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Kazuya Corporation
Founded 450 years ago (Eiroku 9 years), "Kazuya Fujihei" in Takasaki City, Gunma Prefecture
It is a long-established sushi shop that has been around since the Muromachi period in 1566.
1
Uses 100% Akita Komachi from Akita Prefecture. It is purchased from contract farmers of the Komachi Agricultural Cooperative, and is produced in the land that has received the blessings of nature to the fullest.
2
We are particular about glue. Instead of ignoring the shelf life, we use a powerful glue to give it a deeper taste.
Brand Owner
More about the Brand Owner
飯嶋 藤平
iijima tobei
Founded 450 years ago (Eiroku 9 years), "Kazuya Fujihei" in Takasaki City, Gunma Prefecture
It is a long-established sushi shop that has been around since the Muromachi period in 1566.
The current owner is the 22nd generation. We are particular about raw glue, and we continue to make all the glue by hand because if you use a machine, the glue will be crushed and sticky. We adhere to this old-fashioned method and make miso and amazake that suit the climate. We are particular about raw glue. Although dried bran has excellent shelf life, it is inferior in fermentation and flavor to fresh bran. Instead of ignoring the shelf life, we use a powerful glue to give it a deeper taste.
In order to value the connection with customers and enjoy delicious and safe products, our craftsmen are involved in manufacturing with great care.
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Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
With the unchanging creation of glue
History of the founding of the long-established "Kasuya"
Established along the Nakasendo Road in Takasaki City, Gunma Prefecture, the company has been making glue in this area for 450 years. The company was founded at the end of the Muromachi period, and the owner's name "Tobei" has been used for generations. The current owner is the 22nd generation Tohei Iijima.
In the past, Takasaki was a logistics hub and prospered as a post town. It is said that the origin of "Kasuya" is that the company started trading because there was a demand for manure for processing grain, and began to make processed products such as miso and amazake. At that time, sugar was precious, so amazake was useful because it was a sweet thing that also replenished energy. On the way to Edo, I took a break here for a drink of amazake. It seems that such a scene of peddlers comes to mind.
What are we doing?
How is it made in the first place?
The general sequence of events is as follows.
1. Soak the rice in water the day before to absorb the water.
2. Steam the soaked rice in a steaming kettle.
3. Cool the steamed rice until it reaches the right temperature.
4. Bring the rice to the room and soak it in the fungus.
5. Every few hours, "care" by mixing with bare hands to deliver oxygen, and put it to bed while controlling the temperature.
These processes take place over a period of about three and a half days. Soil bacteria have been living in the "muro", which is said to be the lifeline of manure making, for hundreds of years, and these bacteria are mixed with the resident bacteria of the craftsman's hands and fecal bacteria to make good manure. The origin of the kanji "糀" is that the mycelium that covers the rice looks like a flower. The rice bran made by the company sticks to the traditional manufacturing method and is done by hand without mechanization as much as possible.
"If you damage the rice, it will dry out and the mycelium will not grow, so the right amount of force is important. Fermentation is not so much about controlling it efficiently, but about the person who makes it. The temperature in the room should be 35-40 ° C, both in summer and in winter. It's quite a grueling process, but if you don't do it well, the next processed product won't taste good, so the work here is very important."
Commitment to the product
Amazake is good for health and beauty
Also for brain fatigue recovery
Nutrients that are said to be good for the body are produced only by fermentation and saccharification, and the effect is obtained by absorbing and acting on them. Strictly speaking, "fermentation" is something that has been aged over a long period of time, such as miso and soy sauce, and amazake is classified as "saccharification" rather than fermentation.
"Fujihira's amazake" has a larger amount of glue than general amazake, and it feels more like eating than drinking. Therefore, it is filling and satisfying even in small amounts.
"If you add a lot of glue, it will be too sweet or dull, so we use 'Akitakomachi,' which has a refreshing mouthfeel and a good aroma that lingers afterwards. It is written as "live manure" and called "raw manure", but it is said that the power of bacteria is stronger in raw glue, so I try to process it immediately so that the quality does not deteriorate."
Uses 100% Akita Komachi from Akita Prefecture. It is purchased from contract farmers of the Komachi Agricultural Cooperative, and is produced in the land where spring water and snowmelt water create a clear and abundant stream, and the blessings of nature are fully received.
Who are supporting us?
The charm and depth of fermentation
Communicating in a new way
Miso, soy sauce, mirin, vinegar, Japan sake. Most seasonings in Japan are made by koji and fermentation.
The appeal of fermentation and glue has been highly regarded overseas in recent years, so it can be said that it is a great advantage that Japan seasonings can be stored at room temperature in the future. Although the distribution of manure overseas is not so common, the company has also started a wholesale business of manure, mainly in Europe.
"Most of them are for Japan chefs, and it seems that there are people who make their own miso or arrange salt koji using local ingredients. Overseas, the popularity of Japan food itself is increasing, so demand is emerging. After all, the glue itself is a living thing, so there are some difficulties in terms of distribution. Therefore, I would like to expand these efforts to solve such problems as much as possible and to convey Japan's food culture."
Delicious and good for the body, it supports Japan's food culture. From a beauty point of view, you will be able to maintain a better skin condition by working not only from the outside but also from the inside of the body. I want to incorporate it into my daily diet and lead a healthy life.
