003e・Shiitake Mushrooms from Kyushuu\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince no salt or chemical seasoning is added, it can be safely used by people who are refraining from salt, people who want to make baby food, and people who want to avoid unhealthy chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use The Dashi Packets\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eJust put water and dashi stock packets (without taking the ingredients out of the packets) in a pot and simmer for a few minutes. You can easily get a flavorful soup stock with the peace of mind that only natural materials can offer. \u003cbr\u003e\u003cbr\u003e* Be sure to boil it because the taste is not enough when it is only steeped.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"だしパック\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_20.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to dashi stock\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_0.jpeg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe deliciousness of Japanese food always begins with dashi. We want to pass on the essence of Japanese food that the Japanese have built up to future generations and leave it to them. With that in mind, we have been moving forward with dashi for over 100 years. In today's changing times, our awareness of life and food continues to change. \u003cbr\u003e\u003cbr\u003eThings that change, things that don't change. Facing dashi, through dashi, we will innovate new ideas to the times and to the dining table. \u003cbr\u003e\u003cbr\u003eWe don't think our work change 100 years ago nor will it change 100 years later. We carefully examine the production, stick to the manufacturing method, and make reliable products with our own route and technology. We hope we can create products that are easier to use according to the needs of the times. Our feelings for dashi are always hot and never cold.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe History of Kaneso 22\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eKaneso is 105 years old\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe founder Toyoda family began to settle in Fukuyama when Katsushige Mizuno opened Fukuyama and accompanied him from Kuwana in the 5th year of Genna (1619). Since that time, the manufacturer has been using the name Kuwanaya for our business for generations.\u003cbr\u003e\u003cbr\u003eSohei Toyoda started a seafood wholesaler in Shimoyoya-cho, Fukuyama City (currently Takaramachi) in 1890. He took the kuwa (桑) character from the word Kuwana (桑名) and combined it with so (宗) character from his own name Sohei (宗平), and named the company Kaneso. \u003cbr\u003e\u003cbr\u003eMeanwhile at the end of the Meiji era, Fujiwa Abe Shoten in Fukuyama City succeeded in developing \"Kezuri-bushi\", which is the first large-sized dried fish in Japan to make it easier to eat, and started selling it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_13.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eDeveloped the prototype of the shaving machine\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn the 5th year of the Taisho era, the second generation Toyoda Denshichi also started making bonito flakes. The shaving machine at that time was not perfect, but after five years of research, we devised a machine that can shave various fish species, and this is the prototype of the shaving machine that is still in use today.\u003cbr\u003e\u003cbr\u003eProduction has grown steadily since the completion of the Toyoda-style bonito flakes, and sales channels have expanded from rural areas to the Kansai region. Kezuribushi (a type of bonito flake) has become more and more popular because of its deliciousness and convenience. Productivity has increased and sales volume has increased sharply. Around 1930, we had 20 cutting machines and started construction plans for refrigerators necessary for storing raw materials. Although it was burnt down in the war damage of 1945, the factory was planned to be reconstructed from 1946, and the factory was rebuilt and resumed operations in the following 22 years. \u003cbr\u003e\u003cbr\u003eEstablished Toyoda Fisheries Processing Co., Ltd. in 1949. Masaichi Toyoda was appointed as the first president.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_14.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eLaunched \"Flavor Packets\", a tea-bag type dashi stock packets\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1962, the first tea-bag type dashi \"Flavor Packets\" was released in Japan. At the time of its release, it expanded its sales channels for commercial use, and after that, it was adopted by co-ops nationwide, and sales grew. \u003cbr\u003e\u003cbr\u003eWith the rapid expansion of the taste pack business in 1975, the second factory was built in the Mobira Industrial Park in Kasaoka City, Okayama Prefecture, and in 1988, the Hanakatsuo Factory was relocated to the second factory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_15.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eChanged the company name with the spirit of challenge to continue aiming for growth\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1989, the new flavor packet factory was completed at the second factory, and the headquarters function was transferred from the Mifunecho head office in Fukuyama city. \u003cbr\u003e\u003cbr\u003eIn 1995, the company name was changed from \"Toyoda Fisheries Processing Co., Ltd.\" to \"Kaneso 22 Co., Ltd.\" The reason is that many customers associate the name of fish processing with the image of processing fresh fish, so we decided to use the traditional name \"Kaneso\" as a manufacturer that processes dry matter raw materials. In addition, \"22\" refers to the 22nd century, and it expresses the spirit of challenge that the company will continue to aim for growth toward the next century.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_16.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDashi that proritizes domestic ingredients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTo make a good dashi, we choose good materials. \u003cbr\u003e\u003cbr\u003eThe natural umami that is drawn from high-quality materials is complex and profound, soothes the hearts of Japanese people and makes us feel happy. \u003cbr\u003e\u003cbr\u003eWith katsuobushi, dried sardines, mackerel, auxis fish, kelp, shiitake mushrooms, these traditional soup stocks are still being made using traditional methods.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eCommitment to the production area\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eWe carefully examine and select only the ingredients that are carefully manufactured and have excellent umami and fragrance, and purchase them from production areas and producers all over Japan.\u003cbr\u003e\u003cbr\u003eWith our unique storage and processing technology, we will further enhance the umami and fragrance of such precious raw materials and bring them to the market as finished products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_12.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSafe and secure hygiene management\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eHygiene efforts before entering the processing plant\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eWe wear a special uniform and mask to enter the manufacturing area, and after wearing it, we thoroughly roll and carefully remove foreign substances from the surface of our uniform.\u003cbr\u003e\u003cbr\u003eAfter that, we wash our hands, disinfect with alcohol, and take an air shower when entering the factory.