{"title":"Recommended items","description":"","products":[{"product_id":"koji-starter_001","title":"Koji Starter Powder - Chouhaku-kin 20g (For 15kg Portion) Best For Koji Rice, White Miso, Amazake - Product From \"Hishiroku\" Shop Kyoto, Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji Starter --Powdered Chouhaku-Kin Fungal Seed?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis is the best-suited koji starter for making koji and is ideal for making koji at home, made by a 300 years long-established store, \"Hishiroku\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis koji starter is from the \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e variety, and its features are long \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ehyphae\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e and a low rate of browning reaction.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause this variety of koji starter is hard to discolor \/ change in color and maintain its white color firmly, it's great to make koji rice, amazake (sweet sake), white miso, and other white-colored foods and drinks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompared to the \u003cb\u003eKairyou Chouhaku-kin\u003c\/b\u003e variant, the \u003cb\u003eChouhaku-kin\u003c\/b\u003e is even whiter in color so it is perfect to make white colored fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Sell Koji Starter Koji Seed\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product contains 20g of koji starter \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cb\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(Aspergillus)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/b\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e that can be stored for a long time in a convenient sachet package, so you can open it just as much as you need.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e20g of this koji starter can be used for 15kg of rice in koji-making (the weight of rice before adding water is 15kg).\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat is Koji Starter\/Koji Seed?\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji starter or koji seed is the Aspergillus spore that becomes the source of koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the brewing industry, we call the koji starter \"sprouts\". We can make koji to produce fermented foods such as miso and amazake (sweet sake) with these sprouts.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe appearance of the koji starters bud popped out, and its whitish hyphae grow the bean sprouts and budding trees figure, so it's called like that.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02_02.jpg\" alt=\"Sprouts\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVarious Kinds of Koji According to the Purpose\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_001\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_eng-2.jpg\" alt=\"Chouhaku-kin Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_05.jpg\" alt=\"Chouhaku-kin Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe finished result is white koji. Basic koji starter that suitable for any kojis.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKairyou Chouhaku-kin Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_002\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_eng-2.jpg\" alt=\"Kairyou Chouhaku-kin Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0071_02.jpg\" alt=\"Kairyou Chouhaku-kin Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for amazake (sweet sake). The finished result is the most white-colored that other koji starter. Recommended for white miso.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter for Miso\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_004\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_eng-2.jpg\" alt=\"Koji Starter for Miso\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0070_02.jpg\" alt=\"Koji Starter for Miso Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for rice and barley\/wheat miso. The finised result will have a balanced taste.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKinzanji Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_005\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_eng-2.jpg\" alt=\"Kinzanji Koji Starter\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0322_02.jpg\" alt=\"Kinzanji Koji Starter Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for bean koji. Increase the flavor of bean miso (mame miso).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Starter for Shouyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/koji-starter_006\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_eng-2.jpg\" alt=\"Koji Starter for Shouyu\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Amazake (Sweet Sake):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shio Koji (Salt Koji):\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making White Miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Rice and barley\/wheat miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Bean miso:\u003c\/b\u003e Usable, but not recommended\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eFor making Shouyu (Japanese soy sauce):\u003c\/b\u003e Very suitable\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0572_02.jpg\" alt=\"Koji Starter for Shouyu Color\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFeatures\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal for shouyu (Japanese soy sauce). It will have delicious result.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMore Fermented Foods Recipe from Kawashima The Japanstore\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"resipiContainer\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermentationrecipe.pdf\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Fermented_food_recipes_for_banner.jpg\" alt=\"recipe link\" width=\"736\" height=\"350\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/jz-HEnoJy7c\" width=\"736\" height=\"350\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/dxqjLkBK6h0\" width=\"736\" height=\"350\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGive water to raw grains (rice, barley, beans, etc.), sprinkle seeds on steamed grains, and culture the seeds under temperature conditions suitable for the growth of \u003ci\u003eAspergillus oryzae\u003c\/i\u003e.That is how this koji starter is made.\u003cbr\u003e\u003cbr\u003eKoji has so many enzymes that it is said to be a treasure house of enzymes and could decompose grains with its power. Also, koji itself is a nutritious food filled with sugar, amino acids, vitamins, minerals, etc. All these nutritions are made by the koji starter (Aspergillus oryzae).\u003cbr\u003eWith koji, you can make traditional fermented foods such as sake, authentic shochu, mirin, miso, soy sauce, vinegar, amazake (sweet sake), etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_03_02.jpg\" alt=\"miso amazake shoyu\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHealth Benefits of Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen the intestinal environment (intestinal flora) gets better, your skin condition will be better, and immunity will be improved. It is a fermented food that arranges this intestinal environment.And, fermented foods are always made by microorganisms that induce fermentation.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe familiar ones are Aspergillus oryzae, Bacillus natto, Lactobacillus, and other bacteria\/fungus. The one that creates miso, shouyu (Japanese soy sauce), and sake is koji starter (Aspergillus oryzae). This koji starter (Aspergillus oryzae) matches well with Japan's climate, and it was found in the Muromachi Period (1336–1573).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMajor Nutrients of Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B1\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Helps produce energy\u003cbr\u003e・Fatigue recovery\u003cbr\u003e・Suppress irritation\/stress feeling\u003cbr\u003e・Amnesia prevention\u003cbr\u003e・Helps breaking down carbohydrates\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B2\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Helps the metabolism of skin\u003cbr\u003e・Helps breaking down lipids\u003cbr\u003e・Accelerate growth speed\u003cbr\u003e・Sebum control\u003cbr\u003e・Prevent oral ulcer\/stomatitis\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin B6\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Reduce premenstrual syndrome (PMS)\u003cbr\u003e・Improve immunity\u003cbr\u003e・Prevent arteriosclerosis\u003cbr\u003e・Helps breaking down proteins and lipids\u003cbr\u003e・Prevent oral ulcer\/stomatitis\u003cbr\u003e・Suppress the excitation of nerve cells\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eVitamin H (Biotin)\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Suppressing the cause of atopic dermatitis\u003cbr\u003e・Prevent diabetes\u003cbr\u003e・Alleviate epilation and gray hairs\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePantothenic Acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003e・Stress resistant\u003cbr\u003e・Helps breaking down lipids\u003cbr\u003e・Detoxification from chemical compound\u003cbr\u003e・Increase good cholesterol\u003cbr\u003e・Maintaining the health of skin\u003cbr\u003e・Increase immunity\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEssential Amino Acids\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\n\u003cp style=\"text-align: left;\"\u003eAmong the 20 types of amino acids making up proteins, nine kinds of them can not be synthesized in the body. If there are any lacks of them, muscle, blood, bone cannot be made. These nutrients can be consumed in supplements, but when ingested from koji based food, the absorption rate in body is over 90%.\u003c\/p\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp style=\"border-left: solid #ffc0c0 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of rice\u003c\/p\u003e\n\u003cp style=\"border-left: solid #d6fcf6 20px; padding-left: 0.4em; font-weight: bold;\"\u003ePortion of koji starter\u003c\/p\u003e\n\u003cp style=\"border-left: solid #fff3c2 20px; padding-left: 0.4em; font-weight: bold;\"\u003eAmount of finished koji (estimated)\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1373_16_eng.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cp\u003eNote: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square)\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eThis table references the amount of koji rice and koji starter seed.\u003cbr\u003eIt's easier to make koji rice for the koji starter if you use koji starter in a larger amount. There will be no problem even if you use a lot of koji starters.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Miso That Can Be Made and the Amount of Ingredients Used\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Amount_of_Miso_Can_be_Made.jpg\" alt=\"The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cstrong\u003e This is the portion for miso with salt concentration 12.5% (sweet flavor). \u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFor the details related to koji rice, please go to these pages:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis tutorial was provided by the koji manufacturer themselves, and summarized by Kawashima The Japanstore. Feel free to use this as a reference to make rice koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe hope that you can make good rice koji. Now, let’s get to it!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2021\/02\/shiokoji_en_01.jpg\" alt=\"Recipes that Uses Koji Rice Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRecipes hat Uses Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/10\/howToMakeAmazake_01.jpg\" alt=\"How to Make Amazake Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Amazake\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAmazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since Japan’s Kofun Period.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Benefits of Handmade Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou know exactly what ingredients are being used.\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFormerly, miso, shouyu, amazake, etc., were homemade with koji in the Japanese family. However, eating habits change with time, and miso, shouyu, amazake changed from \"things to make\" to \"things to buy.\" Under such circumstances, many people are uneasy because they don't know what type of rice is used in foods such as miso and shio koji (salt koji) available at supermarkets, etc. If it's handmade, you can make it with pesticide-free rice prepared by yourself, so it's safe.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHandmade is fun!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen Kawashimaya's staff tried to make handmade koji rice, they were impressed that their hands became so smooth. It's a famous story that because they engage in sake-making, the hands of a chief brewer at a sake (Japanese liquor) brewery are beautiful. In koji rice's nutrients, there are a lot of components that make the skin beautiful. Then, if you make koji rice by yourself, you will take care of it like your own child. Thus, the miso and amazake you made will become more delicious.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt's more economical.\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen making miso, you will need koji in kilograms. If you buy it, it will be really pricey. For that, if you make your own koji using a koji starter (Aspergillus oryzae), it will be much more economical because you can even make koji rice from 15kg of rice.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_04.jpg\" alt=\"Handmade Homemade Koji\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-1b.jpg\" alt=\"The Steamed Rice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Steamed Rice, is What Determines the Quality of Koji Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"mb-0\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf the rice used in koji rice making is cooked with a rice cooker or the like, the amount of water (60% or more) becomes too much, and it won't be finished as good koji rice.\u003cbr\u003eIn order to make the rice with moderate water content (about 38%), it's necessary to \"steam\" the rice with proper steam.\u003cbr\u003eThe koji-making professionals make steamed rice with a bamboo steamer (seiro).\u003cbr\u003eFurthermore, by using a steaming cloth made of tetoron, the time loss (temperature drop) caused by the rice sticking on the cloth can be eliminated so that you can do the seeding step (sprinkling the koji starter on steamed rice) smoothly.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji-making Professionals' Favorite Tools! Koji-making's Best Friends\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003csection id=\"INDEXimgLayout\"\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-3.jpg\" alt=\"Tetoron Cloth\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/search?q=tetron\u0026amp;type=product\u0026amp;product_cat=all\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetoron Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong against high temperature, excellent in steaming.\u003cbr\u003eRice won't stick to the cloth, a convenient steaming cloth.\u003cbr\u003eIt's also useful for moisture control during the warming of koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-4.jpg\" alt=\"Seiro (Bamboo Steamer)\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/search?q=seiro\u0026amp;type=product\u0026amp;product_cat=all\"\u003e\u003cspan\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeiro (Bamboo Steamer)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed rice is the key to making koji.\u003cbr\u003eUsing bamboo steamer\/seiro, steam the rice with high heat for about 40 minutes.\u003cbr\u003eIt's also a helpful tool for daily dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0106-5.jpg\" alt=\"Steamed Rice\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTips for Making Steamed Rice from the Professionals\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA bamboo steamer is recommended to steam the rice! \u003cbr\u003eCover the steamer basket when steam\/vapor comes out from the surface of the rice and the surfaces become transparent. \u003cbr\u003eSteam it for about 40 minutes (recommended) after putting on the lid. \u003cbr\u003eWhen steaming in the bamboo steamer with two or more rows, change the order of rows midway through the steaming process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMessage from Hishiroku Corp., the Maker of Koji Seed Starter - Special Product from Hishiroku Shop, Kyoto\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0072p009.jpg\" alt=\"Hishiroku Corp.\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the main region of \"The Land of Royal Castle\" of Kyoto, standing there for over 300 years is the reputable \"Hishiroku\" Shop. In its long history, we devotedly making steady progress of koji starter (koji seed).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe believe that small activities hidden in koji starter's Aspergillus will eventually produce big things and will become life force for tomorrow, so we are making research and efforts to deliver the pure, stable, and high quality products of koji starter. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are looking forward to your further patronage in using Hishiroku's koji starter for making koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cspan style=\"vertical-align: inherit;\"\u003e \u003c\/span\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Koji Starter\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow long is the life of a koji starter (koji seed)? How long can I keep it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e・ If the package is unopened and stored in a vegetable compartment of a refrigerator, the standard storage period is about 6 months. \u003cbr\u003e・ After the package is opened, please seal it with a ziplock, etc., and save it in a vegetable room of a refrigerator. With this, you can save the koji starter for about 6 months.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow can I store the finished koji rice?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e・ If you want to store it for 1-2 days, please put it in a cold dark place with a temperature lower than 15ºC.\u003cbr\u003e・ If you want to store the koji rice for 2-3 days, please put it in the refrigerator.\u003cbr\u003e・ If you want to store it for more than 3 weeks, please put it in the freezer. In the freezer, the koji starter can be saved until 3 months.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCan I drink koji starter as it is?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSince it's not a drink, please do not drink it. If you look for a supplement product, we recommend you to try \u003ca href=\"https:\/\/mizunori.live\/products\/lactic-acid_enzyme_014\" target=\"_blank\"\u003eKAWASHIMAYA \"Lactic Acid Bacteria Powder\" - Probiotic Supplement Taken from Japanese Fermented Foods (100 g)\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow much should I use the koji starter when making koji rice?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe amount of koji starter is about 1.3g-10g for 1kg of rice (rice for raw material) (about 0.2g-2g per 150g of rice).\u003cbr\u003e\u003cb\u003eIf you are still not used to koji rice making (first-time try), it's better to use the koji starter more.\u003c\/b\u003e \u003cbr\u003eBecause even if you use much of it, there will be no problem.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the finised amount:\u003c\/b\u003e \u003cbr\u003e・ The steamed rice will be 1.8-2 times heavier than the original\/raw weight if you steam the rice.\u003cbr\u003e・ Then, after the koji rice is completed, the weight will be 0.9 times the weight after steaming. Thus, the finished rice koji will be 1.62 (1.8ｘ0.9)～1.8 (2ｘ0.9) times from the original\/raw rice weight. \u003cbr\u003e・ For example, if the raw rice is 1kg, the finished amount of koji rice is 1.62-1.8 kg. \u003cbr\u003e(This is an estimated amount. The amount of finished koji rice depends on the soaking condition, steaming condition, and the condition of fermentation process).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe color of the finished rice koji is reddish-brown and smells strange. Can I use it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThere is a high possibility that other bacteria are mixed and increasing in the process of making it. Please don't use it.\u003cbr\u003e\u003cbr\u003eAfter you have sterilized all the equipment, please try increasing the amount of koji starter when making koji rice next time (about 3-4 times more) so it's easier to ferment.\u003cbr\u003e\u003cbr\u003eIn addition, please be careful about temperature control during the fermentation process.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"customer_voice\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI make miso every year with my friends and decided to try making it from koji this year.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it was my first time making koji, I was nervous, but I made it surprisingly fine. I noticed later that I was impatient as I put a lot of koji starter, but there was no problem with the finished result, and it was made correctly into koji. I'm impressed. I continued to prepare to make miso while hoping that there would be something special in the flavor of miso too. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eKoji became available at the supermarket, but since I was worried about what type of rice was being used, I decided to make koji rice with organic rice, which I usually eat.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhenever I made miso, I ordered raw koji from specialty shops, and I was able to make raw koji with quality as good as the one being sold at the shop. With a hot carpet and a thermometer, I am surprised that it is easier to make rice koji than I thought. Besides miso, I would like to make amazake, shio koji (salt koji), and so on with homemade rice koji.\u003cbr\u003eIt's very satisfying because I can make koji at a lower price, but it's very delicious and safe. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI always use \"The Hishiroku Shop's koji starter\" to make koji.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI have made koji more than 30 times, but I've never failed. It is handy because you can create various fermented foods with your own homemade koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt takes a while to make it, but I like it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI like it's because it's much cheaper and produces a better quality of koji rice than the ones being sold in the market. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI challenge myself to make my own koji for the first time.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI entrust the temperature control to the Yogurtia device, and I use \u003ci\u003eAkitakomachi rice\u003c\/i\u003e for the ingredients. There was not much change in the koji from my inexperienced eyes until the second maintenance, and I got excited about how well it could be done. But after 40 hours, the fluffy koji rice was completed!\u003cbr\u003e\u003cbr\u003eI use the koji immediately for making amazake and shio koji, and the result is delicious with a gentle taste. The instruction recipe, which I got along in the package, is also beneficial. Next time, I want to make barley miso with barley koji. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI live abroad. Since it's a region with just a few Japanese foods, I bought homemade miso for the first time last year because I wanted to make it.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it this year as well, thinking that I would buy it for one year while I was in Japan. There is no \u003ci\u003ekotatsu\u003c\/i\u003e or electricity, I was wondering if I could do it, but I was able to do it! Being an amateur, the points to be careful not to fail in making rice koji are \"value the steaming of rice\", \"use a little more koji\", and \"it is easier to control the temperature if you prepare rice from 2 kg\", right?\u003cbr\u003e\u003cbr\u003eThen, from making the koji rice, I can also enjoy making other foods (and drinks) from it too, such as miso, soy sauce (should), salt koji, amazake (sweet sake), mirin, etc. I'm glad there was a place that really sells this kind of product (and fortunately I found it!). \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNeed More Info About The Koji Starter's Enzymatic Contents?\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe have compiled more informations about our koji starters. Please click the button below for details.\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-starter-details.pdf\" class=\"kirarin\" target=\"_blank\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eView PDF\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eKoji Starter (Koji Seed) - Powdered Chouhaku-Kin Fungal Seed in Sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNetto\u003c\/th\u003e\n\u003ctd\u003e20g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpired Date\u003c\/th\u003e\n\u003ctd\u003eAbout half a year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease put it in cold dark place with temperature lower than 15ºC.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_eng.jpg\" alt=\"Koji Starter (Koji Seed) -Powdered Chouhaku-Kin Fungal Seed in Sachet\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXparts\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/section\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Points\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBe sure to clean up tools, clothes, hands, etc., correctly, and be careful with germs.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease use it as soon as possible after you open it.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product is for rice koji and barley koji. Please do not use it for other purposes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe will deliver it in a thick envelope.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"菱六","offers":[{"title":"Default Title","offer_id":12993318322241,"sku":"51595804","price":1020.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0069_eng.jpg?v=1639556924"},{"product_id":"natto_001","title":"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract","description":"\u003cp\u003e\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e \u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch3\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that this product is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/459xFxf\" class=\"kirarin\"\u003eBUY ON AMAZON\u003c\/a\u003e\u003c\/section\u003e\n\u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eHow to Make Natto Tutorial Video\u003c\/h2\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo?si=B1-RtBr3_yPahlN4\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003c!-- Selling point --\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_01_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"What Is Natto Starter Powder?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_02_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder Specially Made for Homemade Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_03_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy to Use Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_04_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How Do You Make Natto?\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_05_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_06_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How To Make Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_07_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_08_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_09_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Easy Natto Tutorial\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c!-- natto ratio --\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/H84OY6F_hQo\" height=\"315\" width=\"560\" allowfullscreen=\"allowfullscreen\" allow=\"autoplay; encrypted-media\" frameborder=\"0\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003e\u003cimg alt=\"how_to_make_natto_article\" width=\"100%\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/nattou_1_a2579aec-3769-42ee-a604-4d200614f23c.jpg?v=1534296578\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003e How to Make Homemade Natto\u003c\/span\u003e\u003cbr\u003eWe will explain about how to make homemade natto using natto starter (Bacillus subtilis natto) and soybeans (available with video and instruction pictures). The article will let you learn about natto and how to make natto in details.\u003cbr\u003eGo check out the recommended products for natto, too!\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-fermented-soybeans\"\u003eRead the article here\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"3g Natto Can Make Up to 10kg to 30kg of Natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_11_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The strength of natto\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_15_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_16_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Natto health benefit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_17_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_18_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"The Manufacture Process of Natto Starter Powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_19_eng_alt.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- 商品種類 --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eProduct Size Variation\u003c\/h2\u003e\n\u003cp\u003eEnjoy other size variations of Natto Starter Spores Powder\/Bacillus subtilis natto.\u003c\/p\u003e\n\u003cp\u003eThis product is easy to use even for first-timers who want to make homemade natto. Choose the product content according to the number of homemade natto you want to make at home!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"prd_unityColvar\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv style=\"background-color: #ffffff;\" class=\"lineup_3cl\"\u003e\n\u003cul style=\"background-color: none;\" class=\"lineup_list\"\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\u003cimg alt=\"Natto Starter Powder 3g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e3 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/natto_007\"\u003e\u003cimg alt=\"Natto Starter Powder 10g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_10g_eng.jpg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003ch3 class=\"prod_title\"\u003e\u003ca style=\"text-decoration: underline;\" href=\"https:\/\/mizunori.live\/products\/natto_007\"\u003e10 gr\u003c\/a\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n                                                                                 \u003csection\u003e\n        \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Natto Starter Powder\u003c\/h2\u003e\n        \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n            \u003cp\u003e\n                Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n    \u003c\/section\u003e                                    \n\u003c!-- FAQ --\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eCan I drink the bacillus natto directly as it is for health?\u003c\/dt\u003e\n\u003cdd\u003eBacillus natto is a natto starter spores powder made for making natto. You can't drink it directly.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhat is Bacillus natto?\u003c\/dt\u003e\n\u003cdd\u003eIt is a type of fungus for making natto.\u003cbr\u003eSprinkle a small amount of Bacillus natto on the steamed soybeans and keep it warm,\u003cbr\u003eso that fermentation will proceed and natto will be completed.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eI heard that the commercially sold natto can be used as a natto starter. Is there any reason to use the bacillus natto as the natto starter?\u003c\/dt\u003e\n\u003cdd\u003eIf you use commercially sold natto as natto starter, the fermentation will not go well because it has weak fermentation ability. It will not able to pull the sticky strings, and the bacteria will produce a strange smell to both natto.\u003cbr\u003e\u003cbr\u003eThe natto starter\/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto.\u003cbr\u003eIt has strong fermentation ability, so even first-timers can easily make natto at home.\u003cbr\u003eCheck the product \u003ca style=\"color: #ac2455;\" href=\"https:\/\/mizunori.live\/products\/natto_001\"\u003e\"Natto Starter Spores Powder 3gr - 100% Organic Soybean Extract\" here.\u003c\/a\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eWhy my homemade natto hardly make white slimy strings?\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that the fermentation is not going well. \u003cbr\u003ePlease keep warm and keep it for about 12 hours and see the condition.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe natto is extremely smelly!\u003c\/dt\u003e\n\u003cdd\u003eThere is a possibility that miscellaneous bacteria have been produced during the fermentation.\u003cbr\u003ePlease do not eat the finished natto. Please try again to make homemade natto after checking and paying more attention to hygiene.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityQa\"\u003e\n\u003cdl\u003e\n\u003cdt\u003eThe finished smell of natto has a strong smell of ammonia.\u003c\/dt\u003e\n\u003cdd\u003eAfter the end of the fermentation process (heating the natto), leave it in the refrigerator overnight. Fermentation will stop and ammonia odor will decrease.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e3g \u003cbr\u003e(Can make up to 10~30kg of Natto)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep in low temperature or in refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiration\u003c\/th\u003e\n\u003ctd\u003eAbout 1 year\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n    \u003ctd\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n    \u003c\/p\u003e\n\u003c\/td\u003e\n    \u003c\/tr\u003e\n\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Natto Starter Powder Product Detail\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0003_3g_eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13014715662401,"sku":"63775591","price":880.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0003_3g_eng.jpg?v=1740723647"},{"product_id":"tempe_001","title":"Tempeh Starter 20 gram (for 10 kg Tempeh) - The High Quality Ragi Tempe from Indonesia","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHigh Quality Ragi Tempe from Indonesia\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0004_en.JPG\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            This is an authentic high quality tempeh starter made from non-GMO, allergen-free, rice flour. Use this starter to make delicious tempeh at home. Just by using a little amount, you can get the desired fermentation for your tempeh. (100g tempeh starter can make up to 50kg tempeh). \u003cbr\u003e\u003cbr\u003eEnjoy freshly made tempeh and get the best health benefits from the tasty superfood.  \u003cbr\u003e\u003cbr\u003eThis product is produced by Aneka Fermentasi Indonesia.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eWhat Is Tempeh?\u003c\/h2\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tempeh_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Tempeh is a fermented soybean product that native to Central Java Province, Indonesia. Like tofu, tempeh is made from soybeans. But tempeh is made by using the whole soybeans, so it has the complete or even greater nutrients. \u003cbr\u003e\u003cbr\u003eThe nutrients contained in tempeh are proteins, minerals, vitamin B, glucoses, and many others. Sometimes it is said that the amount of protein contained in soybeans can be compared to animal proteins. No wonder, many people substitute their meat intake with tempeh. \n        \u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/tempeh\/what-is-tempeh\/\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Tempeh\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/11\/tempeh_00.jpg\" alt=\"what is tempeh\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eAll About Tempeh: The Fermented Soybeans And Vegan’s Superfood\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eHave you ever heard about tempeh? \u003cbr\u003e\u003cbr\u003eIn this article, we will tell you all about tempeh, and why is it really important for your health. Once you know about tempeh and its benefits, please try to consume it by all means!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eIs Tempeh Good for Your Health?\u003c\/h2\u003e\n        \u003cp\u003e\n            Yes! Tempeh is known to have many health benefits.\u003cbr\u003e\u003cbr\u003eThere are lots of study saying that tempeh contains lots of nutrients, so it is good for your health. Some studies also show that tempeh nutrients are more easily digested, absorbed, and utilized by the body compared to those in soybeans due to the fermentation process. \u003cbr\u003e\u003cbr\u003eOne serving of tempeh (100 grams) provides around 200 calories, around 20 grams of protein, around 10 grams of carbohydrates, around 60 grams of water, and more other good substance for your body such as plant fiber, Vitamin B, antioxidant, etc. \u003cbr\u003e\u003cbr\u003eTempeh is said to be one of the low-calorie food with a high-fiber, so it is also good to consume during diet or just to maintain health in general.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eHow To Make Tempeh At Home\u003c\/h2\u003e\n        \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/VfXXfCBgkC8\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003cp\u003e*Turn on English CC for subtitles\u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e1. Rinse The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_01.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003ePut the soybeans into a bowl. Rinse the beans well without breaking the skin. Make sure to rinse well and get rid of the dirt. The dirt on the skin contains a lot of bacteria that would make it difficult to make good tempeh.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e2. Soak The Beans Into Water with White Vinegar\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_02.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Soak the soybeans with water about 4 times the soybean weight (for example, 2 liters of water if you're using 500 grams of soybeans). The dry soybeans will absorb water and weights about 2.2 times heavier and the volume becomes more than 2.6 times its original volume.\u003cbr\u003e\u003cbr\u003eWhen the water temperature reaches 20℃ or more, microorganism will grow in immersion water. To prevent the increase of unwanted microorganisms, add a little white vinegar to the water. Add about 50 ml for every litre of water. So if you are using 2 litres of water, please add about 100 ml of white vinegar.\n        \u003c\/p\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003cp\u003eThe soaking time for the soybeans: \u003cbr\u003e・25 hours in winter (Water temperature about 0-5℃)\u003cbr\u003e・15 hours in Spring\/Autumn (Water temperature 10-15℃)\u003cbr\u003e・6 hours in Summer (Water temperature 20-25℃)\u003c\/p\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e3. Peel Off The Soybean's Skin\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_03.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003eIf there is a thin skin on the soybean, there is a high possibility that the fermentation process will not work well. So let's peel all the soybean's skin. Rub the beans gently and peel off the skin. This process takes roughly about an hour.\u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e4. Simmer The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_04.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Put the peeled soybeans into a pot, add water and vinegar (1 litre of water with 50 ml vinegar, or 2 litres of water with 100 ml vinegar).  \u003cbr\u003e\u003cbr\u003eBoil the beans with low heat for about 30 minutes to 60 minutes. \u003cbr\u003e\u003cbr\u003eTo see if the soybean is done boiling, the soybean should be a little bit hard but not too mushy. It should be a little difficult to squeeze with your fingers. This process is only to make the beans cooked, but not overly cooked.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e5. Drain The Beans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_05.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Drain the soybeans and let it cool down. Shake the drainer slowly to fasten the cooling process. Let the temperature drop until it reaches about 40℃. \u003cbr\u003e\u003cbr\u003eLet's drain all the water thoroughly. It will help the fermentation process.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e6. Add The Tempeh Starter to The Soybeans\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_06.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Add 1 to 10 grams of tempeh starter per 200 grams of cooked soybeans. \u003cbr\u003e\u003cbr\u003eBecause it is difficult to mix the tempeh starter evenly to every beans, add some flour (can be corn starch, rice flour, hattaiko, or others) to the tempeh starter. For example, if you put 1 gram of tempeh starter, please add 10 grams of your preferred flour  into it. Mix the tempeh starter mixture well. \u003cbr\u003e\u003cbr\u003ePut the cooled soybeans into a big plastic bag then add the tempeh starter mixture, shake the bag well so the tempeh starter will spread evenly.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e7. Move it To Ziplock Bag\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_07.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Opened some small hole in the bag with toothpick for air ventilation beforehand. \u003cbr\u003e\u003cbr\u003eTempeh starter will produce carbon dioxide at the fermentation process. So these air holes are necessary to let the carbon dioxide escape and take some oxygen in. Make the hole at in every 3 cm square. \u003cbr\u003e\u003cbr\u003eAfter finishing the holes, put the soybeans soaked with tempeh starter to the bag. Lightly press the bag to make it flat and even.\n        \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ch3\u003e8. The Fermentation Process\u003c\/h3\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_08.jpg\" alt=\"Tempe starter\"\u003e\n        \u003cp\u003e\n            Let the soybeans that has been mixed with tempeh starter ferment for about 20-24 hours or until there are many white mycelium covering the soybeans. The most suitable temperature for fermentation is about 32℃. It is useful to have a warm incubator such as fermentor device, food warmer, rice cooker, etc. \u003cbr\u003e\u003cbr\u003eNormally, the white mycelium will be visible in about 16 hours. The white mycelium will cover the surface of soybean and make a solid block shape. The tempeh will be complete when it solidifies.\n        \u003c\/p\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/f33_09.jpg\" alt=\"Tempe starter\"\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHow To Store Tempeh\u003c\/h2\u003e\n        \u003cp\u003e\n            After the fermentation process is finished, you can store the finished tempeh in refrigerator for another 48 hours.  \u003cbr\u003e\u003cbr\u003eRefrigerator will  stop the fermentation process and prevent the tempeh to expire quickly. If you continue to store it at room temperature, you must cook it maximum in the next 24 hours for best taste.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \n            \u003ch3\u003eFrequently Asked Question About Tempeh Making\u003c\/h3\u003e\n\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs it okay to put too much of tempeh starter to the soybeans?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There's no problem to put a little bit more tempeh starter. \u003cbr\u003e\u003cbr\u003eThe amount of the tempeh starter needed for 1 kg cooked soybeans (500 grams dried soybeans) is 1 gram tempeh starter. However, it is difficult to make the fixed amount of tempeh starter for each soybeans. So it would be better if you increase the flour, not the tempeh starter. (mix 9 grams of flour to 1 gram of tempeh starter).\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eI left the tempeh at room temperature, and the color becomes darker (brown to blackish).\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Please be sure to save the finished tempeh in the refrigerator for leng term preservation (max 48 hours after the competion of fermentation process). \u003cbr\u003e\u003cbr\u003eThe Rhizopus spp. in the tempeh starter is still alive even after the completion of the fermentation process. So if you leave it at room temperature, the fermentation process will continue and later it can change the color of the tempeh into brown to blackish color. \u003cbr\u003e\u003cbr\u003eYou may still eat it if the tempeh doesn't have an odd smell or taste. However, after the continuation of the fermentation process, the taste will drops. An astringent taste also tends to come out. So let's not eat it when it has some strong odor which resembles the odor of strong ammonia or alcohol.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eCan I still make it without pulling off the soybean's skin?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        Hyphae are harder to grow in the unpeeled soybeans. \u003cbr\u003e\u003cbr\u003eIf you make tempeh with unpeeled soybeans, the fermentation process won't go well. With the skin, the finished tempeh can be too fragile. Even if you touch it with little force, the hyphae on the beans and skin are easy to tear apart. Therefore, it is not recommended to leave the beans unpeeled if you want to make good tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh smells like natto, it also has threads as we found in natto. Is it okay?\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        There is a possibility that there is contamination from the natto bacillus at the fermentation process. \u003cbr\u003e\u003cbr\u003eNatto bacillus is not only in the natto starter powder, but it can also be in our environments such as soil and the atmosphere where it is possible for natto bacillus to grow. We need to clean up the working environment and working tools, boil and sterilize them before begin making tempeh.  \u003cbr\u003e\u003cbr\u003ePlease do not touch or eat natto in the middle of the tempeh making. You also need to wash your hands and make sure it’s clean during the tempeh making. These actions will prevent the contamination from the natto bacillus entering the tempeh.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe tempeh is too soft. It could stick to my teeth making it prone to toothache.\u003c\/h4\u003e\n                \u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e\n                        When boiling the beans, be sure to check the softness condition of soybeans with your fingers. \u003cbr\u003e\u003cbr\u003eIf the tempeh is too soft, it can be because it is boiled too long. If you boil it too much, the delicious bite of tempeh will disappear. \u003cbr\u003e\u003cbr\u003eThe normal tempeh has a little bit firm texture from the soybeans. Let's make sure that you boil it in low heat for about 30-60 minutes. The ideal condition for the boiled soybeans are soft, but still not easy to break if you squeezed it with fingers.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n                            \u003ctd\u003eTempeh Starter (Ragi Tempeh)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e20g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eRaw Ingredient\u003c\/th\u003e\n                            \u003ctd\u003eTempeh Bascillus (From Glutinous Rice)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n                            \u003ctd\u003eIndonesia (Manufactured by Aneka Fermentasi Indonesia)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n                            \u003ctd\u003eKeep in a cool dry place. Keep away from sunlight. After opening, keep in an airtight container and refrigerate.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n                            \u003ctd\u003e6 months from production date\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0029_01_en.jpg\" alt=\"Tempeh starter\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13015893639233,"sku":"71989071","price":834.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/281b60275fb4729588c60b94555e5ee8.jpg?v=1630480805"},{"product_id":"lactic-acid_enzyme_014","title":"KAWASHIMAYA Organic Lactic Acid Bacteria Powder - Supplement Taken from Japanese Fermented Foods (100g)","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Incorporate Plant-based Lactic Acid Bacteria for Better Health\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_p231115.jpg\" alt=\"Would you like to restore your original Japanese intestinal environment?\"\u003e\u003c\/div\u003e\n\u003cp\u003eKawashimaya's Organic Lactic Acid Bacteria Powder is a supplement powder that is perfect for supporting gut health.\u003cbr\u003eBecause the powder almost has no taste and smell, you can easily add it to any drink and food.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eOver 20,000 Packs Sold! \u003cbr\u003eThe \"Organic Gut Health Probiotic Powder\" Has Been Renewed.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_new_6_en.jpg\" alt=\"Thumbnail\" width=\"870\"\u003e\n\u003cp\u003e\u003cbr\u003eKawashimaya's \"Organic Gut Health Probiotic Powder\" has been developed with the health of our customer in mind, featuring \u003cb class=\"red\"\u003eplant-based probiotics derived from Japanese fermented foods\u003c\/b\u003e and containing up to \u003cb class=\"red\"\u003e30 trillion probiotics per pack\u003c\/b\u003e.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003eAt the same time, we have reviewed unnecessary ingredients and focused on \u003cb class=\"red\"\u003elimiting it to the minimum essential ingredients\u003c\/b\u003e, resulting in a purer product that allows you to feel the natural power of probiotics more directly. Additionally, to make it more affordable for long-term use, we have changed the price of the product.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhy Do We Focus on Plant-based Lactic Acid Bacteria?\u003c\/h2\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e① Plant-based Lactic Acid Bacteria are Perfect for　People Who Follow Japanese Traditional Diet!\u003c\/h3\u003e\n\u003cp\u003eJapanese people have long been eating fermented foods like pickles and miso as preserved foods. Plant-based lactic acid bacteria refer to \u003cb class=\"red\"\u003ethe lactic acid bacteria that naturally inhabit these fermented foods\u003c\/b\u003e. \u003cbr\u003eLactic acid bacteria are a type of good bacteria that are essential for forming a normal intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e② A Diverse Range of Lactic Acid Bacteria is Necessary for Intestinal Health\u003c\/h3\u003e\n\u003cp\u003eRecently, it has become clear that the two are not antagonistic but rather that \u003cb class=\"red\"\u003ea balanced intake of plant-based and animal-based lactic acid bacteria\u003c\/b\u003e is very important for maintaining a healthy intestinal environment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eEasily Consume Plant-based Lactic Acid Bacteria with Our Lactic Acid Bacteria Powder\u003c\/h2\u003e\n\u003ch3\u003ePoints\u003c\/h3\u003e\n\u003cp\u003e1. Plant-based lactic acid bacteria are good bacteria essential for the intestinal environment. \u003cbr\u003e2. In the modern day, the intake of plant-based lactic acid bacteria among people is decreasing. \u003cbr\u003e3. Since a diverse range of lactic acid bacteria is necessary for the intestinal environment, it is important to consume both plant-based and animal-based lactic acid bacteria in a balanced manner.\u003c\/p\u003e\n\u003cp\u003eWith the Organic Lactic Acid Bacteria Powder derived from Japanese fermented foods, you can easily supplement plant-based lactic acid bacteria into your life.\u003c\/p\u003e\n\u003cp\u003eJust one teaspoon a day is enough! \u003cbr\u003eThis suplement powder allows you to easily get the plant-based lactic acid bacteria\" that are often lacking in daily meals. \u003cbr\u003eTake about 1 teaspoon (approximately 3g) per day, divided into 1-2 servings. \u003cbr\u003eBecause it's a food product, you can consume it easily at your preferred time and in your preferred way.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points by a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eFor those who are concerned about their intestinal health but are too busy to consume multiple types of fermented foods daily, or for children with many likes and dislikes, or for elderly people with small appetites, it is recommended. It is also good for those who want to consume lactic acid bacteria in a form closer to food rather than supplements. Since it is something you take every day, it is recommended for those who want to incorporate it with peace of mind using organic ingredients without unnecessary additives or chemicals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Photo of the nutritionist\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003ePlant-based Lactic Acid Bacteria Derived from Carefully Selected Fermented Foods\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cp\u003eOur Lactic Acid Bacteria Powder is made entirely from plant-based lactic acid bacteria derived from traditional Japanese fermented foods. \u003cbr\u003e\u003cbr\u003eAdditionally, it uses a generous amount of finely processed high-quality organic rice koji. \"Rice koji\" contains more than 30 types of enzymes, supporting the function of lactic acid bacteria.