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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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It uses "amazake" prepared with homemade koji grown from rice, and is carefully finished using the old-fashioned manufacturing method. No sugar is used, and the deep sweetness produced by the koji is utilized. In addition, the secret ingredient is black soybean miso made with black beans, a specialty of Tamba Sasayama. It is characterized by a rich and mellow taste. It's not too spicy, and the gentle taste brings out the natural sweetness of the rice, and repeat customers keep coming back! This handmade kochijang is very popular with children. Recommended usage ・For condiments for yakiniku and hot pot ・For seasoning stir-fries. ・Accent fried rice, kimbap, and noodles Please enjoy the gentle flavor and natural sweetness unique to handmade.

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Fermented kochijang made from amazake 90g

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ONE BEANS 合同会社

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Fermented kochijang made from amazake 90g

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Fermented kochijang made from amazake 90g

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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.