\u003cbr\u003e\u003cbr\u003eAdhesive tape is also installed at your feet to prevent foreign matter from entering the factory.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_17.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the factory\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eA metal detector is installed on each product line to prevent foreign matter from entering the product and manufacture safe products.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_18.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the laboratory\u003c\/h3\u003e\n\u003cp\u003eIn the laboratory, we measure salt content, extract, and fat, and perform bacterial tests.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_19.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eFind Out More About Dashi And Its Varieties\u003c\/h3\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-dashi\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/90a9986a86d2e5a023431fd1673c118b_c4aefbbd-7b81-4566-80a0-27fda43f7729_300x.jpg\" width=\"100%\" alt=\"Dashi Article\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Dashi? Everything You Need to Know About Japanese Soup Stock\u003c\/span\u003e\u003cbr\u003eDashi is the basic ingredient of traditional Japanese cuisine. Most Japanese recipes call for dashi, whether in soup form or in dried powder form. Usually dashi is combined with soy sauce and mirin to make the authentic Japanese taste. But, what is dashi, and what kind of ingredients are used to make it?\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-dashi\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eKaneso Dashi Stock Packets (Bonito Dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eDried bonito, dried mackerel, dried sardines, kombu kelp, shiitake mushrooms (All 100% Made In Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g x 30 Packs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep at room temperature, away from sunlight and high humidity\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=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_00_en.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":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":40718046757033,"sku":"161185858","price":1674.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2938_00_en-764943.jpg?v=1630897382"},{"product_id":"soy-sauce_023","title":"Organic Shoyu Soy Sauce (Koikuchi) 900ml, Additives-Free Old-Fashioned Natural Brewed Cedar Tub (Kioke), 100% Made in Japan","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\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Mellow and Fragrant, Organic Dark Shoyu That Aged In a Cedar Tub\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_001.jpg\" alt=\"Organic Shoyu (Kokuchi)\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe domestically produced organic shoyu, which is carefully made from safe ingredients, has a rich flavor that will transform your normal dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe mellow flavor brewed by aging in a cedar tub for over a year and the sense of security that's made without salts based on carefully selected organic and domestic ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo combine both of those points, the skilled craftsmen have spared no effort to create this soy sauce gem.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Organic Shoyu Soy Sauce (Koikuchi) is now available on Amazon USA, packed in a special bottle (410ml). Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/45InTCF\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Live\" Cedar Tub (Kioke) Brews for Delicious Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_002.jpg\" alt=\"Cedar Tub for Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKawashimaya's domestic organic shoyu is made by traditional cedar tub natural brewing, including the cedar tub that has been passed down since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCedar tubs, which have been used to make shoyu since ancient times, have been steadily decreasing due to incompatibility with cost-effectiveness. It is now said that making shoyu in cedar tubs is less than 1% of domestic shoyu production.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the cedar tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor. It is also scientifically proven that \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eglutamic acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, an umami ingredient, increases by adding shoyu in a cedar tub.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_003.jpg\" alt=\"Traditional Wooden Tub\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThat's why we continue to adhere to the ancient Japanese natural manufacturing method using traditional cedar tubs where the bacteria that have grown delicious shoyu for over 130 years have settled down.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong Commitment to Domestic and Safe Raw Materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials used are organic domestic soybeans, wheat, natural salt, and freshwater. We make really safe and secure shoyu without relying on cheap raw materials and additives imported overseas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_004.jpg\" alt=\"Domestic Soybeans\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout 97% of Japanese shoyu is made from overseas soybeans and fat-processed soybeans (flake-shaped soybeans excluding oil). Still, Kawashimaya's domestic organic shoyu is less than the remaining 3% of domestic soybeans. It is made using high-quality organic soybeans grown by Japanese farmers with magnificent care. Similarly, for wheat, we use only carefully selected wheat that is organic and domestically produced.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* Currently, soybeans are produced in Hokkaido, Ishikawa, Yamagata, or Aomori, while wheat is produced in Hokkaido or Ishikawa, but it may change due to bad weather.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_005.jpg\" alt=\"Domestic Wheat\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeawater salt, which uses 100% seawater from Ako, Hyogo Prefecture, the home of salt, gives the soy sauce a deep salty taste and mellowness without horns and helps fermentation and aging.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_006.jpg\" alt=\"Ako Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe famous water of the clear stream Sugihara River in Kita-Harima, Hyogo Prefecture, which is used as the water for preparation, gives the shoyu a soft texture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_007.jpg\" alt=\"Famous Water of the Sugihara River\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n  \t\u003csection\u003e\n\t\t\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSafe Ingredients are Checked with Several Thorough Inspections\u003c\/span\u003e\u003c\/h2\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo ensure the shoyu was made with safe ingredients, the domestic wheat used during the production was well-evaluated as safe raw ingredients according to \u003cb\u003eResidual Pesticide Inspection, Heavy Metal Inspection, and GMO (Genetically Modified Organism) Inspection\u003c\/b\u003e issued by SGS Japan.\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/darksoysauce_inspectionresult.jpg\" alt=\"safe_ingredients_inspection_result\"\u003e\u003c\/div\u003e\n\t\t\u003cp class=\"img_cap\"\u003e(Ingredients Inspection Result in Japanese by SGS Japan)\u003c\/p\u003e\n\t\t\u003cbr\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis shoyu is the suitable pick for those particular in choosing safe raw ingredients for everyday use soy sauce. Please use it every day without worry.