\u003c\/p\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kome.jpg\" alt=\"Rice-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice-derived \u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eImproves intestinal and skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_miso.jpg\" alt=\"Miso-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eMiso-derived\u003cbr\u003eKurahana Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sakekasu.jpg\" alt=\"Sake Lees-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake Lees-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eReduces allergy symptoms\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mugi.jpg\" alt=\"Barley-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eBarley-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sunkiduke.jpg\" alt=\"Sunkizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSunkizuke-derived\u003cbr\u003ePlant-based Nano-type Lactic Acid Bacteria\u003cbr\u003eBalances immunity\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kimoto.jpg\" alt=\"Kimoto-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSake-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sugukiduke.jpg\" alt=\"Sugukizuke-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eSugukizuke-derived\u003cbr\u003eLabre Bacteria\u003cbr\u003eIncreases good bacteria and improves skin condition\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_tsukemono.jpg\" alt=\"Japanese Pickles-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eJapanese Pickles-derived\u003cbr\u003eClavis Lactic Acid Bacteria AOK-L11\u003cbr\u003eSuppresses bad bacteria, supports oral health\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_mukadoko.jpg\" alt=\"Nukadoko-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eNukadoko-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_GABA.jpg\" alt=\"Rice Bran-derived\"\u003e\n\u003cp class=\"img_cap\"\u003eRice Bran-derived\u003cbr\u003eγ-Aminobutyric Acid (GABA)\u003cbr\u003eCalms the mind and body\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_k22.jpg\" alt=\"Kawashimaya Original K-22\"\u003e\n\u003cp class=\"img_cap\"\u003eFermented with Brown Rice Koji and Rice Bran\u003cbr\u003ePlant-based Lactic Acid Bacteria K-22\u003cbr\u003eKawashimaya's original lactic acid bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_kouzi.jpg\" alt=\"Enzyme Treasure House Rice Koji\"\u003e\n\u003cp class=\"img_cap\"\u003eEnzyme Treasure House Rice Koji\u003cbr\u003eProduces oligosaccharides\u003cbr\u003eSupports the activity of good bacteria\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex mb-0\"\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_syoyu.jpg\" alt=\"Soy Sauce-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eSoy Sauce-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria PC\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_ryokutya.jpg\" alt=\"Green Tea-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eGreen Tea-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria GT-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"full_flex_img\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2544_sudaizu.jpg\" alt=\"Vinegar Soybeans-derived [NEW]\"\u003e\n\u003cp class=\"img_cap\"\u003e[NEW]\u003cbr\u003eVinegar Soybeans-derived\u003cbr\u003ePlant-based Lactic Acid Bacteria AB-1\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThe Ways to Use Organic Lactic Acid Bacteria Powder are Endless!\u003c\/h2\u003e\n\u003cp\u003eThe charm of lactic acid bacteria powder lies in its versatility. You can enjoy it in various ways to suit your preferences and everyday cooking.\u003c\/p\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eRecommended Points from a Nutritionist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eIf you add it to something you consume daily, you won’t forget to take it. For example, if you drink coffee in the morning, add it to your coffee; if you eat yogurt, add it to your yogurt. This makes it easy to continue as a habit. Additionally, if you want to include it in your family’s diet, adding it to one dish at dinner, such as miso soup, or sprinkling it on meat before baking, ensures that everyone in the family can consume it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist's photo\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eRecommended Ways to Enjoy\u003c\/h3\u003e\n\u003cp\u003eOligosaccharides serve as food for lactic acid bacteria, activating their functions. Lactic acid bacteria are weak against stomach acid, so it is recommended to consume them as a dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003eIntestinal Health Yogurt\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2885_010.jpg\" alt=\"Intestinal Health Yogurt Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eIngredients (for 1 serving)\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eYogurt 100g\u003c\/li\u003e\n\u003cli\u003eOrganic Organic Lactic Acid Bacteria Powder 1 tsp\u003c\/li\u003e\n\u003cli\u003eOligosaccharide Syrup 1 tsp\u003c\/li\u003e\n\u003cli\u003eFruits or nuts as desired\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003eInstructions\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003eMix the ingredients well until smooth, add toppings as desired, and it's done!\u003c\/li\u003e\n\u003cli\u003eIf it's not sweet enough, you can add honey or other sweeteners.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eIt's Something You Continue Every Day, So We Focus on Safety and Security\u003c\/h2\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp11570_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eOrganic Lactic Acid Bacteria Powder is made with a focus on quality so that you can use it every day with peace of mind. No unnecessary ingredients are used, all raw materials are domestic fermented foods, and it has acquired the reliable \"Organic JAS Certification\". It is manufactured under thorough quality control at our domestic factory.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eNo Preservatives: No common preservatives used for long-term storage are used, delivering the fresh flavor and nutrition of the ingredients as they are. No Artificial Flavors: The natural aroma and taste of the ingredients are preserved without using artificial flavors. No Added Sugars: No unnecessary sweetness or calories are added, and the product is made with health as the top priority.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eWe use safe and secure domestic ingredients.\u003c\/p\u003e\n\u003cp\u003eUnder strict quality standards, we manufacture our products in a consistent production line and strive to provide the best products to our customers.\u003c\/p\u003e\n\u003cp class=\"mb-0\"\u003eOur products aim to provide the best experience for our customers without deviating from these principles. We confidently engage in creating delicious, natural, and health-supporting products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eFind the Way That Suits You\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/11\/%E2%91%A0%E9%AD%9A%E6%96%99%E7%90%86%E3%82%92%E9%A3%9F%E3%81%B9%E3%81%A6%E3%81%84%E3%82%8B%E5%A5%B3%E6%80%A7.jpg\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe way to consume Organic Lactic Acid Bacteria Powder varies depending on your lifestyle and body type. Find the intake method and time that suits you best.\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003e1. The First Attempt\u003c\/h4\u003e\n\u003cp\u003eTry the same method of intake for two weeks.\u003c\/p\u003e\n\u003ch4\u003e2. If You Don't Feel Any Changes\u003c\/h4\u003e\n\u003cp\u003eTry reducing the amount, dividing it into several times a day, or changing the time of intake.\u003c\/p\u003e\n\u003ch4\u003e3. Don't Rush\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eChanging the intake method frequently in a short period can make it difficult to understand which method suits you. Take your time to find the best method for you.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch4\u003eRecommended Intake Timing\u003c\/h4\u003e\n\u003cp\u003eMorning Wake-up Time: When you wake up in the morning, peristaltic movements that push stool through the intestines are promoted by getting up. Drinking it with warm water wakes up your intestines. Drinking warm water in the morning is a classic intestinal health practice.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_03.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBreakfast Time\u003c\/h4\u003e\n\u003cp\u003eWhen breakfast enters an empty stomach, the large intestine is stimulated, and peristaltic movements that push stool through the intestines, known as \"gastrocolic reflex,\" begin. Mix it into your meal or dessert after meals.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_04.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003ch4\u003eBefore Bedtime\u003c\/h4\u003e\n\u003cp class=\"mb-0\"\u003eAt night, the parasympathetic nervous system becomes dominant, and the intestines move actively. Organic Lactic Acid Bacteria Powder is low in calories, so it is also safe to consume at night.\u003c\/p\u003e\n\u003cdiv class=\"full_col mb-0\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/MM_origo_stepmail_05.png\" alt=\"Person Image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eEach person's intestinal environment is different. By finding the right way to consume Organic Lactic Acid Bacteria Powder that suits you, you can enhance the effects on health and beauty. Find your ideal method step by step at your own pace!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"nutritionist\"\u003e\n\u003ch3\u003eComments from a Colorectal Specialist\u003c\/h3\u003e\n\u003cdiv class=\"nutritionist_comment\"\u003e\n\u003cp\u003eLactic acid bacteria are not medicine but food. Basically, you can take them at any time you like. Even taking them every two days can be effective, but for making it a habit, daily intake is best. Lactic acid bacteria gradually accumulate in the body, but if you stop taking them, they will slowly decrease again. It's very important to continue taking them for a long time to enjoy their benefits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"nutritionist_img\"\u003e\n\u003cp\u003eDirector of Shinjuku Colorectal Clinic\u003cbr\u003eDr. Toshio Goto\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/dr_goto.jpg\" alt=\"Dr. Toshio Goto\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/wp_n_13525_01.jpg\" alt=\"Lactic Acid Bacteria Powder Image\"\u003e\u003c\/div\u003e\n\u003cp class=\"mb-0\"\u003eThe Lactic Acid Bacteria Powder for Gut Health was born in 2017. Over the past six years, we have continuously improved the product. We have delivered over 14,600 units (as of August 2023) and received valuable feedback from customers. Based on these voices, we have constantly reviewed the ingredients and the balance of the formula. Our goal is to support your gut health with plant-based lactic acid bacteria obtained from familiar Japanese fermented foods. We will continue to make improvements to bring you the benefits of these bacteria. We hope our \"Lactic Acid Bacteria Powder for Gut Health\" can help support better health in your daily life. Please try this product as you face your health. Kawashimaya Representative Yuri Kawashima\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n\u003ch3\u003eQ\u0026amp;A about Organic Lactic Acid Bacteria Powder for Gut Health\u003c\/h3\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhen is the best time to drink it during the day?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs it okay to take it with medicine?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there are generally no issues, but depending on the type of medication, you may need to be careful. If you are taking medication or under medical treatment, consult your doctor or pharmacist.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eHow long should I continue taking it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it is food, there is no set time to drink it. The important thing is to continue daily. Drink it at any time you like, before or after meals, or before bedtime. Try continuing for two weeks. Although individual differences exist, small changes are often felt after about two weeks. It takes time to change the gut flora. Stabilizing the gut environment may take about 3 to 6 months.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI don't feel the effects as much as I did initially.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIf you feel the effects have diminished, try changing the way or timing of intake. It will alter the gut environment and rebalance the good and bad bacteria. Instead of stopping altogether, reduce the amount for a few days and then return to the original intake. Continue taking it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan infants take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAlthough this product is safe, using only domestically produced organic ingredients, infants have immature gut environments. Start with small amounts after they complete weaning at around 18 months. If your child has constipation or loose stools, consult a doctor before giving it to them.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan pregnant or breastfeeding women take it?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eGenerally, there should be no issues with intake. However, since this is a sensitive period for your body, it is not recommended.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain butyrate bacteria?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs it uses fermented foods as raw materials, it may contain trace amounts of butyrate bacteria, but this product is mainly intended to provide plant-based lactic acid bacteria. To increase butyrate bacteria, it is recommended to consume dietary fiber rather than foods containing butyrate bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs there anything to be careful about in terms of storage?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eStore in a cool place, avoiding direct sunlight and high humidity. Ensure the top zipper is tightly closed after opening to prevent degradation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eDoes it contain allergens?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eAs soy sauce is used in the manufacturing process of \"Kurahana Lactic Acid Bacteria,\" it contains wheat and soybeans (from the 28 allergen items).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWhat is dextrin included in the ingredients?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt is starch derived from sweet potatoes and tapioca (non-GMO, pesticide-free, allergen-free, and quality-standard tested). It is a necessary ingredient to make lactic acid bacteria into a powder, so please don't worry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eWill it work without dissolving in stomach acid?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eSince the Lactic Acid Bacteria Powder for Gut Health originally contains dead bacteria, it won't be destroyed by stomach acid like live bacteria.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eI want to know about the lactic acid bacteria used in the product.\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eWe use 3 types of lactic acid bacteria (Leuconostoc mesenteroides, Pediococcus pentosaceus, Lactobacillus plantarum) obtained from Japanese plant-based foods.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eOrganic rice koji (domestically produced), lactic acid bacteria (sterilized), rice sugar fermentation (containing GABA), sake lees fermentation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e100g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n\u003ctd\u003eStore at room temperature, avoiding high humidity and direct sunlight\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNutritional Information\u003c\/th\u003e\n\u003ctd\u003eEnergy 379kcal, Protein 8.0g, Fat 1.8g, Carbohydrate 82.6g, Salt 0.08g\u003cbr\u003e(per 100g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/nyuusankin_img1.jpg\" alt=\"Gut Health Lactic Acid Bacteria Powder 100g\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13090945892417,"sku":"133584244","price":3980.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/nyuusankin_img1_d80c948b-b607-4ec8-a596-3d97dac8ae04.jpg?v=1729000485"},{"product_id":"japanese-tea-coffee_036","title":"Harimaen Organic Uji Matcha Green Tea Powder 30g","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003c!-- intro --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHarimaen Organic Uji Matcha Green Tea Powder 30g\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap003.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eOrganic Uji Matcha Green Tea Powder by Harimaen produced only using the handpicked green tea leaves cultivated under Japanese Organic JAS Certification, USDA Organic Certification, and EU Organic Certification standards. By carefully choosing the finest ingredients, this matcha powder has an elegant taste without bitterness.\n            \u003cbr\u003e\u003cbr\u003e\n            This matcha powder is delicious as a ceremonial-style matcha drink or uses to make lattes or other cooking recipes.\u003c\/p\u003e\n\n        \u003cp\u003eWe are using the organically cultivated Uji green tea leaves so you can enjoy plenty of mellow, rich, and natural flavor without worrying about any agricultural chemicals.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- articles --\u003e\n    \u003csection\u003e\n        \u003cp\u003eStill curious about matcha? Read our exclusive article about matcha and uji matcha.\u003c\/p\u003e\n        \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/matcha-tea-and-its-benefits\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Matcha\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2019\/07\/A0056_en4-300x232.jpg\" width=\"100%\" alt=\"matcha article\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eMatcha Tea And Its Benefits: Why It Is Good For Your Health?\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eMatcha tea has been around for centuries in Japan's tea history. But in recent years, matcha tea has become increasingly popular not only because of its taste but because of its benefits for health And beauty effect.This article will help to answer all your question regarding matcha tea.\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/high-quality-uji-matcha\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eRead More About Matcha\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/uji_matcha_cover.jpg\" width=\"100%\" alt=\"matcha article\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003e[High-Quality Matcha] Why Uji Matcha has Outstanding Quality Compared to Others?\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eUji Matcha is very famous for outstanding, high-quality matcha products in Japan. Uji Matcha is a matcha tea cultivated in four prefectures such as Kyoto, Nara, Shiga, and Mie. However, Uji Matcha products can only be manufactured within Kyoto Prefecture by tea producers from Kyoto.\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- uji matcha explanation --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eUji Matcha,The Excellent Green Powder from Southern Kyoto, Japan\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap006.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eUji Matcha is a matcha produce in Uji City, Kyoto Prefecture, Japan, which is well-known for its superior quality of tea from the 1100s. They are considered to have the highest quality of tea cultivation in Japan.\u003c\/p\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap004.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eWe are using the organically cultivated Uji green tea leaves so you can enjoy plenty of mellow, rich, and natural flavor without worrying about any agricultural chemicals.\u003c\/p\u003e\n    \n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003ch3\u003eThe Process of Making Uji Matcha\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0056ap005.jpg\" width=\"100%\" alt=\"uji matcha process\"\u003e\n            \u003c\/div\u003e\n            \u003cp\u003e\n                1. Hand-picked the uji green tea leaves. About two weeks before tea picking, the leaves are covered by the so-called Yoshizu Tana that is a wide rack made by sandalwood so that they are not exposed to direct sunlight.\n            \u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e2. Steamed the picked tea leaves to prevent unevenless.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e3. Dried the tea leaves.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e4. Break the leaves into small pieces and gently remove the veins.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e5. Spread and dry the leaves.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003cp\u003e6. Gently grind the dried tea leaves with a stone mill into the finished matcha.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \n    \n    \u003c\/section\u003e\n\n    \u003c!-- difference matcha --\u003e\n    \u003csection id=\"INDEXimgLayout\"\u003e\n        \u003ch2\u003e\n            The Difference Between Matcha Tea and Green Tea\n        \u003c\/h2\u003e\n        \n        \u003cp\u003e\n            These teas seem very similar, so it's a natural thing that at the first time everyone could not really know the difference.\n            \u003cbr\u003e\u003cbr\u003e\n            Matcha tea and green tea comes from the same plant, that is Camellia Sinensis. But they do have differences in flavors, texture, colors, and preparing methods.\n            \u003cbr\u003e\u003cbr\u003e\n            Here are the differences between matcha tea and green tea.\n        \u003c\/p\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en_01.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n                \u003c\/div\u003e\n                \u003ch5\u003eMatcha\u003c\/h5\u003e\n                \u003cp\u003e\n                    The main difference between matcha and regular green tea is the cultivation method. During cultivation, Matcha leaves are shaded from the sunlight with blinds or straws for two to three weeks before they are picked. This is a big difference from green tea and is a key process that makes matcha what it is.\n                    \u003cbr\u003e\u003cbr\u003e\n                    By blocking sunlight, chlorophyll increases, allowing the tea leaves to maintain their vibrant green color and its particular taste. For this reason, matcha is more expensive than regular green tea.\n                    \u003cbr\u003e\u003cbr\u003e\n                    Matcha always comes in a powdered form and it has a rich, stronger, and bitter than green tea leaves. It is recommended to mix 1-2 tsp of matcha powder with 60ml of water at 70°C in one serving. Whisk it well using a chasen (bamboo matcha whisk). In Japan, we usually drink matcha together with Japanese traditional sweets.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en_02.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n                \u003c\/div\u003e\n                \u003ch5\u003eGreen Tea\u003c\/h5\u003e\n                \u003cp\u003e\n                    Green tea comes in the form of tea bags, tea leaves, and sometimes powdered. Although they come from the same plant as matcha (camellia sinensis), the cultivation is done under plenty exposure of to sunlight. The color appears to be more brown and dull than matcha.\n                    \u003cbr\u003e\u003cbr\u003e\n                    To make green tea, you just need to boil the leaves in hot water between 70°C to 90°C. The temperature of the water can affect the taste and aroma of the tea. 70°C water will deliver a pleasant flavor and minimize the bitterness. While 90°C can provide a stronger aroma of the tea. \n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \n    \u003c\/section\u003e\n\n    \u003c!-- health benefits --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eAmazing Benefits of Matcha\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en2.jpg\" width=\"100%\" alt=\"Matcha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            In recent years, matcha has become increasingly popular not only because of its taste but because matcha also has benefits for health and beauty effect. Because matcha is 100% finely grounded green tea leaves into a fine powder, it has lots of nutrients from other teas.\n            \u003cbr\u003e\u003cbr\u003e\n            In fact, the nutrients in one cup of matcha are equal to 10 cups of green tea.\n            \u003cbr\u003e\u003cbr\u003e\n            Here are some benefits of consuming matcha.\n        \u003c\/p\u003e\n        \n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_01.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 1: Packed with Antioxidants\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    Matcha is rich in catechins, particularly epigallocatechin gallate (EGCG) — one of the plant compounds in tea that act as natural antioxidants.\n                    \u003cbr\u003e\u003cbr\u003e\n                    The antioxidants may prevent damage that caused by free radicals, therefore consuming matcha tea could lower the risk of several chronic diseases for your body. Matcha tea contains 137 times more antioxidants than green tea.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_02.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 2: Gives Relaxation Effect\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    According to studies, the active amino acid (L-theanine) contained in matcha tea induces relaxation effect. L-theanine stimulates the alpha brain waves that could create deep mental relaxation.\n                    \u003cbr\u003e\u003cbr\u003e\n                    This amino acid is responsible to give the umami flavor that becomes the characteristic flavor of tea.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_diet_01.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 3: Helps With Weight Loss\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    A study shows that drinking 4 cups of matcha tea in 24 hours can enhance fat oxidation by 18% during brisk walking in healthy females. Every one cup is made with 1 gram of matcha tea powder.\n                    \u003cbr\u003e\u003cbr\u003e\n                    This proves that 4 cups of matcha tea’s composition is sufficient on the metabolic responses during exercise. So consuming matcha to start your day might make your workouts and diets more effective.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kaihuku_03.jpg\" width=\"60%\" alt=\"matcha health benefits\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eHealth Benefit 4: Gives You Energy\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    Chlorophyll is a natural green pigment contained in all green parts of plants, including matcha tea.\n                    \u003cbr\u003e\u003cbr\u003e\n                    As chlorophyll creates energy for the plant, they can provide energy to your body.\n                    \u003cbr\u003e\u003cbr\u003e\n                    The energy does not get absorbed in the body but travels through digestive track instead. So it makes you fuller longer and prevent overeating.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n    \u003c\/section\u003e\n\n    \u003c!-- customers voice --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003eCustomer's Reviews\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eAlthough I rarely drank matcha,I bought this matcha because I think I can easily drink this product. I was surprised that I actually enjoy the slight sweetness, and it is also easy to drink at this reasonable price. I plan to buy chasen (bamboo matcha whisk) and chasaku (tea scoop) for this purpose.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eI bought this because I heard that matcha is using 100% leaves comparing to other tea varieties. Matcha has lots of nutrients, such as catechins. I also bought it because I heard that it could prevent dry throat in this season. The taste is delicious, and I think it is safe to drink because it's organic matcha.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eI want to give Japanese-style hospitality to my friend from abroad. For that purpose, I bought this product. I serve it with the instruction on the product's packaging. My friend and I are delighted with the result. We have an image that matcha is bitter, but it was sweet and easy to drink. I usually drink coffee but rarely drink matcha. After purchasing this product, I am absolutely want to consume matcha daily in my life.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003eThank you for the beneficial information!The organic matcha was delicious. I think it is good to purchase organic matcha because there are no chemical cultivations or pesticides. I know there are lots of organic tea, but it is also nice to have organic matcha.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- product story --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eMessage from The Uji Matcha Farmer - Harimaen\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cp\u003e\n                    We have been doing organic tea cultivation for more than 20 years.\n                    \u003cbr\u003e\u003cbr\u003e\n                    Before that, we took two full days to spray all the tea fields with pesticides. And so we were producing the general agriculture tea that sprayed with pesticide seven to eight times. One Year in Showa 47Th Year, Summer -. I collapsed in the tea plantation when spraying the pesticide. The doctor said that if I keep spraying the pesticide in hot weather with light clothes like this, eventually I could damage my liver, or I can not ever drink any liquor.\n                    \u003cbr\u003e\u003cbr\u003e\n                    That said, the pesticide will give a heavy burden on anyone who consumes any food with it. Therefore, we decide to make organic tea cultivation that is pesticide-free and non-chemical fertilizer cultivation.\n                \u003c\/p\u003e\n                \n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0005a_013.jpg\" width=\"100%\" alt=\"matcha product story\"\u003e\n                \u003c\/div\u003e\n\n                \u003cp\u003e\n                    At first, we had a difficult time with organic cultivation. The harvested tea is decreasing, and other people told us that it is difficult to grow tea plants without pesticides. But we keep doing the trials and errors for the sake of ourselves, our family, and people who continue to consume our product. With this motive, our tree becomes more robust, and the harvest is gradually stabilized.\n                \u003c\/p\u003e\n\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0005a_014.jpg\" width=\"100%\" alt=\"matcha product story\"\u003e\n                \u003c\/div\u003e\n\n                \u003cbr\u003e\u003cbr\u003e\n\n                \u003cdiv class=\"col2_l mb-0\"\u003e\n                    \u003cdiv class=\"col2_img\"\u003e\n                        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/japanese_tea_019.jpg\" width=\"100%\" alt=\"matcha health benefits\"\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"col2_txt\"\u003e\n                        \u003ch5\u003eMr. Harima Yoshiyuki of Harimaen Seicha Kyoto\u003c\/h5\u003e\n                        \u003cp class=\"mb-0\"\u003e\n                            I am satisfied to deliver this organic cultivation matcha powder to everyone. It is our pleasure to bring safe, healthy products for more than 10 years. Please enjoy Organic Uji Matcha that is carefully made without any pesticide cultivation.    \n                        \u003c\/p\u003e\n                    \u003c\/div\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- How to Brew --\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHow to Enjoy Uji Matcha Deliciously\u003c\/h2\u003e\n\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHot Matcha\u003c\/h3\u003e\n\n            \u003cdiv class=\"col2_l mb-0\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en3.jpg\" width=\"100%\" alt=\"matcha health benefits\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003cp class=\"mb-0\"\u003e\n                        The most traditional way to serve matcha powder. It is very strong in taste and contains lots of nutrients. You could taste the rich and elegant taste of matcha like in the Traditional Japanese Tea Ceremony.\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003ch4 style=\"margin-top: 40px !important;\"\u003eingredients (1 Serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1\/2 Tsp (2gr) Matcha Powder\u003c\/li\u003e\n                \u003cli\u003e60cc Hot Water (80 degree celcius)\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch4\u003eTools\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eSmall bowl\u003c\/li\u003e\n                \u003cli\u003eHand sifter\u003c\/li\u003e\n                \u003cli\u003eBamboo matcha whisk \/ Electric milk frother\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eHow to Make\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eFilter the powder with a hand sifter.\u003c\/li\u003e\n                \u003cli\u003ePlace 1\/2 tsp of Organic Uji Matcha Powder to a bowl.\u003c\/li\u003e\n                \u003cli\u003eAdd hot water and stirs it quickly with a matcha whisk or a milk frother.\u003c\/li\u003e\n                \u003cli\u003eStir about 10-15 seconds. Stir until the matcha is frothy. And the matcha is ready to serve.\u003c\/li\u003e\n            \u003c\/ol\u003e\n\n            \u003cbr\u003e\u003cbr\u003e\n            \u003ch3\u003eMatcha Latte\u003c\/h3\u003e\n\n            \u003cdiv class=\"col2_l mb-0\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_en4.jpg\" width=\"100%\" alt=\"matcha latte\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003cp class=\"mb-0\"\u003e\n                        Everyone's most favorite way to enjoy matcha. Who doesn't love to enjoy matcha with milk? You can also add honey as sweetener or cocoa powder at your own preference. Enjoy it hot or ice!\n                    \u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003ch4 style=\"margin-top: 40px !important ;\"\u003eingredients (1 Serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1\/2 Tsp (2gr) Matcha Powder\u003c\/li\u003e\n                \u003cli\u003e60cc Hot Water (80 degree celcius)\u003c\/li\u003e\n                \u003cli\u003e12cc Hot Milk\u003c\/li\u003e\n                \u003cli\u003eHoney (optional)\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch4\u003eTools\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003eSmall bowl\u003c\/li\u003e\n                \u003cli\u003eHand sifter\u003c\/li\u003e\n                \u003cli\u003eBamboo matcha whisk \/ Electric milk frother\u003c\/li\u003e\n            \u003c\/ul\u003e\n\n            \u003ch4\u003eHow to Make\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eFilter the powder with a hand sifter.\u003c\/li\u003e\n                \u003cli\u003ePlace 1\/2 tsp of Organic Uji Matcha Powder to the bowl.\u003c\/li\u003e\n                \u003cli\u003eAdd hot water and stirs it quickly with a matcha whisk or a milk frother.\u003c\/li\u003e\n                \u003cli\u003eStir about 10-15 seconds. Stir until the matcha is frothy.\u003c\/li\u003e\n                \u003cli\u003eAdd the milk\u003c\/li\u003e\n                \u003cli\u003eAdd the honey (optional).\u003c\/li\u003e\n                \u003cli\u003eThe matcha latte is ready to serve\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n        \u003c!-- caution --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eImportant Points on How to Store Matcha\u003c\/h3\u003e\n            \u003col\u003e\n                \u003cli\u003eStore in a cool and dry place before and after opening. Avoid direct sunlight, heat, and moisture.\u003c\/li\u003e\n                \u003cbr\u003e\u003cbr\u003e\n                \u003cli\u003eFreshness is important in tea. Please consume after opening as soon as possible.\u003c\/li\u003e\n                \u003cbr\u003e\u003cbr\u003e\n                \u003cli\u003eAny kinds of tea are susceptible and could change in quality due to temperature, humidity, and light. Please ensure to use an airtight container to store the tea after opening and store it in a cool, dark place.\u003c\/li\u003e\n                \u003cbr\u003e\u003cbr\u003e\n                \u003cli\u003eTea leaves have the property of absorbing odors, so be careful of scents when storing them in the refrigerator. We recommend storing in the freezer for long-term storage, but be cautious of water droplets when taken out. However, it is best to drink as soon as possible so you can enjoy the freshness of the tea.\u003c\/li\u003e      \n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Detail\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n            \u003ctbody\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n            \u003ctd\u003eHarimaen Organic Uji Matcha Green Tea Powder\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eContents\u003c\/th\u003e\n            \u003ctd\u003e30g\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eRaw Ingredients\u003c\/th\u003e\n            \u003ctd\u003eOrganic green tea (Kyoto)\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eProduction Area\u003c\/th\u003e\n            \u003ctd\u003eUji City, Kyoto Prefecture, Japan\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eExpiration Date\u003c\/th\u003e\n            \u003ctd\u003eAbout 8 months\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n            \u003cth scope=\"row\"\u003ePreservation Method\u003c\/th\u003e\n            \u003ctd\u003eStore in a cool and dry place. Avoid direct sunlight, heat, and moisture.\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003c\/tbody\u003e\n        \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/A0056_TOP_en.jpg\" alt=\"TOP画像\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"播磨園製茶","offers":[{"title":"Default Title","offer_id":13126649020481,"sku":"53858352","price":1340.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/A0056_TOP_en.jpg?v=1741857230"},{"product_id":"sugars_022","title":"Awa Wasanbon Sugar (Special from Okada's Sugar Refinery) 500g","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n  \u003cdiv id=\"prd_unityTemp_min\"\u003e\n    \u003csection\u003e\n      \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Awa Wasanbon Sugar\u003cbr\u003e(Special from Okada’s Sugar Refinery)\u003c\/h2\u003e\n      \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_02.jpg\" alt=\"wasanbon_sugar\" width=\"100%\"\u003e\u003c\/div\u003e\n      \u003cbr\u003e\n      \u003cp style=\"text-align: justify;\"\u003eThe freshly produced wasanbon sugar (和三盆, known as Japanese fine-grained sugar), directly packaged and ship to you to use as raw material for sweets and other recipes.\u003cbr\u003e\u003cbr\u003eLike the regular sugar, you can add it to coffee or tea, use it for boiled dishes, for soba or sushi rice, make pastries such as sponge cake or castella, or use it for any other dishes.\u003cbr\u003e\u003cbr\u003eYou can also enjoy it along with grapefruit and strawberries. Make it a sugar-glazed fruit to add variation into everyday snacks.\u003cbr\u003e\u003cbr\u003eAlso, if you use it for dishes like oshiruko (sweet red bean soup), omelet, sukiyaki, and such, the taste will get stronger.\u003cbr\u003e\u003cbr\u003eThis product is carefully made by keeping the traditional method from two hundred years ago. Enjoy the natural and elegant sweetness made by a dedicated sugar refinery manufacturer. Click to read the \u003ca href=\"#SEC_01\"\u003emessage from the manufacturer \u0026gt;\u003c\/a\u003e\u003c\/p\u003e\n      \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_03.jpg\" alt=\"wasanbon_sugar_sweets\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eUse Wasanbon Sugar to Make Delicious Red Bean Paste\u003c\/h2\u003e\n    \u003ciframe width=\"100%\" height=\"450px\" src=\"https:\/\/www.youtube.com\/embed\/6R_C4iWs6UQ\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAnko (Red Bean Paste) a paste prepared by boiling adzuki bean (red bean), mashing, and sometimes sweetening them with sugar. There are two most common types of Anko: tsubuan and koshian.\u003cbr\u003eThe only ingredients you'll need will be \u003ca href=\"https:\/\/mizunori.live\/products\/beans_029\"\u003eAzuki Bean\u003c\/a\u003e and Wasanbon sugar.\u003cbr\u003e\u003cbr\u003eRead more on how to use Wasanbon sugar to make delicious red bean paste in our article below:\u003c\/p\u003e\n    \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n                  \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/how-to-make-anko\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/anko_1_300x.jpg?v=1534222648\" width=\"100%\" alt=\"how_to_make_anko_article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                    \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n                    \u003cp\u003e\u003cspan\u003eHow to Make Anko (Red Bean Paste)\u003c\/span\u003e\u003cbr\u003eAnko is a very well-known and widely-used paste in Japan. You can enjoy it as it is, or use it for Japanese sweets filling, such as dorayaki, taiyaki, mochi, daifuku, etc. This recipe is gathered by Kawashima Japan Store under the advice of Japanese sweets manufacturer. Let's make the delicious Anko sourced from its professional maker!\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/how-to-make-anko\"\u003eRead More\u003c\/a\u003e \u003c\/p\u003e\n                    \u003c\/div\u003e\n                \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eCustomer's Reviews\u003c\/h2\u003e\n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"customer review 1\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eFine grains that melts quickly when you put it in your mouth, with elegant sweetness.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003eI was impressed that I think this is \u003cspan class=\"highlight\"\u003ethe best Wasanbon sugar.\u003c\/span\u003e It is very delicious.\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003cbr\u003e\n    \n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a8.jpg\" alt=\"customer review 2\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eUnlike other sugar, it has an elegant and delicate taste.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003e\u003cspan class=\"highlight\"\u003eIt is really delicious when put in coffee\u003c\/span\u003e, but as other people said, it is recommended to use for sweets, too. The kinako mochi made with this sugar is really delicious.\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003cbr\u003e\n    \n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"customer review 3\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eI made boiled Anko with this.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003e\u003cspan class=\"highlight\"\u003eUnlike the usual white sugar, it tasted very elegant,\u003c\/span\u003e I was really surprised.\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003cbr\u003e\n    \n    \u003cdiv class=\"unityBalloon2-top\"\u003e\n                  \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"customer review 4\" width=\"100%\"\u003e \u003c\/div\u003e\n                  \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eWith delicate sweetness, it will melt away quickly when you put it in your mouth.\u003c\/span\u003e\u003c\/font\u003e\n                  \u003cbr\u003eI do not want to use lots at once, so \u003cspan class=\"highlight\"\u003eI mix it with coffee or tea or put it on toast.\u003c\/span\u003e And the result is very great! It matches!\u003c\/p\u003e\n                \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eStaff's Reviews\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe Kawashimaya staffs tasted this sugar.\u003cbr\u003e\u003cbr\u003eWasanbon is the type of sugar with a fluffy texture and soft color.\u003cbr\u003eYou should try putting it in your mouth first. It melts quickly in the mouth, and you can taste the elegant sweetness that spreads into your mouth.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eI am surprised by its delicious taste.\u003c\/b\u003e\u003cbr\u003eI ate too much of it even though I planned to use it for making sweets. It's a type of sugar that you would like to taste once in a lifetime.\u003c\/p\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0099p003.jpg\" alt=\"wasanbon_sugar_texture\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eAbout Wasanbon Sugar\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eWasanbon sugar is a traditional goods cultivated at Tokushima and Kagawa Prefecture, and is made from bamboo sugarcane (also known as small millet).\u003cbr\u003e\u003cbr\u003eIt is one of the few domestic sugars being made without using much machinery.\u003cbr\u003e\u003cbr\u003eAwa wasanbon sugar is called so because it’s produced at ‘country of awa’ which is part of Tokushima Prefecture. It’s mainly made in the northern side of Itano District, Tokushima Prefecture and Kamiita Town, in the southern slope of Sanuki Mountains.\u003cbr\u003e\u003cbr\u003eIt is said that the bamboo sugarcane has been settled in this region for over two hundred years.\u003cbr\u003e\u003cbr\u003eBefore the war, many domestic sugars were made, but when inexpensive refined sugar was introduced after outbreak of war has been imported, the domestic sugars manufacturers got declined.\u003cbr\u003e\u003cbr\u003eNow, it is mainly used as sugar for Japanese confectionery.\u003c\/p\u003e\n        \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_04.jpg\" alt=\"wasanbon_sugar_info\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eRaw Material of Wasanbon Sugar: Bamboo Sugarcane\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eOne of the reasons that Wasanbon sugar is different from common sugar is its raw material difference.\u003cbr\u003e\u003cbr\u003eRaw materials of Wasanbon sugar are white sugar or granulated sugar you are using at home, as well as the sugarcane. It's quite the same if you say it sugarcane, but it's used in wasanbon sugar, so it's quite a different variety of sugarcane. It is quite different from sugarcane that cultivated in Taiwan, Cuba, and Okinawa.\u003cbr\u003e\u003cbr\u003eFor example, it is characterized by its relatively low height and considerably thin diameter.\u003cbr\u003e\u003cbr\u003eAt the growth stage, the height is only about 2m with the thickness only around one's adult index finger.\u003cbr\u003e\u003cbr\u003eIt is obviously disadvantageous considering the yield per unit area, because it's not either tall or thick. But the taste become the reason why this sugarcane is still cultivated.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wasanbon01.jpg\" alt=\"wasanbon_sugar_sugarcane\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cbr\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe method of cultivating this sugarcane \"bamboo sugar\" is also quite different from that of sugarcane in the south.\u003cbr\u003e\u003cbr\u003eGrown sugar cane is harvested with root every harvest period in December. There is a small sprout at the node of sugarcane, we leave some of the harvested part, and in April, we cut the part of the section into an appropriate length and plant it.\u003cbr\u003e\u003cbr\u003eThe approximate annual work of the sugarcane farmers is as follows:\u003c\/p\u003e\n    \u003cp\u003e● In early April, dig the place for planting.\u003cbr\u003e● In early April, starts planting.\u003cbr\u003e● Weeding and watering several times.\u003cbr\u003e● In mid-November, bury the seeds for next year.\u003cbr\u003e● In late November to December, harvesting.\u003cbr\u003e● In December, sugar refinery received the sugarcane.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eManufacturing Process of Wasanbon\u003c\/h2\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-simeba.png\" alt=\"wasanbon_sugar_squeezing\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e1. In December, the sugarcane will get squeezed.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe harvested sugarcanes that were carried to sugar factories. Then, it is squeezed by a specialized machine. We call the place to squeeze the sugarcane \"shimeba.\"\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-kamaba1.png\" alt=\"wasanbon_sugar_rinsing\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e2. \"Kamaba,\" or the Process of Boil Down the Squeezed Juice from the Sugarcane.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eKamaba is divided into several stages. The first is to remove the astringent taste of the sugarcane juice by boiling it. It was done in a kettle.\u003c\/p\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e3. Rinsing Process.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe sugarcane juice extracted in the kettle is a light-brown colored liquid. Therefore, before we boil the juice, we will do the rinsing process to make the color clear.\u003c\/p\u003e\n    \n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-kamaba3.png\" alt=\"wasanbon_sugar_kettle\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e4. Cook with nakagama (inner kettle), and agekama (raising kettle) and cool it down.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eBoil the clear sugarcane juice with the inner kettle and the raising kettle. Nakagama is simply a boiling kettle, and agekama is a raising kettle or finishing kettle. Check the boiled-up sugarcane in the kettle, and when it looks like it’s a ‘good rise,’ it will be transferred to the next cooling kettle, and we will start the cooling process.\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-kamaba4.png\" alt=\"wasanbon_sugar_cooling\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e5. Cooling process and Crystallization in the Cooling Kettle.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAs we stir it while cooling it in the cooling kettle, it will gradually lose its thickness, but it still has heat. So, to make it cooler, we will transfer it into a pot ceramic called ‘cooling kettle, leave it cool there and let it crystallize.\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-togi1.png\" alt=\"wasanbon_sugar_sharpening\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e6. First step of molasses detachment.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAfter the white sugar is made, we will let it be at least for one week or more, and the next step is the ‘sharpening’ process. The sharpening process is the unique purification process of Wasanbon sugar.\u003c\/p\u003e\n    \n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tit-togi2.png\" alt=\"wasanbon_sugar_sharpening2\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e7. Sharpening Process, repeat the molasses detachment.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAfter the first sharpening process, the sugar will be somewhat whiter, and we will take it out from the ‘push tank’ the next day.\u003c\/p\u003e\n    \u003ch3 class=\"unityMain-b_h3\"\u003e8. Pulverization (Crushing) and Drying.\u003c\/h3\u003e\n    \u003cp style=\"text-align: justify;\"\u003eThe Wasanbon sugar that has finished the sharpening process is sifted and dried on the same day. It’s very dangerous to leave the wet Wasanbon sugar because when the temperature is high, the fermentation odors can be smelly due to the molasses inside the sugar. Depends on the circumstance, the molds may also get stick.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\" id=\"SEC_01\"\u003eMessage from the Manufacturer\u003c\/h2\u003e\n    \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/okada01.jpg\" alt=\"wasanbon_sugar_message_manufacturer\" width=\"100%\"\u003e\u003c\/div\u003e\n    \u003cbr\u003e\n    \u003cp style=\"text-align: justify;\"\u003eWe started making Wasanbon sugar in the country of Awa in the 5th year of the Anei Era (1776). It was almost two hundred years ago.\u003cbr\u003e\u003cbr\u003eThe history lies with the great effort of life and death by Maruyama Tokuya, a man who wishes for the happiness of his home, Kamiita Town.\u003cbr\u003e\u003cbr\u003eWith the effort of Hachisukashi clan, the name of Awa Wasanbon spreading all over Japan.\u003cbr\u003e\u003cbr\u003eThe Okada Sugar Refinery has kept the handmade tradition since then, still producing the natural taste by the recipe of two hundred years ago.\u003cbr\u003e\u003cbr\u003eAwa Wasanbon sugar is a natural product that contains the warmth of nature, grace, and deliciousness from our fingertips.\u003cbr\u003e\u003cbr\u003eYou have to try its wonderful taste someday!\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \n    \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h2\"\u003eAwa Wasanbon Sugar Variety\u003c\/h2\u003e\n    \u003cp style=\"text-align: justify;\"\u003eAlso available in different packages. Check their product pages below!