All products
There are no products available for display
Products
All products
There are no products available for display
Kazuya Corporation
Founded 450 years ago (Eiroku 9 years), "Kazuya Fujihei" in Takasaki City, Gunma Prefecture
It is a long-established sushi shop that has been around since the Muromachi period in 1566.
1
Uses 100% Akita Komachi from Akita Prefecture. It is purchased from contract farmers of the Komachi Agricultural Cooperative, and is produced in the land that has received the blessings of nature to the fullest.
2
We are particular about glue. Instead of ignoring the shelf life, we use a powerful glue to give it a deeper taste.
Brand Owner
More about the Brand Owner
飯嶋 藤平
iijima tobei
Founded 450 years ago (Eiroku 9 years), "Kazuya Fujihei" in Takasaki City, Gunma Prefecture
It is a long-established sushi shop that has been around since the Muromachi period in 1566.
The current owner is the 22nd generation. We are particular about raw glue, and we continue to make all the glue by hand because if you use a machine, the glue will be crushed and sticky. We adhere to this old-fashioned method and make miso and amazake that suit the climate. We are particular about raw glue. Although dried bran has excellent shelf life, it is inferior in fermentation and flavor to fresh bran. Instead of ignoring the shelf life, we use a powerful glue to give it a deeper taste.
In order to value the connection with customers and enjoy delicious and safe products, our craftsmen are involved in manufacturing with great care.
Read More
Learn more about this brand
Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?
Why are we doing?
Auto-translated
With the unchanging creation of glue
History of the founding of the long-established "Kasuya"
Established along the Nakasendo Road in Takasaki City, Gunma Prefecture, the company has been making glue in this area for 450 years. The company was founded at the end of the Muromachi period, and the owner's name "Tobei" has been used for generations. The current owner is the 22nd generation Tohei Iijima.
In the past, Takasaki was a logistics hub and prospered as a post town. It is said that the origin of "Kasuya" is that the company started trading because there was a demand for manure for processing grain, and began to make processed products such as miso and amazake. At that time, sugar was precious, so amazake was useful because it was a sweet thing that also replenished energy. On the way to Edo, I took a break here for a drink of amazake. It seems that such a scene of peddlers comes to mind.
What are we doing?
How is it made in the first place?
The general sequence of events is as follows.
1. Soak the rice in water the day before to absorb the water.
2. Steam the soaked rice in a steaming kettle.
3. Cool the steamed rice until it reaches the right temperature.
4. Bring the rice to the room and soak it in the fungus.
5. Every few hours, "care" by mixing with bare hands to deliver oxygen, and put it to bed while controlling the temperature.
These processes take place over a period of about three and a half days. Soil bacteria have been living in the "muro", which is said to be the lifeline of manure making, for hundreds of years, and these bacteria are mixed with the resident bacteria of the craftsman's hands and fecal bacteria to make good manure. The origin of the kanji "糀" is that the mycelium that covers the rice looks like a flower. The rice bran made by the company sticks to the traditional manufacturing method and is done by hand without mechanization as much as possible.
"If you damage the rice, it will dry out and the mycelium will not grow, so the right amount of force is important. Fermentation is not so much about controlling it efficiently, but about the person who makes it. The temperature in the room should be 35-40 ° C, both in summer and in winter. It's quite a grueling process, but if you don't do it well, the next processed product won't taste good, so the work here is very important."
Commitment to the product
Amazake is good for health and beauty
Also for brain fatigue recovery
Nutrients that are said to be good for the body are produced only by fermentation and saccharification, and the effect is obtained by absorbing and acting on them. Strictly speaking, "fermentation" is something that has been aged over a long period of time, such as miso and soy sauce, and amazake is classified as "saccharification" rather than fermentation.
"Fujihira's amazake" has a larger amount of glue than general amazake, and it feels more like eating than drinking. Therefore, it is filling and satisfying even in small amounts.
"If you add a lot of glue, it will be too sweet or dull, so we use 'Akitakomachi,' which has a refreshing mouthfeel and a good aroma that lingers afterwards. It is written as "live manure" and called "raw manure", but it is said that the power of bacteria is stronger in raw glue, so I try to process it immediately so that the quality does not deteriorate."
Uses 100% Akita Komachi from Akita Prefecture. It is purchased from contract farmers of the Komachi Agricultural Cooperative, and is produced in the land where spring water and snowmelt water create a clear and abundant stream, and the blessings of nature are fully received.
Who are supporting us?
The charm and depth of fermentation
Communicating in a new way
Miso, soy sauce, mirin, vinegar, Japan sake. Most seasonings in Japan are made by koji and fermentation.
The appeal of fermentation and glue has been highly regarded overseas in recent years, so it can be said that it is a great advantage that Japan seasonings can be stored at room temperature in the future. Although the distribution of manure overseas is not so common, the company has also started a wholesale business of manure, mainly in Europe.
"Most of them are for Japan chefs, and it seems that there are people who make their own miso or arrange salt koji using local ingredients. Overseas, the popularity of Japan food itself is increasing, so demand is emerging. After all, the glue itself is a living thing, so there are some difficulties in terms of distribution. Therefore, I would like to expand these efforts to solve such problems as much as possible and to convey Japan's food culture."
Delicious and good for the body, it supports Japan's food culture. From a beauty point of view, you will be able to maintain a better skin condition by working not only from the outside but also from the inside of the body. I want to incorporate it into my daily diet and lead a healthy life.
All products
There are no products available for display
Products
All products
There are no products available for display
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