\u003c\/span\u003e\u003c\/p\u003e\n\t\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDark Shoyu is a Versatile Seasoning that Can Make You Happy with Just One Bottle\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark soy sauce accounts for 80% of the total consumption of soy sauce nationwide, and it is a perfect soy sauce for everyday use that goes well with anything from soy sauce to cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light soy sauce (salt content 18-19%), but the salt content can be said to be modest.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0081.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and transparent reddish brown color, which is said to be \"a proof of delicious soy sauce,\" and the mellow taste that is carefully brewed with high-quality raw materials. This is a characteristic of \"real soy sauce\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0082.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and clear color stands out even when compared to the commercially available dark soy sauce (right).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEnhance Your Normal Quality Dishes with Just One Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in aroma and umami when you use it in your daily cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the Flavor of Shoyu on the Raw Cold Tofu And Sashimi\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eJust add a little shoyu to your simple side dish, the taste of \"real\" shoyu will be significantly enhanced, and the satisfaction of your daily dining table will be intensified!\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_009.jpg\" alt=\"For cold tofu and sashimi\"\u003e\u003c\/div\u003e\n\u003ch5\u003eAdd Aroma to Hot Dishes\u003c\/h5\u003e\n\u003cp\u003eThe deep taste of domestic organic shoyu goes well with the richness of egg yolk.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_010.jpg\" alt=\"For rice with eggs\"\u003e\u003c\/div\u003e\n\u003cp\u003eIn addition, the fragrant shoyu scent will complement the ingredients just by hanging it on grilled fish.\u003c\/p\u003e\n\u003ch5\u003eEnjoy the Richness of Shoyu by Seasoning Your Stir-Fried And Simmered Dishes\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_011.jpg\" alt=\"For stir-fry and simmered dishes\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe richness of authentic shoyu adds depth to the dish. Frequently made stir-fried and simmered dishes have a deep taste that you won't get tired of.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Simple Recipe Featuring Dark Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu is indispensable for everyday cooking, but somehow, it plays a supporting role in supporting the main dish as well. Occasionally, why don't we enjoy the rich flavor of a recipe with shoyu as the main character?\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTuna with Garlic and Shoyu Pasta\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_012.jpg\" alt=\"Soy sauce pasta\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients (2 serving)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePasta for 2 people (about 200g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of Your favorite mushrooms (Enoki Mushrooms, Shimeji Mushrooms, Maitake Mushrooms, etc.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Tuna Can\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece of Garlic (or tube)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp (+ a little) Shoyu \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Olive Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little salt and pepper\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoil water in a large saucepan, sprinkle salt on the water, and boil the pasta on time (a little boiled soup is set aside).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChopped the mushrooms into tiny pieces that are easy to eat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd olive oil to a heated frying pan. And then, add canned tuna, grated garlic, and soy sauce, and lastly, fry the mushrooms.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd a little pasta and boiled juice (from step 1) to the frying pan and let it blend in well so that the frying pan doesn't burn.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eServe on a plate, sprinkle with shoyu and pepper from above, and it's completed. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe also recommend toppings such as green onions, mitsuba parsley, and chopped seaweed if you like.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe main dish, where you can enjoy the presence of high-quality shoyu with a small amount of ingredients and without spending your time. Really suitable for busy people.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRice with Versatile Garlic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LJsK4H_Xouw\" alt=\"Garlic shoyu\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of garlic chives (about 100g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sesame Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little red pepper (whether it's sliced ​​or flakes)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFinely chop the garlic chives.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut (1) red pepper in a bottle sterilized with boiling water, and pour mirin, shoyu, and sesame oil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix it with clean chopsticks. After that, cover it well and store it in the refrigerator.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe taste becomes more profound as time goes by, so we recommend you start eating it after a few days. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf it's sealed in a bottle, it can be stored in the refrigerator for about one month.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGarlic chives, which represent flavored vegetables, are combined with fragrant soy sauce to create an appetizing seasoning. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJust add it to your usual dishes such as tofu, natto, salad, and rice with eggs to make it a very satisfying dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMellow Shoyu Steak Sauce\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/g7tbYDvBeuc\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2 tbsp Water\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1.5 tbsp Mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece each of grated garlic and ginger\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little of oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd oil to a frying pan, and add grated garlic and ginger. Fry it on medium heat until the aroma comes out.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd soy sauce, water, mirin, sake, and mix it at once in another bowl. After that, boil for 1 ~ 2 minutes to complete.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSprinkle on sautéed fish or meat and enjoy. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe sauce can be refrigerated for about a week.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe deep rich shoyu serves as the basis for a harmonious sauce and eliminates odors. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven a simple sautéed fish or meat will be a luxurious dish with a deep taste!