Pattern name:

5 piece set

brand	Kojiya Motomiya
number of units	1 piece
number of products	Five
Package information	bag

“Koji salt” is a product that turns powerful rice koji into koji powder and makes it easy to use as a substitute for shio koji. Please use it as a seasoning for food preparation and dining table!
It is a popular fermented seasoning because when fish or meat is marinated, it becomes softer and has a deeper flavor.
Kojiya Motomiya's rice malt is said to have strong enzymatic power because the mycelium of the koji mold covers the entire surface of the steamed rice and penetrates deep into the center.
Contents: 150g x 5 pieces Ingredients: Salt (domestic production), rice malt (domestic production)

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brand	Kojiya Motomiya
Container type	bag
Maker	Kojiya Motomiya

Kojiya Motomiya

About 100 years ago, Kojiya Motomiya opened a Kojiya specialty store in the Ashiro district of Hachimantai City, North Iwate.

We manufacture processed foods using koji using traditional brewing methods, such as miso, amazake, koji seasonings (salt, salted koji, sweet koji).

• [Product creation that can only be done here in Hachimantai City, Iwate Prefecture]

"Koji Miso", which uses 100% of our prided koji, is naturally brewed and slowly matured for 2 years. The climate of northern Iwate, which is cool even in summer, has a positive effect on the fermentation of miso, resulting in a mild miso. Different from the miso of warm regions, this miso has a fragrant aroma and the sweetness and umami of the malted rice spreads in your mouth. It's a very difficult place to make miso, but I was able to overcome it by slowly fermenting it over time.

• [Additive-free products using local materials]

The miso is made from local large white soybeans such as ``Nambushirome'' and ``Miyagishirome'', the koji rice is ``Hitomebore'' and ``Akitakomachi'' from central Iwate Prefecture, and the salt is refined salt made from seawater. Depending on the product, we also have a special miso that uses natural salt. We are continuing our efforts to build and enhance a system that enables us to provide our customers with “delicious, safe and secure” products.

• [Naturally brewed, safe and secure handmade]

Food culture has changed dramatically, and now that we are in an age where food is available anywhere, I feel that people are becoming less conscious of food. We hold a "Miso Making Class" so that you can learn about the raw materials of miso, which is the core of Japanese cuisine, and the manufacturing process.

While still preserving traditional brewing methods, we strive to develop new traditional foods every day, with a commitment to what we eat every day.

*Kojiya's koji salt is born!

“Health Consciousness” “Easy Cooking” “High Preservability”

Due to the salt koji boom in recent years, more and more customers are interested in the power of koji and fermented seasonings. Therefore, we combined the power of koji with salt, which is often used in cooking, so that even busy modern people can easily consume koji. From food preparation to tabletop seasoning, you can enjoy a wide range of products.

"Koji seasoning" born from the idea of ​​"easier"

Rice koji is rich in the three major digestive enzymes of amylase, protease, and lipase, and is said to contain more than 30 other enzymes. Koji contains a lot of enzymes, but they break down when heated above 60 degrees. "Then, what should we do to ingest heat-sensitive enzymes into the body?" Moreover, "keeping the enzyme alive" was an important issue. Koji is added to meat and fish to bring out the umami of the ingredients and make them soft and juicy. It also brings out the sweetness of vegetables. By combining the power of koji with salt, which is often used in cooking, you can easily consume koji. It can be stored for a long period of time and is as easy to use as regular seasonings. From food preparation to tabletop seasoning, you can enjoy a wide range of products.

*"Koji salt" brings out the flavor of ingredients

eat koji “Koji salt” is a product that turns powerful rice koji into koji powder and makes it easy to use as a substitute for shio koji. Please use it as a seasoning for food preparation and dining table.	No need to soak Shio-koji has become very popular these days. It is a popular fermented seasoning because when fish or meat is marinated, it becomes softer and has a deeper flavor. However, it is also true that many people find the extra effort of soaking in shio-koji to be troublesome. Therefore, Kojiya Motomiya came up with an easy-to-use “Koji salt”.	Koji salt with strong enzyme power Kojiya Motomiya's rice malt has a good nutritional balance because the mycelium of the koji mold covers the entire surface of the steamed rice and penetrates deep into the center. Contains

* Koji making at Kojiya Motomiya

steaming rice Only rice grown in Iwate Prefecture is used, and it is steamed in a traditional wooden steaming basket for about an hour. The key to steaming is to wash the rice the day before steaming and soak it in water about three times the amount of rice.	Steamed rice cooling work Steamed rice is quickly crumbled, cooled to 38-40°C, and koji starter (koji mold) is sprinkled on the steamed rice. It takes time to collapse here, and if the temperature drops too much, the koji mold will not work well. It is important to carefully manage the temperature of the product, taking into consideration the season, outside temperature, humidity, etc.	Steamed rice pull-in work The steamed rice that has been crushed and thoroughly rubbed with the koji starter is left to rest in a room called a "muro." The point is to keep the room temperature around 30°C as a guideline, and to keep the product temperature around 32°C.	Koji maintenance work Breaking apart the rice grains that are hardened by the mycelium of the koji mold improves air flow and makes it easier to adjust the product temperature. The disintegration of the rice grains by hand will damage the surface of the rice grains and increase the surface area, making it easier for the hyphae to enter the rice grains.

*Recommended way to enjoy

sprinkle on edamame	As a salted rice ball	with sweet potato	For seasoning meat and fish

Thoughts of Kojiya Motomiya

Food culture has changed dramatically, and now that we are in an era where food is available anywhere, I feel that people are becoming less conscious of food.

The reason why we are still particular about natural brewing that we have inherited from the old days is because

We want you to taste real delicious koji,

We also take pride in our role in continuing to pass on the history of the traditional methods of making koji and miso.

All of us at Motomiya are looking forward to seeing you at your dining table.