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Make someone's table HAPPY today! ! We are working on sustainable agriculture in Tamba Sasayama, using hand-prepared koji grown from rice as additive-free fermented seasoning and pure domestic menma as a countermeasure against abandoned bamboo forests.

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We naturally fermented home-grown rice koji, sun salt, and garlic from Hyogo Prefecture grown without reducing farming and using chemical fertilizers. It's full of punchy flavor, yet sweet! Garlic lovers can't get enough of it! It is good for condiments and stir-fries, as well as seasoning meat and fish, and soups. If you think it's not enough, try adding a little to your dishes. The deliciousness will be greatly improved.

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【Sample】Hand-prepared garlic koji grown from rice | Garlic from Hyogo Prefecture

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ONE BEANS 合同会社

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【Sample】Hand-prepared garlic koji grown from rice | Garlic from Hyogo Prefecture

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Hand-prepared garlic koji grown from rice | Domestic garlic

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【Sample】Hand-prepared garlic koji grown from rice | Garlic from Hyogo Prefecture

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At the foot of the mountain where the headwaters gush out, the river where fireflies fly, and the fields where a wide variety of creatures live. We are working on agriculture that protects the natural environment and farmland and can be passed on to the next generation.

We have inherited the fermentation culture that remains in the region. I started making rice koji after being taught by a senior farmer. Handmade additive-free, naturally fermented seasoning from cultivation to processing. Connecting the field and the dining table, fermentation is a familiar existence.

Eat deliciously and maintain the bamboo forest! Purely domestic menma project. We are working on measures against abandoned bamboo forests, which have become a problem in recent years. We protect the satoyama by making menma.