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Reason Why it's not Low-salt Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_015.jpg\" alt=\"Reason for Not Reducing Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent soy sauce from rotting. Therefore, adding synthetic sweeteners as preservatives to low-salt soy sauce becomes necessary instead of reducing the salt content.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu Making Process That Spares No Effort, Even From Step One\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making, which is the key to shoyu brewing, takes time and effort, so the number of breweries that make their own koji is scrimpy, but we carefully selected it based on the belief that good shoyu can't be made without good koji. We are particular about shoyu brewing, which uses carefully selected wheat and soybeans, taking 40 hours to make koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_016.jpg\" alt=\"Koji Preparation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making differs depending on the temperature and humidity, wheat and beans, so it is always a serious game. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_017.jpg\" alt=\"Shoyu Koji\"\u003e\u003c\/div\u003e\n\u003cp class=\"img_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* The photo is shoyu koji)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix the finished koji with saltwater and put it in a traditional cedar tub. To adjust the lactic acid bacteria and yeast that brew the shoyu, manually stir while checking the degree.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_018.jpg\" alt=\"Stir\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWithout artificial temperature control, it takes more than a year to slowly ferment the mash with the power of nature to create a mellow flavor.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_019.jpg\" alt=\"Moromi fermentation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the finished mash on a squeezing machine and carefully squeeze the shoyu. Finally, it's sterilized by heating and then bottled to make the special domestic organic shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_020.jpg\" alt=\"Squeeze\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFounded in 1902, In a Traditional Brewery\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the foot of Mt. Sengamine, a mountain village where the water of the famous Mizumatsugai flows. Adachi Brewery has been brewing shoyu and miso there since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_021.jpg\" alt=\"Traditional brewery\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCarefully selected the safe and secure raw materials from its inception, \"don't forget the basic, no-nonsense in, we want to present our time and effort to provide a safe and delicious shoyu\" in the old-fashioned recipe that doesn't use additives as much as possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are still working on delivering shoyu while carefully inheriting this idea, which has been over 130 years since our founding.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Development Story\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDelivering the Japanese tradition of \"Cedar Tub Shoyu to the World\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_022.jpg\" alt=\"Large and Small Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu has long been famous as a typical seasoning in Japan. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Before the Edo period, most shoyu was made from \"wooden tubs\" made from cedarwood. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e In the cedar tub, there is a yeast that can only live in the brewery, and by achieving its own fermentation, it produces the unique flavor and richness of the cedar tub that cannot be experienced by metal tank brewing. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Shoyu with a deep taste is produced, but it has been steadily decreasing because it's difficult to process and cost-effective. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Meanwhile, Adachi Brewery, who cooperated in the commercialization of this product, manufactures shoyu in a cedar tub that has been used for over 100 years since its establishment.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We want to deliver this exceptional shoyu prepared in a cedar tub to Japanese and overseas customers. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We will provide it with the expectation that customers worldwide will support it. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Please enjoy the taste of our shoyu, which is different from the usually mass-produced shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSize Variations of Domestic Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/sakurado.live\/products\/soy-sauce_022\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_300_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 300g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/soy-sauce_023\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 900g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the raw materials for this domestic organic shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials are domestic and organic soybeans, wheat, and natural salt from Ako. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe use the famous water of the Sugihara River, a clear stream in Kita-Harima, Hyogo Prefecture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the benefits of brewing shoyu in a wooden tub?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the wooden tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor of shoyu itself. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is also scientifically proven that glutamic acid, which is an umami ingredient, increases by adding shoyu in a wooden tub. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the reality is that it is steadily declining because it is not cost-effective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy do you stick to the natural brewing of shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you artificially control the temperature and humidity, you can shorten the brewing period to sell it more efficiently and cheaply. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the \"deliciousness, depth of taste, and umami\" are entirely different from natural brewing. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn natural brewing, which takes more than a year, yeast is most active and matures in summer, but yeast is still alive and fermented gently even in the cold autumn and winter, and it is only obtained at that time. Unique flavor and mellowness are added to the shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI'm trying to live a low sodium life. So, do you sell low-salt shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent shoyu from rotting. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTherefore, it becomes necessary to add synthetic sweeteners as preservatives to low-salt shoyu instead of reducing the salt content. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow is dark shoyu different from other shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark shoyu accounts for 80% of the total consumption of shoyu in general, and it is a perfect shoyu for everyday use that goes well with anything from shoyu to cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light shoyu (salt content 18-19%), but the salt content can be said to be plain.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease tell me the recommended usage of this shoyu!