{"product_id":"koji_028","title":"Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv class=\"exp su freetmp\"\u003e\n\u003cdiv id=\"prd_temp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Barley Koji 840 g (Inoue Main Store special domestic dried barley koji 100%)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe dried type of barley koji made from 100% Japan domestically produced barley. By drying regular koji, this product is a dry type koji that can be stored for a long time (1 year).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eInoue Main Shop is a long-established miso and soy sauce manufacturer in Nara Prefecture, Japan that has professionally created the materials and manufacturing method for this product.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"dried_barley_rice_inoue_shop_870g\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_012.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e* This dried barley koji is a handmade product. Since mass production is not possible, therefore the stock is limited. Please note properly that we may limit your order number. The product also may not available at the time if the status is \"sold out\" \". Thank you for your understanding in advance.\"\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"inoue_dried_barley_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg class=\"lazypreload lazyloaded\" width=\"100%\" alt=\"recipe link\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/recipeslinknowords.jpg\"\u003e\u003c\/a\u003e\n\u003cdiv class=\"resipText-block\"\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFermentation Food Recipes \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eClick Here\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Difference Between Dried Koji And Regular Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cb\u003eKoji\u003c\/b\u003e is a fermented product made out of rice\/barley that has been sprinkled with koji starter and fermented for a certain amount of time. in order to last for a long time, koji can be dehydrated. Dehydrated koji is called \u003cb\u003eDried Koji\u003c\/b\u003e. This dried barley koji is made by drying raw koji using domestically produced barley, enabling long-term storage without losing its quality.\u003c\/p\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"what_is_dried_koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p004.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessages From Our Buying Customers\u003c\/h2\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The quality of rice koji here is good, so I purchased the barley koji as well. I made the miso I consumed at home by myself, and I found out the taste of miso changes considerably depending on the quality of the koji used.\u003cbr\u003eThis product has good quality, and I like it because it can give a good richness to the miso. I think I will use it again. Thank you.\u003cbr\u003e\u003cbr\u003eMori Yumie\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I usually use rice koji, but this time, I tried to use barley koji to make barley miso. I was able to prepare it with the same method as rice koji without any problems.\u003cbr\u003eThe miso will be fermented and ready around next January. I hope it will be delicious!\u003cbr\u003e\u003cbr\u003eHousewife\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product has solid barley grains. I'm looking forward to using it for making barley miso. Also, it's good that it doesn't contain any additives and has a long expiration date.\u003cbr\u003e\u003cbr\u003eTominaga\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I found your product when it's hard to get domestic barley koji, and it's also a hassle to make it from scratch. This product is very convincing both in terms of quality and price. I will use it again.\u003cbr\u003e\u003cbr\u003eNoda\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e This product is helpful because of its long expiration date and I can use it little by little. I plan to use it for making salt koji (shio koji) and homemade barley miso.\u003cbr\u003e\u003cbr\u003eShiraishi\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv style=\"background: url('https:\/\/kawashima-ya.backdrop.jp\/images\/voice_00.png') repeat-y bottom; height: auto; padding-bottom: 10px;\" class=\"voiceBoxA\"\u003e\n\u003cbr\u003e\n\u003cp class=\"comment\"\u003e\u003cspan style=\"color: #0000d5; font-size: x-large;\" color=\"#0000d5\" size=\"5\"\u003e\u003cspan style=\"border-bottom: dotted 2px #8000ff;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I bought it for making miso. It takes a while to soak it in water, but I could use it without any problems. It seems that it is made diligently and easy to use.\u003cbr\u003e\u003cbr\u003eGUIRO\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Rehydrate Dried Koji\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eThings to Prepare\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Dried Koji\u003cbr\u003e● Big Tray\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eHow to Rehydrate\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e1. Spread the dried koji on the tray: press the dried koji with your fingers while the dried koji is still on the bag to separate the grains. Then spread them out on a large tray.\u003cbr\u003e2. Use water to rehydrate: one bag of dried rice koji (860gr) requires about 200ml of lukewarm water. If you're using dried wheat\/barley koji, use 330ml of lukewarm water.\u003cbr\u003e3. Mix them well: to make sure the water is absorbed naturally, stir the mixture 15-20minutes after the water is added.