\u003c\/p\u003e\n    \u003cdiv class=\"prd_unityColvar\"\u003e\n                  \u003cdiv class=\"item_lineup_con\"\u003e\n                    \u003cdiv class=\"lineup_3cl\" style=\"background-color: #ffffff;\"\u003e\n                      \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n                        \u003cli\u003e\n                          \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_022\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/8cab24e3bf6ce2d961b27cde88aad7fb_250x_crop_center.jpg?v=1553751905\" width=\"100%\" alt=\"wasanbon_500g\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                          \u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_022\" style=\"text-decoration: underline;\"\u003eAwa Wasanbon Sugar 500g\u003c\/a\u003e\u003c\/h3\u003e\n                        \u003c\/li\u003e\n                        \u003cli\u003e\n                          \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_023\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/6a5fb51794d9f271d30461a3795844a7_250x_crop_center.jpg?v=1553752350\" width=\"100%\" alt=\"wasanbon_1kg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                          \u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_023\" style=\"text-decoration: underline;\"\u003eAwa Wasanbon Sugar 1kg\u003c\/a\u003e\u003c\/h3\u003e\n                        \u003c\/li\u003e\n                        \u003cli\u003e\n                          \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_024\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/479a105a08e81bc8fb9a0c4c5f14bbb2_250x_crop_center.jpg?v=1553751542\" width=\"100%\" alt=\"wasanbon_5kg\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                          \u003ch3 class=\"prod_title\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/sugars_024\" style=\"text-decoration: underline;\"\u003eAwa Wasanbon Sugar 5kg\u003c\/a\u003e\u003c\/h3\u003e\n                        \u003c\/li\u003e\n                      \u003c\/ul\u003e\n                    \u003c\/div\u003e\n                  \u003c\/div\u003e\n                \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \n    \n    \u003csection\u003e\n                \u003cdiv class=\"zigzag\"\u003e\n                  \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                        \u003ctbody\u003e\n\u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n                          \u003ctd\u003eWasanbon sugar (Awa Wasanbon Sugar)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                          \u003ctd\u003esugarcane, sugar\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                          \u003ctd\u003e500g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003ePreservation Method\u003c\/th\u003e\n                          \u003ctd\u003eAvoid any moisture, please store in room temperature\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n                          \u003ctd\u003eOkada Genkyou Limited Company\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                  \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0203_en.jpg\" alt=\"阿波和三盆糖（岡田製糖所）_500g\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n                \u003c\/div\u003e\n\n  \u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"岡田製糖所","offers":[{"title":"Default Title","offer_id":13128740307009,"sku":"62325034","price":2160.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/8cab24e3bf6ce2d961b27cde88aad7fb.jpg?v=1553751905"},{"product_id":"sake_008","title":"4 Years Matured Mirin (Isshi Soden) – The Special Made Ogasawara Mirin 600ml","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4 Years Matured Mirin (Isshi Soden) - The Special Made Ogasawara Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIsshi Soden is mirin (sweet cooking sake) made in the origin place of mirin, Hekinan City of the Aichi Prefecture, Japan. Moreover, it is made in the finest mirin brewery of Hekinan City, The Ogasawara Mirin Brewery.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe mirin is made using high-quality glutinous rice from Saga City. A homemade koji specially made to make mirin and a domestically produced shochu for the ingredients. Then, the mirin is aged for four years.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p004.jpg\" alt=\"Isshi Soden Mirin\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eTo make this mirin, we carefully use the traditional work that kneads glutinous rice and koji in a room exceeding 30 degrees in three days and three nights.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe made the highest quality of mirin by sticking with the old-fashioned manufacturing methods because of the motto of \u003cb\u003e\"Making the 'real' mirin to the customer by hand\"\u003c\/b\u003e.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eFrom glutinous rice, rice koji, and shochu, we produce \u003cb\u003ehon mirin (本みりん) or real mirin\u003c\/b\u003e that has been matured for four years. The mirin contains a 13.5 percent to 14.5 percent alcohol level, which means it is technically drinkable as an alcoholic beverage.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt is mirin with the original taste from the rice's sweetness without using any sugar. Because it has an elegant umami taste on it, you can also enjoy it as a liquor as it is. (It is offered to serve \"on the rocks\" in the long-established bar in Kyoto).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis mirin will make our usual dishes more delicious by adding only a small amount of mirin to your cooking.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p006.jpg\" alt=\"Isshi Soden Close-up\"\u003e\n\u003c\/div\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_6823_00.jpg\" alt=\"What is Mirin\"\u003e\u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n    \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    What is Mirin and What is the Good Substitute for Mirin?\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n    \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\n    So “What is mirin, anyways?” Here, we would like to learn more about mirin - discover the right mirin's substitute, types of mirin, how to use mirin, and tons of useful information about mirin in one article!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/a\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHere are the Special Points From Ogasawara Mirin Brewery's \"Isso Soden\"\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0016.jpg\" alt=\"domestic ingredients mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin with a High Scent of Shochu, Using 100% Domestic Ingredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAt Ogasawara Mirin Brewery, we select and purchase domestically produced ingredients from all raw materials. \"Isshi Soden\" is brewed with domestically produced shochu, so it has a fragrant and elegant sweetness that makes Shaoxing wine mellow.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_r\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0012.jpg\" alt=\"hand prepared traditional method mirin\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHand-prepared in Small Quantities, Delicate Taste\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which is prepared almost by hand using the traditional method, is carefully made with subtle adjustments according to the climate and humidity of the day. The delicate and simple taste brings a deep taste unique to manual work.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003cdiv class=\"col2_l\"\u003e\n        \u003cdiv class=\"col2_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0013.jpg\" alt=\"Isshi Soden mirin label\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_txt\"\u003e\n            \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA Warm Label that Conveys Handicrafts\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eA bottle label that used to be handmade by pushing stamps one by one. Currently, it is printed, but the design retains the simplicity of handicrafts.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMaking Mirin in Early Spring, Performed by a Small Number of Elite People\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBefore shipping, mirin is roughly divided into koji making, preparation, saccharification, squeezing, and aging manufacturing processes. Koji making and preparation are the most important tasks that affect the taste of mirin produced that year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji-making and preparation work will be done around March. During this period, when the average temperature is around 15 degrees Celsius, glutinous rice is saccharified, and the sweetness of mirin increases.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0015.jpg\" alt=\"early spring\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWork starts at 5 o'clock in the early morning before the sun rises. Even in early spring, the brewery is chilly, and just standing up deprives their toes of body temperature. Before the scheduled time, Mr. Ogasawara and several craftsmen had already gathered at the brewery. When human resources are needed, they invite people to help only during preparation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRaw Mirin That Made Through Manual Work\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHekinan City, Aichi Prefecture, has been brewing mirin since the latter half of the 1700s, but now the number of breweries has decreased to four. Ogasawara Mirin Brewery is a brewery that provides \"the real\" mirin through manual work, although it has only two employees, the representative couple.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin Brewery produces \"raw mirin\", which has a small number of viable bacteria and does not require heat sterilization. It features a mellow flavor and an elegant sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0011.jpg\" alt=\"old-fashioned mirin\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOgasawara Mirin is made possible only by careful old-fashioned manual work, 100% domestic ingredients, and careful hygiene management. Still, Mr. Ogasawara says, \"I'm just doing the obvious things\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin, which requires a temperature of about 20 degrees Celsius during the brewing season, is brewed in spring and autumn, unlike sake brewed in the cold season. Ogasawara Mirin Brewery is brewed every spring, but the amount is only 6 in a tank of about 5,000 liters. It doesn't make much more, so it doesn't hit the market much. Some people come to buy from afar, saying, \"I like the one from here\".\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\"Isshi Soden\" is made from domestically produced mirin and has a particularly fragrant raw mirin. The sweetness is intense, and the aroma of shochu spreads softly, giving it an elegant taste that makes Shaoxing wine mellow. Even using only a small amount seems to enhance the dish's deliciousness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p0017.jpg\" alt=\"mirin as a condiment\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Use Mirin?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Condiment\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_02.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin is popular to use for making nimono (simmered dish), and many other Japanese cuisines.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAs we know, mirin is familiar as an essential condiment for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eEvery Japanese household will always stock a bottle of mirin because mirin’s subtle sweetness is suitable for almost every dish. It is no exaggeration to say that mirin is an irreplaceable taste for Japanese cuisine.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIf you are interested to add authentic Japanese taste in your cooking, consider mirin as a must-have condiment.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHon Mirin as Liquor\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_03.jpg\" alt=\"Mirin as a condiment\"\u003e\n        \u003cp class=\"img_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking around the Edo Period before replaced with sake.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin as liquor was actually derived from its own history.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMirin was originally meant for drinking as a high-end sweet liquor that even women could enjoy before being replaced with Japanese sake at the end of the Edo Period (the 1800s).\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHowever, the taste of the mirin those days seemed not so sweet as today’s mirin. That is because there was no technique to create rice malt (rice koji), which become the reason behind the mirin’s sweetness.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe traditionally made hon mirin can still be enjoyed as a liquor, even after mirin used as a condiment and few other types of mirin established.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can find some bar or restaurant that serves hon mirin in Japan. For instance, a long-established bar in Kyoto serves hon mirin as a liquor to their customers. Proofing that hon mirin also delicious to enjoy as a liquor even now.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\n\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori (Japanese Grilled Chicken)\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/shutterstock_579499555-2048x1365.jpg\" alt=\"Yakitori (Japanese Grilled Chicken) with mirin\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYakitori is a Japanese dish of chicken pieces grilled on a skewer (mainly chicken meat, but there are other meat and vegetables, too). Yakitori is usually served with flavorful soy and rice wine dipping sauce called tare. Japanese usually enjoys eating yakitori with beers.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ cup Soy sauce\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e½ cup Water\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Rice vinegar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e⅔ tbsp Light brown sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Ginger, minced\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRemove the skin and fat from the chicken thigh, cut into 2 cm squares, then skewer the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCombine the all the ingredients for seasonings.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHeat the frying pan over medium heat and add yakitori. Bake for 2 minutes and brown. Flip to another side.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eClose the lid and heat on low heat for 5 minutes to cook the chicken.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOnce baked, place it on a plate.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBoil the seasoning ingredients on medium heat until the smell come out\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePut the yakitori to the frying pan.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhen the sauce is boiled down, it becomes more shiny and thicker, and the color becomes darker like caramel. Quickly flip both sides of the yakitori and turn off the heat.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKeep an eye on it as it is easy to burn at the end.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eServe on a plate, drizzle with the sauce left on the frying pan, and sprinkle with shichimi pepper if you like.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n\n      \u003cdiv class=\"recipe frame_bd\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eJapanese Eggplant Recipe\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/Egg-plant-1024x680.jpg\" alt=\"Japanese Eggplant Recipe\" class=\"lazypreload lazyloaded\"\u003e\u003c\/div\u003e\n        \n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNasu no Nimono. Japanese Simmered Eggplant Recipe that you must try at home. It's time to challenges yourself and make your own \"Mugen Nasu\"!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3 or 4 Eggplant\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Vinegar (Optional)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOlive Oil\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNimono Sauce\/Stocks\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cul\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1½ tbsp Mirin\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Dashi\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Shoyu\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1 tbsp Sugar\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003ch4\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\u003c\/font\u003e\u003c\/h4\u003e\n        \u003col\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWash the Eggplants and cut it into half (vertically).\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eScore the skin of the eggplants. (Avoid cutting too deep!)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAdd 2 tablespoon of vinegar into a bowl of water, simmer the eggplants into that bowl of vinegar for about one minute. (This is to prevent eggplants against oxidation, but this is optional.)\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePour some oil into the pan, place the eggplants' skin down to the pan with medium heat. Heat both side evenly for around 4-5 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhile cooking for eggplants, mix all the ingredients for Nimono sauce\/Stock together and put it aside.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n            \u003cli\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCook the Nimono Sauce\/Stocks by pouring into the pan until it start boiling.\u003cbr\u003e\n            Then, cover with lid and simmer it with low heat for 8-10 minutes.\u003c\/font\u003e\u003c\/font\u003e\u003c\/li\u003e\n        \u003c\/ol\u003e\n      \u003c\/div\u003e\n\n    \u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/mirin\/what-is-hon-mirin\/\" class=\"bc_link\" target=\"_blank\"\u003e\n        \u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRelated Article\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2020\/08\/article_hon_mirin_en_01.jpg\" alt=\"Hon Mirin: The Real Deal Japanese Sweet Rice Wine\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n        \u003cdiv class=\"bc_title\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin: The Real Deal Japanese Sweet Rice Wine\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHon Mirin is one type of mirin, which has the best quality of all.\u003cbr\u003e\n        Hon mirin not only can be used as a condiment,but it is also delicious to drink as a liquor.\u003cbr\u003e\n        What is the difference between hon mirin and other mirin?\u003cbr\u003e\n        We will discover thoroughly about hon mirin in this article, so please check it out!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003c\/a\u003e\n\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"story\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMessage from Ogasawara Mirin Brewery - The Mirin Producers\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p008.jpg\" alt=\"Ogasawara Mirin Brewery\"\u003e\n                    \u003c\/div\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat we do in the Ogasawara Mirin Brewery - \"Isshi Soden\":\u003cbr\u003e\n                    1. Use only domestic rice as raw material\u003cbr\u003e\n                    2. Use the handmade koji\u003cbr\u003e\n                    3. Use the natural sedimentation process\u003cbr\u003e\n                    4. Any heating process is not performed because it is row mirin.\u003cbr\u003e\n                    Therefore, this product has a mellow flavor and sweetness. It is mirin that is delicious even if you drink it.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe support the \"Food Safety\" issue so that problems such as contamination of foreign matter and microbial contamination don't occur. We are also trying to make a manufacturing place that doesn't allow compromise, so we have refused any entry except for the brewer itself at the time of brewing.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is not the usual mirin you could find. First of all, we would like you to try to drink it a bit. While trying to drink it, please remember that we made the mirin with many hardships. The manufacturing process is considered to take irrational time and labor. It is manufactured by the Ogasawara method, which continues from the ancestors. Sometimes, the manufacturing process takes several days, so we have to sacrifice our sleep. Lastly, we are securing the domestically produced glutinous rice as our material in an optimum way. These are some difficulties we faced.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBut we will smile when we see the completion of the product. That's why we will make it again next year.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e   \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e- The Representative of Ogasawara Mirin Brewery\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e    \n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"customer_voice\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThree years and five months have passed since the nuclear accident, and I have been using mirin aged for three years. But from this time, I chose Isshi Soden Mirin, which is aged four years using glutinous rice from Saga prefecture. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can taste delicious mirin from this! The pleasant scent came out of my nose, and the sweetness and umami that wasn't too lousy spread in my mouth. I used it to make noodle soup, but it was delicious with just the right amount of umami and sweetness. The simmered food is also finished with an elegant sweetness, and the shine is also lovely. I'm glad I bought it here. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's very delicious mirin and is lovely.\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt arrived carefully so that it would not crack. I will use it habitually.\n            \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 20s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eThe mirin was so delicious! \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI wonder what I was using until now. If you use good seasonings, the taste of the ingredients will be enhanced with simple seasoning. It's a really delicious mirin. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNotice About Mirin Shipments to Canada\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003eFor customers residing in Canada,\u003cbr\u003eMirin shipments to Canada might be unavailable to these provinces:\u003cbr\u003eOntario Province, British Columbia Province, and Alberta Province.\u003cbr\u003e\u003cbr\u003eTherefore, please check whether you can import mirin to your address before ordering. If the item is returned to Japan due to improper import procedures, you will be charged a round-trip shipping fee. Thank you for your attention and understanding in advance.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch5\u003e\u003cfont style=\"color: #ff0000;\" inherit\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eImportant Notes\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e*The higher % of Mirin Extracts remaining after evaporating process will make the mirin more sweet and have more umami.\u003cbr\u003e\u003cbr\u003e\n    This mean that this product will have 45% or more remaining mirin extract after you use it in your cooking (cooking will evaporate the mirin extracts).\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n        \u003ctd\u003e600ml\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eAlcohol Content\u003c\/th\u003e\n        \u003ctd\u003e13.5% ~ 14.5%\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n        \u003ctd\u003eglutinous rice, rice koji, shochu\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003e% of Mirin Extracts Remaining After\u003c\/th\u003e\n        \u003ctd\u003e45% or more\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eShelf Life\u003c\/th\u003e\n        \u003ctd\u003eabout 1 year\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0104p003.jpg\" alt=\"Isshi Soden Mirin\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"小笠原味醂","offers":[{"title":"Default Title","offer_id":13212790194241,"sku":"56011139","price":1780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Isshi-Soden-Mirin.jpg?v=1642132617"},{"product_id":"handmade-kit_005","title":"Handmade Tofu Kit (Domestic Organic Soybean, Domestic Seawater Nigari \u0026 Tofu Box)","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHandmade Tofu Kit\u003cbr\u003e(Domestic Organic Soybean, Domestic Seawater Nigari \u0026amp; Tofu Box)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0459_101.jpg\" alt=\"Tofu Kit\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eWe made the set of materials to make delicious tofu easily at home. Compared to separate purchases, it's more beneficial to purchase these as a set. The set includes:\u003c\/p\u003e\n\u003ctable class=\"unityTable3line\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-weight: bold;\"\u003e1 Domestic Organic Soybean 500g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-weight: bold;\"\u003e1 Uminosei Seawater Nigari 200ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-weight: bold;\"\u003e1 Tofu Box (100% Tofu Box Type from Hinoki Cypress, Mie Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-weight: bold;\"\u003eCloths for Making Tofu (Cloth and Sash bag) 1pc each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-weight: bold;\"\u003eAn easy to understand tofu recipe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"font-weight: bold;\"\u003eConvenient thermometer (optional, with just adding +280yen)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eWe will send an exclusive box with the mentioned contents above.\u003c\/p\u003e\n\u003cp class=\"youtube\"\u003e\u003ciframe width=\"738\" height=\"415\" src=\"https:\/\/www.youtube.com\/embed\/pjwI5tbQLo0\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp class=\"bgTxt7\"\u003e\u003ca style=\"color: #000;\" href=\"https:\/\/mizunori.live\/blogs\/column\/way-of-making-tofu?ls=en\u0026amp;curr=usd\"\u003eClick here for more details about how to make tofu\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eOnce you tried handmade tofu, you probably won't get satisfied with ready-made commercial tofu. Please try and enjoy making handmade tofu at home!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0018g.jpg\" alt=\"シンプルコード4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eIngredients Explanation\u003c\/h2\u003e\n\u003cdiv class=\"tabs\"\u003e\n\u003cinput id=\"tab-a\" type=\"radio\" name=\"tab_item\"\u003e \u003clabel class=\"tab_item\" for=\"tab-a\"\u003e① 100% Hinoki Cypress Tofu Box \u003c\/label\u003e \u003cinput id=\"tab-b\" type=\"radio\" name=\"tab_item\"\u003e \u003clabel class=\"tab_item\" for=\"tab-b\"\u003e② Organic Soybean\u003c\/label\u003e \u003cinput id=\"tab-c\" type=\"radio\" name=\"tab_item\"\u003e \u003clabel class=\"tab_item\" for=\"tab-c\"\u003e③ Uminosei Seawater Nigari\u003c\/label\u003e \u003cinput id=\"tab-d\" type=\"radio\" name=\"tab_item\"\u003e \u003clabel class=\"tab_item\" for=\"tab-d\"\u003e④ Cloth and Sash Bag\u003c\/label\u003e\n\u003cdiv class=\"tab_content\" id=\"tab1-uniq\"\u003e\n\u003cdiv class=\"intv_wrap\"\u003e　\n\u003ch2 class=\"unityMain-b_h2\"\u003e100% Hinoki Cypress Tofu Box Type From Mie Prefecture\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0459_02.jpg\" alt=\"Tetron\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis tofu box made by natural Hinoki Cypress (or Japanese Cypress) from Kishu City. Each item has different color and wood grain because they are handmade with the natural tree. \u003cbr\u003e\u003cbr\u003ePlease look at the left picture below. These are the parts of the tofu box. From left: bottom plate; body; lid. \u003cbr\u003e\u003cbr\u003eThe sanding process is done with care so that there are no wood scratch at all.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0459_03.jpg\" alt=\"Tetron\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis tofu box are also included with 100% cotton thread cloth and sash bag. Please use it for making a fine and smooth handmade tofu.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0459_04.jpg\" alt=\"Tetron\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eBecause the you dan disassemble and assemble the parts easily, this tofu box is easy to wash. The material is also easy to dry, so you don't have to worry about mold. The Hinoki Cypress has a very good water resistance and pressure so they can even be used in the bathtub. Also, this tree is hard to deform and doesn't damage easily.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0018m.jpg\" alt=\"Tetron\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThe Kumano City at Mie Prefecture has Hinoki Cypress forests since the Edo period. There, the Kishu Clan encourage the foresty and use shipping to carry the wood to Edo. Even from that time, Hinoki Cypress is already known as an excellent quality wood. \u003cbr\u003e\u003cbr\u003eThis box is a handcrafted product made by craftsmen. It has a unique refreshing scent from the Hinoki Cypress. \u003cbr\u003e\u003cbr\u003eWhen washing this box, please wash it gently using a soft sponge. When drying, please do not use a dryer, etc. Please dry this box with natural air as much as possible in a well-ventilated place. Keep it in the cupboard after drying. Please avoid leaving the box in a wet and damp place because it will cause mold. This type of wood will not rot, crack, and loose. Because it is made 100% by Hinoki Cypress, this tofu box will not only hardened the tofu but also brings out the sweetness and umami of the soybean to its full extent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab_content\" id=\"tab2-uniq\"\u003e\n\u003cdiv class=\"intv_wrap\"\u003e　\n\u003ch2 class=\"unityMain-b_h2\"\u003eOrganic Soybean\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e These soybeans are high quality soybeans raised carefully and organically in Hokkaido.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a107p005.jpg\" alt=\"Tofu Kit Ingredient\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThey are harvested when completely ripe, these soybeans are rich in nutrients and have fine quality of taste and flavor.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3067_02.jpg\" alt=\"Tofu Kit Ingredient\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThis soybean is organic, raised without pesticide, non-chemical cultivation, and dried with natural drying (using the sun). If you boil the soybean, you can enjoy the sweetness of plump beans. \u003cbr\u003e\u003cbr\u003eWe will deliver this soybean in vacuum-pack transparent bag.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab_content\" id=\"tab3-uniq\"\u003e\n\u003cdiv class=\"intv_wrap\"\u003e　\n\u003ch2 class=\"unityMain-b_h2\"\u003eUminosei Seawater Nigari\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0018k.jpg\" alt=\"Tofu Kit Ingredient\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eAn ideal nigari (brine, a byproduct of extracting salt from sea water) for making tofu that contains rich natural minerals in every package. This nigari was made by the manufacturing process of natural sea salt. It's a high-quality nigari which is also used in well-known tofu stores. If you use this nigari in tofu making, you can make authentic tofu with tender and rich taste at home. \u003cbr\u003e\u003cbr\u003eNigari is purely made with seawater. It contains abundant natural mineral. You can use 200ml of nigari for 20 blocks of tofu servings. \u003cbr\u003e\u003cbr\u003eThe production area is in a remote island surrounded by beautiful nature, Izu Oshima. This nigari's raw material is 100% pure sea water carried by Kuroshio (Japan Current, a north-flowing ocean current on the west side of the North Pacific Ocean). We don't use any other nigari or coangulant product.\u003c\/p\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp style=\"text-align: justify;\"\u003eThe manufacturing process includes concentrating the seawater with salt-field type of net, which collects salt and the mother liquid from the collected salt. The contents of this nigari are not only magnesium chloride, but also contains a small amount of trace elements in seawater. \u003cbr\u003e\u003cbr\u003eThe taste is not only bitter but also slightly salty, with a subtle richness of seawater. Therefore, this nigari is not only solidifies the tofu but also brings out the sweetness and umami of the soybean to its full extent. You can make tofu with sweet, delicious, yet nostalgic taste at home.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0018u.jpg\" alt=\"シンプルコード4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tab_content\" id=\"tab4-uniq\"\u003e\n\u003cdiv class=\"intv_wrap\"\u003e　\n\u003ch2 class=\"unityMain-b_h2\"\u003eCloth and Sash Bag\u003c\/h2\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThe cloths included with the tofu box are a set of products produced by Yoshida textile specialty shop for food in Tsubame-shi, Niigata Prefecture. Kawashima The Japan Store made the order to the manufactures to create fine-grained and smooth handmade tofu. \u003cbr\u003e\u003cbr\u003eThis bag is suitable for the filtration process. The function is similar to the paper used in Nell Coffee Drip coffee making method. But when making tofu, we need to use a cloth material, not paper. \u003cbr\u003e\u003cbr\u003eThe manufactures are not using chlorine-based bleach in the bleaching process. In addition, this cloth has a soft texture that makes it difficult to make any scratch to the tofu.\u003cbr\u003e\u003cbr\u003eThe size for both bags: 33cm wide x 40cm long.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1315_02.jpg\" alt=\"Tetron\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eSash Bag ↑\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a1315_03.jpg\" alt=\"Tetron\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eCloth ↑\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eCustomer's Reviews\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI ate the tofu in a flash because it was delicious!\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cspan class=\"highlight\"\u003eThe freshly made tofu was so delicious\u003c\/span\u003e that I ate it completely in a flash. I still have plenty of nigiri, so I would like to make handmade tofu again in the future.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a5.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI enjoy the taste so much\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I have been making handmade tofu for several times with this kit, and I am relieved that \u003cspan class=\"highlight\"\u003ethe taste is always delicious.\u003c\/span\u003e I enjoy the natural taste of organic soybean and distilled water processed into tofu without adding anything unnecessary.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI was able to make well-done handmade tofu for the first time!\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e The taste of handmade tofu is wonderful. \u003cspan class=\"highlight\"\u003eI am looking forward to make it again in the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a7.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe process of transforming it into tofu is really fun!\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I use the product to make tofu as soon as the item arrived. \u003cspan class=\"highlight\"\u003eI enjoy making handmade tofu because I can see the soybean gradually transforming into tofu.\u003c\/span\u003e I am very satisfied with making cotton tofu (momen tofu). Thank you for selling this!\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThis handmade tofu cannot be compared with the commercial tofu\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e \u003cspan class=\"highlight\"\u003eI was surprised to be able to make delicious authentic tofu so easily at home.\u003c\/span\u003e The handmade tofu taste cannot be compared with commercial tofu sell in stores. When I tried making tofu at home, I've become to love eating tofu again.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd style=\"text-align: left;\"\u003eHandmade Tofu Kit (Domestic Organic Soybean, Domestic Seawater Nigari \u0026amp; Tofu Box)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eContents\u003c\/th\u003e\n\u003ctd style=\"text-align: left;\"\u003e- 1 Domestic Organic Soybean 500g\u003cbr\u003e\u003cbr\u003e- 1 Uminosei Seawater Nigari 200ml\u003cbr\u003e\u003cbr\u003e- 1 Tofu Box (100% Tofu Box Type from Hinoki Cypress, Mie Prefecture)\u003cbr\u003e\u003cbr\u003e- Cloths for Making Tofu (Cloth and Sash bag) 1pc each\u003cbr\u003e\u003cbr\u003e- An easy to understand tofu recipe\u003cbr\u003e\u003cbr\u003e- Convenient thermometer (optional, with just adding ¥280)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003ePlace of Origin\u003c\/th\u003e\n\u003ctd style=\"text-align: left;\"\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0018_top_en.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42997880127726,"sku":"80205514","price":4490.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/h0018_top_en.jpg?v=1710237947"},{"product_id":"handmade-kit_008","title":"Handmade Miso Kit - Portion for 2.5kg (Organic Soybeans, Organic Rice Koji,  'Umi no Sei' Coarse Salt, and Pouch）","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection id=\"INDEXsimple\"\u003e\n\u003ch2\u003eHandmade Miso Kit\u003c\/h2\u003e\n\u003cp\u003eThis is a set with ingredients and a preparation pouch that allows you to easily start making miso at home. It also comes with a compact storage resealable pouch that can be a container for the miso during the fermentation. The miso kit contains pesticide-free soybeans from Hokkaido, organic rice koji from Okayama Prefecture, and salt from Ishikawa Prefecture. By referring to the enclosed \"How to make miso\" leaflet, you can easily make delicious homemade miso.\u003c\/p\u003e\n\u003cp\u003eEstimated finished miso: 2.5kg\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca class=\"bc_link\" href=\"https:\/\/thejapanstore.us\/miso\/how-to-make-miso\/\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003eRead More About Miso\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg alt=\"味噌の作り方サムネイル\" src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2016\/12\/miso-2.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\n\u003cdiv class=\"bc_title\"\u003eHow To Make Miso\u003c\/div\u003e\n\u003cspan class=\"bc_exc\"\u003eIn this article, we will explain an easy way to make miso detailed with video instruction. This recipe is an instruction from the Japanese miso manufacturer summarized by Kawashimaya. Use it as a reference on making homemade or even restaurant scale miso.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003csection id=\"INDEXsimple\"\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe height=\"414\" width=\"736\" src=\"https:\/\/www.youtube.com\/embed\/dxqjLkBK6h0\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXframe\"\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003ch3\u003eThis Set Includes\u003c\/h3\u003e\n\u003ch4\u003ePesticide Free Hokkaido Soybeans\u003c\/h4\u003e\n\u003c!--大豆--\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Soybeans\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3067_02.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp class=\"mb-0\"\u003ePesticide-free soybeans that are carefully grown in Hokkaido. The soybeans are harvested after they are completely ripe, so they absorb plenty of nutrients and have a high-quality taste and flavor. Pesticide-free soybeans without pesticides, chemical fertilizers, and naturally dried. If you boil it, you can enjoy the sweetness of plump beans. If you use it as an ingredient for miso, you can make a delicious miso soup that is full of flavor and umami. Please use it for making homemade tofu, soy milk, and natto.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eOkayama Organic Dry Koji\u003c\/h4\u003e\n\u003c!--麹--\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Dry Koji\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/d0003_en_2.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp class=\"mb-0\"\u003eDried koji made by artisans using only JAS-certified organic white rice from Okayama Prefecture. It is characterized by being slowly dried with warm air so as not to destroy the koji spore. The strong koji spore and high-quality koji give the miso its umami and richness. It has passed not only JAS, but also the world's strictest FDA (US Food and Drug Administration) certification inspection.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003e'Umi no Sel' Coarse Salt\u003c\/h4\u003e\n\u003c!--塩--\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Salt\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp class=\"mb-0\"\u003e'Umi no Sei' coarse salt, sourced from the pristine seas of Japan, is ideal for making homemade miso paste. Made from natural sea salt, it retains essential minerals, enhancing the fermentation process and adding depth of flavor. Its coarse crystals dissolve slowly, ensuring an even fermentation for a smoother, richer miso. This traditional, pure sea salt will elevate your homemade miso, bringing out the best in every batch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch4\u003eCompact Pouch\u003c\/h4\u003e\n\u003c!--仕込み袋--\u003e\n\u003cdiv class=\"col2_l mb-0\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Seasalt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/d0003_en_4.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp class=\"mb-0\"\u003eA resealable plastic pouch that is very convenient for making miso made of thick and durable material, it can store about 2.5 kg of miso. By changing the direction in which miso is placed after preparation, there is no need for weights or re-mixing. Using a plastic pouch also makes it difficult for unwanted mold to grow. After the fermentation is done, the pouch can be used as a storage bag.\u003cbr\u003e\u003cbr\u003eSize (When closed):21.9cm width and 34cm height with 5cm leftover space even after adding 2.5kg miso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXcustomerVoice\"\u003e\n\u003cdiv class=\"customer_voice\"\u003e\n\u003ch3\u003eWhat Our Customers Say\u003c\/h3\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cb\u003eHandmade miso with safe ingredients\u003c\/b\u003e I bought the kit so I could make miso with safe ingredients. All of them are organic materials, so they are a little pricey, but I think they are good products. I'm satisfied. (F・30s)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cb\u003eI'm confident I can make delicious miso with this\u003c\/b\u003e As soon as I open the product, I can feel the quality of the material. Soybeans are especially good. I think it is rare to find such beautiful grains in organic farming. When boiled, it smells so good that I couldn't help but want to eat it as it is. Koji can also be frozen and stored for a long time, so it is convenient. I was convinced that I could make delicious miso. Thank you. (F・40s)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cb\u003eCan't wait to try the finished miso\u003c\/b\u003e I wanted to try making my own miso, and when I searched for good quality ingredients, I came across this one. I felt that it was a sincere shop with a polite and quick response. The kit included a printout of how to make miso, so I tried making miso for the first time while looking at it. I am putting the miso to ferment now. I'm looking forward to the finished product. (F・30s)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cb\u003eIt's easier than I thought\u003c\/b\u003e I tried making miso for the first time. It came with an easy-to-understand manual and it was very helpful. It's a set, so I didn't have to worry about the amount, so I could use it all as it was. It was easier than I thought. I'm looking forward to the completion. (F・30s)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXproductDetail\"\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eThis Set Includes\u003c\/th\u003e\n\u003ctd\u003ePesticide Free Soybeans From Hokkaido：500g\u003cbr\u003e\u003cbr\u003eOrganic Dry Koji From Okayama：1kg\u003cbr\u003e\u003cbr\u003e'Umi no Sei' Coarse Salt：350g\u003cbr\u003e\u003cbr\u003eResealable Storage Pouch：1pc\u003cbr\u003e\u003cbr\u003eHow to Make Miso Leaflet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Miso Handmade Kit\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/d0003_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13213142220865,"sku":"54611994","price":5380.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/MisoKit-01.jpg?v=1672820876"},{"product_id":"other-cooking-tools_115","title":"Cotton Steamer Cloth For Steaming Dishes S size (45 x 45 cm) - 100% Made In Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat Is Cotton Steamer Cloth 100% Cotton Made in Japan? \u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_04.jpg\" alt=\"Cotton Steamer Cloth Close Up\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA cotton steamer cloth is an essential tool for steaming that directly touches the dish. This 100% cotton steamer cloth made in Japan is very convenient for steaming dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause the cloth can nicely absorb moisture, you can use it as a vegetable drainer. This S-size (approximately 45 × 45 cm) cotton steamer cloth can be used safely and securely for various steamed dishes as well.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_05.jpg\" alt=\"Cotton Steamer Cloth Preview\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis cotton steamer cloth is manufactured by Ishimizu Corporation, the only manufacturer of steamer cloth in Japan. This cloth is made with 100% cotton and made in Japan, so you can use it properly without any worries!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompatible with a 24 cm Diameter Size Steamer (Seiro)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_02_eng.jpg\" alt=\"Steamer Cloth with Seiro\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you lay the cotton steamer cloth on the bottom of the seiro (steamer) or other steamers, you can take the steamed food without being stuck on the steamer or the cloth.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn the case of a steaming dish like \u003ci\u003eChawanmushi\u003c\/i\u003e (Japanese steamed egg custard), cover the steamer's lid with the cloth to prevent water droplets from falling on the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAre you looking another healthy recipes that use Seiro in the making? If that's so, we thoughtfully recommend you to take a look at our article below!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/steamer-basket\/how-to-use-bamboo-steamer\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed Dish Recipe Using Seiro | Easy and Healthy Steamed Dish\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/staging\/wp-content\/uploads\/2018\/08\/wp_seiro_recipe01.jpg\" alt=\"Steamed Dish Recipe Using Seiro | Easy and Healthy Steamed Dish Thumbnail\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn such busy days, the traditional cooking tool “Seiro” (steamer) came as savior. You can make a dish by just cutting vegetables or meat, put and steam it for 10 minutes. \u003cbr\u003eMaking steamed dish from seiro is very easy. You can put the steamed dish directly to the table as it is with the seiro, so it can reduce the dish laundry. \u003cbr\u003e\u003cbr\u003eClick to find some steamed cooking recipe using seiro that can be easily made even by busy people!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e100% Cotton, Safe Steamer Cloth Made in Japan\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_03.jpg\" alt=\"Steamer Cloth Preview\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBecause it is a steamer cloth made with 100% cotton and domestically produced in Japan, you can use it without worrying while steaming.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAs of April 2018, no other Japanese manufacturer produces steamer cloth except the Ishimizu Corporation. In addition, this cotton steamer cloth is a product that matches Japanese food hygiene standards according to the \u003cb\u003e\"Food Sanitation Act\".\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Steam Can Flow Nicely So You can Steam The Dishes Perfectly\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/shumai_\u0026amp;_meat_buns.jpg\" alt=\"Shumai \u0026amp; Meat Buns\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use cotton steamer cloth to make dishes such as \u003ci\u003eShumai\u003c\/i\u003e (traditional Chinese dumplings), meat buns, red rice, and \u003ci\u003echawanmushi.\u003c\/i\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe steam can flow nicely through the fabric holes, so you can steam the dishes perfectly.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2474_en01.jpg\" alt=\"Steamer Cloth With Seiro\"\u003e\u003c\/div\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLay the cloth on the bottom of the seiro (steamer) or other steamers\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBy laying the cloth on the bottom of seiro, you can take the steamed food without being stuck on the steamer or the cloth.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlso, it's very convenient because you can easily pull out the steamed dish together with the cloth.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCover the lid of the steamer with a cotton steamer cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease cover the steamer's lid with the cloth when steaming a dish like \u003ci\u003eChawanmushi\u003c\/i\u003e (Japanese steamed egg custard).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt will release the moisture moderately and prevent water droplets from falling on the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAlso suitable for draining vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYou can use it for draining vegetables to absorb moisture moderately.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrelatedProducts\"\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth Size Variations\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_115\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_45x45_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes S size (45 x 45 cm)\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth S size (45 x 45 cm)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_112\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_66x66_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes 1P size (66 x 66 cm) - 100% Made In Japan\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth 1P size (66 x 66 cm) \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_114\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_88x88_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes L size (88 x 88 cm) - 100% Made In Japan\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth L size (88 x 88 cm)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_113\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_100x100_eng.jpg\" alt=\"Cotton Steamer Cloth For Steaming Dishes 2L size (100 x 100 cm) - 100% Made In Japan\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCotton Steamer Cloth 2L size (100 x 100 cm)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Simple Recipe Featuring Cotton Steamer Cloth and Bamboo Steamer (Seiro)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChawanmushi (Japanese Steamed Egg Custard)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2018\/08\/a2553_12.jpg\" alt=\"Chawanmushi\" width=\"736\" height=\"414\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2 Egg\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e400 cc Dashi stock\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eto your liking salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e40 g chicken breast\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e4 pieces Shiitake mushrooms\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein an appropriate amount Ginkgo nut\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein an appropriate amount Kamaboko\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ein an appropriate amount Parsley\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBreak the eggs into a bowl and add the dashi stock on it. Mix well and strain it with stainer. (Please adjust the taste with salt at your liking).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCut the chicken into bite-size pieces. Cook it into a boil and drain the water well.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCut the shiitake mushroom and peel the thin skin of ginkgo nut.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePour the ingredients except for the parsley to the bowl. Crush any foam on the surface with a bamboo skewer and so on.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteam for about 10 minutes. The dish is steam perfectly if you see a clear soup on the middle. If it still have uncooked side, let it steam for few more minutes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eComplete the steamed chawanmushi with parsley on the top of the dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpeaking of the classic steamed dish, “chawanmushi” is the answer. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt has a smooth texture, with the taste of shiitake mushroom that gradually spread which resulting in a savory taste. You can use teacups, cups, or noodle bowls as the chawanmushi’s container.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed Vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2018\/08\/yonron17.jpg\" alt=\"Steamed Vegetables\" width=\"736\" height=\"414\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eappropriate amount Your Favorite Vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWash lightly the seiro with water, and bring lots of water into boil in a pot. Put the seiro above the pot filled with water.