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in the aroma and umami of shoyu when you use it in your daily cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe shoyu itself is rich in flavor, so even if you use other seasonings more modestly than usual, you will be satisfied with the result!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\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\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic soybeans, organic wheat, and salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e900ml\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducing Area\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHyogo Prefecture\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\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=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 37px; top: 9793.6px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42157862715630,"sku":"165280408","price":1620.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Koikuchi-Shoyu-900ml.jpg?v=1642133632"},{"product_id":"other-cooking-tools_190","title":"Reusable Matcha Whisk Set with Whisk Holder - Durable, Dishwasher Safe from Polypropylene Plastic, Made in Japan","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eAbout the Reusable Matcha Whisk with Holder Set\u003c\/h2\u003e\n\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-01.jpg\" alt=\"reuseable-matcha-whisk\"\u003e\n    \u003cbr\u003e\n\t\t\u003cp style=\"text-align: justify;\"\u003eThe key to a nice frothy matcha drink is Chasen or traditional Japanese matcha whisk.\u003cbr\u003e\u003cbr\u003e Though it is commonly made from bamboo, unfortunately, bamboo whisk tends to break and deform easily. It is also pretty hard to clean and vulnerable to mold. If broken, the bamboo whisk bristles can hurt the users because the small bamboo fragments could mix with the matcha. Moreover, authentic Japanese bamboo whisk can be pricey, so repeat purchases can be troublesome for some people.\u003cbr\u003e\u003cbr\u003e Recently, you can find bamboo whisk that is made outside Japan. Though they are cheaper in price, the quality doesn’t always meet the expectation. A lot of these bamboo whisks are made with strong bleach, so safety is not always guaranteed.\u003cbr\u003e\u003cbr\u003e Whether you’re new at tea ceremony or already a pro, it’s important to have a durable matcha whisk for frequent usage. With these concerns in mind, we have developed a safe, reusable, and hygienic matcha whisk.\u003c\/p\u003e\n    \u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Reusable Matcha Whisk Set with Whisk Holder is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/www.amazon.com\/dp\/B09X9X3QKP\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\t\t\u003ch3\u003eKeeping The Traditional Traits With A Modern Twist\u003c\/h3\u003e\n\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-02.jpg\" alt=\"reuseable-matcha-whisk-and-holder\"\u003e\n    \u003cbr\u003e\n\t\t\u003cp style=\"text-align: justify;\"\u003eIntroducing the reusable and modern-type chasen matcha whisk (Chasen) and whisk stand holder (Kusenaoshi) in a set. 100% Made in Japan.\u003cbr\u003e\u003cbr\u003e Suitable for preparing delicious matcha green tea for beginners and those who enjoy matcha regularly. Specially designed based on its traditional functional form that is reliable for whisking matcha under the guidance of a Japanese tea ceremony expert.\u003cbr\u003e\u003cbr\u003e The Reuseable Chasen matcha whisk is made from food grade heat resistant polypropylene resin. It is a common material for cups, baby bottles, toys, etc. While the Kusenaoshi is made from ABS Resin. By using an easily washable and durable material, you don’t have to worry about frequent washing.\u003c\/p\u003e\n\t\t\u003ch3\u003eSanitary Matcha Whisk\u003c\/h3\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"sanitary-matcha-whisk\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-03.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003cp\u003eThe bristles of bamboo whisk will fall out when washed too often, so it is tricky to maintain the cleanliness of traditional matcha bamboo whisk. If you don’t store it properly, it can also develop mold or mildew in the bristles.\u003c\/p\u003e\n\t\t\t\t\u003cp\u003eUnlike traditional bamboo whisk, plastic matcha whisk can withstand frequent wash. Plus, you can disassemble it for thorough cleaning. It is also dishwasher safe.\u003c\/p\u003e\n\t\t\t\t\u003cp\u003eTruly the best choice for long term use.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003ch3\u003eHeat Resistant and Can Maintain The Shape\u003c\/h3\u003e\n\t\t\u003cdiv class=\"col2_r\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"heat-resistant-matcha-whisk\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-04.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003cp\u003eBecause the matcha whisk can withstand up to 100°C\/212°F temperature, you can use it for whisking matcha with hot water and cleaning it without worry.\u003c\/p\u003e\n\t\t\t\t\u003cp\u003eFurthermore, it can return to its original shape when refitted in the stand holder (Kusenaoshi) and poured with hot water below 100°C. The tool is strong and suitable for long-term use.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eCompared with Regular Bamboo Whisk:\u003c\/h2\u003e\n\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-05.jpg\" alt=\"plastic-chasen-vs-bamboo\"\u003e\n    \u003cbr\u003e\n\t\t\u003cul\u003e\n\t\t\t\u003cli\u003eDurable tool for long term use. The tip (bristles) is not easy to break or deteriorate.\u003c\/li\u003e\n\t\t\t\u003cli\u003eMore hygienic and will not get moldy.\u003c\/li\u003e\n\t\t\t\u003cli\u003eEasy to disassemble for thorough cleaning. Dishwasher safe.\u003c\/li\u003e\n\t\t\t\u003cli\u003eHeat resistant. It can withstand up to 100°C\/212°F temperature.\u003c\/li\u003e\n\t\t\t\u003cli\u003eKeeping the traditional functional form to make frothy matcha.\u003c\/li\u003e\n\t\t\t\u003cli\u003eVersatile for other whisking uses in the kitchen.\u003c\/li\u003e\n\t\t\t\u003cli\u003eProduct of Japan.\u003c\/li\u003e\n\t\t\u003c\/ul\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eWash and Care Guidance\u003c\/h2\u003e\n\t\t\u003cul\u003e\n\t\t\t\u003cli\u003eAfter use, wash the matcha whisk and keep it intact on the whisk holder.\u003c\/li\u003e\n\t\t\t\u003cli\u003eDisassemble the parts before cleaning thoroughly with hands. If you use a dishwasher, you can wash the matcha whisk without disassembling it.\u003c\/li\u003e\n\t\t\t\u003cli\u003eKeep the tip shape by refitting it at the whisk holder after each use. If poured with hot water below 100°C\/212°F, the tip can neatly revert to the original form so you can use it long-term.\u003c\/li\u003e\n\t\t\u003c\/ul\u003e\n\t\t\u003cbr\u003e\n\t\t\u003ch3\u003eHow to Disassemble Polypropylene Matcha Whisk For Thorough Cleaning\u003c\/h3\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"how-to-disassemble-1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-06.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eStep 1\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003ePull the top part upward and disassemble it from the handle part.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"how-to-disassemble-2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-07.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eStep 2\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eOpen the handle by pulling both sides apart from each other.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003cdiv class=\"col2_l\"\u003e\n\t\t\t\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"how-to-disassemble-3\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-08.