Kasugaya

カスガヤ

Vendor

ほっとコミュニケーション株式会社

Organic

Small Batch

Social Good

All products

Shipping fees

Calculated separately

Invoice registration number

T4320001010359

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About the brand

Kasugaya makes "only safe and secure real things", We promise to create products that delight our customers' minds and bodies.

We would like to continue to be a Kasugaya that is close to the lives of our customers so that they can spend their lives full of happiness and excitement forever.

In Kyushu, it is possible to "germinate" up to 900 kg of top-class food.

More about the Brand Owner

代表取締役社長豊田将大

Shota Toyoda

Founded in 1931, Kasugaya aims to "live a life of sprouted brown rice one serving a day." We manufacture high value-added products using brown rice from Kue Town, Oita Prefecture, and give back to farmers.

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What are we doing?

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Why are we doing?

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Founded as an inn Caring for travelers' bodies with brown rice

Kusu District, Oita Prefecture is a granary area of Oita Prefecture where rice and wheat cultivation have been thriving since ancient times. In a place surrounded by such rice fields, "Hotto Communication" was founded as an inn "Kasugaya". "There was a rice field right next to it, and I used to serve brown rice made there to customers, and I have very fond memories of the inn that my grandfather and father used to run when I was a child, and about rice," says Toyoda.

At that time, the inn was a base for peddlers. "It's an area where you can go to Nakatsu, Hita, and Oguni, so there are a lot of peddlers, and I think my grandfather probably served brown rice when I thought about their bodies."

With the changing times, the second generation, the father of Chairman Toyoda, shifted to a restaurant where kamai is the main restaurant. Later, after Chairman Toyoda took over as the third generation, the restaurant expanded as a restaurant with udon noodles as its main restaurant. In the midst of all this, Chairman Toyoda began to think that the world was moving toward a health-conscious trend.

"I want to be health-conscious in the future."With such thoughts, I am reminded of the rice fields and rice that have been by my side since I was a child. I had a strong desire to work with local farmers, so I started working on the production of sprouted enzyme brown rice about seven years ago

From the beginning, we were particular about using delicious rice from the local Kusu region. Witnessing the health and safety consciousness of buyers on the Internet,Zero pesticide residues"You will only use rice

We ask local farmers to cultivate it, but rice is one of the most difficult crops to grow without pesticides. When he asked a local farmer to grow it with low pesticides, it took a long time to convince him. "We told the farmers about our commitment and thoughts on the sprouted enzyme brown rice we make, and while proposing cultivation methods, they gradually began to think that we would like to work with them," says the chairman.

What are we doing?

Spend time and effort on your proud rice to complete delicious brown rice (germination enzyme brown rice rice)

Our signature product, "Sprouted Enzyme Brown Rice Rice That Lays for 3 Days," is filled with attention not only to the ingredients but also to the method of making it through trial and error.

First, wash the brown rice. At first, it is soaked in hot water to lead the brown rice to "germination mode", and then it is changed to water and soaked for a total of 24 hours. At this time, sterile well water is used. Soaked brown rice and well water, high-quality red beans from Hokkaido and natural salt made in Saiki City, Oita Prefecture, are added to it, and cooked in a pressure cooker.

But that's not the end of the story. Cook the sprouted brown rice in a warming jar at 75° and let it sit for 3 days. By letting it lie down and mature, brown rice becomes easier to eat, tastier, and digestible. As it matures, plant lactic acid bacteria are also generated. "Even if you cook brown rice in a pressure cooker, it doesn't get a chewy feeling, so it will inevitably be difficult to eat. After three days of letting it sit, the color of the red beans becomes more established and becomes a beautiful red bean color, and the chewy feeling comes out." It is because it takes time and effort to make good ingredients that the delicious "germination enzyme brown rice that has been left to rest for 3 days" is completed.

Commitment to the product

All materials are domestic, zero pesticide residues, brown rice from Oita

We believe that it must be "additive-free" and "low pesticide residue" that satisfies safety and security, and we are cooperating with farmers who have built a relationship of trust with the local community. With local production for local consumption, sprouted brown rice that can only be tasted at Kasugaya for 3 days is completed.

While lying for 3 days, mix by hand once a day to soak in air. If you don't take this time, you won't be able to complete the delicious "brown rice that you can leave for 3 days and germinate enzyme"

Who are supporting us?

It has been well received by women in their 30s to 60s

Comment from a woman in her 30s

I eat brown rice every day, but it comes in handy when I'm late for work or when I'm traveling. It's easy and delicious to eat, which is very helpful.

Comment from a woman in her 40s

I wanted to try enzyme brown rice once for my health, but it seemed difficult to cook it myself, so I couldn't get my hands on it, but when I found out about the existence of enzyme brown rice from Kasugaya, I bought it. Even though I don't like brown rice, it was chewy and felt like red rice, and I was able to enjoy it. I would like to buy it again.

Comment from a woman in her 50s

The other day, I had enzyme brown rice, red bean rice for the first time at my accommodation, and I was captivated by the deliciousness, and I tried and bought it from this store. The booklet of the guide described the thoughts of the creator, and the enthusiasm was conveyed. I think that the reason why you can enjoy it so much in the microwave is because it is a carefully selected product. It was delicious, it was a feast!

Comment from a woman in her 40s

I've always eaten brown rice, and I've eaten all kinds of products, but I've never eaten brown rice that has been laid down and sprouted. When I was looking at it on the Internet this time, I got information about your company, so I ordered it to try it, and it was chewy and delicious enough with the taste as it is.

Even when it was cold, it had a taste and was really delicious. It's easy and convenient because you can't make it yourself. I'm going to order more this time. Thank you very much.

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Posted on

9/4/25

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125gと一般で言われる　1善分より気持ち少な目がとても良いと評判です。ついつい食べすぎてしまいがちのご飯ですが、こちらの発芽酵素玄米ごはんは、腹持ちも良く、健康志向の方にはお勧めの１つです。

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代表取締役社長 豊田将大

Shota Toyoda

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代表取締役社長豊田将大

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