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCut your favorite vegetables, can be sweet potato, potato, broccoli, etc. Set and arrange the previously cut vegetables in the seiro.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you use cooking sheet, kitchen paper, or steaming cloth, it will be less dirty and easy to take care with after steaming.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhen the water at the pot comes to a boil, set the vegetables in the seiro.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDepending on the type of vegetables, it will be steamed perfectly after 5-10 minutes when the fire goes through.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you bought a seiro, firstly let’s make the healthy and simple steamed vegetable. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMake the temperature not rise above 100°C so the taste of the food can be extracted at an appropriate temperature. If you have fresh seasonal vegetables, why not steamed them with seiro and brings them directly to your dining table?\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOther Tools That You Can Use Along With Cotton Steamer Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo increase the level of your everyday cooking, we recommend a Bamboo Steamer (Seiro), which has been crafted by Yong Long (永龍), a craftsman who has been making bamboo steamers for more than 10 years. You can use this Bamboo Steamer (Seiro) together with the cotton steamer cloth to serve steamed dishes in minutes, without worrying about food sticking to your steamer or the cloth!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYong Long Deep Bamboo Steamer (Tray+Lid Set) Large 25.4cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/yong_long_seiro_25.4.jpg\" alt=\"Cotton Cloth for Koji Tray\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYong Long (永龍) craftsmen have been making bamboo steamers for more than 10 years. They have carefully crafted this product one part after another by hand. It's perfect for serving side dishes for 3 to 5 people and won't take up too much space on the table.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLarge: 25.4 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_183\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003eWe also provide other types of quality fabrics besides this Cotton Steamer Cloth, which of course, can be essential in improving the quality of your cooking or even Koji Making.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_056\"\u003ePolypropylene Cloth (Pairen) For Koji Making and Cooking 44 × 46cm\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_012\"\u003eBleached Cotton Cloth 40cm For Mini Size Koji Tray 33 × 40cm\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_016\"\u003eTetron Steaming Cloth For Steaming and Koji Making 31 x 31cm\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"customer_voice\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought it for the first time. I used to struggle with sticky rice sticking to the pot, but I could peel off the cloth without sticking. It's comfortable to use. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI'm surprised that it is more delicious than before just by pulling the steamed cloth. The ingredients aren't fluffy, and it feels plump from the inside. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI decided to choose this product, which seems to be thick and durable overall. When I actually spread it out in my hand, I'm satisfied with the solid fabric as I imagined. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Male, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eInstruction Before Using The Product\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● When steaming any ingredient, please place the ingredient on the side where the steam goes well. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please steam vegetables, meat, fish, red rice, etc., at a high temperature of high heat. And steam egg dishes slowly on low heat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePrecautions for Using Cotton Steamer Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Before using the cotton steamer cloth, please wash it with hot water. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please wash the cloth with dish soap and dry with sunlight after use.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please avoid washing it in a washing machine, and do not use chlorine bleach when washing.\u003c\/span\u003e\u003c\/span\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCare Instruction\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Please hand-wash the cloth with dish soap and dry with sunlight after use. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Please avoid washing it in a washing machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003eApproximately 45 x 45 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003e100% Cotton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n\u003ctd\u003eJapan (Ishimizu)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamer_cloth_45x45_eng.jpg\" alt=\"Steamer Cloth 45x45cm\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13213696852033,"sku":"130067303","price":583.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/steamer_cloth_45x45_eng_74b04fef-11f9-49c6-afbf-e772b65131fc.jpg?v=1644223537"},{"product_id":"fermentor_017","title":"Tetron Steamer Cloth For Steaming and  Making Koji 46 x 46cm - 100% Made In Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat Is Tetron Steamer Cloth? \u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Steamer Cloth (a type of polyester) is the suitable cloth to help you get the best steaming result that made from high-quality material. Mostly preferred by Japanese professional koji makers to make the nicely steamed rice. Also suitable as bamboo steamer mat and sushi rice cooking net. This tetron cloth is manufactured by Kotobukikako-Seiki.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2521_16.jpg\" alt=\"Tetron Cloth Preview\"\u003e\u003c\/div\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCompatible with Medium Bamboo Steamer Size\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis Tetron Cloth is made in a size that matches the Medium Bamboo Steamer Size with a 8 inch (20.3 cm) diameter. You can wrap the food by using this Tetron Cloth to get the best steaming result. Tetron Cloth can also become an important cloth to use when making koji because it will help to steam the rice evenly and make no rice stick to the steamer!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2531_10.jpg\" alt=\"Tetron Cloth with Bamboo Steamer\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Tetron Cloth is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/www.amazon.com\/dp\/B09HQL1KD5\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eExcellent For Steaming And Making Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMade from tetron yarn, this cloth is heat resistant and not prone to discoloration, preferred by Japanese professional koji makers to make nicely steamed rice and foods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2521_05.jpg\" alt=\"Tetron Cloth Preview\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is durable in high temperatures and helps to get the best steaming result. It’s made from high-quality material and it’s easy to use for steaming. Therefore, it is perfect for making koji. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Rice Grains Won’t Stick To The Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2521_en02.jpg\" alt=\"Regular Cloth vs Tetron Cloth\"\u003e\n\u003cp class=\"img_cap\"\u003eRegular Cloth VS Tetron Cloth\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe best feature of this cloth is that it is difficult for rice to stick to. Since you don’t have to clean the sticky rice from the cloth, it would save so much time during the koji-making process. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIdeal For Adjusting Humidity of Steamed Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2521_en01.jpg\" alt=\"Tetron to Wrap and Cover the Rice\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDuring the warming period of koji, wrap and cover the rice with a tetron cloth, then cover it again with a bleached cotton cloth (double wrapping) to adjust the humidity of koji. The inner tetron layer has almost no water absorption and the outer cotton layer moderately prevents condensation and doesn’t absorb too much moisture. This technique is excellent for humidity and temperature adjustment when propagating koji on steamed rice grains. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat Is Tetron?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2521_08.jpg\" alt=\"What Is Tetron\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron is a brand name for polyester-based synthetic fibers. The raw materials are \u003ci\u003eethylene\/xylene\u003c\/i\u003e from petroleum and \u003ci\u003enaphthalene\u003c\/i\u003e from coal. The material is characterized by its elasticity and durability. Since it doesn't wrinkle easily and is resistant to friction and water, it is used for clothing and is widely used for industrial purposes such as hoses, fishing nets, and insulating tape as well.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy You Should Use Tetron Cloth?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e● Non-Stick \u003cbr\u003e\u003cbr\u003e● Reusable and durable\u003cbr\u003e\u003cbr\u003e● Heat Resistant\u003cbr\u003e\u003cbr\u003e● Lightweight\u003cbr\u003e\u003cbr\u003e● Quick-drying\u003cbr\u003e\u003cbr\u003e● Hard to fade \u0026amp; stain\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Cloth 46x46cm Size Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tetron_46x46cm_details.jpg\" alt=\"Tetron 46x46 Details\"\u003e\u003c\/div\u003e\n\u003csection id=\"INDEXrelatedProducts\"\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Cloth Size Variations\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_016\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tetron_cloth_31x31_eng.jpg\" alt=\"Tetron Cloth 31x31cm\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Cloth 31x31cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_017\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tetron_cloth_46x46_eng.jpg\" alt=\"Tetron Cloth 46×46cm\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Cloth 46×46cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_014\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tetron_cloth_70x70_eng.jpg\" alt=\"Tetron Cloth 70×70cm\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Cloth 70×70cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_015\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tetron_cloth_100x100_eng.jpg\" alt=\"Tetron Cloth 100×100cm\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron Cloth 100×100cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMulti-Purpose Cloth: Also Great for Steaming \u0026amp; Cooking Other Food!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDumplings \u0026amp; Steamed Buns\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamed-buns.jpg\" alt=\"Dumplings \u0026amp; Steamed Buns\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNot only for making koji, use this non-stick cloth for steaming your favorite dishes like dumplings, \u003ci\u003edim sum\u003c\/i\u003e, steamed buns, and \u003ci\u003eshumai\u003c\/i\u003e. Suitable cloth for bamboo steamer and stainless steel steamer.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMake Sushi Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/nori_sushi_roll-1.jpeg\" alt=\"Make Sushi Rice\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eUse it as a napkin when cooking sushi rice in the rice cooker. Place the mat cloth in the rice cooker together with washed rice. After it is cooked, transfer the rice into rice warmer or hangiri.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSteamed Vegetables\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamed-vegetables.jpg\" alt=\"Steamed Vegetables\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMake healthy and easy steamed vegetables. Use it as a steamer mat to make other steamed dishes like chicken, meat, seafood, etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Cloth to Use When Making Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePolyester cloth is essential to use when steaming rice using Bamboo Steamer (Seiro) in the koji-making process. Steam the washed rice wrapped with Polyester cloth in a Bamboo Steamer for about 40 minutes. The cloth will help to steam the rice evenly and make no rice stick to the steamer. Furthermore, it is easy to clean. Definitely make it more efficient when making koji!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat is Koji and How to Make it?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0069_02_02.jpg\" alt=\"What is Koji\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji is steamed grains (can be rice, barley, or soybeans) that have been inoculated with koji-kin (Aspergillus oryzae). This ingredient is responsible for making Japanese fermented foods like miso, amazake, sake, soy sauce, mirin, shio koji, shoyu koji, pickles, etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo produce sucessful koji without fail, there are detailed steps that you have to fulfill in the progress. Kindly refer to our article below:\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" class=\"bc_link\" target=\"_blank\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n\u003cspan class=\"bc_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\n\u003cdiv class=\"bc_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"bc_body\"\u003e\u003cspan class=\"bc_exc\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji is steamed grains which have koji starter mold grown on them. It is a treasure house of enzymes, and it decomposes grains into amino acids, vitamins, minerals and more. Making Rice Koji is not only fun and economical; you get to know exactly what ingredients are being used in the process. Follow our easy 11 steps and get Koji-making!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOther Tools That You Can Use Along With Tetron Cloth\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo Make Steamed Dishes and Steaming Rice When Making Koji\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWith the many advantages of tetron cloth, you can make various dishes more easily, including koji, which needs to use cloth in making it. In its use, you can use the Tetron Cloth along with the Bamboo Steamer (Seiro), which is the right combination of tools to create your best dishes. Find our recommendation products below that will help you produce better food! \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYong Long Deep Bamboo Steamer (Tray+Lid Set) Large 20.3cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/yong_long_seiro_20.3.jpg\" alt=\"Yong Long Steamer\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eYong Long (永龍) craftsmen have been making bamboo steamers for more than 10 years. They have carefully crafted this product one part after another by hand. It's perfect for serving side dishes for 1 to 3 people and won't take up too much space on the table.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLarge: 20.3 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_182\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo Make Rice Koji Properly\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis tetron cloth is essential when steaming rice using Bamboo Steamer (Seiro) in the traditional koji-making process. It is even preferred by Japanese professional koji makers to make nicely steamed rice and foods. However, we also provide Koji Tray for you to be more comfortable in the koji-making process with this professional-style container so that you can produce the ideal koji at home. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"frame_bg\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Tray (Morobuta\/Kojibuta) Size M - Locally Made, 100% Natural Japanese Cedar Wood\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_M_01_eng.jpg\" alt=\"Koji Tray (Morobuta\/Kojibuta) Size M - Locally Made, 100% Natural Japanese Cedar Wood\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji tray medium size is a professional-style container that is ideal for making koji at home. Called kojibuta or morobuta in Japanese, the koji tray is the proper tool to make koji. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis product itself is limited in the market. Crafted with local natural Japanese cedarwood, this product is constructed by hand, one part after another by skillful craftsmen.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMeasurement: 40cm x 31cm x Height 7cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_042\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003eWe also provide other types of quality fabrics besides Tetron, which of course, can be essential in improving the quality of your cooking.\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_019\"\u003ePolypropylene Cloth (Pairen) For Koji Making and Cooking 70 × 70cm\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_055\"\u003eBleached Cotton Cloth 40 × 70cm For S Size Koji Tray\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/other-cooking-tools_112\"\u003e Cotton Steamer Cloth For Steaming Dishes 1P size (66 x 66 cm)\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"customer_voice\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTetron steamed cloth is very good. Since the steamed rice doesn't stick to the steamed cloth, it saves a lot of time and effort. In addition, after steaming, you can quickly move to the cooling and moisture dissipation process, improving quality. I think it's worth the price. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Male, 60s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI was able to steam it so well that no grains remained. I wonder why I didn't use it earler. I think it's a really good product without wasting any materials. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 50s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"customer_voice_inner\"\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI bought two different sizes of Tetron, but I am happy that they are very easy to use. It don't take much effort to wash and dry immediately after use too. It is really a big deal. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCare Instruction\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Please hand-wash the cloth with dish soap and dry with sunlight after use. \u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e ● Please avoid washing it in a washing machine\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n\u003ctd\u003e46cm x 46cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n\u003ctd\u003eTetron\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/tetron_cloth_46x46_eng.jpg\" alt=\"Tetron Cloth 46x46cm\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13805938704449,"sku":"132614010","price":1408.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/tetron_cloth_46x46_eng.jpg?v=1644219578"},{"product_id":"fermentor_043","title":"Koji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat is Koji Tray (Morobuta\/Kojibuta) Size S?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji tray small size is a professional-style container that is ideal for making koji at home. Called \u003ci\u003ekojibuta\u003c\/i\u003e or \u003ci\u003emorobuta\u003c\/i\u003e in Japanese, the koji tray is the proper tool to make koji. This product is currently hard to find in the market.\n    \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCrafted with Japanese cedarwood, this product is constructed by hand, one part after another by skillful artisans. This product has the perfect size for our Household Koji Fermenter PF100-48H. One fermenter has three sections, and each S-size koji tray can fit into one section of the fermenter.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_06.jpg\" alt=\"Koji Tray Size S\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eUses “Nagara Cedar” from Gifu Prefecture\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNagara cedar refers to cedars produced in the Nagara River basin in Gujo District and Takegi District of Gifu Prefecture. The name means “long and good cedar”. Cedar is suitable for koji because it has no natural antibacterial effect like cypress.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_07.jpg\" alt=\"Nagara Cedar for Koji Tray\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOne Koji Tray Can Make Up to 1kg of Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can make \u003cb\u003eup to 1kg of rice koji\u003c\/b\u003e in one container with an S-size lid. Combined with Household Koji Fermenter, you can make \u003cb\u003eup to 3 kg of rice koji\u003c\/b\u003e at a time.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_08.jpg\" alt=\"Up to 1kg of Rice Koji in Koji Tray\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNo Preservatives Used\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNo preservatives are applied to general building materials. You can use it safely.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2524_10.jpg\" alt=\"Koji Tray with No Preservative Used\"\u003e\u003c\/div\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_S_09.jpg\" alt=\"Board Thickness\"\u003e\u003c\/div\u003e\n    \u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSuitable Design for Koji Fermentation\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSpecially designed with a slightly lifted center based on the tray used by koji maker professionals, making the koji easily spread on the tray's surface. This is important to avoid uneven heat distribution that can ruin the yeast propagation process during koji making.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-s-m-l.jpg\" alt=\"Koji Tray Variations with Suitable Design\"\u003e\u003c\/div\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is an easy-to-use tray diligently crafted with a wood planer to have smooth finishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Koji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n    \u003ca href=\"https:\/\/www.amazon.com\/dp\/B09HQL8BNN\" class=\"kirarin\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/font\u003e\u003c\/font\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji Tray Size S Details\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"clearfix\"\u003e\n        \u003cdiv class=\"kojibuta-left\"\u003e\n        \u003cdiv id=\"column\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-size-s-guide.jpg\" alt=\"Jiuqu lid S size\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"kojibuta-right\"\u003e\n        \u003cul\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e1. 26cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e2. 19,5 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3.4 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e4. 28cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e5. 21,5 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6. 5,5 cm\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n        \u003c\/ul\u003e\n        \u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n    \u003csection id=\"INDEXrelatedProducts\"\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji Tray Size Variations\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_043\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-s.jpg\" alt=\"Koji Tray Size S\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eS Size 28cm x 21.5cm x Height 5.5cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_042\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-m.jpg\" alt=\"Koji Tray Size M\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eM Size 40cm x 31cm x Height 7cm \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_040\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojibuta-l.jpg\" alt=\"Koji Tray Size L\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eL Size 55cm x 33.5cm x Height 7cm \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Take Care of Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\n        ● Koji tray is made of wood, therefore do not store in humid places for it can cause mold to grow. \u003cbr\u003e\u003cbr\u003e \n        ● If you find mold growing on your koji tray, try wiping it off with rubbing alcohol or shochu with high level of alcohol.\u003cbr\u003e\u003cbr\u003e \n        ● If the mold is already growing too deep, scrape it off.\u003c\/p\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/how-to-care-of-kojibuta-s.jpg\" alt=\"Koji Tray Variations with Suitable Design\"\u003e\u003c\/div\u003e\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cp style=\"color: red; border-left: solid 7px #8b6131; background: #f1f1f3; padding: 3%;\"\u003e\u003cb\u003eTips:\u003c\/b\u003e After each use, hand-wash with water and then wipe thoroughly with clean cloth. Let dry in a well-ventilated room. Do not use detergent and dishwasher for cleaning.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRole of the Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji Tray, commonly known as kojibuta, is a small container that has been used for a long time in koji making (the process of propagating yeast cells on steamed rice). \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji tray is the suitable tools to make rice koji, brown rice koji, soybean koji, barley koji, etc.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making takes place in a hot and humid specialized room called Kojimuro, which takes 48 to 56 hours. However, due to the nature of the room, various parts like the center and corners, front and back, whether it's close to the ceiling or near the tatami floor, can have different temperatures and humidity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTherefore, the rice is divided into small portions on this koji tray. The lid placement is regularly moved to adjust the rice condition to be the same in terms of temperature and humidity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBy moving and reloading every 3 hours, lids stacked in the room's corners are moved to the center. The lids in the back are moved to the front, and lids stacked in the upper row are moved to the lower row. By doing this, the yeast cell will be uniformly propagated in the rice koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eAdvantages of koji tray method:\u003c\/b\u003e\u003cbr\u003e\n    ● Compared to machine-made koji (manufactured by automatically controlling the heat generation of koji), the finish of koji is much better. Even in sake breweries, when it comes to sake in junmai or ginjo classification, most of the breweries are made using this lid method. After all, there are some aspects of brewing that are not yet understood by the power of science or machinery. \u003cbr\u003e\u003cbr\u003e \n    ● The koji finish affects not only sake but also miso and soy sauce. The koji, which is of good quality even after the preparation, works well.\u003c\/p\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\u003cb\u003eDisadvantages of koji tray method:\u003c\/b\u003e\u003cbr\u003e\n    ● Controlling the temperature. Because temperature control is difficult, it takes more energy and attention. \u003cbr\u003e\u003cbr\u003e \n    ● A large number of koji tray requires more labor.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Rice Koji (fermentation starter, Aspergillus oryzae, bred on rice). Rice Koji manufacturer generously hands down this guide. Please feel free to use this as a reference when making Rice Koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" alt=\"How to Make Rice Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" target=\"_blank\" class=\"bc_link\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n        \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n            \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji is steamed grains which have koji starter mold grown on them. It is a treasure house of enzymes, and it decomposes grains into amino acids, vitamins, minerals and more. Making Rice Koji is not only fun and economical; you get to know exactly what ingredients are being used in the process. Follow our easy 11 steps and get Koji-making!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/a\u003e\n\u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eRecipes that uses Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\n    \u003ca href=\"https:\/\/thejapanstore.us\/amazake\/how-to-make-amazake\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n    \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAmazake\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/amazaketsukuri_12.jpg\" alt=\"How to Make Amazake Thumbnails\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eAmazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since the Japan's Kofun Period. We will learn how to make homemade Amazake in two recipes. Let's try it at home and sip your own Amazake!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\n    \u003ca href=\"https:\/\/thejapanstore.us\/miso\/how-to-make-miso\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n    \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMiso\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0017aa.jpg\" alt=\"How to Make Miso Thumbnails\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMiso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae), sometimes added with rice, barley, seaweed or other ingredients. The result is a thick paste-like substance. Nowadays, miso is gaining worldwide interest.\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003csection id=\"INDEXblogCard\"\u003e\n    \u003ca href=\"https:\/\/thejapanstore.us\/shio-koji\/what-is-shio-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n\u003cdiv class=\"bc_inner\"\u003e\n    \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eShio Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003cdiv class=\"bc_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/shiokoji_en_02.jpg\" alt=\"How to Make Shio Koji Thumbnails\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"bc_body\"\u003e\n        \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eShio Koji, also known as Salt Koji, is made up of rice koji, salt, and rice. Shio koji has been widely used in Japan with ancient origins as a seasoning or ingredient, particularly for fermented foods. Learn how to make shio koji, at the comfort of your abode!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe Amount of Koji Rice And The Amount of Rice to Use\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp style=\"border-left: solid #982e67 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp style=\"border-left: solid #fceaf2 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Finished Koji Rice (Approximation)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity1.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity2.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity3.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity4.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity5.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity6.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Barley Koji. Barley koji is used as the raw material for making Japanese fermentation food such as barley miso (麦味噌), kinzanji miso, and shoyu. At the sake brewery, barley koji also used to make barley shochu (麦焼酎). This recipe is an instruction from a Japanese koji manufacturer summarized by Kawashima the Japanstore. Please use this as a reference to how to make barley koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/HarBRM18kUY\" alt=\"How to Make Barley Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/barley-koji\/how-to-make-barley-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n        \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\n            \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/12\/barleykoji_en_01-1.jpg\" alt=\"How to Make Barley Rice Thumbnails\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n            \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBarley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various foods, such as barley miso.\n            \u003cbr\u003e\u003cbr\u003e\n            In this article, we will explain how to make barley koji (using koji starter, in this case, Aspergillus oryzae, inoculated on wheat\/barley). We hope that you can make nice barley koji!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOther Tools to Use When Making Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eChoosing the right tools will help you produce successful koji, an ingredient responsible for making Japanese fermented foods like Miso, Amazake, Sake, Shoyu, Mirin, etc. To help you produce successful koji, we provide other tools that you can use along with Koji Tray Size S. Check our recommendation products below:\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene Cloth for Small Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-44x46_eng.jpg\" alt=\"Polypropylene Cloth for Koji Tray\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMake good-quality homemade koji using the cloth favored by koji maker professionals. Mat cloth from Polypropylene fabric prevents the spillage of raw ingredients. It also optimizes the humidity \u0026amp; temperature to keep the koji warm at the right temperature and smoothly finish the fermentation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: (44 × 46 cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_056\"\u003eClick here view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCotton Cloth for Small Koji Tray\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-40-x-70_eng.jpg\" alt=\"Cotton Cloth for Koji Tray\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis bleached cloth is manufactured by Yoshida Textile, a specialty store for food and textile located in Tsubame City, Niigata Prefecture, that was established in 1936. You can use this 100% local Japanese cotton cotton to make koji.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: (40 × 70 cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_055\"\u003eClick here view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI made a koji tray in my way and failed. Koji tray made by craftsmen are different.  \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe surface of the wood is so smooth that it feels good, and the wood are firmly fitted. I regret that I should have ordered from the beginning. Thank you for the excellent product. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Wanta, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI bought it to make koji for miso and amazake. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSince it is made of wood, the temperature doesn't rise too much, and it is straightforward to use because it can keep the moisture moderately, and the quality of the koji was also outstanding.\u003cbr\u003e \u003cbr\u003e\n                The size was easy to use for home use as it could be made from 1kg of koji to 3.0kg.\n                \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Really, 50s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI used to use rice koji and plastic squid, but I think that's the reason why it doesn't work. \n                \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI guess that cedar trees are suitable for making koji because of their antibacterial properties and breathability, so it's still different. I will challenge using this. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Fermented Boys, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n    \u003ch5\u003e\u003cspan style=\"color: #ff0000;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eImportant Notice Before Purchase\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n    \u003cp style=\"background-color: #f0f0f0; text-align: justify; margin-top: 2%; padding: 2%;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● This product is crafted from natural cedar wood, resulting in unique variations in wood grain and color for each koji tray. Please note that specific wood grain patterns cannot be requested.\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e● Due to the natural characteristics of cedar wood, minor splinters or wood chips may be present. These do not affect the product's functionality. Thank you for your understanding.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n        \u003ctd\u003e28 cm x 21.5 cm x Height 5.5 cm\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n        \u003ctd\u003eCedar Wood\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_S_01.jpg\" alt=\"Koji Tray S\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":13805942865985,"sku":"132307898","price":3600.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Koji-Lid-S-2.jpg?v=1642062656"},{"product_id":"fermentor_055","title":"Bleached Cotton Cloth 40 x 70cm For S Size Koji Tray - 100% Japanese Cotton","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eFine And High-Quality Bleached Cloth That Utilizes Traditional Techniques\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis bleached cloth is manufactured by Yoshida Textile, a specialty store for food and textile located in Tsubame City, Niigata Prefecture, established in 1936.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYou can use this bleached cotton to make koji.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2594_05.jpg\" alt=\"Cotton Cloth\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is a soft, high-quality cotton cloth with fine threads. The color can be a little yellowish because it doesn’t use fluorescent dye. Since it’s made from 100% Japanese cotton without optical brightener, it is perfectly safe to use.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe material is soft and won’t easily damage food. Feel free to use it to make homemade koji.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eUses Non-fluorescent Japanese cotton\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2414_04.jpg\" alt=\"Cotton Cloth\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis cloth doesn’t use optical brightener (fluorescent dye) during manufacturing. This fact is acknowledged after inspection by Niigata Prefectural Institute of Environmental Sanitation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eYoshida textiles manufacture their products in Japan. A local spinning company also manufactured the yarn.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003ch3\u003e\n\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCompatible with Koji Tray Size S\u003c\/font\u003e\u003c\/font\u003e\n        \u003c\/h3\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis Cotton Cloth is made in a size that matches the Koji Tray size S that you can use with the Koji fermenter. You can wrap the koji with this single Cotton Cloth 40 x 70cm. Choose the right size of Koji Tray and Cotton Cloth before making your own koji to produce the perfect one!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2594_02.jpg\" alt=\"Cotton Cloth with Koji Tray\"\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n    \u003csection id=\"INDEXrelatedProducts\"\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCotton Cloth Size Variations\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_012\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Cotton-Cloth-33-x-40_eng.jpg\" alt=\"Bleached Cloth For Mini Size Koji Tray - 100% Japanese Cotton - (33 × 40cm)\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBleached Cloth For Mini Size Koji Tray - 100% Japanese Cotton - (33 × 40cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_055\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-40-x-70_eng.jpg\" alt=\"Bleached Cloth For S Size Koji Tray - 100% Japanese Cotton - (40 × 70cm)\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBleached Cloth For Small Size Koji Tray - 100% Japanese Cotton - (40 × 70cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_013\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-40-x-90-3pcs_eng.jpg\" alt=\"3pcs Set Bleached Cloth For M \u0026amp; L Size Koji Tray - 100% Japanese Cotton - (40 x 90cm)\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e3pcs Set Bleached Cloth For M \u0026amp; L Size Koji Tray - 100% Japanese Cotton - (40 x 90cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eVersatile Cloth: Also Suitable for Cheese Cloth!\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSince this cotton cloth is made from 100% cotton which is the same as the main material as cheesecloth, this cotton cloth can be used as a cheesecloth that originally used to drain and wrap curds during the cheese-making process as well. This cotton cloth will perform its function as well as your cheesecloth in general.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-as-cheesecloth.jpg\" alt=\"Cotton Cloth as Cheese Cloth\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eDue to its versatility, it has grown to be used for a variety of food preparation tasks and has become one of the most useful tools you can keep in your kitchen, not only for making koji and cheese. Please use the versatility of this product by all means!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Rice Koji (fermentation starter, Aspergillus oryzae, bred on rice). Rice Koji manufacturer generously hands down this guide. Please feel free to use this as a reference when making Rice Koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n        \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" alt=\"How to Make Rice Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003csection id=\"INDEXblogCard\"\u003e\n            \u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" target=\"_blank\" class=\"bc_link\"\u003e\n        \u003cdiv class=\"bc_inner\"\u003e\n            \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n            \u003cdiv class=\"bc_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"bc_body\"\u003e\n                \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji is steamed grains which have koji starter mold grown on them. It is a treasure house of enzymes, and it decomposes grains into amino acids, vitamins, minerals and more. Making Rice Koji is not only fun and economical; you get to know exactly what ingredients are being used in the process. Follow our easy 11 steps and get Koji-making!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/a\u003e\n    \u003c\/section\u003e\n    \u003c\/section\u003e\n\u003csection\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe Amount of Koji Rice And The Amount of Rice to Use\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cp style=\"border-left: solid #982e67 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n        \u003cp style=\"border-left: solid #fceaf2 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Finished Koji Rice (Approximation)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n            \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity1.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n            \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity2.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"rowImg\"\u003e\n            \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity3.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n            \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity4.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"rowImg\"\u003e\n            \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity5.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n            \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity6.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n            \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Barley Koji. Barley koji is used as the raw material for making Japanese fermentation food such as barley miso (麦味噌), kinzanji miso, and shoyu. At the sake brewery, barley koji also used to make barley shochu (麦焼酎). This recipe is an instruction from a Japanese koji manufacturer summarized by Kawashima the Japanstore. Please use this as a reference to how to make barley koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n        \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/HarBRM18kUY\" alt=\"How to Make Barley Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n        \u003csection id=\"INDEXblogCard\"\u003e\n            \u003ca href=\"https:\/\/thejapanstore.us\/barley-koji\/how-to-make-barley-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n        \u003cdiv class=\"bc_inner\"\u003e\n            \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n            \u003cdiv class=\"bc_img\"\u003e\n                \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/12\/barleykoji_en_01-1.jpg\" alt=\"How to Make Barley Rice Thumbnails\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"bc_body\"\u003e\n                \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBarley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various foods, such as barley miso.\n                \u003cbr\u003e\u003cbr\u003e\n                In this article, we will explain how to make barley koji (using koji starter, in this case, Aspergillus oryzae, inoculated on wheat\/barley). We hope that you can make nice barley koji!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOther Tools to Use When Making Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eChoosing the right tools will help you produce successful koji, an ingredient responsible for making Japanese fermented foods like Miso, Amazake, Sake, Shoyu, Mirin, etc. To help you produce successful koji, we provide Koji Tray Small Size that you can use along with this Cotton Cloth. And we also provide a Polypropylene Cloth as an alternative that can be used to make koji instead of Cotton Cloth. Check our recommendation products below:\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_S_01_eng.jpg\" alt=\"Koji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji tray small size is a professional-style container that is ideal for making koji at home. Called kojibuta or morobuta in Japanese, the koji tray is the proper tool to make koji.\n                \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis product itself is limited in the market. Crafted with local natural Japanese cedarwood, this product is constructed by hand, one part after another by skillful craftsmen.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: 28 cm x 21.5 cm x Height 5.5 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_043\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene Cloth (Pairen) 44 × 46cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-44x46_eng.jpg\" alt=\"Polypropylene Cloth for Koji Tray\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMake good-quality homemade koji using the cloth favored by koji maker professionals. Mat cloth from Polypropylene fabric prevents the spillage of raw ingredients. It also optimizes the humidity \u0026amp; temperature to keep the koji warm at the right temperature and smoothly finish the fermentation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: (44 × 46 cm)\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_056\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"customer_voice\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt was thicker than I had imagined. I'm planning to use this when making koji.  \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Male, 30s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIt is hard to see through and is solid bleaching. I chose a safe product because it is used directly for food. I'm satisfied. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Male, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI can't find bleached clothes of this size in other stores, so it's beneficial. It is a product that I want you to deal with constantly. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003csection\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n        \u003ctd\u003e40cm x 70cm\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n        \u003ctd\u003eCotton 100%\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eManufacturer\u003c\/th\u003e\n        \u003ctd\u003eYoshida Textile\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n        \u003ctd\u003eJapan\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-40-x-70_eng.jpg\" alt=\"Cotton Cloth 40x70\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":31661823492150,"sku":"139617373","price":1133.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Cotton-Cloth-40x70.jpg?v=1642996325"},{"product_id":"black-garlic-01","title":"Matsuyama Herb Farm's Black Garlic (Made In Aomori Prefecture) 3 x 100g Bag Set","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eWhat is Black Garlic?\n            \u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/wp_kuroninniku_02_eng.jpg\" alt=\"Matsuyama Herb Farm's Black Garlic\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eBlack garlic is a healthy food that has been aged for about a month while maintaining a constant temperature and humidity. It turns brown when fermented and aged carefully.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eIn addition, during this fermentation and aging process, the content of polyphenols that are contained in garlic increases, and amino acids that are not present in raw garlic are produced. Due to its high nutritional value, such as amino acids, it is attracting attention as a miracle health food by many people.\u003c\/font\u003e\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection id=\"INDEXrelatedProducts\"\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eMatsuyama Herb Farm's Black Garlic Size Variations\u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/black-garlic-03\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black_garlic_100g_eng.jpg\" alt=\"Black Garlic 100g\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBlack Garlic 100g\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/black-garlic-04\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black_garlic_300g_eng.jpg\" alt=\"Black Garlic 300g\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBlack Garlic 300g\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/black-garlic-05\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black_garlic_500g_eng.jpg\" alt=\"Black Garlic 500g\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBlack Garlic 500g\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/black-garlic-01\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black_garlic_3x100g_eng.jpg\" alt=\"Black Garlic 3 x 100g\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBlack Garlic 3 x 100g\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/black-garlic-02\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black_garlic_3x500g_eng.jpg\" alt=\"Black Garlic 3 x 500g\"\u003e\n                \u003cp class=\"rp_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBlack Garlic 3 x 500g\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eMatsuyama Herb Farm's Black Garlic: Abundant In Nutrients!\u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/03-kn_0101_eng.jpg\" alt=\"Matsuyama Herb Farm's Black Garlic Nutrients\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eBlack garlic from Matsuyama Herb Farm's is rich in amino acids that are ideal for the energy charge of people living in modern society.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kuronin20201130-008_eng.jpg\" alt=\"Matsuyama Herb Farm's Black Garlic Nutritional Content\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kuroninnniku-03_03_eng.jpg\" alt=\"Matsuyama Herb Farm's Black Garlic Active Ingredients\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eIt contains higher nutritional value than other companies' black garlic products due to its special manufacturing method.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eThis black garlic, which contains abundant amino acids, supports those who want to stay healthy, feel tired from continuous hard work, and don't want to accumulate frustration or decreased mood.\u003c\/font\u003e\n        \u003c\/p\u003e      \n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eCommitment to Black Garlic by Matsuyama Herb Farm's\u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/04-kn_02_eng.jpg\" alt=\"Matsuyama Herb Farm's From The Fertile Land\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eOur black garlic grown in no. 1 garlic production area in the fertile land of Aomori, and certainly is a garlic that raised through established water.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eAomori is a land where the natural environment is prosperous and delicious agricultural products can be produced. The production of garlic here is also the highest in Japan. Furthermore, Matsuyama Herb Farm's is precise about water and soil.\u003c\/font\u003e\n        \u003c\/p\u003e\n\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eThe water is pure mineral water rich in minerals obtained by melting the snow accumulated on Mt. Hakkoda and filtering it over a long period.