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"col2_txt\"\u003e\n\t\t\t\t\u003ch5\u003eStep 3\u003c\/h5\u003e\n\t\t\t\t\u003cp\u003eAfter all the parts have been disassembled, wash thoroughly by hand.\u003c\/p\u003e\n\t\t\t\t\u003cp\u003e* If you use a dishwasher, you can wash the matcha whisk without disassembling.\u003c\/p\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eHow to Prepare Delicious Matcha Green Tea\u003c\/h2\u003e\n\t\t\u003cdiv class=\"recipe frame_bd\"\u003e\n\t\t\t\u003ch3\u003ePrepare Matcha with Chasen\u003c\/h3\u003e\n\t\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-09.jpg\" alt=\"how-to-prepare-matcha-recipe\"\u003e\n      \u003cbr\u003e\n\t\t\t\u003cp\u003eMatcha is most delicious when you prepare it traditionally: by whisking the matcha powder with Chasen. Here’s how to do it:\u003c\/p\u003e\n\t\t\t\u003ch4\u003eIngredients\u003c\/h4\u003e\n\t\t\t\u003cul\u003e\n\t\t\t\t\u003cli\u003e1.5g (0.5 oz) Matcha Green Tea Powder\u003c\/li\u003e\n\t\t\t\t\u003cli\u003e70ml (2.3 fl oz) Hot Water in 80°C (176 °F)\u003c\/li\u003e\n\t\t\t\u003c\/ul\u003e\n\t\t\t\u003ch4\u003eSteps\u003c\/h4\u003e\n\t\t\t\u003col\u003e\n\t\t\t\t\u003cli\u003ePut 1.5g (0.5 oz) matcha powder in the prepared Japanese tea bowl (Chawan)\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eAdd 70ml (2.3 fl oz) hot water in 80°C (176 °F)\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eCarefully whisk the matcha with Chasen. Move the matcha whisk front and back fastly until foams form on the surface\u003c\/li\u003e\n\t\t\t\t\u003cli\u003eEnd the whisking with one circle and enjoy immediately with sweets\u003c\/li\u003e\n\t\t\t\u003c\/ol\u003e\n\t\t\t\u003cp\u003eIt is also possible to prepare matcha with other tools like milk foamer. But the froth will not be as beautiful compared to when using Chasen. Please refer to this video to learn more about how to make matcha.\u003c\/p\u003e\n\t\t\t\u003cdiv class=\"youtube mb-0\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/FFfHlroZr1M?start=13\" allowfullscreen=\"\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eHigh-Quality Matcha Green Tea Powder Recommendations\u003c\/h2\u003e\n\t\t\u003cp\u003eIntroducing the ceremonial grade matcha green tea powder, made only from the first harvest green tea. Perfect for making traditional matcha with divine taste and abundant nutrients. \u003cbr\u003e\u003cbr\u003e Enjoy the beautiful vivid green color, and the authentic, rich, mellow taste. JAS Organic certified \u0026amp; tested for radiation-free tea. Originated from Uji, Kyoto.\u003c\/p\u003e\n\t\t\u003cdiv class=\"rp\"\u003e\n\t\t\t\u003ca href=\"https:\/\/sakurado.live\/products\/japanese-tea-coffee_090\"\u003e \u003cimg alt=\"matcha-powder-60g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ujimatcha_top_60g_2.jpg\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003eOrganic Matcha Green Tea Powder 60g\u003c\/p\u003e\n\t\t\t\u003c\/a\u003e \u003ca href=\"https:\/\/sakurado.live\/products\/japanese-tea-coffee_092\"\u003e \u003cimg alt=\"matcha-powder-450g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ujimatcha_top_450g_2.jpg\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003eOrganic Matcha Green Tea Powder 450g\u003c\/p\u003e\n\t\t\t\u003c\/a\u003e\n\t\t\u003c\/div\u003e\n\t\t\u003ca class=\"bc_link\" href=\"https:\/\/thejapanstore.us\/matcha\/what-is-ceremonial-matcha\/\" target=\"_blank\"\u003e\n\t\t\t\u003cdiv class=\"bc_inner\"\u003e\n\t\t\t\t\u003cspan class=\"bc_cap\"\u003eMatcha Related Article\u003c\/span\u003e\n\t\t\t\t\u003cdiv class=\"bc_img\"\u003e\u003cimg alt=\"related-article-1\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/related-matcha-green-article-1.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"bc_body\"\u003e\n\t\t\t\t\t\u003cdiv class=\"bc_title\"\u003eWhat Is Ceremonial Matcha And How Is It Different From Culinary Matcha?\u003c\/div\u003e\n\t\t\t\t\t\u003cspan class=\"bc_exc\"\u003eOutside Japan, matcha is often categorized into two grades: ceremonial matcha and culinary matcha. What is the difference between these two and can you use ceremonial matcha for culinary use?\u003c\/span\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/a\u003e \u003ca class=\"bc_link\" href=\"https:\/\/thejapanstore.us\/matcha\/matcha-tea-health-benefits\/\" target=\"_blank\"\u003e\n\t\t\t\u003cdiv class=\"bc_inner\"\u003e\n\t\t\t\t\u003cspan class=\"bc_cap\"\u003eMatcha Related Article\u003c\/span\u003e\n\t\t\t\t\u003cdiv class=\"bc_img\"\u003e\u003cimg alt=\"related-article-2\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/related-matcha-green-article-2.jpg\"\u003e\u003c\/div\u003e\n\t\t\t\t\u003cdiv class=\"bc_body\"\u003e\n\t\t\t\t\t\u003cdiv class=\"bc_title\"\u003eMatcha Tea and Its Benefits: Why it is Good for Your Health?\u003c\/div\u003e\n\t\t\t\t\t\u003cspan class=\"bc_exc\"\u003eThis article will help to answer all your question regarding matcha tea. We will discover the matcha benefits from recent studies and learn matcha facts that you need to know.\u003c\/span\u003e\n\t\t\t\t\u003c\/div\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\u003c\/a\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\u003ch2\u003eEnjoy Authentic Japanese Matcha in a Modern Way\u003c\/h2\u003e\n\t\t\u003cp style=\"text-align: justify;\"\u003eMatcha is the green tea used in the Japanese Tea Ceremony (known as Sado or Chanoyu). For this reason, matcha is often seen as a tea for special and official occasions only. Many traditional tools are needed to brew the matcha prepared during Sado besides Chasen and Kusenaoshi: tea bowl (Chawan), bamboo teaspoon (Chashaku), tea towel, etc.\u003cbr\u003e\u003cbr\u003e\n\t\tThat said, preparing Japanese-style matcha green tea with modern tools is easy and delicious nevertheless. The key to enjoying delicious matcha is choosing high-quality matcha powder. Then, prepare the matcha correctly so the taste could resemble the matcha prepared during the tea ceremony.\u003c\/p\u003e\n\t\t\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen-10.jpg\" alt=\"enjoy-matcha-modernly\"\u003e\n    \u003cbr\u003e\n\t\t\u003cp style=\"text-align: justify;\"\u003ePlease do not worry if you don't have the traditional tools as it is pretty difficult to find them overseas. A bamboo whisk can be substituted with the reuseable matcha whisk from plastic resin. The tea bowl can be substituted with a small soup bowl or any bowl that resembles Chawan. Furthermore, you can substitute the bamboo teaspoon with any teaspoon and enjoy the matcha with your favorite cookie or cake instead with Japanese sweets (Wagashi).\u003cbr\u003e\u003cbr\u003eGet the taste of authentic matcha in the most convenient way to you and enjoy it modernly!\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003ch2\u003eUsage As Kitchen Tools\u003c\/h2\u003e\n\t\t\u003cp style=\"text-align: justify;\"\u003eThe use of this matcha whisk is versatile because it is not from bamboo. It is also suitable to whisk other ingredients like eggs, dairy products, flour batters, etc.