\u003cbr\u003e4. Finish: Rehydrate your dried koji in lukewarm water for about 1 hour and it is ready to use.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"color: red;\"\u003e\u003cb\u003eImportant!\u003c\/b\u003e\u003cbr\u003eUse lukewarm water to rehydrate your dried koji. Do not use hot boiling water.\u003cbr\u003eAfter you rehydrate your koji, please use them on the same day.\u003cbr\u003eUse dried koji as soon as possible after opening\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003e\u003cimg alt=\"How_to_Rehydrate_Dried_Rice_Koji\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/f97f919481ed06e8d81646bdc67c80e1_355x_crop_center.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Rehydrate Dried Rice Koji\u003c\/span\u003e\u003cbr\u003e This tutorial is made by Kawashima The Japanstore using advices from the manufacturer of the dried koji themselves. Feel free to use this as a reference when you cook with dried koji in your kitchen.\u003cbr\u003e \u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/how-to-use-dried-ricekoji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003e\u003cimg alt=\"how_to_make_miso\" width=\"100%\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eHow to Make Miso\u003c\/span\u003e\u003cbr\u003e We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.\u003cbr\u003eWe also wrote the important point in miso-making, and Q \u0026amp;amp A about miso from the miso manufacturer.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/way-of-making-fermented-soybean-paste\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-koji\"\u003e\u003cimg alt=\"whatis_koji_article\" width=\"100%\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/what_is_koji_cover_300x.jpg?v=1611812080\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Koji? Introducing the Kinds of Koji and How to Use It\u003c\/span\u003e\u003cbr\u003e“Is koji different from koji spore and koji starters?”\u003cbr\u003e“How many kinds of koji can I find and how to use them?”\u003cbr\u003eThis article is about the complete guide about koji and everything you need to learn about it.\u003cbr\u003e\u003ca href=\"https:\/\/sakurado.live\/blogs\/column\/what-is-koji\"\u003eClick here to read more\u0026gt;\u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage From Manufacturer ~ Inoue Shop\u003c\/h2\u003e\n\u003cdiv id=\"column\"\u003e\u003cimg width=\"100%\" alt=\"manfuacturer_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dried_koji_010.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eInoue shop is established during the closing of the Edo period. We move to Nara Prefecture (our current location), bought an old ice factory building, and build this company. In the quaint brick building, tasty soy sauce and miso are manufactured. We also specialized in Koji making. Please use our dried koji to cook salt koji, miso, amazake, or any delicious food in your home.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eSpecial Features of Inoue Dried Koji\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cp\u003e● Because it is dehydrated, it can last for a very long time\u003cbr\u003e● Made using domestic barley\u003cbr\u003e● No additives\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003e\u003cb\u003eMore from Inoue Shop\u003c\/b\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prdLink clearfix\"\u003e\n\u003cdiv class=\"prdLinkLeft\"\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_008\"\u003e\u003cimg width=\"100%\" alt=\"dried_rice_koji_inoue_shop\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0022_01.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"prdLinkRight\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eDried Koji (Rice Koji) 1kg (860gr) Product of Inoue Dried Koji Shop\u003c\/dt\u003e\n\u003cdd\u003eInoue dried rice koji made from 100% local Japanese rice, carefully made by hands. By drying regular koji, this product is a dry type koji that can be stored for a long time. Suitable for making salt koji, miso, and amazake at home.\u003c\/dd\u003e\n\u003cdd\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrice: $ 13.32 \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Netto: 860g\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/dd\u003e\n\u003cdd\u003e\u003ca href=\"https:\/\/sakurado.live\/products\/koji_008\" class=\"ItemLinkBtn\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGo to product page\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e840g (worth 1kg of rice)\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw Ingredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBarley (100% Japan domestic barley)\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBest Before\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Year\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStoring Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep in refrigerator in under 15 ℃\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDried barley koji is easy to get damp after opening, so please use it as soon as possible after opening the package.\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Dried_barley_Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0065p001.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"井上本店","offers":[{"title":"Default Title","offer_id":13109294989377,"sku":"48942065","price":1771.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0065p001-164439.jpg?v=1630897199","url":"https:\/\/sakurado.live\/products\/koji_028","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}