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eGarlic from Aomori prefecture has the characteristics:\u003c\/b\u003e\u003c\/font\u003e\n        \u003c\/p\u003e\n    \u003csection id=\"INDEXparts\"\u003e\n        \u003cul\u003e\n            \u003cli\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eOne piece is a large grain\u003c\/font\u003e\n            \u003c\/li\u003e\n            \u003cli\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eThe content is tight\u003c\/font\u003e\n            \u003c\/li\u003e\n            \u003cli\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eHigh sugar content and sweet\u003c\/font\u003e\n            \u003c\/li\u003e\n            \u003cli\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eAbundant of \"Allicin\"\u003c\/font\u003e\n            \u003c\/li\u003e\n            \u003cli\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eAnd many more.\u003c\/font\u003e\n            \u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/section\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eAs Few As Possible Pesticides are Used By Specialized Farmers To Produce Delicious, Safe, And Assured Garlic\u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eAt Matsuyama Herb Farm's, black garlic specialist farmers aim for sustainable recycling agriculture to produce safe and delicious products in the long term and agriculture that doesn't rely on pesticides or chemical fertilizers.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003ch3\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eThe cultivation area is a plateau at an altitude of 150m at the foot of Mt. Hakkoda\u003c\/font\u003e\n        \u003c\/h3\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eThe cultivation area is a plateau at an altitude of 150m at the foot of Mt. Hakkoda. The thickness of the snow is about 3-4m. However, this snow has a high sugar content to grow delicious garlic.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eThe sugar content of black garlic at Matsuyama Herb Farm's is 40 degrees. It is the snow that accumulates 3-4m on the plateau of the Hakkoda Mountains that produces the sugar content.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eHere is how our black garlic has been made:\u003c\/b\u003e\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/05_kn_02_eng.jpg\" alt=\"Matsuyama Herb Farm's Black Garlic Manufacturing Process\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eIt takes about a year from planting garlic to producing black garlic. We carefully carry out every task from harvesting to shipping during that time.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eAt Matsuyama Herb Farm's, we are particular about processes such as aging after harvesting. While general black garlic products are added to deep seawater to add (hydrated) minerals, at Matsuyama Herb Farm's, garlic is aged only with the water itself, and garlic originally has no additives. We have adopted a manufacturing method that brings out the sweetness and sourness of garlic.\u003c\/font\u003e\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eThe \"Hot Air Method\" That Protects The Umami Ingredient In Garlic From Damage\u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/05_kn_01_eng.jpg\" alt=\"The Hot Air Method\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/05_kn_03_eng.jpg\" alt=\"Quality Inspections We Carried Out\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eFurthermore, by applying heat with hot air, we create products that hold the umami ingredients at once, prevent deterioration, products that can be stored for a long time, and have passed various inspections for delivery to our beloved customers.\u003c\/font\u003e\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eHow To Serve Black Garlic\u003c\/font\u003e\n        \u003c\/h2\u003e\n        \u003ch3\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eRemove the skin and eat as it is\u003c\/font\u003e\n        \u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/06-kn_02_eng.jpg\" alt=\"Removed Skin Black Garlic\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eBlack garlic can be peeled and eaten as it is. You can eat it quickly, so please enjoy it when hungry or as a snack.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eThe volatile sulfur compounds that cause odors are reduced by aging, so the unpleasant scent will not be noticeable within 15-30 minutes after eating. It is also recommended when going out.\n            \u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eIn addition, it goes well with various dishes, so you can take it in without getting tired.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003ch3\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eAs a dressing\u003c\/font\u003e\n        \u003c\/h3\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eFor you who also love salad and dressings, I recommend this salad with black garlic dressing. Black garlic also adds more nutrients to your salad, such as Amino Acid, Arginine, Polyphenol, and S-Allylcysteine that will give you more health benefits.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eSalad with Black Garlic Dressing\u003c\/font\u003e\n            \u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/11\/saladwithblackgarlic.jpg\" alt=\"Salad with Black Garlic Dressing\"\u003e\n            \u003c\/div\u003e\n            \u003ch4\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\n            \u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e3 Cloves Black Garlic\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e4 tbsp Sesame Oil\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Balsamic Vinegar\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Japanese Soy Sauce\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eSalt And Pepper As needed\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 Tomatoes\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e1 Head Romaine Lettuce\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e1 Cucumber\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\n            \u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eCut the vegetables into bite sized pieces. Add them to a bowl.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eMix sesame oil, balsamic vinegar, soy sauce, and black garlic. While stirring, smash the black garlics (You can also just cut them into tiny bits instead of smashing them). Add salt and pepper to taste.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePour the dressing on the vegetables and stir the salad.\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cp\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eInstead of using tomatoes, lettuce, and cucumber, you can also make this salad with your favorite vegetables.\u003c\/font\u003e\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003ch3\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eAs a sauce\u003c\/font\u003e\n        \u003c\/h3\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eIf you haven’t tried to eat black garlic, why don’t you try to make this simple yet tasty recipe of Hamburger Steak with Black Garlic Sauce?\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eHamburger Steak with Black Garlic Sauce\u003c\/font\u003e\n            \u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/02\/black-garlic-steak.jpg\" alt=\"Hamburger Steak with Black Garlic Sauce\"\u003e\n            \u003c\/div\u003e\n            \u003ch4\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\n            \u003c\/h4\u003e\n            \u003cul\u003e\n            \u003ch5\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eHamburger Steak Ingredients\u003c\/font\u003e\n\u003c\/h5\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e250 g Beef and Pork Minced Meat\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e½ Onion\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n\u003cfont style=\"vertical-align: inherit;\"\u003e50 g Panko Bread Crumbs\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2.5 g Salt\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eA little of milk or water\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch5\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eSauce Ingredients\u003c\/font\u003e\n            \u003c\/h5\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e3 Black Garlic ★\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e3 g Ginger ★\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Sugar ★\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 tbsp Mirin ★\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e1 tsp Soy Sauce ★\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e1 tsp Sesame Oil ★\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\n            \u003c\/h4\u003e\n            \u003c\/ul\u003e\n\u003col\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eFinely chop the onion and fry until it has a transparant, light color.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePlace the lightly fried onion in a bowl and allow to cool until the heat is removed.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003ePut and mix all the hamburger steak ingredients.\u003c\/b\u003e In a bowl, mix the ingredients (except the milk\/water) and knead well until sticky.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eShape the hamburger steak.\u003c\/b\u003e After the well-mixed, add milk\/water until it reaches the right consistency and hardness. Then, shape the hamburger steak in your preferred size.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eCook the hamburger steak.\u003c\/b\u003e Add oil to a frying pan and cook the hamburger steak on both sides over medium heat.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eCover the frying pan and steam for about 10 minutes.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eSet the cooked hamburger steak in a plate for serving later.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePut the mixed sauce ingredients (★) in a frying pan used for the hamburger steak earlier, and let it boil to complete the sauce.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePour some sauce into the serving plate with the steak. Feel free to serve with your favorite vegetables and mash potatoes.\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cp\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eSimply delicious main dish recipe of hamburger steak with black garlic sauce. Feel the Japanese cuisine-like steak sauce while still enjoying the juice steak meat!\u003c\/font\u003e\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003ch3\u003e\n            \u003cfont style=\"vertical-align: inherit;\"\u003eAs an essential ingredients to make pasta\u003c\/font\u003e\n        \u003c\/h3\u003e\n        \u003cp\u003e     \n            \u003cfont style=\"vertical-align: inherit;\"\u003eNot only will it elevate the dish, but black garlic also adds health benefits because it is a fermented food.\u003c\/font\u003e\n        \u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eBlack Garlic in Tomato Pasta Recipe\u003c\/font\u003e\n            \u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2022\/02\/black-garlic-pasta.jpg\" alt=\"Black Garlic in Tomato Pasta\"\u003e\n            \u003c\/div\u003e\n            \u003ch4\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/font\u003e\n            \u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePasta for 2 people (about 200g)\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 Black Garlic\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e1 Canned Tomato (can be substituted with 3-4 fresh tomatoes)\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e2 tsp Olive Oil\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eSalt and Pepper (to taste)\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/font\u003e\n            \u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eFinely chop the black garlic.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eBoil water in a pan, add a pinch of salt and start boiling the pasta. Cook until it reaches your preferred texture. After nicely cooked, drain the pasta and do not throw the broth.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePut olive oil and black garlic in a frying pan and heat over low heat.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eAdd canned tomatoes\/fresh tomatoes to the frying pan, and boil down to reduce the water content by half. Then, the black garlic tomato sauce is complete.\u003c\/font\u003e\n                \u003c\/li\u003e\n                \u003cli\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eAdd the boiled pasta and a bit of pasta broth (1\/2 ladle) to the sauce and mix. Add salt and pepper to finish.\u003c\/font\u003e\n                \u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cp\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eThe simple recipe of the homemade-style tomato pasta with adding nutrient-rich black garlic.\u003c\/font\u003e\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv id=\"qa\"\u003e\n            \u003ch3\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Black Garlic\u003c\/font\u003e\n            \u003c\/h3\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eWhat is black garlic?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eBlack garlic is fermented and aged garlic while maintaining a constant temperature and humidity.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eCan I eat it raw?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eYou can eat it. Since normal garlic is a food that is highly irritating and has a bactericidal effect, eating it raw may cause gastrointestinal upset and diarrhea.\u003cbr\u003e\u003cbr\u003e\n                    Regardless, black garlic significantly reduces the bactericidal component \"Allicin\" during the aging process, so you can eat it raw.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eHow about the smell it's producing?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eThe volatile sulfur compounds that cause odors are reduced by aging, so the unpleasant odor will not be noticeable within 15-30 minutes after eating.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eWhat nutritional value does it contain?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eIngredients such as \u003cb\u003earginine, lilcysteine, cycloalliin, proline,\u003c\/b\u003e and \u003cb\u003epyroglutamic acid\u003c\/b\u003e are contained in this black garlic.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eHow much is the daily intake?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eWe recommend that you eat one or two pieces, which is an appropriate amount for one day, continuously every day. It appears that some people feel heartburn and stomach upset when they eat too much.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003ePlease tell me the best way to store it?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eWe recommend storing it in the refrigerator. If it is sealed with a ziplock, it can be deliciously eaten while maintaining its best quality for about six months.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eCan it be used for cooking?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eOf course, you can use it! The recommendation is to mix it with salad dressing without heating so that the dish can fully absorb black garlic. Besides, you can enjoy the mellow flavor, which is delicious to eat with steak or grilled fish.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"qa_inner\"\u003e\n                \u003ch4\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eCan children and people with weak digestive function eat it?\u003c\/font\u003e\n                \u003c\/h4\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eBlack garlic is said to have the function of promoting digestion, so there is no problem. To be on the safe side, consult your doctor about taking this medicine if you are sick.\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"customer_voice\"\u003e\n            \u003ch3\u003e\n                \u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\n            \u003c\/h3\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's delicious\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eLarge and delicious. I tried several kinds of black garlic, but this one was the most delicious. \u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Male, 50s)\u003c\/b\u003e\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI'm less tired\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eI try to eat one grain a day, and I feel less tired. I continue eating this with my husband. \u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eIt's easy to eat\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eIt doesn't have the garlic-specific odor, so I just end up eating it a lot. \u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eDelicious than making it by yourself\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eI tried to make black garlic with a jar for my health interests, but I stopped making it because it doesn't smelled good. When I was looking for the right one, I tried this, and the sweetness and deliciousness are higher than when I made it myself. Very delicious. \u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 30s)\u003c\/b\u003e\u003c\/font\u003e\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"customer_voice_inner\"\u003e\n                \u003cp\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eUnstoppable umami\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003eI ate black garlic for the first time, but this is the sweetness and umami that I can't stop bearing. There is hope that the price will be a little cheaper, but it's really delicious. \u003c\/font\u003e\n                    \u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 50s)\u003c\/b\u003e\u003c\/font\u003e\n                \u003c\/font\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n        \u003ctr\u003e\n        \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n        \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eQuantities\u003c\/th\u003e\n        \u003ctd\u003e3 x 100gr\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n        \u003ctd\u003eAomori Garlic\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n        \u003ctd\u003eKeep in a cool and dry place, away from the sunlight. Sometimes water droplets may adhere on the inside of the pack, but it won't change the quality.\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003ctr\u003e\n        \u003cth scope=\"row\"\u003eExpires in\u003c\/th\u003e\n        \u003ctd\u003e1 Year\u003c\/td\u003e\n        \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n        \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/black_garlic_3x100g_eng.jpg\" alt=\"Matsuyama Herb Farm's Black Garlic\"\u003e\n        \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"Matsuyama Herb Farm","offers":[{"title":"Default Title","offer_id":32741914181686,"sku":"152959005","price":3240.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/black_garlic_3x100g_eng.jpg?v=1646796895"},{"product_id":"other-seasoning_012","title":"Kaneso Dashi Stock Packets 10g x 30 Packs - Salt-Free, MSG-Free, Additives-Free, 100% Made in Japan","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eJapanese additives-free dashi stock packet\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"商品写真\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eOnly Japan’s domestic ingredients are used for this product, and no salt or chemical seasonings are added. This is a packet type and can be easily used for everyday cooking. \u003cbr\u003e\u003cbr\u003eJointly developed by Kaneso 22 and Ota Memorial Hospital Neurology Center. A dashi pack that makes it easy to get a full-fledged dashi stock even on busy days. \u003cbr\u003e\u003cbr\u003eBy making the umami of the dashi stock, you can reduce the amount of salt and soy sauce used. We use safe domestic ingredients and do not add seasonings such as salt, sugar, and chemical seasonings. Contains 30 bags that can be used every day for a month.\u003c\/p\u003e\n\u003cdiv style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%; font-size: 14px;\"\u003e\n\u003cdl\u003e\n\u003cdt\u003e\u003cspan style=\"font-weight: bold;\"\u003e100% Ingredients Made In Japan:\u003c\/span\u003e\u003c\/dt\u003e\n\u003cdd\u003e・Katsuobushi (Dried Bonito) from Kagoshima Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Dried Iwashi Sardines from Seto Inland Sea\u003c\/dd\u003e\n\u003cdd\u003e・Sababushi (Dried Mackerel) from Kumamoto Prefecture\u003c\/dd\u003e\n\u003cdd\u003e・Kombu Kelp from Hokkaido\u003c\/dd\u003e\n\u003cdd\u003e・Shiitake Mushrooms from Kyushuu\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince no salt or chemical seasoning is added, it can be safely used by people who are refraining from salt, people who want to make baby food, and people who want to avoid unhealthy chemical seasonings.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow To Use The Dashi Packets\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eJust put water and dashi stock packets (without taking the ingredients out of the packets) in a pot and simmer for a few minutes. You can easily get a flavorful soup stock with the peace of mind that only natural materials can offer. \u003cbr\u003e\u003cbr\u003e* Be sure to boil it because the taste is not enough when it is only steeped.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"だしパック\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_20.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to dashi stock\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_0.jpeg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe deliciousness of Japanese food always begins with dashi. We want to pass on the essence of Japanese food that the Japanese have built up to future generations and leave it to them. With that in mind, we have been moving forward with dashi for over 100 years. In today's changing times, our awareness of life and food continues to change. \u003cbr\u003e\u003cbr\u003eThings that change, things that don't change. Facing dashi, through dashi, we will innovate new ideas to the times and to the dining table. \u003cbr\u003e\u003cbr\u003eWe don't think our work change 100 years ago nor will it change 100 years later. We carefully examine the production, stick to the manufacturing method, and make reliable products with our own route and technology. We hope we can create products that are easier to use according to the needs of the times. Our feelings for dashi are always hot and never cold.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe History of Kaneso 22\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eKaneso is 105 years old\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eThe founder Toyoda family began to settle in Fukuyama when Katsushige Mizuno opened Fukuyama and accompanied him from Kuwana in the 5th year of Genna (1619). Since that time, the manufacturer has been using the name Kuwanaya for our business for generations.\u003cbr\u003e\u003cbr\u003eSohei Toyoda started a seafood wholesaler in Shimoyoya-cho, Fukuyama City (currently Takaramachi) in 1890. He took the kuwa (桑) character from the word Kuwana (桑名) and combined it with so (宗) character from his own name Sohei (宗平), and named the company Kaneso. \u003cbr\u003e\u003cbr\u003eMeanwhile at the end of the Meiji era, Fujiwa Abe Shoten in Fukuyama City succeeded in developing \"Kezuri-bushi\", which is the first large-sized dried fish in Japan to make it easier to eat, and started selling it.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_13.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eDeveloped the prototype of the shaving machine\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn the 5th year of the Taisho era, the second generation Toyoda Denshichi also started making bonito flakes. The shaving machine at that time was not perfect, but after five years of research, we devised a machine that can shave various fish species, and this is the prototype of the shaving machine that is still in use today.\u003cbr\u003e\u003cbr\u003eProduction has grown steadily since the completion of the Toyoda-style bonito flakes, and sales channels have expanded from rural areas to the Kansai region. Kezuribushi (a type of bonito flake) has become more and more popular because of its deliciousness and convenience. Productivity has increased and sales volume has increased sharply. Around 1930, we had 20 cutting machines and started construction plans for refrigerators necessary for storing raw materials. Although it was burnt down in the war damage of 1945, the factory was planned to be reconstructed from 1946, and the factory was rebuilt and resumed operations in the following 22 years. \u003cbr\u003e\u003cbr\u003eEstablished Toyoda Fisheries Processing Co., Ltd. in 1949. Masaichi Toyoda was appointed as the first president.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_14.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eLaunched \"Flavor Packets\", a tea-bag type dashi stock packets\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1962, the first tea-bag type dashi \"Flavor Packets\" was released in Japan. At the time of its release, it expanded its sales channels for commercial use, and after that, it was adopted by co-ops nationwide, and sales grew. \u003cbr\u003e\u003cbr\u003eWith the rapid expansion of the taste pack business in 1975, the second factory was built in the Mobira Industrial Park in Kasaoka City, Okayama Prefecture, and in 1988, the Hanakatsuo Factory was relocated to the second factory.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_15.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eChanged the company name with the spirit of challenge to continue aiming for growth\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eIn 1989, the new flavor packet factory was completed at the second factory, and the headquarters function was transferred from the Mifunecho head office in Fukuyama city. \u003cbr\u003e\u003cbr\u003eIn 1995, the company name was changed from \"Toyoda Fisheries Processing Co., Ltd.\" to \"Kaneso 22 Co., Ltd.\" The reason is that many customers associate the name of fish processing with the image of processing fresh fish, so we decided to use the traditional name \"Kaneso\" as a manufacturer that processes dry matter raw materials. In addition, \"22\" refers to the 22nd century, and it expresses the spirit of challenge that the company will continue to aim for growth toward the next century.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_16.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDashi that proritizes domestic ingredients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTo make a good dashi, we choose good materials. \u003cbr\u003e\u003cbr\u003eThe natural umami that is drawn from high-quality materials is complex and profound, soothes the hearts of Japanese people and makes us feel happy. \u003cbr\u003e\u003cbr\u003eWith katsuobushi, dried sardines, mackerel, auxis fish, kelp, shiitake mushrooms, these traditional soup stocks are still being made using traditional methods.\u003c\/p\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eCommitment to the production area\u003c\/h3\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eWe carefully examine and select only the ingredients that are carefully manufactured and have excellent umami and fragrance, and purchase them from production areas and producers all over Japan.\u003cbr\u003e\u003cbr\u003eWith our unique storage and processing technology, we will further enhance the umami and fragrance of such precious raw materials and bring them to the market as finished products.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_12.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eSafe and secure hygiene management\u003c\/h2\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eHygiene efforts before entering the processing plant\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eWe wear a special uniform and mask to enter the manufacturing area, and after wearing it, we thoroughly roll and carefully remove foreign substances from the surface of our uniform.\u003cbr\u003e\u003cbr\u003eAfter that, we wash our hands, disinfect with alcohol, and take an air shower when entering the factory.\u003cbr\u003e\u003cbr\u003eAdhesive tape is also installed at your feet to prevent foreign matter from entering the factory.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_17.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the factory\u003c\/h3\u003e\n\u003cp style=\"margin-bottom: 30px;\"\u003eA metal detector is installed on each product line to prevent foreign matter from entering the product and manufacture safe products.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_18.jpeg\"\u003e\u003c\/div\u003e\n\u003ch3 style=\"margin-bottom: 1%;\" class=\"unityMain-b_h3\"\u003eEfforts for safety and security in the laboratory\u003c\/h3\u003e\n\u003cp\u003eIn the laboratory, we measure salt content, extract, and fat, and perform bacterial tests.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg style=\"margin-bottom: 10px!important;\" width=\"100%\" alt=\"だし\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2937_00_19.jpeg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eFind Out More About Dashi And Its Varieties\u003c\/h3\u003e\n\u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n\u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-dashi\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/90a9986a86d2e5a023431fd1673c118b_c4aefbbd-7b81-4566-80a0-27fda43f7729_300x.jpg\" width=\"100%\" alt=\"Dashi Article\" class=\"lazypreload lazyloaded\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityOtherArticleTxt\"\u003e\n\u003cp\u003e\u003cspan\u003eWhat is Dashi? Everything You Need to Know About Japanese Soup Stock\u003c\/span\u003e\u003cbr\u003eDashi is the basic ingredient of traditional Japanese cuisine. Most Japanese recipes call for dashi, whether in soup form or in dried powder form. Usually dashi is combined with soy sauce and mirin to make the authentic Japanese taste. But, what is dashi, and what kind of ingredients are used to make it?\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-dashi\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eKaneso Dashi Stock Packets (Bonito Dashi)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eDried bonito, dried mackerel, dried sardines, kombu kelp, shiitake mushrooms (All 100% Made In Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e10g x 30 Packs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep at room temperature, away from sunlight and high humidity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"商品詳細\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2938_00_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":40718046757033,"sku":"161185858","price":1674.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2938_00_en-764943.jpg?v=1630897382"},{"product_id":"yomogi_003","title":"Miyosino Mugwort Tea Leaves 95g (Pesticide-Free Cultivation)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMiyosino Mugwort Tea Leaves (Pesticide-Free Cultivation)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"about mugwort powder\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_23_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSurrounded by deep mountains and blessed with the climate of Higashiyoshino, which has a clear river, it is an organic and pesticide-free mugwort that has been carefully cultivated with all our hearts.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Story of Miyosino Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMugwort has strong vitality and is highly effective in supporting people's lives just by drinking, eating, bathing, and enjoying its scent. You can also make kusa mochi from the mugwort’s young leave, or moxa for moxibustion which can lower the incidence of breech presentations at birth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg alt=\"mugwort leaves\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_04_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMiyosino mugwort has been incorporated into people's lives since a long time ago. It has been written on a legend of Kobo Daishi, the most famous monk in Japanese history that a long time ago, Kobo Dashi consumed Miyosino mugwort even without removing the lye.\u003cbr\u003e\u003cbr\u003e\u003ci\u003e\"Because the mugwort in Higashiyoshino was delicious, Kobo Daishi made it possible to eat it without removing the lye. Delicious mugwort can now be eaten from Higashiyoshino without removing the lye.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg alt=\"story of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_05_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eNon-caffeine Mugwort, Safe with many Health Benefits\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"non-caffeine mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_06_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is also known as an analgesic herbal medicine called gaiyo. The letter 艾 in Mugwort Japanese name, Yomogi has a meaning of \"to disappear”, it means that mugwort is a leaf that can eliminate disorders.\u003cbr\u003e\u003cbr\u003e As the name implies, Mugwort is a medicinal herb with a lot of health benefits. Since it is also non-caffeine, Mugwort is kind to your body and can be safely consumed by pregnant women and children.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eWarming Your Body\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort to warm your body\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_07_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is called a warm plant. We recommend mugwort for those who have cold sensitivity, who feel functional loss, and who are suffering from physical disease peculiar to women to enhances the barrier power the body originally has.\u003cbr\u003e \u003cbr\u003e As it warms from the core of the body, it relieves tension in the body and mind. Improves your body’s barrier power with the warmth effect of mugwort.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAntioxidant Power\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort as an antioxidant power\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_08_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe antioxidant power of mugwort is about 100 times of broccoli, which is the highest in the reactive oxygen species (ROS) removal ability test that examined 200 kinds of vegetables and wild plants.\u003cbr\u003e \u003cbr\u003e Polyphenols in Mugwort is comparable to high-quality and powerful chlorophyll in commercially available healthy tea, or beta-carotene in pumpkin.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort with abundant nutrients\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_26_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf you use mugwort as a tea for bathing, you can easily absorb abundant nutrients through the skin.\u003cbr\u003e\u003cbr\u003e Not only has a nice effect on skin-related problems, but it also helps to improve the condition of the body from the inside.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eNutritional Value of Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"nutritional value of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_11_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eSince a long time ago, mugwort has been used as a culinary herb \u0026amp; traditional medicine. Mugwort has been ascribed many health-promoting and other beneficial properties. If you take it as a powder, you will gain rich nutritional components, such as:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eChlorophyll\u003c\/li\u003e\n\u003cli\u003eVitamin C\u003c\/li\u003e\n\u003cli\u003eDietary Fiber\u003c\/li\u003e\n\u003cli\u003eCalcium\u003c\/li\u003e\n\u003cli\u003ePotassium\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn addition, you can take the active ingredient of mugwort more efficiently by ingesting it in powder form.\u003c\/p\u003e\n\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3b\"\u003e\u003cspan class=\"sub\"\u003e\u003cb\u003eComparing the Dietary Fiber of Mugwort with Other Ingredients\u003c\/b\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eMugwort contains dietary fiber higher than burdock, millet, and vegetable salad. It helps to eliminate the sickness of the stomach.\u003cbr\u003e \u003cbr\u003e You can see the dietary fiber content comparison between mugwort and other vegetables or wild plants per 100g below:\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"content of dietary fiber\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_22_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat does Mugwort Taste Like?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_01_Eng.jpg\" alt=\"mugwort tea leaves\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003eWith a fragrant scent like kusa mochi, there is a little bitterness and sweetness in the clear flavor. Mugwort has a refreshing taste like herbal tea.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"kusa mochi and herb tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_30_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to Manufacturing Method\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"Miyosino mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_14_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eHigashi Yoshino is known as a place that is blessed with clear air and water in Nara Prefecture. The manufacturer commits to use 100% raw ingredients from Miyosino.\u003c\/p\u003e\n\u003cp\u003eThe mugwort is carefully grown organically, without pesticide, without chemical fertilizer, so it generates a refreshing scent.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"harvesting mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_15_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eOnly soft mugwort with vitality is harvested from April to early May and dried after careful treatment without any additives. A pack of dried leaves that captures the refreshing scent of mugwort.\u003cbr\u003e \u003cbr\u003eHere is how our Miyosino mugwort has been made:\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"about manufacturing process\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_27_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"about message from manufacturer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_25_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"We are happy to grow mugwort and stay healthy. We would like to increase the number of mugwort producers and the number of people who grow mugwort in Japan to keep maintaining our health.\"\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1998, the Miyosino Mugwort Processing Association, which consists of 10 people from the region, was established under the concept of \"For healthy Muranaka\" to cultivate mugwort by making the best use of the fallow fields.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Mugwort Tea Leaves\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eLightly Decocted and Used as a Regular Beverage\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_11_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003col\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tablespoons of mugwort tea leaves and 500cc of water in a small pan and heat to a boil.\u003c\/li\u003e\n\u003cli\u003eTurn off the heat and let it steam for a while. * Avoid using iron pots as the ingredients of mugwort may change in quality.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/ol\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eDeeply Decoct to Enhance the Efficacy\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort tea \u0026amp; honey\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_12_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003col\u003e\n\u003col\u003e\n\u003col\u003e\n\u003cli\u003ePut 2 tablespoons of mugwort tea leaves and 500cc of water in a small pan and heat to a boil.\u003c\/li\u003e\n\u003cli\u003eBoil the tea in half over low heat for another 10 minutes. It is recommended to take a small amount in several divided doses, or if you are concerned about the bitterness, dilute it with milk or soy milk.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/ol\u003e\n\u003c\/ol\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eEnjoy it With Some Ice Cube\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"iced mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_13_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eCool the lightly brewed mugwort tea in the refrigerator for a while, or pour the deeply brewed mugwort tea into a heat-resistant glass filled with ice while it is still warm.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDelicious Recipes with Mugwort Tea Leaves\u003c\/h2\u003e\n\u003cbr\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eTakikomi Gohan with Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"cap\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"ico_con\"\u003e\n\u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eServings\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e \u003cspan style=\"font-size: 34px;\"\u003e2\u003c\/span\u003eServings \u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e \u003cspan style=\"font-size: 34px;\"\u003e1\u003c\/span\u003eHour \u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_04b.jpg\" alt=\"Takikomi Gohan\" width=\"100%\" class=\"lazyloaded\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Dried mugwort tea leaves\u003c\/dt\u003e\n\u003cdd\u003e1 bite\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Carrots\u003c\/dt\u003e\n\u003cdd\u003e1\/2 slice\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Fried tofu\u003c\/dt\u003e\n\u003cdd\u003e1\/2 sheet\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice\u003c\/dt\u003e\n\u003cdd\u003e0.36 liters\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003eA little less than 2 cups\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Soy sauce\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Liquor\u003c\/dt\u003e\n\u003cdd\u003e1\/2 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eWash the rice and soak it in water for 30 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eSoak the mugwort in hot water and put it back. Save the hot water when you return it.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003ePeel the carrots.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eFor fried tofu, pour boiling water over it to drain the oil.\u003cbr\u003e\u003cbr\u003e\n\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch3\u003e\u003cspan\u003eStep by Step\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eFinely chop the carrots, mugwort, and fried tofu.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut rice and seasonings in a rice cooker, add water with reconstituted mugwort tea leaves to the 2nd scale, mix, add chopped carrots, mugwort, and fried tofu, and cook rice as usual.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce cooked, it's done. Mix the whole well before setting it aside.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can also drain the mugwort tea leaves that have been rehydrated with hot water, chop them into small pieces and put them in a soup roll, or roast them in a frying pan with white sesame seeds and dried bonito flakes to make a sprinkle.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"soup roll \u0026amp; sprinkle\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_19_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIt is known that 70% of the nutrients remain in the \"degarashi (tea husks)\" after boiling the tea. It is also recommended decocting the mugwort tea leaves as a drink, chop the remaining sagebrush and use it for cooking, without waste.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"tea husks\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_20_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf powdered, it can be used for making Japanese sweets and bread.\u003cbr\u003eYou can also enjoy fragrant mugwort sweets by finely grinding with a mill or food processor.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg alt=\"mugwort mochi \u0026amp; mugwort steamed pan\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_21_Eng.jpg\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!-- \u003csection\u003e\n\u003ch2 style=\"margin-bottom: 2%;\" class=\"unityMain-b_h2\"\u003eOther Miyosino Mugwort Products\u003c\/h2\u003e\n\u003cdiv style=\"background-image: url('https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg'); margin: 0; padding: 10px 0 10px 0;\" class=\"lineup_3cl\"\u003e\n\u003cbr\u003e\n\u003cul style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\" class=\"lineup_list\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/mizunori.live\/products\/yomogi_006\"\u003e \u003cimg alt=\"Mugwort Tea Leaves 250g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_250g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Tea Leaves 250gr\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/mizunori.live\/products\/yomogi_001\"\u003e \u003cimg alt=\"Mugwort Bath Tea 15g x 20 Bags\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pc_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Bath Tea 15g x 20 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/yomogi_002\" style=\"display: block;\"\u003e \u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2199_20pcx3_eng.jpg\" width=\"100%\" alt=\"Mugwort Bath Tea 15g x 20 Bags Set of 3\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Bath Tea 15g x 20 Bags Set of 3\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\" class=\"lineup_list\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/mizunori.live\/products\/yomogi_003\"\u003e \u003cimg alt=\"Mugwort Tea Leaves 100g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_100g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Powder 100g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/mizunori.live\/products\/yomogi_004\"\u003e \u003cimg alt=\"Mugwort Tea Leaves 250g\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_250g_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Powder 250g\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\n\u003cul style=\"background-color: none; width: 100%; text-align: center; vertical-align: top; margin: 0; padding: 0;\" class=\"lineup_list\"\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/mizunori.live\/products\/yomogi_007\"\u003e \u003cimg alt=\"Mugwort Leaf Tea Bag 2.5g x 30 Bags\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_30pc_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Leaf Tea Bag 2.5g x 30 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003cli style=\"display: inline-block; padding: 0 1%; width: 30%; vertical-align: top;\"\u003e\u003ca style=\"display: block;\" href=\"https:\/\/mizunori.live\/products\/yomogi_008\"\u003e \u003cimg alt=\"Mugwort Leaf Tea Bag 2.5g x 100 Bags\" width=\"100%\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2197_100pc_eng.jpg\" style=\"margin: 0!important;\"\u003e\n\u003cp class=\"prod_title\" style=\"padding: 10px 0; font-size: 12px;\"\u003eMiyosino Mugwort Leaf Tea Bag 2.5g x 100 Bags\u003c\/p\u003e\n\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e --\u003e\n\u003c!--お客様の声--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_fullcol\" style=\"margin-bottom: 5%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_16.jpg\" alt=\"お客様の声\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eOrganic and pesticide-free, with a good scent\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I learned that mugwort tea is good for women's bodies, so I bought this organic and pesticide-free mugwort tea.\u003cspan class=\"highlight\"\u003e Is the smell okay? I thought, but I was fine. I am satisfied with the ease of drinking.\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe characteristic bitter and oily meal is refreshing. Expected to boost the physical strength\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e At first, I was a little worried about the bitterness, but after drinking it several times, I got used to it,\u003cspan class=\"highlight\"\u003e and recently I'm getting more addicted to this bitterness. It is very refreshing to drink after eating an oily meal.\u003c\/span\u003e Mugwort tea seems to be good for poor circulation, anemia, constipation, etc., so I hope that you can boost your physical strength by continuing to drink it.\u003cspan style=\"font-weight: bold;\"\u003e...(Female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a6.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe mugwort warms the body and reduces the problem of getting cold\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Even in the summer, my limbs got cold in the air conditioner, and I was in trouble.\u003cspan class=\"highlight\"\u003e When I started to carry warm boiled mugwort tea, I was less likely to get sick due to coldness, probably because my body was warm.\u003c\/span\u003e I would like to continue drinking it. \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eFor making bread and dumplings in powder form\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I made the dried mugwort into powder with a miller and mixed it with bread and dumplings.\u003cspan class=\"highlight\"\u003e The scent of young grass is refreshing and favorable with families!\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eMiyosino Mugwort Tea Leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducing Area\u003c\/th\u003e\n\u003ctd\u003eHigashifuka Yoshino City, Nara Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n\u003ctd\u003e95gr\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material\u003c\/th\u003e\n\u003ctd\u003e100% mugwort from Nara prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_95g_eng.jpg\" alt=\"Product Images mugwort teabag\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41198887174313,"sku":"119493804","price":1570.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2196_100g_eng.jpg?v=1752675272"},{"product_id":"vinegar_036","title":"Organic Red Ume Plum Vinegar from Wakayama Prefecture 500ml - Pesticide-free and Additives-free","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n    \u003cdiv id=\"prd_unityTemp_min\"\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya Ume Plum Vinegar\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_01.jpg\" alt=\"Kawashimaya Red Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar (Umesu) is a liquid that is produced from the brining process of umeboshi or pickled plum. During the making of umeboshi, when the plum is soaked with salt, the fruit juice will come out and transform into ume plum vinegar. While this is not the same and not as strong as conventional vinegar that has acetic acid, the citric acid in ume plum vinegar will bring a nice salty sour taste that can be used for cooking or drinking. \n\u003cbr\u003e\u003cbr\u003e\nRed Ume Plum Vinegar gets its red color and aroma from the shiso leaves that are used as the ingredient for red-colored umeboshi.\n\u003cbr\u003e\u003cbr\u003e\nKawashimaya Ume Plum Vinegar has received Organic JAS (Japanese Agricultural Standards) Certification, which is rare in ume plum vinegar products.\u003c\/p\u003e\n\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSafe and Secure Organic JAS Certified Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eThis product only uses organic umeboshi as a raw material.\u003cbr\u003eIt does not contain any additives or pesticides, thus make this product an ume plum vinegar that contains plenty of the original nutrients of plum.\u003c\/p\u003e\n            \n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Reason Why Safe-to-Consume Ume Plum Vinegar is Rare in the Market\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is very valuable because it can only be manufactured in small quantities, and it has long been known as a highly nutritious ingredient. But nowadays, when many plums are cultivated using pesticides, it is said that the resulting ume plum vinegar is often discarded and can’t be sold. It seems that the pesticide component used in the farm mixed in the vinegar thus makes it cannot be sold as an edible product.\n            That is why the ume plum vinegar that can be safely consumed (or without pesticides) is very rare in the market.\u003c\/p\u003e\n\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDifference Between White and Red Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWhite Ume Plum Vinegar is the brine extract that is extracted when pickled plums are soaked in salt. Just as its name, it's in white color. Red Ume Plum Vinegar is the red-clored ume plum vinegar made by soaking red shiso together in the picking process.\u003cbr\u003e\n            It's basically the same plum vinegar, but Red Ume Plum Vinegar is characterized by the flavor of red shiso (perilla\/beefsteak leaf) in it. Please use it properly for each dish and use it according to your preference.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"Red and White Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar Made From 100% Organic Nanko Ume\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWe use carefully selected organic Nanko Ume (Nanko Plum) cultivated in Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume.\u003cbr\u003e\n            Plums are often cultivated with pesticides because they are susceptible to diseases and are often damaged by insects. Since plums are fruits that can be eaten as a whole, we are working on pesticide-free and chemical-free fertilizer cultivation with the motto of safety and security.\u003cbr\u003e\n            It is a very valuable organic ume plum vinegar that has established a manufacturing method for organically grown plums over many years.