\u003c\/p\u003e\n\t\u003c\/section\u003e\n\t\u003csection\u003e\n\t\t\u003cdiv id=\"productDetail\"\u003e\n\t\t\t\u003cdiv class=\"pd_tbl\"\u003e\n\t\t\t\t\u003ctable class=\"table\"\u003e\n\t\t\t\t\t\u003cthead class=\"thead\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/thead\u003e\n\t\t\t\t\t\u003ctbody class=\"tbody\"\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eMaterials\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eMatcha whisk: Polypropylene Resin\u003cbr\u003eMatcha whisk stand: ABS Resin\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eMade in Japan\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eMaximum Heat\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003e100°C\/212°F\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\t\u003ctr\u003e\n\t\t\t\t\t\t\t\u003cth scope=\"row\"\u003eProduct Care Guide\u003c\/th\u003e\n\t\t\t\t\t\t\t\u003ctd\u003eDip in hot water (100°C\/212°F or below), and put the whisk on the whisk stand so the whisk will return to its original shape\u003c\/td\u003e\n\t\t\t\t\t\t\u003c\/tr\u003e\n\t\t\t\t\t\u003c\/tbody\u003e\n\t\t\t\t\u003c\/table\u003e\n\t\t\t\u003c\/div\u003e\n\t\t\t\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"plastic-chasen-set\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/chasen_TOP.jpg\"\u003e\u003c\/div\u003e\n\t\t\u003c\/div\u003e\n\t\u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":42620067709166,"sku":"168255418","price":4400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/chasen_TOP.jpg?v=1649840843"},{"product_id":"other-seasoning_15","title":"Kawashimaya Ultimate All-Purpose Umami Dashi Powder 100g (10g x 10 Packets) - Salt-Free, MSG-Free, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eWhat is Ultimate All-Purpose Umami Dashi Powder?\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_01.jpg\" alt=\"Ultimate All-Purpose Umami Dashi Powder\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eA \"supreme dashi\" packed with the \u003cb\u003ewhole umami and nutrients of its ingredients,\u003c\/b\u003e supporting your beauty and health through food.\u003c\/p\u003e\n  \u003cp\u003eThis powder dashi tightly condenses the umami and nutrients of natural ingredients such as sardines, bonito, kelp, shiitake mushrooms, and odorless garlic. No salt is added. It also does not contain yeast extract that is not good for our body.\u003c\/p\u003e\n  \u003cp\u003eBy simply dissolving \u003cb\u003e10g of dashi powder in 100cc hot water,\u003c\/b\u003e you can enjoy it not only as an authentic dashi broth but also as a highly nutritious soup.\u003c\/p\u003e\n  \u003cp\u003eIt comes in convenient \"10g x 10 packets\" perfect for carrying and measuring.\u003c\/p\u003e\n\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/DashiRecipeEN.pdf\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eHow to Use Dashi\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_recipeEN.jpg\" alt=\"dashi_recipe_collection\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eDownload Free Dashi Recipe Collection PDF\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eKawashimaya offers a collection of over 70 recipes using this dashi, including soups \u0026amp; broths, noodle dishes, rice dishes, meat \u0026amp; egg dishes, salads, and more. These recipes are easy to recreate at home, so please check them out!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n\u003c\/section\u003e\n\n  \u003ch2\u003eUmami Dashi Powder is available on Amazon.com!\u003c\/h2\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n        \u003ca href=\"https:\/\/amzn.to\/3Sfb3cw\" class=\"kirarin\"\u003eBuy on Amazon\u003c\/a\u003e\n    \u003c\/section\u003e\n\u003cbr\u003e\n  \n\u003csection\u003e\n  \u003ch2\u003eA Natural Manufacturing Method that Condenses Umami\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_02.jpg\" alt=\"Natural manufacturing method explanation\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eBy applying high temperature and pressure to the raw materials and filtering them naturally, the proteins are broken down into a state just one step before being absorbed as amino acids \u003cb\u003e(peptized state).\u003c\/b\u003e Because the molecules are so small, it is absorbed into the body in about 30 minutes without placing a burden on the digestive organs.\u003c\/p\u003e\n  \u003cp\u003eSince the umami is also condensed, it has a stronger flavor than commercially available dashi powders.\u003c\/p\u003e\n  \u003cp\u003eSince no salt or similar ingredients are added, it \u003cb\u003ecan be safely consumed by everyone from babies to the elderly.\u003c\/b\u003e For those who care about their family's health, are on a diet, or play sports, it allows anyone to easily add fish-centered nutrition to their daily meals.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eAstonishing Nutritional Value\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_04.jpg\" alt=\"Nutritional value infographic\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eA single packet (10g) contains the whole nutrition of 3 to 4 Japanese sardines. (100g contains the nutritional equivalent of about 30 sardines and 130g of kelp.)\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eStrong Umami Without Salt and No Fishy Smell\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_03.jpg\" alt=\"No salt, no fishy smell feature explanation\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eCommon powdered dashi is mainly used for \"flavoring food,\" and often requires the hassle of boiling or contains added salt to create umami.\u003c\/p\u003e\n  \u003cp\u003eThrough a manufacturing method that makes the most of its ingredients, this Umami Dashi Powder dissolves completely in water or hot water, eliminating the need for heating. It's a \u003cb\u003equick and mess-free solution\u003c\/b\u003e for busy people who want to make good food everyday.\u003c\/p\u003e\n  \u003cp\u003eFurthermore, because excess fat is removed from the raw materials, it is \u003cb\u003ehighly resistant to oxidation\u003c\/b\u003e and its greatest feature is \u003cb\u003ehaving almost no fishy smell.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003cdiv class=\"story\"\u003e\n    \u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n    \u003cdiv class=\"story_inner\"\u003e\n      \u003cp\u003eThe predecessor of the manufacturer of the \"Ultimate All-Purpose Umami Dashi\" originally worked in fish processing and the manufacturing and sales of delicacies. While processing massive amounts of fish every day, he was deeply troubled by the large amount of waste—about 60% of the fish, including the heads, organs, and bones.\u003c\/p\u003e\n      \u003cp\u003e\"Is there a way to use the entire life of the fish we've been blessed with?\"\u003c\/p\u003e\n      \u003cp\u003eThis prompted the manufacturer to begin an intensive research and development effort for new machinery. Over the course of about 40 years, they finally established a unique, cutting-edge manufacturing method that incorporates the natural phenomena of \"vacuum,\" \"pressure,\" and \"filtration.\" By placing the whole ingredients into this special machine, they succeeded in removing excess fat while peptizing the proteins.\u003c\/p\u003e\n      \u003cp\u003eWe at Kawashimaya deeply resonate with the creator's passionate desire to \"contribute to the dietary life and health of the nation,\" and we are delivering this ultimate, energy-packed dashi to everyone.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eGreat for Everyday Cooking! How to Use the Dashi\u003c\/h2\u003e\n  \u003cp\u003eBecause it is in powder form and dissolves easily in water, it elevates the umami of any dish—whether Japanese, Western, or Chinese—just by sprinkling it on. As a daily health habit, we highly recommend drinking it as a morning and evening soup.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eEasy Daily Recipes Using Ultimate All-Purpose Umami Dashi Powder\u003c\/h2\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eEasy to Drink \"All-Purpose Dashi Soup\"\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_05.jpg\" alt=\"All-Purpose Dashi Soup Broth recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n      \u003cli\u003eHot water: 100ml\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003ePlace 1 packet (10g) of All-Purpose Umami Dashi Powder into a mug.