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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 slowly fermented garlic grown in Hyogo Prefecture with home-grown rice koji and sun-dried salt. It has a punchy umami, richness, and a slight sweetness, making it a versatile seasoning that garlic lovers will love. Recommended usage ・Quickly stir it up for condiments and stir-fries. ・For seasoning meat and fish ・Add to soups and stews to enhance flavor Just adding it when you feel like it's a little unsatisfactory will bring out the deliciousness. Please enjoy the natural taste that can only be made by hand.

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Hand-prepared garlic koji grown from rice | Domestic garlic

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ONE BEANS 合同会社

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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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Hand-prepared garlic koji grown from rice | Domestic garlic

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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.