\u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eInsect Repellent by Devising Natural Materials\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eTo prevent the damages caused by insect, in addition to natural insect repellents such as wood vinegar, we also use the mixture of the extract of fish, crabs, garlic, turmeric, etc. Making it pesticide-free plum vinegar.\n                 We also collect safe-for-people things, pickle and ferment them to make homemade liquid fertilizer.\n                 Therefore, this ume plum vinegar is pesticide-free and chemical-fertilizer-free.\u003cbr\u003e\n            Fresh and natural plums are harvested in the morning at the time when the freshness is the best. Then, they are shipped the same day for manufacturing ume plum vinegar\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042g.jpg\" alt=\"Takeuchi Ume Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eOrganic Nanko Ume That Have Received Plenty of the Blessings from Nature\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eTanabe City, Wakayama Prefecture, where the organic Nanko Ume is cultivated, is affected by the Kuroshio Current flowing into the Kii Strait. It's blessed with a warm climate with little change in temperature throughout the year.\n            In addition, it's most suitable for the characteristics of plums because of the heavy rainfall and long daylight hours.\u003cbr\u003e\n            Medium-quality soil is required to cultivate good quality plums, and it absorbs a large amount of calcium during the growing season. \"Gourd stone\", which is often found in this area, is made of calcium carbonate. It means that this area has the medium-quality soil that contains a large amount of calcium required for plums.\u003cbr\u003e\n            Takeuchi Farm produces high-quality plums in a place that is ideal for cultivating plums, with a focus on organic and special cultivation. \n            From cultivation to harvesting, boxing, and shipping are all done by hand at Takeuchi Farm.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042h.jpg\" alt=\"Organic Ume Plum Farm Takeuchi\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eSince it's ripened on the tree, unlike the ones harvested while it's still green, the plums' skin are easily scratched when using a fruit sorter machine. So we manually sort the plums according to the two size standards, large and small. Also, because it's sorted maually by hand, the plums can be checked thoroughly to ensure its best quality.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042i.jpg\" alt=\"Organic Ume Plum Vinegar Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eAmong the selected plums, we carefully select each ones and deliver them to our customers with all our heart.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042j.jpg\" alt=\"Takeuchi Organic Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eRecipes and How to Drink Ume Plum Vinegar\u003c\/h2\u003e\n                \u003cp style=\"text-align: justify;\"\u003eHere, we will introduce recipes using ume plum vinegar.\n                No matter how good it's for your health, it's still a vinegar. So it's not good to drink as it is (undiluted).\n                Please dilute it in other drinks or use it on foods before you consume this vinegar.\u003c\/p\u003e\n                \u003cp style=\"text-align: justify;\"\u003eEveryone wants to eat their food deliciously. And your body will be pleased to have delicious foods that are good for your health by using this ume plum vinegar in your foods or drinks!\u003c\/p\u003e\n                  \u003cdiv class=\"unity_recipe clearfix\"\u003e\n                    \u003ch2\u003eUme Plum Vinegar Juice\u003c\/h2\u003e\n                    \u003cdiv class=\"recipe_sum clearfix\"\u003e\n                      \u003cdiv class=\"cap\"\u003eIt is an ume plum vinegar drink that is not too sweet and has a good balanced-taste with moderate acidity. It is also useful for measures against heat stroke in the summer.\u003c\/div\u003e\n                      \u003cdiv class=\"ico_con\"\u003e\n                        \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e1\u003c\/font\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n                        \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_top clearfix\"\u003e\n                      \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_01.jpg\" alt=\"ume plum vinegar drink juice\" width=\"100%\"\u003e\u003cbr\u003e\n                        \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n                      \u003c\/div\u003e\n                      \u003cdiv class=\"ingre_con\"\u003e\n                        \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n                          \u003cdd\u003e1 Teaspoon\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Honey\u003c\/dt\u003e\n                          \u003cdd\u003e2 Teaspoon\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Cold water\u003c\/dt\u003e\n                          \u003cdd\u003e100cc\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ice\u003c\/dt\u003e\n                          \u003cdd\u003e3 or Appropriate\u003cbr\u003eamount\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_bottom\"\u003e\n                      \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e1\u003c\/dt\u003e\n                        \u003cdd\u003ePour honey and ume plum vinegar to a glass. Stir it well until the honey and vinegar are diluted properly.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e2\u003c\/dt\u003e\n                        \u003cdd\u003eAdd cold water and ice, then it's ready to drink.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                    \u003c\/div\u003e\n                 \u003c\/div\u003e\n                 \n                \u003cdiv class=\"unity_recipe clearfix\"\u003e\n                    \u003ch2\u003eUme Plum Vinegar Dressing\u003c\/h2\u003e\n                    \u003cdiv class=\"recipe_sum clearfix\"\u003e\n                      \u003cdiv class=\"cap\"\u003eThe refreshing ume plum vinegar dressing has many uses, such as for salad, octopus, fish carpaccio, and steamed pork.\u003c\/div\u003e\n                      \u003cdiv class=\"ico_con\"\u003e\n                        \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e2\u003c\/font\u003ePersons\u003c\/span\u003e\n\u003c\/div\u003e\n                        \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_top clearfix\"\u003e\n                      \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-10-e1562388921738.jpg\" alt=\"Ume Plum Vinegar Dressing\" width=\"100%\"\u003e\u003cbr\u003e\n                        \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n                      \u003c\/div\u003e\n                      \u003cdiv class=\"ingre_con\"\u003e\n                        \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n                          \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Shoyu (Soy sauce)\u003c\/dt\u003e\n                          \u003cdd\u003e1-2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Olive oil\u003c\/dt\u003e\n                          \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Chopped shiso leaves\u003cbr\u003eand sesame seeds\u003c\/dt\u003e\n                          \u003cdd\u003e Appropriate amount\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_bottom\"\u003e\n                      \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e1\u003c\/dt\u003e\n                        \u003cdd\u003eMix all the ingredients.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e2\u003c\/dt\u003e\n                        \u003cdd\u003eWhen it is emulsified and feels creamy, it is complete.\n                        You can use this dressing for salad, octopus, fish carpaccio, steamed pork, etc.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                    \u003c\/div\u003e\n                 \u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Nutritious Superfood\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2490_org_07.jpg\" alt=\"Health benefits of ume plum vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is rich in organic acids such as citric acid, malic acid, and polyphenols, which are produced by natural fermentation. It's packed with the nutrients that the human body needs, so its effects are attracting a lot of attention.\u003cbr\u003e\n            Ume Plum Vinegar has various health effects such as building a body that's resistant to viruses, blood circulation, and measures against cholesterol.\u003c\/p\u003e\n            \n                \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUme Plum Vinegar and Umeboshi Together\u003c\/h3\u003e\n                \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0475r_03-b.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n                \u003cp style=\"text-align: justify;\"\u003eUme plum vinegar can helps keep the freshness of umeboshi by soaking the umeboshi in the vinegar.\u003cbr\u003eYou can try them together!\u003c\/p\u003e\n          \u003c\/section\u003e\n\t\t\t\u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Versatile Vinegar That Can Be Used For Various Purposes\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar has various good effects for body. In fact, it has various uses other than being used as food. Here are five particularly recommended uses.\u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #1　\u003c\/span\u003eFor Gargling\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-04-e1562388734331.jpg\" width=\"100%\" alt=\"ume plum vinegar for gargling\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eGargle with ume plum vinegar diluted in water with the ratio of 1:10 (vinegar:water).\u003cbr\u003eThere is no harm in swallowing it, so it is safe for pregnant women and small children.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #2　\u003c\/span\u003eUme Plum Vinegar Spray\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/20190709wp-umesu-001.jpg\" width=\"100%\" alt=\"Ume Plum Vinegar Spray\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eFor those who want to use it on the go, it is recommended to use a spray containing a diluted solution of ume plum vinegar. Use it when your throat is irritated or for cold prevention.\u003cbr\u003eUme plum vinegar is easily go bad when diluted, so put it in a small container and use it up as soon as possible.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #3　\u003c\/span\u003eFor Disinfecting Cutting Boards\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-05-e1562388777949.jpg\" width=\"100%\" alt=\"ume plum vinegar for disinfectant\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWhen you want to handle fish and the cutting board smells, you can also use ume plum vinegar to clean the board. Splash undiluted ume plum vinegar on a cutting board, leave it for a while, and then rinse it with boiling water to clean off the persistent odor.\u003cbr\u003eIf you use red plum vinegar, the cutting board may be dyed, so please use white plum vinegar when using it for wooden cutting boards.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #4　\u003c\/span\u003eFor Cleaning\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-06-e1562388801406.jpg\" width=\"100%\" alt=\"Ume plum vinegar for cleaning\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eCitric acid contained in ume plum vinegar has the effect of cleaning scale.\n           Spread kitchen paper on the sink and other areas of concern, drip\/splash ume plum vinegar on it, and leave it for several hours. After that, you can rub it to remove the dirt.\u003cbr\u003eIf you use a material that is easy to dye, it will be colored, so be careful when using red plum vinegar.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #5　\u003c\/span\u003eFor Making Rice Balls (Onigiri)\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-07-e1562388824969.jpg\" width=\"100%\" alt=\"ume plum vinegar for manking rice balls onigiri\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eYou can use ume plum vinegar to wet your hand when making rice balls\/onigiri.\u003cbr\u003eUme plum vinegar will also add salt and the bactericidal effect will make the rice balls less likely to be spoiled. Also, red plum vinegar has a faint shiso\/perilla leaf scent which is appetizing.\u003c\/p\u003e\n        \u003c\/section\u003e\n\u003csection\u003e\n  \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eProduct Varieties\u003c\/h2\u003e\n  \u003cdiv class=\"lineup_3cl\" style=\"background-image:url(https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg); margin:0; padding:10px 0 10px 0;\"\u003e \u003cbr\u003e\n    \u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align:top; margin: 0; padding: 0;\"\u003e\n      \u003cbr\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_036\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 500ml\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_037\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 4 bottles set\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n        \u003cbr\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_038\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_039\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_4set_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml 4 bottles set\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 3%;\"\u003eFind Out More About Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n                \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-umeboshi-vinegar\" target=\"_blank\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/new_umeboshi_vinegar_en_01_300x.jpg?v=1616474612\" width=\"100%\" alt=\"Umeboshi Vinegar Article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n                \u003cp\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eUmeboshi vinegar or Ume plum vinegar is no stranger in Japanese cooking. Its exceptional taste and universal uses have garnered many interests.\u003cbr\u003eHere we introduce briefly what umeboshi vinegar is, the health benefits obtained by taking plum vinegar, ways you can incorporate this in your everyday life and recipes you might like to try out today!\u003c\/p\u003e\n                \u003cbr\u003e\n                \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e \n        \u003c\/section\u003e\n        \u003csection\u003e\n                \u003cdiv class=\"zigzag\"\u003e\n                  \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                    \u003ctbody\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Red Ume Plum Vinegar\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic plums (produced in Wakayama prefecture), salt\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e500ml\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003ePesticides\u003c\/th\u003e\n                            \u003ctd\u003eNot used\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eChemical Fertilizer\u003c\/th\u003e\n                            \u003ctd\u003eNot used\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n                            \u003ctd\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                          \u003ctd\u003ePlease store in a cool and dark place away from direct sunlight.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                  \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n                \u003c\/div\u003e\n        \u003c\/section\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41213481943209,"sku":"80205508","price":691.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a0429_00_eng-725456.jpg?v=1630897498"},{"product_id":"vinegar_038","title":"Organic White Ume Plum Vinegar from Wakayama Prefecture 500ml - Pesticide-free and Additives-free","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n    \u003cdiv id=\"prd_unityTemp_min\"\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eKawashimaya Ume Plum Vinegar\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_01.jpg\" alt=\"Kawashimaya White Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar (Umesu) is a liquid that is produced from the brining process of umeboshi or pickled plum. During the making of umeboshi, when the plum is soaked with salt, the fruit juice will come out and transform into ume plum vinegar. While this is not the same and not as strong as conventional vinegar that has acetic acid, the citric acid in ume plum vinegar will bring a nice salty sour taste that can be used for cooking or drinking. \n\u003cbr\u003e\u003cbr\u003e\nKawashimaya Ume Plum Vinegar has received Organic JAS (Japanese Agricultural Standards) Certification, which is rare in ume plum vinegar products.\u003c\/p\u003e\n\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eSafe and Secure Organic JAS Certified Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eThis product only uses organic umeboshi as a raw material.\u003cbr\u003eIt does not contain any additives or pesticides, thus make this product an ume plum vinegar that contains plenty of the original nutrients of plum.\u003c\/p\u003e\n            \n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eThe Reason Why Safe-to-Consume Ume Plum Vinegar is Rare in the Market\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is very valuable because it can only be manufactured in small quantities, and it has long been known as a highly nutritious ingredient. But nowadays, when many plums are cultivated using pesticides, it is said that the resulting ume plum vinegar is often discarded and can’t be sold. It seems that the pesticide component used in the farm mixed in the vinegar thus makes it cannot be sold as an edible product.\n            That is why the ume plum vinegar that can be safely consumed (or without pesticides) is very rare in the market.\u003c\/p\u003e\n\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eDifference Between White and Red Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWhite Ume Plum Vinegar is the brine extract that is extracted when pickled plums are soaked in salt. Just as its name, it's in white color. Red Ume Plum Vinegar is the red-clored ume plum vinegar made by soaking red shiso together in the picking process.\u003cbr\u003e\n            It's basically the same plum vinegar, but Red Ume Plum Vinegar is characterized by the flavor of red shiso (perilla\/beefsteak leaf) in it. Please use it properly for each dish and use it according to your preference.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umeboshi_vinegar_en_03.jpg\" alt=\"Red and White Ume Plum Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar Made From 100% Organic Nanko Ume\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWe use carefully selected organic Nanko Ume (Nanko Plum) cultivated in Tanabe City, Wakayama Prefecture, the home of Kishu Nanko Ume.\u003cbr\u003e\n            Plums are often cultivated with pesticides because they are susceptible to diseases and are often damaged by insects. Since plums are fruits that can be eaten as a whole, we are working on pesticide-free and chemical-free fertilizer cultivation with the motto of safety and security.\u003cbr\u003e\n            It is a very valuable organic ume plum vinegar that has established a manufacturing method for organically grown plums over many years.\u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eInsect Repellent by Devising Natural Materials\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eTo prevent the damages caused by insect, in addition to natural insect repellents such as wood vinegar, we also use the mixture of the extract of fish, crabs, garlic, turmeric, etc. Making it pesticide-free plum vinegar.\n                 We also collect safe-for-people things, pickle and ferment them to make homemade liquid fertilizer.\n                 Therefore, this ume plum vinegar is pesticide-free and chemical-fertilizer-free.\u003cbr\u003e\n            Fresh and natural plums are harvested in the morning at the time when the freshness is the best. Then, they are shipped the same day for manufacturing ume plum vinegar\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042g.jpg\" alt=\"Takeuchi Ume Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eOrganic Nanko Ume That Have Received Plenty of the Blessings from Nature\u003c\/h3\u003e\n            \u003cp style=\"text-align: justify;\"\u003eTanabe City, Wakayama Prefecture, where the organic Nanko Ume is cultivated, is affected by the Kuroshio Current flowing into the Kii Strait. It's blessed with a warm climate with little change in temperature throughout the year.\n            In addition, it's most suitable for the characteristics of plums because of the heavy rainfall and long daylight hours.\u003cbr\u003e\n            Medium-quality soil is required to cultivate good quality plums, and it absorbs a large amount of calcium during the growing season. \"Gourd stone\", which is often found in this area, is made of calcium carbonate. It means that this area has the medium-quality soil that contains a large amount of calcium required for plums.\u003cbr\u003e\n            Takeuchi Farm produces high-quality plums in a place that is ideal for cultivating plums, with a focus on organic and special cultivation. \n            From cultivation to harvesting, boxing, and shipping are all done by hand at Takeuchi Farm.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042h.jpg\" alt=\"Organic Ume Plum Farm Takeuchi\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eSince it's ripened on the tree, unlike the ones harvested while it's still green, the plums' skin are easily scratched when using a fruit sorter machine. So we manually sort the plums according to the two size standards, large and small. Also, because it's sorted maually by hand, the plums can be checked thoroughly to ensure its best quality.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042i.jpg\" alt=\"Organic Ume Plum Vinegar Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eAmong the selected plums, we carefully select each ones and deliver them to our customers with all our heart.\u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/h0042j.jpg\" alt=\"Takeuchi Organic Plum Farm\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eRecipes and How to Drink Ume Plum Vinegar\u003c\/h2\u003e\n                \u003cp style=\"text-align: justify;\"\u003eHere, we will introduce recipes using ume plum vinegar.\n                No matter how good it's for your health, it's still a vinegar. So it's not good to drink as it is (undiluted).\n                Please dilute it in other drinks or use it on foods before you consume this vinegar.\u003c\/p\u003e\n                \u003cp style=\"text-align: justify;\"\u003eEveryone wants to eat their food deliciously. And your body will be pleased to have delicious foods that are good for your health by using this ume plum vinegar in your foods or drinks!\u003c\/p\u003e\n                  \u003cdiv class=\"unity_recipe clearfix\"\u003e\n                    \u003ch2\u003eUme Plum Vinegar Juice\u003c\/h2\u003e\n                    \u003cdiv class=\"recipe_sum clearfix\"\u003e\n                      \u003cdiv class=\"cap\"\u003eIt is an ume plum vinegar drink that is not too sweet and has a good balanced-taste with moderate acidity. It is also useful for measures against heat stroke in the summer.\u003c\/div\u003e\n                      \u003cdiv class=\"ico_con\"\u003e\n                        \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e1\u003c\/font\u003ePerson\u003c\/span\u003e\n\u003c\/div\u003e\n                        \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_top clearfix\"\u003e\n                      \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/umesu_recipe_01.jpg\" alt=\"ume plum vinegar drink juice\" width=\"100%\"\u003e\u003cbr\u003e\n                        \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n                      \u003c\/div\u003e\n                      \u003cdiv class=\"ingre_con\"\u003e\n                        \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n                          \u003cdd\u003e1 Teaspoon\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Honey\u003c\/dt\u003e\n                          \u003cdd\u003e2 Teaspoon\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Cold water\u003c\/dt\u003e\n                          \u003cdd\u003e100cc\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ice\u003c\/dt\u003e\n                          \u003cdd\u003e3 or Appropriate\u003cbr\u003eamount\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_bottom\"\u003e\n                      \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e1\u003c\/dt\u003e\n                        \u003cdd\u003ePour honey and ume plum vinegar to a glass. Stir it well until the honey and vinegar are diluted properly.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e2\u003c\/dt\u003e\n                        \u003cdd\u003eAdd cold water and ice, then it's ready to drink.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                    \u003c\/div\u003e\n                 \u003c\/div\u003e\n                 \n                \u003cdiv class=\"unity_recipe clearfix\"\u003e\n                    \u003ch2\u003eUme Plum Vinegar Dressing\u003c\/h2\u003e\n                    \u003cdiv class=\"recipe_sum clearfix\"\u003e\n                      \u003cdiv class=\"cap\"\u003eThe refreshing ume plum vinegar dressing has many uses, such as for salad, octopus, fish carpaccio, and steamed pork.\u003c\/div\u003e\n                      \u003cdiv class=\"ico_con\"\u003e\n                        \u003cdiv class=\"ico ico_amount\"\u003e\n\u003cspan class=\"ico_ttl\"\u003ePortion\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e2\u003c\/font\u003ePersons\u003c\/span\u003e\n\u003c\/div\u003e\n                        \u003cdiv class=\"ico ico_time\"\u003e\n\u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px;\"\u003e5\u003c\/font\u003eMinutes\u003c\/span\u003e\n\u003c\/div\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_top clearfix\"\u003e\n                      \u003cdiv class=\"img_con\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-10-e1562388921738.jpg\" alt=\"Ume Plum Vinegar Dressing\" width=\"100%\"\u003e\u003cbr\u003e\n                        \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e \n                      \u003c\/div\u003e\n                      \u003cdiv class=\"ingre_con\"\u003e\n                        \u003ch3\u003e\u003cspan\u003e　Ingredients\u003c\/span\u003e\u003c\/h3\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Ume Plum Vinegar\u003c\/dt\u003e\n                          \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Shoyu (Soy sauce)\u003c\/dt\u003e\n                          \u003cdd\u003e1-2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Olive oil\u003c\/dt\u003e\n                          \u003cdd\u003e2 Tablespoons\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                        \u003cdl class=\"clearfix\"\u003e\n                          \u003cdt\u003e・Chopped shiso leaves\u003cbr\u003eand sesame seeds\u003c\/dt\u003e\n                          \u003cdd\u003e Appropriate amount\u003c\/dd\u003e\n                        \u003c\/dl\u003e\n                      \u003c\/div\u003e\n                    \u003c\/div\u003e\n                    \u003cdiv class=\"recipe_bottom\"\u003e\n                      \u003ch3\u003e\u003cspan\u003e　How To Make\u003c\/span\u003e\u003c\/h3\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e1\u003c\/dt\u003e\n                        \u003cdd\u003eMix all the ingredients.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                      \u003cdl class=\"clearfix\"\u003e\n                        \u003cdt\u003e2\u003c\/dt\u003e\n                        \u003cdd\u003eWhen it is emulsified and feels creamy, it is complete.\n                        You can use this dressing for salad, octopus, fish carpaccio, steamed pork, etc.\u003c\/dd\u003e\n                      \u003c\/dl\u003e\n                    \u003c\/div\u003e\n                 \u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Nutritious Superfood\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2490_org_07.jpg\" alt=\"Health benefits of ume plum vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar is rich in organic acids such as citric acid, malic acid, and polyphenols, which are produced by natural fermentation. It's packed with the nutrients that the human body needs, so its effects are attracting a lot of attention.\u003cbr\u003e\n            Ume Plum Vinegar has various health effects such as building a body that's resistant to viruses, blood circulation, and measures against cholesterol.\u003c\/p\u003e\n            \n                \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eUme Plum Vinegar and Umeboshi Together\u003c\/h3\u003e\n                \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0475r_03-b.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"738\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n                \u003cp style=\"text-align: justify;\"\u003eUme plum vinegar can helps keep the freshness of umeboshi by soaking the umeboshi in the vinegar.\u003cbr\u003eYou can try them together!\u003c\/p\u003e\n          \u003c\/section\u003e\n\t\t\t\u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eUme Plum Vinegar is A Versatile Vinegar That Can Be Used For Various Purposes\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify;\"\u003eUme Plum Vinegar has various good effects for body. In fact, it has various uses other than being used as food. Here are five particularly recommended uses.\u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #1　\u003c\/span\u003eFor Gargling\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-04-e1562388734331.jpg\" width=\"100%\" alt=\"ume plum vinegar for gargling\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eGargle with ume plum vinegar diluted in water with the ratio of 1:10 (vinegar:water).\u003cbr\u003eThere is no harm in swallowing it, so it is safe for pregnant women and small children.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #2　\u003c\/span\u003eUme Plum Vinegar Spray\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/images\/20190709wp-umesu-001.jpg\" width=\"100%\" alt=\"Ume Plum Vinegar Spray\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eFor those who want to use it on the go, it is recommended to use a spray containing a diluted solution of ume plum vinegar. Use it when your throat is irritated or for cold prevention.\u003cbr\u003eUme plum vinegar is easily go bad when diluted, so put it in a small container and use it up as soon as possible.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #3　\u003c\/span\u003eFor Disinfecting Cutting Boards\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-05-e1562388777949.jpg\" width=\"100%\" alt=\"ume plum vinegar for disinfectant\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eWhen you want to handle fish and the cutting board smells, you can also use ume plum vinegar to clean the board. Splash undiluted ume plum vinegar on a cutting board, leave it for a while, and then rinse it with boiling water to clean off the persistent odor.\u003cbr\u003eIf you use red plum vinegar, the cutting board may be dyed, so please use white plum vinegar when using it for wooden cutting boards.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #4　\u003c\/span\u003eFor Cleaning\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-06-e1562388801406.jpg\" width=\"100%\" alt=\"Ume plum vinegar for cleaning\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eCitric acid contained in ume plum vinegar has the effect of cleaning scale.\n           Spread kitchen paper on the sink and other areas of concern, drip\/splash ume plum vinegar on it, and leave it for several hours. After that, you can rub it to remove the dirt.\u003cbr\u003eIf you use a material that is easy to dye, it will be colored, so be careful when using red plum vinegar.\u003c\/p\u003e\n\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3b\" style=\"margin-bottom: 3%;\"\u003e\n\u003cspan class=\"sub\"\u003eUse #5　\u003c\/span\u003eFor Making Rice Balls (Onigiri)\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2019\/07\/wp-10978-07-e1562388824969.jpg\" width=\"100%\" alt=\"ume plum vinegar for manking rice balls onigiri\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n            \u003cp style=\"text-align: justify;\"\u003eYou can use ume plum vinegar to wet your hand when making rice balls\/onigiri.\u003cbr\u003eUme plum vinegar will also add salt and the bactericidal effect will make the rice balls less likely to be spoiled. Also, red plum vinegar has a faint shiso\/perilla leaf scent which is appetizing.\u003c\/p\u003e\n        \u003c\/section\u003e\n\u003csection\u003e\n  \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eProduct Varieties\u003c\/h2\u003e\n  \u003cdiv class=\"lineup_3cl\" style=\"background-image:url(https:\/\/kawashima-ya.backdrop.jp\/images\/a2617_20201112_bg.jpg); margin:0; padding:10px 0 10px 0;\"\u003e \u003cbr\u003e\n    \u003cul class=\"lineup_list\" style=\"background-color: none; width: 100%; text-align: center; vertical-align:top; margin: 0; padding: 0;\"\u003e\n      \u003cbr\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_036\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_00_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 500ml\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_037\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_4set_eng.jpg\" width=\"100%\" alt=\"Organic Red Ume Plum Vinegar 4 bottles set\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic Red Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n        \u003cbr\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_038\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n      \u003cli style=\"display: inline-block; padding:0 1%; width: 30%; vertical-align:top;\"\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_039\" style=\"display: block;\"\u003e \u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_4set_00_eng.jpg\" width=\"100%\" alt=\"Organic White Ume Plum Vinegar 500ml 4 bottles set\"\u003e\n        \u003cp class=\"prod_title\" style=\"padding:10px 0; font-size:12px;\"\u003eOrganic White Ume Plum Vinegar 500ml x 4 bottles set\u003c\/p\u003e\n        \u003c\/a\u003e \u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 3%;\"\u003eFind Out More About Ume Plum Vinegar\u003c\/h3\u003e\n            \u003cdiv class=\"unityOtherArticle clearfix\"\u003e\n                \u003cdiv class=\"unityOtherArticleImg\"\u003e\u003ca href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-umeboshi-vinegar\" target=\"_blank\"\u003e\u003cimg src=\"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/articles\/new_umeboshi_vinegar_en_01_300x.jpg?v=1616474612\" width=\"100%\" alt=\"Umeboshi Vinegar Article\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n                \u003cp\u003e\u003cspan\u003eWhat is Umeboshi Vinegar and How to Use it\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003eUmeboshi vinegar or Ume plum vinegar is no stranger in Japanese cooking. Its exceptional taste and universal uses have garnered many interests.\u003cbr\u003eHere we introduce briefly what umeboshi vinegar is, the health benefits obtained by taking plum vinegar, ways you can incorporate this in your everyday life and recipes you might like to try out today!\u003c\/p\u003e\n                \u003cbr\u003e\n                \u003cp class=\"simple_linkBtn\"\u003e\u003ca style=\"text-decoration: none; color: white;\" href=\"https:\/\/mizunori.live\/blogs\/column\/what-is-umeboshi-vinegar\"\u003eRead More\u003c\/a\u003e\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e \n        \u003c\/section\u003e\n        \u003csection\u003e\n                \u003cdiv class=\"zigzag\"\u003e\n                  \u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                    \u003ctbody\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct's Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic White Ume Plum Vinegar\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic plums (produced in Wakayama prefecture), salt\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e500ml\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003ePesticides\u003c\/th\u003e\n                            \u003ctd\u003eNot used\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eChemical Fertilizer\u003c\/th\u003e\n                            \u003ctd\u003eNot used\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n                            \u003ctd\u003eWakayama Prefecture, Japan\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                          \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                          \u003ctd\u003ePlease store in a cool and dark place away from direct sunlight.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                  \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2970_00_eng.jpg\" alt=\"Kawashimaya ume plum vinegar\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n                \u003c\/div\u003e\n        \u003c\/section\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41218639659177,"sku":"162481049","price":691.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2970_00_eng-428311.jpg?v=1630897494"},{"product_id":"vinegar_040","title":"Unfiltered Nigori Pure Rice Vinegar 1000ml - Fermented And Aged For A Long Time (100% Made With Rice From Saga Prefecture)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Pure Rice Vinegar\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eKAWASHIMAYA unfiltered nigori pure rice vinegar is brewed with acetic acid bacteria that have been preserved in a brewery that was established in Edo Period.\u003c\/p\u003e\n\u003cp style=\"background-color: #f0f0f0; padding: 2%; margin-bottom: 2%;\"\u003e\u003cb\u003eThis vinegar is characterized by these points:\u003c\/b\u003e \u003cbr\u003e・ Unfiltered, so the live cultures remain intact\u003cbr\u003e・ No added alcohol\u003cbr\u003e・ Made with static fermentation method inherited from the Edo period\u003cbr\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eIngredients With Abundant Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_2_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eUnfiltered Nigori Pure Rice Vinegar is made with: \u003cbr\u003e Rice from Saga Plain that is cultivated with reduced pesticide \u003cbr\u003e In-house raw koji made over three days and three nights \u003cbr\u003e Cold water from Saga\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eTraditional Long-term Static Fermentation Inherited From The First Generation of Traditional Brewery\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_3_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eFirst, moromi sake is made by natural fermentation for a long period of time. Then, steamed rice is added to make it richer. The manufacturing process is done carefully for 300 days until completion.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_4_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Pure Rice Vinegar With Active Acetic Acid Bacteria\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_5_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eAcetic acid bacteria is usually removed from the regular clear vinegar through filtration and heat sterilization. \u003cbr\u003e\u003cbr\u003eThe acetic acid bacteria that live in unfiltered nigori vinegar are unique to each vinegar shop that have been passed down from generation to generation. The acetic acid bacteria, which is indispensable for making vinegar, is a great existence that also enhances the health of our body.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_6_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThat's why Unfiltered Nigori Pure Rice Vinegar is delivered in its natural state containing acetic acid bacteria without filtration or heat sterilization.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eRegular Vinegar vs Unfiltered Nigori Vinegar\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_7_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eDid You Know? \u003cbr\u003eMost Regular Vinegars Are Grain Vinegar\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_8_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eThe type of vinegar that we often see in the kitchen of our house or in the storefront can be categorized as grain vinegar. However, in reality, there are various types of vinegar, not just grain vinegar. One of the other varieties of vinegar is rice vinegar, which is light in color and looks similar to grain vinegar. Rice vinegar is actually the oldest vinegar in Japan.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eSo, What’s The Difference Between Rice Vinegar And Grain Vinegar?\u003c\/h2\u003e\n\u003cdiv class=\"unityChartWrapper\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_9_en.jpg\" alt=\"レシピチャート\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003eRice Vinegar\u003c\/h3\u003e\n\u003cp\u003eRice vinegar is vinegar brewed using 40g or more of rice per liter of vinegar. As the name describes, pure rice vinegar is made only from rice. The mellow sweetness and umami unique to rice vinegar can be enjoyed even more when used without adding heat to it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_10_en.jpg\" alt=\"レシピチャート\" width=\"100%\"\u003e\n\u003ch3 class=\"unityMain-b_h3c\"\u003eGrain Vinegar\u003c\/h3\u003e\n\u003cp\u003eGrain vinegar is made from all kinds of grains like rice, wheat, sake lees, corn, etc. It features a refreshing acidity and a sharp vinegar aroma. Since the acidity tends to remain even when cooked, it is suitable for dishes that make use of the acidity such as sweet and sour pork.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eLet's use the tasty vinegar in daily cooking by using it properly according to the purpose!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUse Unfiltered Nigori Rice Vinegar To Upgrade Your Cooking\u003c\/h2\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e① Mix for making dumpling sauce and salad dressing, etc.\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_11_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e② To make a vinegared dish with a distinctive umami in the soft acidity\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_12_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e③ Make all kinds of pickles that have a mellow flavor\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_13_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e④ Use it to make vinegared rice, chirashizushi, maki sushi, and nigiri sushi for a higher-grade taste\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_14_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e⑤ Bring out the taste of fish and meat\u003c\/h3\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_16_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eWith The Power of Fermented Acetic Acid, The Rice Vinegar Is Enriched With All Kinds Of Nutrients\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_17_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eConsuming white rice by itself might be filling, but rice is not exactly known as the most nutrient rich ingredient out there. However, when white rice is fermented and processed into vinegar, 15 types of amino acids and more than 70 types of organic acids are produced.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eVinegar That Contains Amino Acids And Organic Acids To Improve Your Health\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_18_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eAmino acids contained in rice vinegar and organic acids such as acetic acid and citric acid will refresh the mind and body that tend to stagnate due to lifestyle related health problems. It is healthy and great for your diet!\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eNo Rush, No Hurry, And Preserve As It Is\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_19_en.jpg\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eIn the year 1832, the first generation, Ukon Izaemon, who was a government official in Hizen Province (an old province of Japan in the area of Saga and Nagasaki prefectures), was taught how to make vinegar as a thank-you for giving an inn to a stranger. \u003cbr\u003e\u003cbr\u003eOver 190 years after that, the fermentation of vinegar, which has been handed down along with the manufacturing method, was carefully inherited from the first generation. With the motto of \"no rush, no hurry, and preserve as it is\". Even now, the manufacturing process is still using the traditional method and still takes a long time. The manufacturer is working carefully on the vinegar production.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eGreat Value For Everyday Use\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_20_en.JPG\" alt=\"Unfiltered Nigori Pure Rice Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp style=\"text-align: justify; margin-top: 2%;\"\u003eCompared to general vinegar on the market, the size has a JPGconsiderably larger value. The bottle is convenient to transfer to another container as well, in case you need the vinegar for multiple purposes.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eOther Size Variations\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityColvar\" style=\"margin-bottom: 3%;\"\u003e\n\u003cdiv class=\"item_lineup_con\"\u003e\n\u003cdiv class=\"lineup_3cl\" style=\"background: none; margin: 0; padding: 10px 0 30px 0; text-align: center;\"\u003e\n\u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n\u003cli style=\"padding: 0 1%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_041\"\u003e\u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1800ml_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"margin: 0;\"\u003e1800ml\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"padding: 0 1%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_042\"\u003e\u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1000mlx3_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"margin: 0;\"\u003e1000ml 3 Bottles Set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli style=\"padding: 0 1%;\"\u003e\n\u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_043\"\u003e\u003cimg style=\"margin: 0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1800mlx2_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cp style=\"margin: 0;\"\u003e1800ml 2 Bottles Set\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eReviews\u003c\/h2\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eGentle acidity that can be enjoyed by the whole family\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Because the vinegar doesn’t have the sharp taste, \u003cspan class=\"highlight\"\u003emy children can enjoy it as well.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_men-a1.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eReliable because of traditional manufacture\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I like the taste, but above all, \u003cspan class=\"highlight\"\u003eI can trust because it is carefully made with particular attention to raw materials and manufacturing methods.\u003c\/span\u003e I feel that the long history from the Edo period is a value that other products do not have.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI'm new to Nigori vinegar, but I like it\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I use vinegar on a daily basis, so I'm glad that I can use it in plenty. It was my first time using nigori vinegar, so what about it? I was wondering. But \u003cspan class=\"highlight\"\u003eafter tasting it, I really like the mild and refreshing taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eI use it habitually. Also, I think the container is very convenient\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e It is great for beverages and for cooking. It goes well with salads and spicy sauces, so it's often used for cooking. \u003cspan class=\"highlight\"\u003eWhile many vinegar bottles are made from glass, I actually prefer the plastic container as they are easier to handle and throw away.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eUnfiltered Nigori Pure Rice Vinegar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e1000ml\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n\u003ctd\u003eRice (Saga Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n\u003ctd\u003ePlease keep away from direct sunlight and don’t put it at places with high temperature or humidity.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1000ml_en.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin: 0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41378539405481,"sku":"158120811","price":1922.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2907_1000ml_en.jpg?v=1632294305"},{"product_id":"vinegar_046","title":"Unfiltered Nigori Pure Apple Cider Vinegar 1000ml - Fermented And Aged For A Long Time (100% Made With Apple From Nagano Prefecture)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n    \u003cdiv id=\"prd_unityTemp_min\"\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Pure Apple Cider Vinegar\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_1_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                KAWASHIMAYA unfiltered nigori pure apple cider vinegar is brewed with acetic acid bacteria that have been preserved in a brewery that was established in Edo Period.\n            \u003c\/p\u003e \n            \u003cp style=\"background-color:#f0f0f0; padding:2%; margin-bottom:2%;\"\u003e\n                \u003cb\u003eThis vinegar is characterized by these points:\u003c\/b\u003e \u003cbr\u003e・ Unfiltered, so the live cultures remain intact\u003cbr\u003e・ No added alcohol\u003cbr\u003e・ Made with static fermentation method inherited from the Edo period\u003cbr\u003e\n            \u003c\/p\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eTaste The  Refreshing Sweetness Of Apples\u003cbr\u003eRecommended As Healthy Vinegar To Drink!\u003c\/h2\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                Apple cider vinegar is one of the most popular vinegars in the world. It has abundant nutritional components and is sweeter and easier to drink than other vinegars, so it is recommended to be consumed as a daily health habit.\n            \u003c\/p\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Pure Apple Cider Vinegar With Active Acetic Acid Bacteria\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_5_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                Acetic acid bacteria are usually removed from the regular clear vinegar through filtration and heat sterilization. \u003cbr\u003e\u003cbr\u003eThe acetic acid bacteria that live in unfiltered nigori vinegar are unique to each vinegar shop that have been passed down from generation to generation. The acetic acid bacteria, which is indispensable for making vinegar, is a great existence that also enhances the health of our body.\n            \u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_6_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                That's why Unfiltered Nigori Pure Apple Cider Vinegar is delivered in its natural state containing acetic acid bacteria without filtration or heat sterilization.            \n            \u003c\/p\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003eRegular Vinegar vs Unfiltered Nigori Vinegar\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_7_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUsing 100% Apples From Nagano Prefecture\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_01_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                Many apple cider vinegars start their manufacturing process from the fruit juice stage, but Nigori Pure Apple Cider Vinegar preparation starts from the apple fruit itself. Since the vinegar only uses apples that are organically grown in the rich nature of Nagano Prefecture, \u003cb\u003ethe natural sweetness and fruity flavor of apples stand out even in the finished vinegar.\u003c\/b\u003e\n            \u003c\/p\u003e \n        \u003c\/section\u003e\n        \n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eTraditional Long-term Static Fermentation Inherited From The First Generation of Traditional Brewery\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_3_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                Founded in 1832, we continue to follow the manufacturing method handed down from the first generation, and brew only with the apple juice without adding water or alcohol.\u003cbr\u003e\u003cbr\u003eVinegar that has been \u003cb\u003efermented for a long period of 90 days and aged for 90 days\u003c\/b\u003e is not sour and has a deeper and mellow taste.            \n            \u003c\/p\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_4_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eUnfiltered Nigori Apple Cider Vinegar Making Process\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_02_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n            \n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eNo Rush, No Hurry, And Preserve As It Is\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2907_19_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp style=\"text-align: justify; margin-top: 2%;\"\u003e \n                In the year 1832, the first generation, Ukon Izaemon, who was a government official in Hizen Province (an old province of Japan in the area of Saga and Nagasaki prefectures), was taught how to make vinegar as a thank-you for giving an inn to a stranger. \u003cbr\u003e\u003cbr\u003eOver 190 years after that, the fermentation of vinegar, which has been handed down along with the manufacturing method, was carefully inherited from the first generation. With the motto of \"no rush, no hurry, and preserve as it is\". Even now, the manufacturing process is still using the traditional method and still takes a long time. The manufacturer is working carefully on the vinegar production.              \n            \u003c\/p\u003e\n        \u003c\/section\u003e\n\u003csection\u003e\n        \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eMuslim Friendly Apple Cider Vinegar\u003c\/h2\u003e\n        \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n            \u003cp\u003e\n                Although this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/muslim-friendly-kawashimaya.jpg\" alt=\"muslim friendly\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n    \u003c\/section\u003e\n        \u003c!-- health effect --\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eAcetic Acid Bacteria In The Cloudy Vinegar To Strengthen Immune Barrier\u003c\/h2\u003e\n            \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n                \u003cp\u003e\n                    Acetic acid bacteria, which is contained in the nigori (unfiltered cloudy) vinegar, has the function of increasing the barrier power of the body, relieves unpleasant discomfort that is caused by the changing seasons, and refreshes the body.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_03_en.jpg\" alt=\"シンプルコード4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eCitric Acid For Everyday Health\u003c\/h2\u003e\n            \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n                \u003cp\u003e\n                    Citric acid is important for maintaining good health by adjusting the circulation of the body, improving immunity, and prevents fatigue.\u003cbr\u003e\u003cbr\u003eApple cider vinegar contains various acids that are beneficial to the body, such as malic acid and tartaric acid, including citric acid.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_04_en.jpg\" alt=\"シンプルコード4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eThe Health Effect Of Vinegar With Low Calories\u003c\/h2\u003e\n            \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n                \u003cp\u003e\n                    Apple cider vinegar contains abundant nutrients such as acetic acid and citric acid, polyphenol procyanidin which is stronger than catechin, and potassium which refreshes the stagnation of the body.\u003cbr\u003e\u003cbr\u003eIn addition, it has less calories than other vinegars, so it’s great for those who want to lose weight.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_05_en.jpg\" alt=\"シンプルコード4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eConsume For Daily Healthy Habits\u003c\/h2\u003e\n            \u003cdiv class=\"zigzag\"\u003e\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n                \u003cp\u003e\n                    Vermont, a state that is rich in nature in the United States, has a famous healthy drink called Honeygar. This drink is a mixture of honey and apple cider vinegar and it has been drunk for a long time. Honeygar is mentioned by D. C. Jarvis in his book called \u003ci\u003eFolk Medicine: A Vermont Doctor's Guide to Good Health\u003c\/i\u003e. It is also popular and enjoyed as a healthy drink in Japan. \n                \u003c\/p\u003e\n            \u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_06_en.jpg\" alt=\"シンプルコード4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\n        \u003c\/section\u003e\n        \u003c!-- health effect end --\u003e\n\n        \n        \u003c!-- how to use --\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eHow to Use Unfiltered Nigori Apple Cider Vinegar\u003c\/h2\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e① Vermont-style Honeygar (hot drink of honey and apple cider vinegar)\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_07_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp\u003eAdd 1 cup of hot water to 1 teaspoon of apple cider vinegar and 1 tablespoon of honey and mix.\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e② Apple cider vinegar soda drink\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_08_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp\u003eDilute apple cider vinegar with carbonated water (10 times the amount of apple cider vinegar)\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e③ Add 1 teaspoon to your morning yogurt\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_09_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp\u003eIt’s also great as an ice cream topping!\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e④ For salad and food accent\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_10_en.jpg\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp\u003eThe scent of fruity apples will stand out and become a great accent in your dish\u003c\/p\u003e\n            \u003cbr\u003e\u003cbr\u003e\n            \u003ch3 class=\"unityMain-b_h3\" style=\"margin-bottom: 2%;\"\u003e⑤ Use as addition to meat and fish dish\u003c\/h3\u003e\n            \u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_11_en.JPG\" alt=\"Unfiltered Nigori Pure Apple Cider Vinegar\" width=\"100%\"\u003e\u003c\/div\u003e\n            \u003cp\u003eThe power of vinegar will make the dish soft and rich.\u003c\/p\u003e\n        \u003c\/section\u003e        \n\n        \u003c!-- size variations --\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\"\u003eOther Size Variations\u003c\/h2\u003e\n            \u003cdiv class=\"prd_unityColvar\" style=\"margin-bottom:3%;\"\u003e\n                \u003cdiv class=\"item_lineup_con\"\u003e\n                    \u003cdiv class=\"lineup_3cl\" style=\"background:none; margin:0; padding:10px 0 30px 0; text-align: center;\"\u003e\n                        \u003cul class=\"lineup_list\" style=\"background-color: none;\"\u003e\n                          \n                            \u003c!-- \u003cli style=\"padding:0 1%;\"\u003e\n                                \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_046\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_1000ml_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                                \u003cp style=\"margin:0;\"\u003e1000ml\u003c\/p\u003e\n                            \u003c\/li\u003e --\u003e\n\n                            \u003cli style=\"padding:0 1%;\"\u003e\n                                \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_047\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_1800ml_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                                \u003cp style=\"margin:0;\"\u003e1800ml\u003c\/p\u003e\n                            \u003c\/li\u003e\n                           \n                            \u003cli style=\"padding:0 1%;\"\u003e\n                                \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_048\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_1000mlx3_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                                \u003cp style=\"margin:0;\"\u003e1000ml 3 Bottles Set\u003c\/p\u003e\n                            \u003c\/li\u003e\n\n                            \u003cli style=\"padding:0 1%;\"\u003e\n                                \u003cdiv class=\"prod_image\"\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/vinegar_049\"\u003e\u003cimg style=\"margin:0!important;\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_1800mlx2_en.jpg\" width=\"100%\" alt=\"カラー\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n                                \u003cp style=\"margin:0;\"\u003e1800ml 2 Bottles Set\u003c\/p\u003e\n                            \u003c\/li\u003e\n\n                        \u003c\/ul\u003e\n                    \u003c\/div\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e \n        \u003c\/section\u003e\n\n        \u003c!-- review --\u003e\n        \u003csection\u003e\n            \u003ch2 class=\"unityMain-b_h2\" style=\"margin-bottom: 2%;\"\u003eReviews\u003c\/h2\u003e\n            \u003cdiv class=\"unityBalloon2-top\"\u003e\n            \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a4.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e \u003c\/div\u003e\n            \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eDilute and drink without discomfort in the stomach\u003c\/span\u003e\u003c\/font\u003e\u003cbr\u003e\n              \u003cspan class=\"highlight\"\u003eEven I, who has a weak stomach, enjoys it without experiencing any discomfort.\u003c\/span\u003e I drink it very diluted, but the scent of apples is still there. My digestion also improved considerably.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003cdiv class=\"unityBalloon2-top\"\u003e\n            \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e \u003c\/div\u003e\n            \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eDomestic unfiltered apple cider vinegar is rare\u003c\/span\u003e\u003c\/font\u003e\u003cbr\u003e\n               I think it is rare to find a type that is not filtered in the case of domestic apple cider vinegar. It was easy to try because it was free shipping (in Japan). \u003cspan class=\"highlight\"\u003eI think it's good vinegar. I will buy it again.\u003c\/span\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003cdiv class=\"unityBalloon2-top\"\u003e\n            \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e \u003c\/div\u003e\n            \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eThis vinegar tenderize the meat really well\u003c\/span\u003e\u003c\/font\u003e\u003cbr\u003e\n                I often dilute it with carbonated water, but \u003cspan class=\"highlight\"\u003erecently I've been using it for cooking. Chicken breast, which tends to become tough, can be very soft and delicious because of this vinegar.\u003c\/span\u003e I think it is very handy to have this vinegar.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n\n            \u003cdiv class=\"unityBalloon2-top\"\u003e\n            \u003cdiv class=\"icon\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"お客様の声1\" width=\"100%\"\u003e \u003c\/div\u003e\n            \u003cp class=\"comment\"\u003e\u003cfont size=\"5\" color=\"#290e04\"\u003e\u003cspan class=\"title\"\u003eSafe apple cider vinegar without additives\u003c\/span\u003e\u003c\/font\u003e\u003cbr\u003e\n               \u003cspan class=\"highlight\"\u003eEven though I don’t favor vinegar all that much, I was able to enjoy it.\u003c\/span\u003e I'm not good at things that contain a lot of additives, so I can consume nigori apple cider vinegar from Kawashimaya without worrying about the ingredient. I will order a slightly larger size next time. Thank you very much.\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cbr\u003e\u003cbr\u003e\n        \u003c\/section\u003e\n\n        \u003csection\u003e\n            \u003cdiv class=\"zigzag\"\u003e\n                \u003ch2 class=\"item_info\"\u003eProduct Detail\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\u003ctable width=\"100%\" class=\"prd_detail\" cellpadding=\"0\" cellspacing=\"0\"\u003e\n                      \u003ctbody\u003e\n                      \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n                        \u003ctd\u003eUnfiltered Nigori Apple Cider Vinegar\u003c\/td\u003e\n                      \u003c\/tr\u003e\n                      \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                        \u003ctd\u003e1000ml\u003c\/td\u003e\n                      \u003c\/tr\u003e\n                      \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n                        \u003ctd\u003eApple (Nagano Prefecture)\u003c\/td\u003e\n                      \u003c\/tr\u003e\n                      \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eStorage Guide\u003c\/th\u003e\n                        \u003ctd\u003e\n                            Please keep away from direct sunlight. Keep in a cool dry place.\n                        \u003c\/td\u003e\n                      \u003c\/tr\u003e                                          \n                      \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eProduct Origin\u003c\/th\u003e\n                        \u003ctd\u003e\n                            Japan\n                        \u003c\/td\u003e\n                      \u003c\/tr\u003e\n                        \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMuslim Friendly Product\u003c\/th\u003e\n    \u003ctd\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/mf_mark.jpg\" alt=\"muslim friendly\"\u003e\n            \u003c\/div\u003e\n        \u003cp\u003eAlthough this product is not halal-certified yet, the ingredients have been inspected by the Japan Halal Association and deemed as Muslim Friendly. This means it has no animal-origin materials and doesn't contain alcohol.\n    \u003c\/p\u003e\n\u003c\/td\u003e\n    \u003c\/tr\u003e\n                \u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2841_1000ml_en.jpg\" alt=\"商品詳細\" width=\"100%\" style=\"margin:0;\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n              \u003c\/div\u003e\n        \u003c\/section\u003e\n    \u003c\/div\u003e\n    \u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":41465125273769,"sku":"155470700","price":2354.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2841_1000ml_en.jpg?v=1740723328"},{"product_id":"soy-sauce_023","title":"Organic Shoyu Soy Sauce (Koikuchi) 900ml, Additives-Free Old-Fashioned Natural Brewed Cedar Tub (Kioke), 100% Made in Japan","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" rel=\"stylesheet\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Mellow and Fragrant, Organic Dark Shoyu That Aged In a Cedar Tub\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_001.jpg\" alt=\"Organic Shoyu (Kokuchi)\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe domestically produced organic shoyu, which is carefully made from safe ingredients, has a rich flavor that will transform your normal dishes.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe mellow flavor brewed by aging in a cedar tub for over a year and the sense of security that's made without salts based on carefully selected organic and domestic ingredients.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo combine both of those points, the skilled craftsmen have spared no effort to create this soy sauce gem.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Organic Shoyu Soy Sauce (Koikuchi) is now available on Amazon USA, packed in a special bottle (410ml). Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\u003ca href=\"https:\/\/amzn.to\/45InTCF\" class=\"kirarin\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/span\u003e\u003c\/span\u003e\u003c\/a\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\"Live\" Cedar Tub (Kioke) Brews for Delicious Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_002.jpg\" alt=\"Cedar Tub for Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKawashimaya's domestic organic shoyu is made by traditional cedar tub natural brewing, including the cedar tub that has been passed down since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCedar tubs, which have been used to make shoyu since ancient times, have been steadily decreasing due to incompatibility with cost-effectiveness. It is now said that making shoyu in cedar tubs is less than 1% of domestic shoyu production.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the cedar tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor. It is also scientifically proven that \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003ci\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eglutamic acid\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e, an umami ingredient, increases by adding shoyu in a cedar tub.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_003.jpg\" alt=\"Traditional Wooden Tub\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThat's why we continue to adhere to the ancient Japanese natural manufacturing method using traditional cedar tubs where the bacteria that have grown delicious shoyu for over 130 years have settled down.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStrong Commitment to Domestic and Safe Raw Materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials used are organic domestic soybeans, wheat, natural salt, and freshwater. We make really safe and secure shoyu without relying on cheap raw materials and additives imported overseas.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_004.jpg\" alt=\"Domestic Soybeans\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAbout 97% of Japanese shoyu is made from overseas soybeans and fat-processed soybeans (flake-shaped soybeans excluding oil). Still, Kawashimaya's domestic organic shoyu is less than the remaining 3% of domestic soybeans. It is made using high-quality organic soybeans grown by Japanese farmers with magnificent care. Similarly, for wheat, we use only carefully selected wheat that is organic and domestically produced.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* Currently, soybeans are produced in Hokkaido, Ishikawa, Yamagata, or Aomori, while wheat is produced in Hokkaido or Ishikawa, but it may change due to bad weather.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_005.jpg\" alt=\"Domestic Wheat\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSeawater salt, which uses 100% seawater from Ako, Hyogo Prefecture, the home of salt, gives the soy sauce a deep salty taste and mellowness without horns and helps fermentation and aging.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_006.jpg\" alt=\"Ako Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe famous water of the clear stream Sugihara River in Kita-Harima, Hyogo Prefecture, which is used as the water for preparation, gives the shoyu a soft texture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_007.jpg\" alt=\"Famous Water of the Sugihara River\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n  \t\u003csection\u003e\n\t\t\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSafe Ingredients are Checked with Several Thorough Inspections\u003c\/span\u003e\u003c\/h2\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTo ensure the shoyu was made with safe ingredients, the domestic wheat used during the production was well-evaluated as safe raw ingredients according to \u003cb\u003eResidual Pesticide Inspection, Heavy Metal Inspection, and GMO (Genetically Modified Organism) Inspection\u003c\/b\u003e issued by SGS Japan.\u003c\/span\u003e\u003c\/p\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/darksoysauce_inspectionresult.jpg\" alt=\"safe_ingredients_inspection_result\"\u003e\u003c\/div\u003e\n\t\t\u003cp class=\"img_cap\"\u003e(Ingredients Inspection Result in Japanese by SGS Japan)\u003c\/p\u003e\n\t\t\u003cbr\u003e\n\t\t\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThis shoyu is the suitable pick for those particular in choosing safe raw ingredients for everyday use soy sauce. Please use it every day without worry.\u003c\/span\u003e\u003c\/p\u003e\n\t\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDark Shoyu is a Versatile Seasoning that Can Make You Happy with Just One Bottle\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark soy sauce accounts for 80% of the total consumption of soy sauce nationwide, and it is a perfect soy sauce for everyday use that goes well with anything from soy sauce to cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light soy sauce (salt content 18-19%), but the salt content can be said to be modest.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0081.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and transparent reddish brown color, which is said to be \"a proof of delicious soy sauce,\" and the mellow taste that is carefully brewed with high-quality raw materials. This is a characteristic of \"real soy sauce\".\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_0082.jpg\" alt=\"Dark soy sauce\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe beautiful and clear color stands out even when compared to the commercially available dark soy sauce (right).\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEnhance Your Normal Quality Dishes with Just One Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in aroma and umami when you use it in your daily cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the Flavor of Shoyu on the Raw Cold Tofu And Sashimi\u003c\/span\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp\u003eJust add a little shoyu to your simple side dish, the taste of \"real\" shoyu will be significantly enhanced, and the satisfaction of your daily dining table will be intensified!\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_009.jpg\" alt=\"For cold tofu and sashimi\"\u003e\u003c\/div\u003e\n\u003ch5\u003eAdd Aroma to Hot Dishes\u003c\/h5\u003e\n\u003cp\u003eThe deep taste of domestic organic shoyu goes well with the richness of egg yolk.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_010.jpg\" alt=\"For rice with eggs\"\u003e\u003c\/div\u003e\n\u003cp\u003eIn addition, the fragrant shoyu scent will complement the ingredients just by hanging it on grilled fish.\u003c\/p\u003e\n\u003ch5\u003eEnjoy the Richness of Shoyu by Seasoning Your Stir-Fried And Simmered Dishes\u003c\/h5\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_011.jpg\" alt=\"For stir-fry and simmered dishes\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe richness of authentic shoyu adds depth to the dish. Frequently made stir-fried and simmered dishes have a deep taste that you won't get tired of.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA Simple Recipe Featuring Dark Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu is indispensable for everyday cooking, but somehow, it plays a supporting role in supporting the main dish as well. Occasionally, why don't we enjoy the rich flavor of a recipe with shoyu as the main character?\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTuna with Garlic and Shoyu Pasta\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_012.jpg\" alt=\"Soy sauce pasta\"\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients (2 serving)\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePasta for 2 people (about 200g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of Your favorite mushrooms (Enoki Mushrooms, Shimeji Mushrooms, Maitake Mushrooms, etc.)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 Tuna Can\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece of Garlic (or tube)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp (+ a little) Shoyu \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Olive Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little salt and pepper\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eBoil water in a large saucepan, sprinkle salt on the water, and boil the pasta on time (a little boiled soup is set aside).\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eChopped the mushrooms into tiny pieces that are easy to eat.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd olive oil to a heated frying pan. And then, add canned tuna, grated garlic, and soy sauce, and lastly, fry the mushrooms.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd a little pasta and boiled juice (from step 1) to the frying pan and let it blend in well so that the frying pan doesn't burn.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eServe on a plate, sprinkle with shoyu and pepper from above, and it's completed. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe also recommend toppings such as green onions, mitsuba parsley, and chopped seaweed if you like.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe main dish, where you can enjoy the presence of high-quality shoyu with a small amount of ingredients and without spending your time. Really suitable for busy people.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRice with Versatile Garlic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/LJsK4H_Xouw\" alt=\"Garlic shoyu\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 bag of garlic chives (about 100g)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e6 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sesame Oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little red pepper (whether it's sliced ​​or flakes)\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFinely chop the garlic chives.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut (1) red pepper in a bottle sterilized with boiling water, and pour mirin, shoyu, and sesame oil.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix it with clean chopsticks. After that, cover it well and store it in the refrigerator.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe taste becomes more profound as time goes by, so we recommend you start eating it after a few days. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf it's sealed in a bottle, it can be stored in the refrigerator for about one month.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGarlic chives, which represent flavored vegetables, are combined with fragrant soy sauce to create an appetizing seasoning. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eJust add it to your usual dishes such as tofu, natto, salad, and rice with eggs to make it a very satisfying dish.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe frame_bd\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMellow Shoyu Steak Sauce\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/g7tbYDvBeuc\" alt=\"Steak sauce\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIngredients\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e3 tbsp Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e2 tbsp Water\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1.5 tbsp Mirin\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 tbsp Sake\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e1 piece each of grated garlic and ginger\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eA little of oil\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow to Make\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd oil to a frying pan, and add grated garlic and ginger. Fry it on medium heat until the aroma comes out.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAdd soy sauce, water, mirin, sake, and mix it at once in another bowl. After that, boil for 1 ~ 2 minutes to complete.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSprinkle on sautéed fish or meat and enjoy. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe sauce can be refrigerated for about a week.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe deep rich shoyu serves as the basis for a harmonious sauce and eliminates odors. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven a simple sautéed fish or meat will be a luxurious dish with a deep taste!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Reason Why it's not Low-salt Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_015.jpg\" alt=\"Reason for Not Reducing Salt\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent soy sauce from rotting. Therefore, adding synthetic sweeteners as preservatives to low-salt soy sauce becomes necessary instead of reducing the salt content.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003c\/span\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu Making Process That Spares No Effort, Even From Step One\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making, which is the key to shoyu brewing, takes time and effort, so the number of breweries that make their own koji is scrimpy, but we carefully selected it based on the belief that good shoyu can't be made without good koji. We are particular about shoyu brewing, which uses carefully selected wheat and soybeans, taking 40 hours to make koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_016.jpg\" alt=\"Koji Preparation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKoji making differs depending on the temperature and humidity, wheat and beans, so it is always a serious game. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_017.jpg\" alt=\"Shoyu Koji\"\u003e\u003c\/div\u003e\n\u003cp class=\"img_cap\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e(* The photo is shoyu koji)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eMix the finished koji with saltwater and put it in a traditional cedar tub. To adjust the lactic acid bacteria and yeast that brew the shoyu, manually stir while checking the degree.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_018.jpg\" alt=\"Stir\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWithout artificial temperature control, it takes more than a year to slowly ferment the mash with the power of nature to create a mellow flavor.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_019.jpg\" alt=\"Moromi fermentation\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePut the finished mash on a squeezing machine and carefully squeeze the shoyu. Finally, it's sterilized by heating and then bottled to make the special domestic organic shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_020.jpg\" alt=\"Squeeze\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eFounded in 1902, In a Traditional Brewery\u003c\/span\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eAt the foot of Mt. Sengamine, a mountain village where the water of the famous Mizumatsugai flows. Adachi Brewery has been brewing shoyu and miso there since 1902.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_021.jpg\" alt=\"Traditional brewery\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eCarefully selected the safe and secure raw materials from its inception, \"don't forget the basic, no-nonsense in, we want to present our time and effort to provide a safe and delicious shoyu\" in the old-fashioned recipe that doesn't use additives as much as possible.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are still working on delivering shoyu while carefully inheriting this idea, which has been over 130 years since our founding.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv class=\"story\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Development Story\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"story_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eDelivering the Japanese tradition of \"Cedar Tub Shoyu to the World\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_022.jpg\" alt=\"Large and Small Shoyu\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eShoyu has long been famous as a typical seasoning in Japan. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Before the Edo period, most shoyu was made from \"wooden tubs\" made from cedarwood. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e In the cedar tub, there is a yeast that can only live in the brewery, and by achieving its own fermentation, it produces the unique flavor and richness of the cedar tub that cannot be experienced by metal tank brewing. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Shoyu with a deep taste is produced, but it has been steadily decreasing because it's difficult to process and cost-effective. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Meanwhile, Adachi Brewery, who cooperated in the commercialization of this product, manufactures shoyu in a cedar tub that has been used for over 100 years since its establishment.\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We want to deliver this exceptional shoyu prepared in a cedar tub to Japanese and overseas customers. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e We will provide it with the expectation that customers worldwide will support it. \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e Please enjoy the taste of our shoyu, which is different from the usually mass-produced shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eSize Variations of Domestic Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_022\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_300_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 300g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e \u003ca href=\"https:\/\/mizunori.live\/products\/soy-sauce_023\"\u003e \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi Product\"\u003e\n\u003cp class=\"rp_cap\"\u003e\u003cb class=\"red\"\u003eOrganic Shoyu Koikuchi 900g\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"qa\"\u003e\n\u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQ \u0026amp; A About Organic Shoyu\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the raw materials for this domestic organic shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe raw materials are domestic and organic soybeans, wheat, and natural salt from Ako. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe use the famous water of the Sugihara River, a clear stream in Kita-Harima, Hyogo Prefecture.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhat are the benefits of brewing shoyu in a wooden tub?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eLactic acid bacteria and yeasts settle in the wooden tub used to make shoyu for a long time and bring out the unique aroma and taste of the brewery, which deepens the flavor of shoyu itself. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is also scientifically proven that glutamic acid, which is an umami ingredient, increases by adding shoyu in a wooden tub. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the reality is that it is steadily declining because it is not cost-effective.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWhy do you stick to the natural brewing of shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIf you artificially control the temperature and humidity, you can shorten the brewing period to sell it more efficiently and cheaply. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHowever, the \"deliciousness, depth of taste, and umami\" are entirely different from natural brewing. \u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn natural brewing, which takes more than a year, yeast is most active and matures in summer, but yeast is still alive and fermented gently even in the cold autumn and winter, and it is only obtained at that time. Unique flavor and mellowness are added to the shoyu.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eI'm trying to live a low sodium life. So, do you sell low-salt shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOriginally, salt serves to prevent shoyu from rotting. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eTherefore, it becomes necessary to add synthetic sweeteners as preservatives to low-salt shoyu instead of reducing the salt content. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eEven with additive-free shoyu, you can reduce salt intake by adjusting the amount of shoyu used for cooking.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHow is dark shoyu different from other shoyu?\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIt is said that dark shoyu accounts for 80% of the total consumption of shoyu in general, and it is a perfect shoyu for everyday use that goes well with anything from shoyu to cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe salt content is about 16%, which is darker in appearance than the familiar light shoyu (salt content 18-19%), but the salt content can be said to be plain.\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"qa_inner\"\u003e\n\u003ch4\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003ePlease tell me the recommended usage of this shoyu!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eGood quality shoyu complements the ingredients, so you can only feel the difference in the aroma and umami of shoyu when you use it in your daily cooking. \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe shoyu itself is rich in flavor, so even if you use other seasonings more modestly than usual, you will be satisfied with the result!\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProduct Details\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eRaw materials\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eOrganic soybeans, organic wheat, and salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eQuantity\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e900ml\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eProducing Area\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eHyogo Prefecture\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eStorage Guide\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eKeep away from direct sunlight, keep in cool dry place (Keep in the fridge after opening)\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2936_900_en.jpg\" alt=\"Organic Shoyu Koikuchi\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"gtx-trans\" style=\"position: absolute; left: 37px; top: 9793.6px;\"\u003e\n\u003cdiv class=\"gtx-trans-icon\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42157862715630,"sku":"165280408","price":1620.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/Koikuchi-Shoyu-900ml.jpg?v=1642133632"},{"product_id":"fermentor_056","title":"Polypropylene Cloth (Pairen) for Koji Making and Cooking 44 x 46cm - 100% Made In Japan","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat is Polypropylene Cloth? (Pairen)\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis is a polypropylene steaming cloth manufactured by Kotobukikako-Seiki. This cloth is a koji-making tool that professional koji makers love.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMake good-quality homemade koji using the cloth favored by koji maker professionals. Mat cloth from Polypropylene fabric prevents the spillage of raw ingredients. It also optimizes the humidity \u0026amp; temperature to keep the koji warm at the right temperature and smoothly finish the fermentation.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2548_001.JPG\" alt=\"Polypropylene Cloth\"\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBecause the cloth is durable in high temperatures, it’s perfect for wrapping koji during the warming\/breeding step. The fabric holes on polypropylene cloth are small, preventing the spillage of grains and koji starter and letting extra moisture escape. Add one layer of cotton cloth to wrap on the outside to absorb the excess moisture. This way, you can create the perfect humidity and temperature for koji to propagate.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCompatible with Koji Tray Size S\u003c\/font\u003e\u003c\/font\u003e\n    \u003c\/h3\u003e\n\u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis Polypropylene Cloth is made in a size that matches the Koji Tray size S that you can use with the Koji Fermenter. You can wrap the koji with this single Polypropylene Cloth 44 x 46cm. Choose the right size of Koji Tray and Polypropylene Cloth before making your own koji to produce the perfect one!\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-with-koji-tray-s.jpg\" alt=\"Polypropylene Cloth with Koji Tray\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch3\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNOW AVAILABLE ON AMAZON USA!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eWe are pleased to inform you that Polypropylene Cloth is now available on Amazon USA. Click the link to see the product!\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n    \u003ca href=\"https:\/\/www.amazon.com\/dp\/B09HQK3SC6\" class=\"kirarin\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBUY ON AMAZON\u003c\/font\u003e\u003c\/font\u003e\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe Rice Grains That Won’t Stick To The Cloth\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2548_002.JPG\" alt=\"Polypropylene Cloth That Won't Stick\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe best feature of this cloth is that it is tough for rice grains to stick to. It will make koji-making more effective since you don’t have to waste time cleaning sticky rice from the cloth.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eIdeal For Adjusting The Humidity of Steamed Rice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/step6_02.jpg\" alt=\"Steaming Rice Using Polypropylene Cloth\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhen keeping the warm temperature during koji-making, wrap the steamed rice grains that have been sprinkled with koji starter using a polypropylene cloth, then add another layer of cotton cloth on the outside to absorb moisture. This technique will adjust the humidity and temperature of koji.\n    \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWe recommend this cloth for making koji at home or professionally.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhat Exactly is Polypropylene?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene is a durable and environmentally friendly fiber. It can be recycled and consumes less energy when recycled. As polypropylene became more and more popular in many consumer and industrial applications, it was gradually discovered that this type of plastic also showed potential as a textile.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/what-is-polypropylene.jpg\" alt=\"Origin of Polypropylene\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene (PP) has the characteristics of being resistant to heat and chemicals. This type of plastic is safe to use as a raw material for making food and beverage containers that are in direct contact with food.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eWhy You Should Use Polypropylene Cloth?\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene is classified as a “thermoplastic” (as opposed to “thermoset”) material which has to do with the way the plastic responds to heat. Thermoplastic materials become liquid at their melting point (roughly 130 degrees Celsius in the case of polypropylene). Here are the others remarkable properties of polypropylene:\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cp style=\"padding: 2%; background: #f1f1f1;\"\u003e\n    ● Non-Stick \u003cbr\u003e\u003cbr\u003e \n    ● Reusable\u003cbr\u003e\u003cbr\u003e \n    ● Durable for long-term use\u003cbr\u003e\u003cbr\u003e\n    ● Lightweight\u003cbr\u003e\u003cbr\u003e\n    ● Quick-drying\u003cbr\u003e\u003cbr\u003e\n    ● Hard to fade \u0026amp; stain\u003cbr\u003e\u003cbr\u003e\n    ● Heat Resistant (Temperature safe below 130℃)\u003cbr\u003e\u003cbr\u003e\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene Cloth Size 44x46cm Details\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-size-details-1.jpg\" alt=\"Polypropylene Cloth Size 44x46cm\"\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection id=\"INDEXrelatedProducts\"\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003ePolypropylene Cloth Size Variations\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n\t\u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_056\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-44x46_eng.jpg\" alt=\"Polypropylene Steaming Cloth (Pairen) 44×46cm\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003ePolypropylene Steaming Cloth (Pairen) 44×46cm\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_019\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2548_70x70_eng.jpg\" alt=\"Polypropylene Steaming Cloth (Pairen) 70×70cm\"\u003e\n                \u003cp class=\"rp_cap\"\u003ePolypropylene Steaming Cloth (Pairen) 70×70cm\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n\t\u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_020\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2548_94x100_eng.jpg\" alt=\"Polypropylene Steaming Cloth (Pairen) 94×100cm\"\u003e\n\t\t\t\t\u003cp class=\"rp_cap\"\u003ePolypropylene Steaming Cloth (Pairen) 94×100cm\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/fermentor_058\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/Polypropylene%20Cloth-04.jpg\" alt=\"Polypropylene Steaming Cloth (Pairen) 94×100cm\"\u003e\n                \u003cp class=\"rp_cap\"\u003ePolypropylene Steaming Cloth (Pairen) 100×135cm\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n        \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMulti-Purpose Cloth: Also Great for Steaming Other Food!\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eDumplings \u0026amp; Steamed Buns\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamed-buns.jpg\" alt=\"Dumplings \u0026amp; Steamed Buns\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eNot only for making koji, use this non-stick cloth for steaming your favorite dishes like dumplings, dim sum, steamed buns, and shumai. Suitable cloth for bamboo steamer and stainless steel steamer.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSticky Rice Dishes\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/sticky-rice-dishes.jpg\" alt=\"Sticky Rice Dishes\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe fine mesh is suitable for steaming rice dishes, so nothing will come out or stick to the mat cloth. Also suitable to transfer rice from rice cooker to rice warmer\/hangiri when making sushi rice.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003ch5\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eSteamed Vegetables\u003c\/font\u003e\u003c\/font\u003e\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/steamed-vegetables.jpg\" alt=\"Steamed Vegetables\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMake healthy and easy steamed vegetables. Use it as a steamer mat to make other steamed dishes like chicken, meat, seafood, etc.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Rice Koji (fermentation starter, Aspergillus oryzae, bred on rice). Rice Koji manufacturer generously hands down this guide. Please feel free to use this as a reference when making Rice Koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/AvLILc6e4zc\" alt=\"How to Make Rice Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/koji\/how-to-make-koji-rice\/\" target=\"_blank\" class=\"bc_link\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n        \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Rice Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kojisteak_00.jpg\" alt=\"How to Make Koji Rice Thumbnails\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n            \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji is steamed grains which have koji starter mold grown on them. It is a treasure house of enzymes, and it decomposes grains into amino acids, vitamins, minerals and more. Making Rice Koji is not only fun and economical; you get to know exactly what ingredients are being used in the process. Follow our easy 11 steps and get Koji-making!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThe Amount of Koji Rice And The Amount of Rice to Use\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp style=\"border-left: solid #982e67 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Rice\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cp style=\"border-left: solid #fceaf2 20px; padding-left: 0.4em; font-weight: bold;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eThe Amount of Finished Koji Rice (Approximation)\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity1.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity2.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity3.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity4.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rowImg\"\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity5.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003cdiv class=\"columnImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/koji-rice-quantity6.jpg\" alt=\"koji rice quantity\" style=\"width: 100%;\"\u003e\u003c\/div\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cspan style=\"vertical-align: inherit;\"\u003e\u003cspan style=\"vertical-align: inherit;\"\u003eIn this video, we will explain the steps to making Barley Koji. Barley koji is used as the raw material for making Japanese fermentation food such as barley miso (麦味噌), kinzanji miso, and shoyu. At the sake brewery, barley koji also used to make barley shochu (麦焼酎). This recipe is an instruction from a Japanese koji manufacturer summarized by Kawashima the Japanstore. Please use this as a reference to how to make barley koji.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n    \u003cdiv class=\"youtube\"\u003e\u003ciframe src=\"https:\/\/www.youtube.com\/embed\/HarBRM18kUY\" alt=\"How to Make Barley Koji\" width=\"736\" height=\"414\" frameborder=\"0\" allowfullscreen=\"\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n    \u003csection id=\"INDEXblogCard\"\u003e\n        \u003ca href=\"https:\/\/thejapanstore.us\/barley-koji\/how-to-make-barley-koji\/\" target=\"_blank\" class=\"bc_link\"\u003e\n    \u003cdiv class=\"bc_inner\"\u003e\n        \u003cspan class=\"bc_cap\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eHow to Make Barley Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003cdiv class=\"bc_img\"\u003e\n            \u003cimg src=\"https:\/\/thejapanstore.us\/wp-content\/uploads\/2021\/12\/barleykoji_en_01-1.jpg\" alt=\"How to Make Barley Rice Thumbnails\"\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"bc_body\"\u003e\n            \u003cspan class=\"bc_exc\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eBarley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various foods, such as barley miso.\n            \u003cbr\u003e\u003cbr\u003e\n            In this article, we will explain how to make barley koji (using koji starter, in this case, Aspergillus oryzae, inoculated on wheat\/barley). We hope that you can make nice barley koji!\u003c\/font\u003e\u003c\/font\u003e\u003c\/span\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/a\u003e\n\u003c\/section\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003ch2\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eOther Tools to Use When Making Koji\u003c\/font\u003e\u003c\/font\u003e\u003c\/h2\u003e\n    \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eChoosing the right tools will help you produce successful koji, an ingredient responsible for making Japanese fermented foods like Miso, Amazake, Sake, Shoyu, Mirin, etc. To help you produce successful koji, we provide Koji Tray Small Size that you can use along with this Polypropylene Cloth. And we also provide a Cotton Cloth as an alternative that can be used to make koji instead of Polypropylene Cloth. Check our recommendation products below:\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/KojiLid_S_01_eng.jpg\" alt=\"Koji Tray (Morobuta\/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eKoji tray medium size is a professional-style container that is ideal for making koji at home. Called kojibuta or morobuta in Japanese, the koji tray is the proper tool to make koji.\n                \u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis product itself is limited in the market. Crafted with local natural Japanese cedarwood, this product is constructed by hand, one part after another by skillful craftsmen.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: 28 cm x 21.5 cm x Height 5.5 cm\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_043\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCotton Cloth 40 x 70cm - 100% Japanese Cotton\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/cotton-cloth-40-x-70_eng.jpg\" alt=\"Cotton Cloth for Koji Tray\"\u003e\n        \u003c\/div\u003e\n            \u003cdiv class=\"full_col\"\u003e\n            \u003cdl\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eThis cotton cloth is manufactured by Yoshida Textile, a specialty store for food and textile located in Tsubame City, Niigata Prefecture, that was established in 1936. You can use this 100% local Japanese cotton cotton to make koji.\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eMeasurement: (40 × 70 cm) 3pcs\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n                \u003cdd\u003e\u003ca class=\"ItemLinkBtn\" href=\"https:\/\/mizunori.live\/products\/fermentor_055\"\u003eClick here to view product\u003c\/a\u003e\u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv class=\"customer_voice\"\u003e\n        \u003ch3\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eCustomer's Voice\u003c\/font\u003e\u003c\/font\u003e\u003c\/h3\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eI received it and made rice koji immediately.  \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003every good koji has finally been made. It's easy to clean up after washing, and it dries fast if you parch it in the sun.\n            \u003cbr\u003e\u003cbr\u003e\n            It's a little expensive, but when I try to use it, it's a very satisfying product indeed.  \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eA friendly fiber to both people and the environment. \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI used to use just a bleached cloth to wrestle with the sticking rice, but since I changed to a fabric made of Polypropylene, I don't have to do that anymore, and it's quite useful. The fact that Polypropylene itself is a friendly fiber to both people and the environment was also a decisive factor in purchasing it.