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株式会社 三星舎
It is the taste that my grandmother, who was a midwife, was particular about. Please enjoy the rich local flavors of Kyushu Fukuoka Prefecture and the flavorful seasonings and pickled plums.
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T2290001005100

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About the brand

It is the taste that my grandmother, who was a midwife, was particular about. Please enjoy the rich local flavors of Kyushu Fukuoka Prefecture and the flavorful seasonings and pickled plums.
1
Born from Kyushu's food culture, it is miso, vinegar, and pickled plums
2
Domestic raw materials are used, no preservatives, colorants, flavors, etc.
3
It is made using an old-fashioned handmade method

More about the Brand Owner

しらべ　こおこ

koko shirabe

I am publishing breakfast on Instagram that I inherited the taste of my grandmother. I've been posting breakfast on social media since I was a student. Valuing my grandmother's thoughts on food and health, which were close to me, I have opened the seasoning shops "Sanseisha" and "Soken Acupuncture and Moxibustion Clinic" with flavors typical of Kyushu.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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The Kobo series is a seasoning and umeboshi that my grandmother, who was a midwife, married into a private practitioner and continued to use carefully every day while facing patients with dietary regimens. Each product has a commitment to ingredients and a way of making and ingenuity that suits the climate of Fukuoka.
I commercialized the recipe of my grandmother, who passed away in 2014, and created a brand. It's not easy to give food advice like a grandmother, but we'll deliver it with its deliciousness.
　
　

What are we doing?

The concept of the Kobao series is that it is a food that has been loved as a staple on the table for a long time.
　
1. It must be a standard taste that has been eaten for a long time
2. The raw materials must be domestically produced
3. To be able to inherit and continue to make traditional construction methods.
　
Our taste is that Kyushu is the taste of "Fukuoka people". In the long Japan archipelago, even if you eat the same Japanese food from east to west, the difference in taste and culture is very large. Even if it is just one miso, sweet miso, where the proportion of koji increases as you go west, and miso in the east, where the amount of salt increases, have different historical backgrounds and tastes, and it is a very deep world.
　
I want to leave my grandmother's recipe for future generations! This brand, which began with the thought of "Sincere Faces and Sincerely Creates Each Brand, with the Wisdom and Experience of Our Predecessors, the History and Climate Behind Things, the Ideal of Craftsmen, and above all, the Wishes of Our Customers."
　
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[Baby treasure miso]
Our miso is one of the most koji-rich miso in Kyushu. It is made with 2 to 3 times more koji than soybeans, which is especially abundant in Fukuoka Prefecture. Miso from warm Kyushu is ready quickly, unlike miso from Tohoku, which is aged by lying down. (Northern Japan is cold, so fermentation is slow, and it is common to make it with strong salt to survive the winter.) As a result, there is less salt and more koji, so the sweetness and flavor are strong.
　
It is made by hand using soybeans from Fukuoka Prefecture and salt from Tokushima Prefecture, domestic rice, and Kyushu wheat.
　
Please enjoy a cup of bliss with a plump aroma on your daily dining table.

Commitment to the product

[Pickled plums for children]
It is said that "umeboshi is effective against all diseases", but in our house, we used to pickle umeboshi for a long time, which is a regular food at home. Over time, around the time when plum cultivation began in Oyama Town, Hita City, Oita Prefecture (One Village, One Product Movement, 1979), our family's umeboshi began to rely on relatives in Oyama to make umeboshi in our house.
　
Plums picked by hand from around May are pickled in dried shiso for salting soil, and are ready around December. Every year, I become attached to umeboshi with a slightly different taste, and I put the year number on the package. There was a time when umeboshi was prized the older it was. We sell new and colorful products, but we also sell aged products as long as we have them in stock.
　
Shichiori Koume is a high-end variety of plum that is grown in a limited area. When it is ripe and golden brown, gently make umeboshi into umeboshi. Being able to eat the harvested plums as they are is a secret pleasure for farmers. The fragrant and elegant taste is more of a tea treat or snack than an accompaniment to rice. It is a very popular plum every year.
Unlike Nanko plums, the fragrant ume sevenfold small plum is a pickled plum that you should enjoy within one year.
　
【Zibao Vinegar】
It is a vinegar brewery with a history of over 300 years, and is made using domestic raw materials and slowly using the static manufacturing method. As the name suggests, fermentation turns it into Japan sake, and it takes a long time for the alcohol (sugar) to become vinegar as food for fermentation. Mellowness is the flavor that is created by taking time to make it. Vinegar, which is a product of Japan's sake brewing destination, can be used as effective as sake.
　
There are two types available: crane turtle and turtle. It is a "crane" with a full of flavor that goes well with Japanese food, and "turtle" that goes well with the aroma of flavored vegetables and flavored oils, such as Western, Chinese, and ethnic cuisine.
If you want to feel the flavor of Japanese food such as onamasu and shime mackerel, we recommend "Tsuru".
If you need a more crisp acidity and a subtle scent that matches your personality, we recommend "Kame".
　
If you use vinegar differently for each dish, the world of cooking will expand dramatically. Please enjoy.

Who are supporting us?

What our customers say
We are introducing the many voices we have received.
　
[Baby treasure miso]
I am captivated by the delicious miso.
"Since I started using child treasure miso, I started making miso soup every day." "I'm surprised that miso soup was so delicious."
　
This miso is very popular with children!
"My child fell in love with miso soup after using this miso!" "My child likes this miso!" That's why I'm repeating it.
　
I want to eat something good for my body.
"I want to take care of my child and review my body with nutritious miso soup."
"I want to eat miso with plenty of koji."
　
　
　
[Pickled plums for children]
"I like the old-fashioned sour pickled plums, and sour ones go better with rice than sweet pickled plums."
"I'm surprised at the deliciousness of the seven-fold plums, and I've never seen such a soft and fragrant plum before!"
"It's delicious when you use ume vinegar to season kinpira."
"I feel the kindness of the person who makes it with a gentle taste."
　
　
　
　
【Zibao Vinegar】
"Very mellow and easy to use" crane
"I never thought of using vinegar differently!"
"I drink it every morning with water."
"Because it's a good vinegar, the mackerel is very delicious." Tsuru
"When pickling rakkyo, I decide on a child treasure vinegar." Tsuru
"I've been looking for vinegar that isn't tungy but has a strong acidity." Turtle
　
　
　
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