\u003c\/li\u003e\n      \u003cli\u003ePour 100ml of hot water, stir well, and it is ready.\u003c\/li\u003e\n    \u003c\/ol\u003e\n    \u003cp class=\"mb-0\"\u003e\u003cb\u003ePoint:\u003c\/b\u003e Make it a morning and evening habit. It is an ultimate, digestion-friendly nutritious soup broth containing only calcium and amino acids from natural ingredients.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eFor Busy Mornings — \"Ultimate Dashi Chazuke\"\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_06.jpg\" alt=\"Ultimate Dashi Chazuke recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eCooked rice: 1 bowl\u003c\/li\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1\/2 to 1 packet (adjust to taste)\u003c\/li\u003e\n      \u003cli\u003eHot water: approx. 150ml\u003c\/li\u003e\n      \u003cli\u003eToppings: Pickled plum (umeboshi), sesame seeds, shredded nori seaweed, etc., as desired\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003eServe rice in a bowl and sprinkle All-Purpose Umami Dashi Powder over it.\u003c\/li\u003e\n      \u003cli\u003ePour boiling water over the rice and mix lightly.\u003c\/li\u003e\n      \u003cli\u003eAdd your favorite toppings and enjoy.\u003c\/li\u003e\n    \u003c\/ol\u003e\n    \u003cp class=\"mb-0\"\u003e\u003cb\u003ePoint:\u003c\/b\u003e The rich umami of the dashi spreads throughout, allowing you to easily get proper nutrition even on a busy morning.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eInstant, Everyday Miso Soup\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_07.jpg\" alt=\"Instant miso soup recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n      \u003cli\u003eHot water: 200ml\u003c\/li\u003e\n      \u003cli\u003eMiso paste: 2 tsp\u003c\/li\u003e\n      \u003cli\u003eGreen onions: as needed\u003c\/li\u003e\n      \u003cli\u003eWakame seaweed: as needed\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003ePlace 10g of the All-Purpose Umami Dashi Powder and your favorite ingredients, such as green onions and wakame seaweed, into a bowl.\u003c\/li\u003e\n      \u003cli class=\"mb-0\"\u003ePour 200ml of hot water, dissolve 2 teaspoons of miso into the soup, and it is ready to serve.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eTakikomi Gohan (Japanese Mixed Rice)\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_08.jpg\" alt=\"Takikomi Gohan Japanese mixed rice recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (2 Cups of Rice = around 4–5 servings)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eRice: 2 cups (2 go = around 400g)\u003c\/li\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n      \u003cli\u003eSoy sauce \u0026amp; Mirin: Appropriate amount each (to taste)\u003c\/li\u003e\n      \u003cli\u003eFavorite ingredients: Appropriate amount (carrots, fried tofu [aburaage], mushrooms, etc.)\u003c\/li\u003e\n      \u003cli\u003eWater: Appropriate amount for the rice cooker\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003eWash 2 cups of rice and add water up to the appropriate measurement line in your rice cooker.\u003c\/li\u003e\n      \u003cli\u003eAdd your desired amount of soy sauce and mirin, then add 10g of the All-Purpose Umami Dashi Powder and mix everything well.\u003c\/li\u003e\n      \u003cli\u003ePlace your favorite ingredients on top of the rice mixture and start cooking.\u003c\/li\u003e\n      \u003cli class=\"mb-0\"\u003eOnce cooked, gently fold and mix everything together, and it is ready to serve.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eDashimaki Tamago (Japanese Rolled Omelet)\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_09.jpg\" alt=\"Dashimaki Tamago Japanese rolled omelet recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (2 Servings)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eEggs: 2\u003c\/li\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 tbsp\u003c\/li\u003e\n      \u003cli\u003eWater: 50ml\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003eCrack the eggs into a bowl and beat them well.\u003c\/li\u003e\n      \u003cli\u003eAdd 1 tbsp of All-Purpose Umami Dashi Powder and the water, then stir thoroughly.\u003c\/li\u003e\n      \u003cli class=\"mb-0\"\u003ePour the mixture into a tamagoyaki (egg) pan and cook it by rolling it up in the usual manner until done.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/DashiRecipeEN.pdf\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eHow to Use Dashi\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_recipeEN.jpg\" alt=\"dashi_recipe_collection\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eDownload Free Dashi Recipe Collection PDF\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eKawashimaya offers a collection of over 70 recipes using this dashi, including soups \u0026amp; broths, noodle dishes, rice dishes, meat \u0026amp; egg dishes, salads, and more. These recipes are easy to recreate at home, so please check them out!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n    \u003ch3\u003eQ\u0026amp;A About Ultimate All-Purpose Umami Dashi Powder\u003c\/h3\u003e\n    \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n      \u003ch4 itemprop=\"name\"\u003eWhat are peptides?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eThey are a molecular bond right before proteins are broken down and absorbed as amino acids. Digesting meat requires physical energy, but peptized proteins place no burden on the digestive organs and are rapidly absorbed into the body in about 30 minutes.\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 have a fishy smell?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eThe special manufacturing process thoroughly removes the excess fat contained in the raw materials, so it does not oxidize easily and has almost no fishy smell.\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 it be used for babies or during pregnancy?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eYes. We use absolutely no chemical seasonings, salt, or antioxidants, and the fat content is cut down. It can be safely consumed by everyone, from babies having baby food to the elderly.\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 have an allergen?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eYes, this dashi contains fish.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2 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\u003eNatural Cassava Base, Sardine, Bonito, Kelp (Kombu), Shiitake Mushroom, Odorless Garlic\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n            \u003ctd\u003e100g (10g x 10 packets)\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eUsage Guideline\u003c\/th\u003e\n            \u003ctd\u003e1 packet (10g) per 100ml of hot water\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n            \u003ctd\u003eUnopened: Store at room temperature away from direct sunlight, high heat, and humidity.\u003cbr\u003ePackets Opened: Seal tightly and store in the refrigerator.\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n            \u003ctd\u003eFish\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\/a3225_100_shop01.jpg\" alt=\"Ultimate All-Purpose Umami Dashi Powder product top image\"\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":48101006115054,"sku":"192084537","price":1061.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3225_100_shop01.jpg?v=1780478846"}],"url":"https:\/\/sakurado.live\/ja\/collections\/new-recommended-items.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}