\n            \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"customer_voice_inner\"\u003e\n            \u003cp\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003eA mattress that doesn't stick. \n            \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003eI've been making koji for many years, but the work of removing steamed rice from bleaching takes a lot of effort. Mysteriously, this mattress doesn't stick, and it's such a benefit for me. \u003c\/font\u003e\u003cfont style=\"vertical-align: inherit;\"\u003e\u003cb\u003e(Female, 40s)\u003c\/b\u003e\u003c\/font\u003e\u003c\/font\u003e\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n    \u003cdiv class=\"pd_tbl\"\u003e\n    \u003ctable class=\"table\"\u003e\n    \u003cthead class=\"thead\"\u003e\n    \u003ctr\u003e\n    \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n    \u003c\/tr\u003e\n    \u003c\/thead\u003e\n    \u003ctbody class=\"tbody\"\u003e\n    \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eSize\u003c\/th\u003e\n    \u003ctd\u003e44cm x 46cm\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eMaterial\u003c\/th\u003e\n    \u003ctd\u003ePolypropylene 100%\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n    \u003cth scope=\"row\"\u003eCountry of Origin\u003c\/th\u003e\n    \u003ctd\u003eJapan\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003c\/tbody\u003e\n    \u003c\/table\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd_img\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/polypropylene-cloth-44x46_eng.jpg\" alt=\"Polypropylene Cloth 44x46\"\u003e\u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":42369474986222,"sku":"139566664","price":2838.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/PolypropyleneCloth-01.jpg?v=1655704965"},{"product_id":"ume_052","title":"Organic Ume Extract 65g - Made From 100% Japanese Organic Additives-Free Ingredient","description":"\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/type_b.css\" type=\"text\/css\"\u003e\n\u003cdiv id=\"tempB\"\u003e\n    \u003csection\u003e\n        \u003ch2\u003eCondensed Plum Extract That Helps Maintain A Healthier Body\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_01.jpg\" alt=\"Healthy Japanese Ume Extract\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eSince the Edo period, ume has a history of being used as a folk medicide. And even today, in the world of natural medicine, it is said that ‘you won’t need a doctor if you have this’ because it is famous to help for various ailments. \u003cbr\u003e\u003cbr\u003eUme extract is perfect for those who want to maintain their health by increasing the barrier power of the body. It’s not only for when you are sick, but also great for regular everyday intake. \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eGreat For The Body: Effect \u0026amp; Efficacy\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_02.jpg\" alt=\"Japanese ume extract health benefit\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eIn addition to working on the cells that protect the body, the ume-specific ingredients contained in ume extract can help warm the body. You can just dissolve it in hot water and drink it as usual. It’s also perfect for when you're feeling a little sick, when you’re having a sore stomach, or a sore throat, plum extract will help your body to regain its health.\u003c\/p\u003e\n        \u003ch3\u003eAbundant Citric Acids\u003c\/h3\u003e\n        \u003cp\u003eThe citric acid content in 100g plum extract is 51-58g. About 10 times more than lemon juice (5-8g) and about 70 times more than black vinegar (0.66-0.76g).\u003c\/p\u003e\n        \u003ch3\u003eMumefural That Only Exists In Heated Ume\u003c\/h3\u003e\n        \u003cp\u003eDuring the process of heating plum, Mumefural is formed by combining citric acis and part of sugar. This great component does not exist in raw plums or pickled plums. The paste-like plum extract is also easier to be absorbed by the body and you can get the best effect of mumefural such as improving blood circulation and body metabolism. \u003c\/p\u003e\n        \u003ch3\u003eOne of The Types of Polyphenol: Plum-Based Lignan\u003c\/h3\u003e\n        \u003cp\u003eLignans contained in sesame and flaxseed oil are known to approach and help with bad things in the body, plum lignans on the other hand are known to specifically work on the fat cells. \u003c\/p\u003e\n\n        \u003cbr\u003e\u003cbr\u003e\n        \u003cp\u003eIn addition to abundant organic acids such as malic acid and succinic acid, it also contains various active ingredients such as iron and dietary fiber.\u003c\/p\u003e\n    \u003c\/section\u003e    \n    \n    \u003csection\u003e\n        \u003ch2\u003eThe Tightly Condensed Power of Organically Grown Plum\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_03.jpg\" alt=\"Ume powerful health benefits\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eUme extract is a valuable substance that can only be extracted into 20g to 25g from 1kg of raw ume plum.\u003cbr\u003e\u003cbr\u003eKawashimaya carefully developed the extract by squeezing the juice from 100% organic unripe plums, which is even rarer, without adding anything else. Then it is boiled down into a black paste over a long period of time until it becomes the healthy organic plum extract. \u003cbr\u003e\u003cbr\u003e because the ingredients of plums are condensed, we are very particular about making the product with a safe and secure home grown organic raw material. This extract is completely additives-free and made by hand. \u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003ch3\u003eOrganic Ume Extract Size Variations\u003c\/h3\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/ume_052\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_top_en.jpg\" alt=\"Organic Ume Extract 65g\"\u003e\n                \u003cp class=\"rp_cap\"\u003eOrganic Ume Extract 65g\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/ume_071\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_300_top_en.jpg\" alt=\"Organic Ume Extract 300g\"\u003e\n                \u003cp class=\"rp_cap\"\u003eOrganic Ume Extract 300g\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/mizunori.live\/products\/ume_072\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_600_top_en.jpg\" alt=\"Organic Ume Extract 600g\"\u003e\n                \u003cp class=\"rp_cap\"\u003eOrganic Ume Extract 600g\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e   \n    \n    \u003csection\u003e\n        \u003ch2\u003eHow To Use Ume Extract\u003c\/h2\u003e\n        \u003cp\u003eHere are some of the simplest ways to consume ume extract.\u003c\/p\u003e\n\n        \u003ch5\u003eOne Teaspoon Per Day\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_04.jpg\" alt=\"Scoop with a spoon\"\u003e\n            \u003cp class=\"img_cap\"\u003e(The recommended amount is 3g\/day)\u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe sourness is so strong that it may surprise first-timers, but there are many voices saying that they gradually get used to it.\u003cbr\u003e\u003cbr\u003eYou can incorporate it as a simple health habit without any special arrangement. Of course, even when you feel sick, tired, or lacking physical strength, you can just scoop it with a spoon and consume it quickly.\u003c\/p\u003e\n        \n        \u003ch5\u003eDilute With Water\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_05.jpg\" alt=\"Dilute with water\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAdd 3g of ume extract then add your preferred amount of hot water. \u003cbr\u003e\u003cbr\u003e※Sediment may remain, but there is no problem because it is a natural ingredient of plum. \u003cbr\u003e\u003cbr\u003eRecommended for those who don't like too strong acidity. If you add honey, sweetness will be added, and the synergistic effect will further improve the barrier power. A hot drink that helps you relax, recommended for before bedtime.\u003c\/p\u003e\n    \u003c\/section\u003e    \n  \n    \u003csection\u003e\n        \u003ch2\u003eThe Fresh Taste of Ume Is Also Recommended For Cooking\u003c\/h2\u003e\n        \u003cp\u003eFor those who don't like the sourness or just bored of diluted ume extract in general, we recommend these ways to enjoy the ume extract.\u003c\/p\u003e\n\n        \u003ch5\u003eAdd Some Fruitiness To Yogurt\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_07.jpg\" alt=\"Add to yogurt\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eEven if you don't like sourness, you can enjoy the plum extract without difficulty because the flavor is mild when combined with yogurt. We also recommended adding honey to this arrangement.\u003c\/p\u003e\n        \n        \u003ch5\u003eAdd And Make A Refreshing Ume Salad Dressing\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_08.jpg\" alt=\"Salad dressing\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eInstead of vinegar or lemon juice, you can add a new twist by using ume extract for the acidity in your salad dressing. The fresh refreshing ume taste will add a nice accent to your salad.\u003c\/p\u003e\n        \n        \u003ch5\u003eGreat As A Seasoning\u003c\/h5\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_09.jpg\" alt=\"Use ume extract as a seasoning\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eBy adding a little plum extract to the usual simmered dish, the unwanted smell of meat and fish will disappear. Moreover, the scent of plums can transform a simple dish into a delicious delight. \u003cbr\u003e\u003cbr\u003ePlus, it is possible to dilute it with seasonings such as water and mirin to pickle vegetables. Or, you can use it in combination with grated daikon radish.\u003c\/p\u003e        \n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eExtract From Organic Gome Grown Ume Made Carefully By Hand\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_06.jpg\" alt=\"Ume field\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eAll green plums grown with only organic fertilizers without using herbicides are harvested by hand. Then, the unripe plums are squeezed and the juice is boiled down slowly over time. The fresh and natural unripe plums, careful handwork, and a long boiling time are the only ingredients that make up this plum extract.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003ch4\u003eReliable Plum Extract That Condenses The Ingredients of Rare Organic Plums\u003c\/h4\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_10.jpg\" alt=\"ume extract\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eAmong Kawashimaya's products, plum meat extract has received many repeat purchases as a daily health maintenance item.\u003cbr\u003e\u003cbr\u003eWe want our customers to be able to buy products that they can feel more comfortable with at a more affordable price. With that in mind, we decided to look for organic plum extract. \u003cbr\u003e\u003cbr\u003eThankfully, we were able to meet a wonderful producer who uses only home-grown organic plums and takes time to carefully create additive-free plum extract. Although it is a small amount per year, we were able to produce a rare organic plum extract for Kawashimaya, and commercialization was accomplished. \u003cbr\u003e\u003cbr\u003eIf you eat it as it is, you can feel the strength of its efficacy in its condensed sourness, and if you dissolve it in hot water or mix it with your food, it will give you a mild and refreshing flavor that you can enjoy in various ways. \u003cbr\u003e\u003cbr\u003eAs a plum extract that is great for everyone's health, we hope that you will continue to incorporate it into your daily diet.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003ePlum Extract FAQ\u003c\/h3\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs there any difference between ume flesh extract and ume extract?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThough the name might sound different, both term actually refer to the same thing. Ume flesh extract or ume extract refers to unripe ume that is juiced and boiled for a long time until it reaches a paste form.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat kind of person is plum meat extract recommended for?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eIt is very rich in nutrients, so it is recommended for those who want to maintain their health and improve their barrier strength, and those who are not feeling well.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the recommended daily intake of plum extract?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e3g\/day is the basic recommendation. Since the rich nutritional components of green plums are concentrated and strengthened, there are individual differences, but if you eat too much it might not be good for you. Regularly taking the right amount every day is the best way.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eThe extract seems to hardens, is it still okay to eat?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eUme extract is characterized by high viscosity due to its low water content. Therefore, it may harden when the temperature is low, such as in winter, but it will return to its original paste-like state if you boil it in lukewarm water.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs ume extract an acidic food or an alkaline food?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eUme has a strong sour taste, so it is often mistaken for an acidic food, but in fact, ume meat extract is a strong alkaline food. In today's diet, where people tend to eat sugar, bread, meat, etc., the body tends to become acidic so this extract is recommended to help balance the diet.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eI dissolved the plum extract in hot water and drank it, but it didn't dissolve completely and left behind grains. Is it okay to drink it as is?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eWhen ume flesh extract is dissolved in hot water, the ume pulp, skin, and other substances that could not be filtered may settle to the bottom of the vessel. It is not harmful, so there is no problem to drink it as it is.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat does the ume extract taste like?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eUme  extract, which is made by condensing the juice of unripe plums, is characterized by its strong sourness, but it also contains a lot of natural minerals and amino acids, so you can feel the richness and faint sweetness. In particular, when dissolved in hot water or mixed with other foods, the sourness is softened and the mellow flavor can be enjoyed.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\t\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredient\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Ume Plum (Japan)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n                            \u003ctd\u003e65g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n                            \u003ctd\u003eJapan\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n                            \u003ctd\u003eKeep away from sunlight. Keep in a cool dry place.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2999_top_en.jpg\" alt=\"organic japanese ume extract 65g\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":43526790906094,"sku":"165507619","price":3780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/products\/a2999_top_en.jpg?v=1663738934"},{"product_id":"japanese-tea-coffee_107","title":"Pine Needle Tea - Teabag Type 1.5g x 30 Tea Bags","description":"\u003cdiv id=\"tempB\"\u003e\n  \n\u003csection\u003e\n\u003ch2\u003eRevitalize your daily life with Pine Needle Tea\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2995_30_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003ePine needles are rich in beneficial components that enhance the body's natural defenses, supporting an energetic daily life. Clear out the excess with chlorophyll (chloroplast). Support a smooth flow in the body with quercetin. Stay lively every day with terpene essential oil (α-pinene). Approach everyday beauty with essential vitamins.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eTetrahedral tea bags for thorough brewing\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2995_30_01-b.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe use a tetrahedral shape that allows for a more thorough extraction of pine needle components. It stays well in boiling water, ensuring you not only enjoy the nutritional benefits but also the flavor and aroma.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eMade with domestically grown pesticide-free Red Pine needles\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2995_30_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe use pesticide-free Red Pine needles from Hyogo Prefecture, ensuring a safe drinking experience. Pine needle tea, known for its refreshing herbal-like flavor, supports a healthy lifestyle when incorporated into daily life.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eKawashima-ya's Red Pine needles are born in the nature-rich Hyogo Prefecture.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2411_a1838_16.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eWe harvest and dry pesticide-free cultivated pine needles in Kami-gun, Hyogo Prefecture. The dried leaves contain the abundant nutrients of pine needles, conveniently cut to 1-2cm in length for various uses such as tea, medicinal alcohol, or adding to baths. As it is cultivated without pesticides, you can use it with confidence. Due to production batches, seasons, and temperature\/humidity conditions, the color of pine needles may be brown. Please be aware that this does not affect the quality or taste.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eUsing Red Pine, richer in components than Japanese Black Pine.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2995_30_04.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eRed Pine leaves are said to contain more amino acid components than Japanese Black Pine leaves. When made into tea, it has less astringency, a mild taste, and a pleasant mouthfeel, making Red Pine Leaf Tea highly regarded.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eMinimal inclusion of branches, the cause of impurities.\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2995_30_05.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTo enjoy the true taste of Pine Leaf Tea, we collaborated with producers to minimize the inclusion of pine branches during production. \u003cbr\u003e\u003cbr\u003e※Left: Major herbal medicine company's Pine Leaf Tea Right: Our Pine Leaf Tea\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Pine needle tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2411_a1838_02_5.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe inclusion of branches can slightly tint the color towards pink. This is considered a cause of the \"peculiarity\" in Pine Leaf Tea that some find difficult to drink. Enjoy the refreshing taste and aroma without impurities. \u003cbr\u003e\u003cbr\u003e※Left: Major herbal medicine company's Pine Leaf Tea Right: Our Pine Leaf Tea\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003ePine Needle Tea - Teabag Type\u003c\/td\u003e\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eQuantity\u003c\/th\u003e\n\u003ctd\u003e45gr(1.5g×30)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e2 Years from the manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003ePine leaves (dried)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n\u003ctd\u003eJapan (Hyogo Prefecture)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Top image\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2995_30_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45430553641198,"sku":"164654301","price":1188.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2995_30_top_en.jpg?v=1718397059"},{"product_id":"ume_073","title":"3 Years Aged Nanko Umeboshi, Specially Cultivated B Grade 1kg - Grown in Wakayama Prefecture, Additives-Free, And Reduced Pesticides","description":"\u003c!-- Three-Year B1kg --\u003e\n\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003ePickled Umeboshi Aged for Three Years with Traditional Natural Salt\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Traditional pickled plum with natural salt\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3085_1000_01.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe plums used are fully ripened plums cultivated through reduced pesticide special cultivation.\u003cbr\u003e\u003cbr\u003eThis additive-free umeboshi is pickled only with natural sun-dried salt, without using preservatives or synthetic coloring agents.\u003c\/p\u003e\n\u003cp\u003eAfter maturing for three years, it develops a rich and flavorful taste with umami and depth. The acidity becomes well-rounded, making it easy to enjoy.\u003c\/p\u003e\n\u003cp\u003eThis umeboshi is a must-try for those who love pickled plums.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eExperience the Authentic Flavor of Umeboshi with Few Salt Crystals and No Added Honey\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Umeboshi without added honey\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3085_1000_02.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe saltiness is robust, yet it does not crystallize, providing a pleasant texture. Careful aging without drying ensures a pleasantly moist finish. This umeboshi, without added honey, offers a nostalgic taste.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eThick and Satisfying Umeboshi Flesh\u003c\/h2\u003e\n\u003cp\u003eThe three-year umeboshi is pickled with large plums, making it more than enough for a single serving.\u003cbr\u003e\u003cbr\u003eIt can be enjoyed on rice or dissolved in tea, expanding its versatility.\u003c\/p\u003e\n\u003cp\u003eOn the other hand, the organic small umeboshi is just the right size for a single bite, making it convenient for bento or onigiri fillings.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\n\u003cimg alt=\"Umeboshi\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_09.jpg\"\u003e\n\u003cp class=\"img_cap\"\u003e(Left - Organic Small Umeboshi) (Right - Organic Nankou Umeboshi *Different product but similar in size)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eKishu Nankou Ume - Umeboshi's Hometown in Wakayama Prefecture\u003c\/h2\u003e\n\u003cp\u003eThe plums used for umeboshi are carefully cultivated in the natural environment of the home of Kishu Nankou Ume, Tanabe City, Wakayama Prefecture.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Kishu Nankou Ume's Hometown\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_018.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eTanabe City, located along the Kii Channel, has a mild climate with minimal temperature fluctuations throughout the year due to the influence of the Kuroshio Current. Abundant rainfall and long hours of sunlight create an environment suitable for the characteristics of plums.\u003c\/p\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Kishu Nankou Ume's Hometown\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_019.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eAdditionally, the prevalent \"Uridaniishi\" (limestone from Uridani) in this region is composed of calcium carbonate, providing a neutral soil rich in calcium, essential for plums. The Takeuchi Farm, the producer, insists on the ideal land and organic cultivation for plum cultivation, consistently producing high-quality plums.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWhat is Specially Cultivativated Ume?\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Kishu Nankou Ume's Hometown\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0429_020.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003eUme (Japanese plum) itself is a fruit that can be eaten whole, so it is cultivated with reduced pesticide practices, adhering to strict national standards for pesticide use and limiting pesticide use to 50% or less than conventional cultivation methods.\u003c\/p\u003e\n\u003cp\u003eUme is particularly susceptible to diseases and is considered a challenging crop to grow. However, with a focus on soil conditions and customer health and safety, pesticide usage is minimized during production.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eSupport Your Everyday Health with Safe and Additive-Free Umeboshi\u003c\/h2\u003e\n\u003cdiv class=\"full_col\"\u003e\u003cimg alt=\"Takuchi Farm Ume\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_08.jpg\"\u003e\u003c\/div\u003e\n\u003ch3\u003eCitric Acid, a component of Ume's sourness\u003c\/h3\u003e\n\u003cp\u003eUmeboshi contains abundant citric acid produced through natural fermentation.\u003cbr\u003e\u003cbr\u003eCitric acid promotes the metabolism of carbohydrates, activates energy metabolism, supports fatigue recovery, and aids in creating a body that is less prone to fatigue.\u003c\/p\u003e\n\u003cp\u003eIt is well-known that adding umeboshi to a bento box helps prevent quick spoilage, thanks to citric acid. Once ingested, citric acid also actively promotes bile function, providing a preventive effect against bacteria that can cause food poisoning.\u003c\/p\u003e\n\u003cdiv class=\"frame_bd\"\u003e\n\u003cp\u003eThis product is a \u003cb class=\"red\"\u003e18% salt\u003c\/b\u003e umeboshi made using traditional methods without additives. Additive-free umeboshi has a high salt concentration to prevent spoilage, resulting in a very sour taste. It reflects the wisdom of our ancestors, designed to be preserved even in times without refrigerators.\u003c\/p\u003e\n\u003ctable class=\"table mb-0\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eSalt Concentration Reference\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e7% or less\u003c\/th\u003e\n\u003ctd\u003eRefrigerate due to a short shelf life. Recommended as a side dish for rice, tea, or snacks.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003e8~10%\u003c\/th\u003e\n\u003ctd\u003eRefrigerate. Suitable for bento, onigiri, or ochazuke.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth class=\"red\" scope=\"row\"\u003e15% or more (This product)\u003c\/th\u003e\n\u003ctd\u003eCan be stored at room temperature for an extended period. Ideal for bento, onigiri, cooking, or umeboshi sour cocktails.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n  \u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003e3 Years Aged Nanko Umeboshi\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eNankou Ume (Tanabe City, Wakayama Prefecture)・Mexican Sun-dried Salt\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n\u003ctd\u003e1kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStorage\u003c\/th\u003e\n\u003ctd\u003eRefrigerate after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eSalt Content\u003c\/th\u003e\n\u003ctd\u003e18%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Top Image\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3085_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45431031169262,"sku":"177662564","price":3780.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3085_top_en.jpg?v=1718403971"},{"product_id":"japanese-rice_049","title":"Organic Instant Fermented Brown Rice (Koso Genmai) Basic Type 150g - Gluten Free","description":"\u003cdiv id=\"tempB\"\u003e\n        \u003csection\u003e\n        \u003cdiv class=\"caution\"\u003e\n            \u003ch3\u003eNotice of Package Design Changes\u003c\/h3\u003e\n            \u003cp class=\"mb-0\"\u003eStarting from March 2025, we will gradually update the package design. The new design will make it easier to distinguish between different variations of the product.\u003cbr\u003e\u003cbr\u003eThe shape or functionality of the bag will remain the same, and there will be no changes to the contents or volume, so please rest assured.\u003cbr\u003e\u003cbr\u003ePlease note that the packaging will gradually change, and specific designs cannot be requested. Thank you for your understanding.\u003c\/p\u003e\n        \u003c\/div\u003e\n            \n          \u003cdiv class=\"nutritionist\"\u003e\n              \u003ch3\u003eNutritionist’s Recommendation #1: Less Tough Texture in Brown Rice\u003c\/h3\u003e\n              \u003cdiv class=\"nutritionist_comment\"\u003e\n          \u003cp\u003eThe Organic Fermented Brown Rice (Koso Genmai) has a softer texture compared to the typical tough and hard-to-eat brown rice. It has a chewy texture, making it easier to enjoy like red bean rice. The ingredients are simple, so it pairs well with side dishes. The gentle salty flavor from the salt koji also adds a nice taste, making it easy to enjoy on its own or with other dishes.\u003c\/p\u003e\n              \u003c\/div\u003e\n              \u003cdiv class=\"nutritionist_img\"\u003e\n                  \u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n                  \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist\"\u003e\n              \u003c\/div\u003e\n          \u003c\/div\u003e\n        \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eImproved Version: Now More Delicious, Safe, and Convenient\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_01.jpg\" alt=\"Organic Enzyme Fermented Brown Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eOrganic Fermented Brown Rice (Koso Genmai) is made from \u003cb\u003eorganic brown rice\u003c\/b\u003e, \u003cb\u003eorganic black rice\u003c\/b\u003e, with some \u003cb\u003eorganic adzuki beans\u003c\/b\u003e and \u003cb\u003eorganic salt koji\u003c\/b\u003e, then letting it sit for 2-3 days to ferment. \u003cbr\u003e\u003cbr\u003eThe main feature of Organic Fermented Brown Rice (Koso Genmai) is its texture. After fermenting, the brown rice becomes chewy and easy to eat, making it enjoyable for everyone, from children to elderly people.\u003cbr\u003e\u003cbr\u003e\n            This product has been meticulously developed with a strong focus on our customers' health and beauty needs. If you care about beauty and health, or want to take good care of your family’s health, we hope many people will try this Organic Fermented Brown Rice. We've packed this love into every pouch.\u003c\/p\u003e\n        \u003ch3\u003eMade from Heartful Ingredients\u003c\/h3\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_02.jpg\" alt=\"Organic Brown Rice\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eOrganic Brown Rice (Okayama Prefecture)\u003c\/h5\u003e\n                \u003cp\u003eThe main ingredient in enzyme-fermented brown rice is \"Nikomaru,\" a type of organic brown rice with a great chewy texture.\u003cbr\u003e\u003cbr\u003eThis rice is cultivated without the use of pesticides or chemical fertilizers, and is certified organic by JAS (Japan Agricultural Standards). It is safe and healthy.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_r\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_03.jpg\" alt=\"Organic Black Rice\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eOrganic Black Rice (Kagoshima and Kumamoto Prefectures)\u003c\/h5\u003e\n                \u003cp\u003eThis black rice is produced by farmers who have been practicing organic farming for over 15 years. It is cultivated without the use of pesticides or chemical fertilizers.\u003cbr\u003e\u003cbr\u003eIt is also known as \"ancient rice,\" as it has been a staple food in Japan since the ancient Jomon period.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_04.jpg\" alt=\"Organic Red Beans\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eOrganic Red Beans (Hokkaido Prefecture)\u003c\/h5\u003e\n                \u003cp\u003eWe use only the rare, organic adzuki beans, known for their difficult cultivation, sourced from the Offibira Farm in Hokkaido. Grown in the beautiful, pristine air of a vast, mountainous region, these beans are rich in flavor.\u003cbr\u003e\u003cbr\u003e\n            These beans are grown without pesticides or chemical fertilizers, and their natural taste is carefully preserved. Enjoy the rich flavor of these beans, carefully prepared in our enzyme-fermented brown rice.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"col2_r\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_05.jpg\" alt=\"Organic Brown Rice Salt-Koji\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eOrganic Brown Rice Salt-Koji (Made in Japan)\u003c\/h5\u003e\n                \u003cp\u003eThis organic salt-koji is made from fermented brown rice, resulting in a sweet, savory flavor and a mild, well-rounded saltiness.\u003cbr\u003e\u003cbr\u003e\n            \u003cb\u003eThe salt content is kept under 1%\u003c\/b\u003e, making it a good choice for those mindful of their salt intake.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n      \u003ch3\u003eGluten-Free Certified\u003c\/h3\u003e\n\u003cdiv class=\"col2_l\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_07.jpg\" alt=\"gluten free test\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003cp\u003eThis product has been thoroughly \u003cb\u003etested and confirmed to be gluten-free by VisionBio Corporation\u003c\/b\u003e, a trusted testing laboratory in Japan.\u003cbr\u003e\u003cbr\u003eWhether you are sensitive to gluten or simply prefer gluten-free foods, you can enjoy Koso Genmai with confidence and peace of mind.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eMore Delicious with the \"Two-Step Fermentation Stand Pouch Method\"\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_10.jpg\" alt=\"Two-Step Fermentation Stand Pouch Method\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eOne of the issues with Organic Fermented Brown Rice (Koso Genmai) is that it tends to harden when it cools down, losing both flavor and texture. However, thanks to our improvement technique of the \"Two-Step Fermentation Stand Pouch Method,\" we've solved this problem.\u003cbr\u003e\u003cbr\u003eBy adding extra steps during the fermentation process, we ensure the rice stays soft and flavorful even after cooling down post-heating.\u003cbr\u003e\u003cbr\u003eWe invite you to try the difference in texture and taste.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\u003cbr\u003e\n        \u003ch2\u003eThe World's First \"Organic\" Enzyme Fermented Brown Rice, Made with Only Organic Ingredients\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_11.jpg\" alt=\"Organic Enzyme Fermented Brown Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eWe use \"Hokkaido Organic Adzuki Beans,\" which are particularly difficult to cultivate, in generous amounts. By combining this rare adzuki bean with high-quality brown rice and black rice that are harvested in limited quantities, we’ve created a rich flavor you won’t find elsewhere.\u003cbr\u003e\u003cbr\u003e\n            To complete the Organic Fermented Brown Rice (Koso Genmai), we worked with curated farmers to source these precious crops. Please try this rare organic koso genmai and taste the difference.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n\u003ch2\u003eProduct Flavor Variations\u003c\/h2\u003e\n\u003cp\u003eOrganic Koso Genmai is available in four flavor variations. Please check each product's pages below.\u003c\/p\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_049\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_top_en.jpg\" alt=\"Organic Koso Genmai Basic Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Basic Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_050\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_organic_top_en.jpg\" alt=\"Organic Koso Genmai Mochi Barley Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Mochi Barley Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_051\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_organic_top_en.jpg\" alt=\"Organic Koso Genmai Miscellaneous Grain Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Miscellaneous Grain Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_050\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_organic_top_en.jpg\" alt=\"Organic Koso Genmai 4 Color Soybean Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai 4 Color Soybean Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n    \n    \n    \u003csection\u003e\n        \u003ch2\u003eFull of Fiber, Vitamins, and GABA for Beauty and Health\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_05.jpg\" alt=\"Rich in Nutrients\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eOrganic Fermented Brown Rice (Koso Genmai) is packed with nutrients that help with health maintenance and beauty.\u003cbr\u003e\u003cbr\u003e\n            It contains \u003cb\u003evitamins, minerals, essential amino acids, and fiber, as well as GABA\u003c\/b\u003e, which is known to help with stress and fatigue.\u003cbr\u003e\u003cbr\u003e\n            Perfect for those who want to keep their health in check, and also for those looking for natural relief from stress and fatigue.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n        \u003csection\u003e\n          \u003cdiv class=\"nutritionist\"\u003e\n              \u003ch3\u003eNutritionist’s Recommendation #2: Rich in Nutrients\u003c\/h3\u003e\n              \u003cdiv class=\"nutritionist_comment\"\u003e\n          \u003cp\u003eIn addition to brown rice, this product also contains black rice, rich in polyphenols, and adzuki beans, which are high in potassium and fiber, providing a variety of nutrients. It’s also easier to digest compared to regular brown rice, making it perfect for your daily meals.\u003c\/p\u003e\n\u003cbr\u003e\n              \u003c\/div\u003e\n\u003cbr\u003e\n              \u003cdiv class=\"nutritionist_img\"\u003e\n                  \u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n                  \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist\"\u003e\n              \u003c\/div\u003e\n          \u003c\/div\u003e\n        \u003c\/section\u003e\n    \n    \n    \u003csection\u003e\n        \u003ch2\u003ePerfect for Replacing White Rice in Your Diet: \u003cb\u003e150g Per Serving\u003c\/b\u003e\n\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kosogenmai_organic.jpg\" alt=\"Perfect for Replacing White Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eOrganic Fermented Brown Rice (Koso Genmai) is packaged in stand-up pouches, providing exactly one serving of 150g, which is easy for women to enjoy.\u003cbr\u003e\u003cbr\u003e\nBrown rice is known for being filling, so replacing your usual white rice with brown rice can help adjust your portion sizes and improve your meals.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eRemains Soft and Chewy Even After Cooling, Perfect for Bento or Rice Balls\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\" style=\"margin-top:5%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal-03.jpg\" alt=\"Easy to Eat Anytime\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eThe convenient pouch packaging allows you to enjoy Organic Fermented Brown Rice (Koso Genmai) anywhere, whether at home, in your lunch box, or as rice balls. It can be eaten at room temperature, but heating it will bring out even more flavor.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n          \u003cdiv class=\"nutritionist\"\u003e\n              \u003ch3\u003eNutritionist’s Recommendation #3: Easy to Eat Even After Cooling\u003c\/h3\u003e\n              \u003cdiv class=\"nutritionist_comment\"\u003e\n          \u003cp\u003eOther brands of brown rice can get tough when they cool down, but this Organic Fermented Brown Rice (Koso Genmai) stays soft and easy to eat. The chewy texture is enhanced, and it’s perfect for bento or rice balls.\u003c\/p\u003e\n              \u003c\/div\u003e\n\u003cbr\u003e\n              \u003cdiv class=\"nutritionist_img\"\u003e\n                  \u003cp\u003eNutritionist\u003cbr\u003eYurie Ando\u003c\/p\u003e\n                  \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Nutritionist\"\u003e\n              \u003c\/div\u003e\n          \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003e30+ Months Storage with Stand Pouch Method\u003c\/h2\u003e\n        \u003cp\u003eWith a shelf life of over 30 months at room temperature, this product is great for long-term storage, like emergency supplies. You can also keep it in your office as a nutritious staple food.\u003c\/p\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003cdiv class=\"col2_l mb-0\"\u003e\n                \u003cdiv class=\"col2_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_17.jpg\" alt=\"Expiration Date Notice\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"col2_txt\"\u003e\n                    \u003ch5\u003eAbout Expiration Date Label\u003c\/h5\u003e\n                    \u003cp class=\"mb-0\"\u003eDue to our factory’s manufacturing process, the expiration date may appear on an additional label. Please rest assured that the information on the label is accurate. \u003cb\u003eExpired Date format is YYYY\/MM\u003c\/b\u003e (Japanese Format).\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \n    \u003csection\u003e\n        \u003ch2\u003eBrown Rice with High Nutrients, Now in Chewy Texture\u003c\/h2\u003e\n\u003cbr\u003e\n        \u003cdiv class=\"full_col\"\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_16.jpg\" alt=\"Brown Rice Nutrient Comparison\" width=\"100%\"\u003e\u003cbr\u003e\n            \u003cdiv\u003e\n\u003cbr\u003e\n                \u003cp style=\"line-height:95%\"\u003e\u003cspan style=\"font-size:12px;color:#808080;\"\u003e*Based on 150g per serving. The percentage is compared to white rice when brown rice is 100\u003cbr\u003e*Source: Japanese Food Standard Nutrient Database 2015\u003cbr\u003e*Reference: \"Detox Enzyme Fermented Brown Rice Diet\" by Huka Okamoto (Shufu-no-Tomo-sha)\u003c\/span\u003e\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cp\u003eBased on the picture, we can see the \"Comparison Chart of Key Nutrients in Brown Rice and White Rice\". Brown rice is reported to have the composition of Iron: 0.9mg; Carbohydrates 53.4g; Protein: 4.2g; Fat: 1.5g; Dietary Fiber: 2.1g; Vitamin B1: 0.24mg; Vitamin B2: 0.03mg; Vitamin E: 0.8mg; Potassium: 143mg; Calcium: 11mg; Magnesium: 74mg; and Zinc: 1.2mg.\u003c\/p\u003e\n            \u003cp\u003eOrganic Fermented Brown Rice (Koso Genmai) is made with nutritious brown rice, offering a rich supply of vitamins, minerals, and fiber. The calorie content is almost the same as white rice, but the nutritional difference is significant.\u003cbr\u003e\u003cbr\u003e\n                If you've thought that \"brown rice is tough and hard to eat,\" try it now and experience the soft, chewy texture and delightful taste. Turn your meals into healthier and more satisfying options!\u003c\/p\u003e\n\u003cbr\u003e\n        \u003c\/div\u003e\n\u003cbr\u003e\n    \u003c\/section\u003e\n\n    \n        \u003csection\u003e\n        \u003ch2\u003eFlavorfully Fermented with Salt Koji for a Long Time, with Minimal Salt\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_12.jpg\" alt=\"Salt Koji Fermentation\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eSalt Koji enzymes break down starches and proteins, bringing out the natural sweetness and umami in the ingredients. When combined with brown rice and grains, the fermentation process enhances the taste. The balanced saltiness of the salt koji ensures that the product remains delicious without being overly salty, making it suitable for daily consumption.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eOrganic Brown Rice from \"Nikomaru\" Grown in Okayama\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_14.jpg\" alt=\"Organic Brown Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eThe main ingredient in enzyme-fermented brown rice is \"Nikomaru,\" a type of organic brown rice with a great chewy texture.\u003cbr\u003e\u003cbr\u003e\n            Grown without pesticides or chemical fertilizers, it’s a safe and healthy choice for all.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eOrganic Adzuki Beans from \"Erimo Adzuki\" in Hokkaido\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_15.jpg\" alt=\"Organic Adzuki Beans\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eOrganic adzuki beans, known for their difficult cultivation, are sourced from the Offibira Farm in Hokkaido.\u003cbr\u003e\n            These beans are grown without pesticides or chemical fertilizers, and their natural taste is carefully preserved. Enjoy the rich flavor of these beans, carefully prepared in our enzyme-fermented brown rice.\u003c\/p\u003e\n\u003cbr\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eOrganic Black Rice from Kumamoto\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_natural_13.jpg\" alt=\"Organic Black Rice\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eOur organic black rice is from a farm in Kumamoto. This farm focuses on natural farming methods, growing high-quality rice without chemical fertilizers or pesticides.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n    \u003csection\u003e\n        \u003ch2\u003eOrganic Black Rice from Ibaraki\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_natural_12.jpg\" alt=\"Organic Black Rice from Ibaraki\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eThis organic black rice comes from a farm in Ibaraki, where they avoid the use of chemical fertilizers and pesticides, and instead use manual labor and organic methods to grow high-quality rice.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \n\u003csection\u003e\u003cbr\u003e \n    \u003ch2\u003eRated by Dr. Kubota from a Beauty \u0026amp; Health Perspective\u003c\/h2\u003e\n\u003cbr\u003e \n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_33.jpg\" alt=\"Doctor's Comment\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n\u003cbr\u003e \n    \u003cdiv class=\"unityBalloon1-top\" style=\"border-radius:10px; padding:25px;\"\u003e\n\u003cbr\u003e \n        \u003cp\u003eIt is clear that brown rice is good for beauty and health, but if it isn’t tasty, it’s hard to keep eating it.\u003cbr\u003e\u003cbr\u003e\n        When I first tried enzyme-fermented brown rice, it was so delicious that I even checked the label to see if it was really brown rice. It gave the same level of satisfaction as white rice. Since beauty and health require consistency, it is wonderful to have something delicious and easy to continue. Most brown rice I’ve tried before was bitter and dry, so I could only continue for 1–2 weeks, but this rice is easy and delicious even on days when cooking feels like a hassle.\u003c\/p\u003e \n\n        \u003cp\u003eEven my husband, who loves white rice and usually dislikes brown rice, asks, “Are we having brown rice today?” He really enjoys it, so it seems satisfying even for men.\u003cbr\u003e\u003cbr\u003e\n        Enzyme-fermented brown rice contains biotin, which helps maintain healthy skin, hair, and nails; dietary fiber, which helps remove unnecessary fats and toxins from the body; and GABA, which may help maintain skin elasticity. These beneficial nutrients are packed together in one bowl.\u003c\/p\u003e\n\n        \u003cp\u003eThis product is recommended not only for those who want to eat properly and improve their beauty, but also for people who feel unwell due to a nutritionally imbalanced diet.\u003c\/p\u003e\n    \u003c\/div\u003e \n\u003c\/section\u003e\n\n    \n   \u003csection id=\"INDEXstaffVoice\"\u003e\n        \u003cdiv class=\"staff_voice\"\u003e\n            \u003ch3\u003eStaff Comments\u003c\/h3\u003e\n\u003cbr\u003e\n            \u003ch4\u003eOur impressions after eating it as lunch at Kawashima-ya's office.\u003c\/h4\u003e\n\u003cbr\u003e\n            \u003cdiv class=\"staff_voice_inner\"\u003e\n                \u003cp\u003eEven when eaten at room temperature, it retains its chewy texture. I often eat it with curry; whether it's a thin, soup-like curry or a thicker, creamier one, it's delicious with both. It's also convenient for outdoor meals. Since it's easy to take with me, I often use it as a snack. (Staff K)\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"staff_voice_inner\"\u003e\n                \u003cp\u003eIt's delicious whether heated or eaten cold. It goes well with curry, and in the summer, I like to top it with chopped tuna and grated daikon radish. I never get tired of eating it, even daily. I want to keep some in stock for emergencies, but I also want to eat it every day! (Staff 1)\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"staff_voice_inner\"\u003e\n                \u003cp\u003eI often buy some side dishes like fish or hijiki seaweed from the convenience store and eat them with it. I don't have to make a packed lunch, so it's great when I want something easy but healthy. (Staff T)\u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"staff_voice_inner\"\u003e\n                \u003cp\u003eMy favorite way to eat it is with spicy miso paste. I add pickled vegetables and miso soup to the fermented brown rice, and it's very satisfying. Since I started eating it, my mornings feel much more refreshing. (Staff)\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection id=\"INDEXstory\"\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eMessage from Kawashimaya\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_en_wholesale_01.jpg\" alt=\"koso genmai message\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eOur fermented brown rice has a deliciously chewy texture that's hard to resist! I've been eating it almost every day since I was about 3 years old, and once you try it, you'll find yourself craving it instead of regular rice.  It's so satisfying, and it also keeps you feeling healthy.\u003cbr\u003e\u003cbr\u003e\n\nHowever, cooking fermented brown rice can be quite difficult for those who live alone or don't have time to cook regularly. But we wanted to make it easier for everyone to enjoy this healthy, delicious rice every day! That's why we developed this product.\u003cbr\u003e\u003cbr\u003e\n\nWe've kept the price affordable, without adding any unnecessary costs, so it's easy to incorporate into your daily routine. We will continue to improve the taste, packaging, and price.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n\u003csection\u003e \n    \u003ch2\u003eThe Secret of Deliciousness: Two-Stage Fermentation \u0026amp; Pouch Packaging\u003c\/h2\u003e\n\u003cbr\u003e \n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_08.jpg\" alt=\"Carefully Selected Ingredients of Enzyme Brown Rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n\u003cbr\u003e \n    \u003cp\u003eKawashimaya’s Organic Fermented Brown Rice (Koso Genmai) is prepared in our own factory using organic ingredients directly sourced from farmers. Each batch is carefully cooked by our skilled artisans. The product has gone through the First Stage of Fermentation and Second Stage of Fermentation with sterilized manufacturing.\u003cbr\u003e\u003cbr\u003e\n    The chewy texture and rich flavor come from our “Two-Stage Fermentation Stand Pouch Method.”\u003cbr\u003e\u003cbr\u003e\n    Experience the difference compared to regular enzyme-fermented brown rice for yourself.\u003c\/p\u003e\n\u003c\/section\u003e\n    \n    \n    \u003csection\u003e\n        \u003ch2\u003eHow to Enjoy\u003c\/h2\u003e\n  \u003cp\u003eYou can enjoy it as is, but it tastes even better when heated. To warm, use a hot water bath or microwave.\u003c\/p\u003e \n  \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_19.jpg\" alt=\"Heating in Microwave\" width=\"100%\"\u003e\u003c\/div\u003e\n  \u003cp\u003e\u003cstrong\u003e【Microwave】\u003c\/strong\u003e Heat the pouch upright with the steam vent facing up. About 2 minutes for 500W, or 1.5 minutes for 600W.\u003c\/p\u003e\n\n  \u003cdiv class=\"caution\"\u003e\n    \u003ch3\u003ePrecautions When Heating\u003c\/h3\u003e \n    \u003cp class=\"mb-0\"\u003eHeating multiple pouches together in the microwave may result in uneven heating.\u003cbr\u003ePlease heat each pouch individually for best results.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cp\u003e\u003cstrong\u003e【Hot Water Bath】\u003c\/strong\u003e Heat the pouch as is, without opening, for about 3–4 minutes.\u003cbr\u003e※When using a hot water bath, the label on the pouch may peel off and display outdated product information. The correct product information is always on the label itself, so rest assured.\u003c\/p\u003e\n\u003cbr\u003e \n        \n  \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_20.jpg\" alt=\"Open along the cut line\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e \n  \u003cp\u003e\u003cstrong\u003e【Enjoy As It Is】\u003c\/strong\u003e Please open along the perforated line and enjoy!\u003c\/p\u003e      \n  \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_21.jpg\" alt=\"Serve from the pouch or in a bowl\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cbr\u003e \n  \u003cp\u003e\u003cstrong\u003e【Move to A Bowl】\u003c\/strong\u003e You can eat it directly from the pouch, or you can pour it into a bowl.\u003c\/p\u003e\n\u003c\/section\u003e\n\n    \n\u003csection\u003e \n  \u003ch2\u003eRecommended Recipes\u003c\/h2\u003e\n    \u003cp\u003eOrganic Fermented Brown Rice is already delicious on its own, but sometimes you may want to enjoy it in different flavors. Try various arrangements and enjoy its versatility.\u003c\/p\u003e \n    \n    \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eKoso Genmai Brown Rice Soy Milk Potag\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image9-1.jpg\" alt=\"potage\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eThis vegetable-only potage is enhanced with the gentle thickness, flavor, and nutrition of enzyme brown rice. You can use various vegetables such as turnips, carrots, or sweet potatoes.\u003c\/p\u003e\n            \u003ch4\u003eIngredients（4 Servings）\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 Large onion\u003c\/li\u003e\n                \u003cli\u003e2-3 Turnips\u003c\/li\u003e\n                \u003cli\u003e1 Garlic clove\u003c\/li\u003e\n                \u003cli\u003e50g Organic Fermented Brown Rice\u003c\/li\u003e\n                \u003cli\u003e1 tbsp Butter\u003c\/li\u003e\n                \u003cli\u003e250cc Water\u003c\/li\u003e\n                \u003cli\u003e600cc Soy milk\u003c\/li\u003e\n                \u003cli\u003eSalt (to taste)\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eThinly slice the onion, turnips, and garlic.\u003c\/li\u003e\n                \u003cli\u003eHeat a pot and add butter, then sauté the onion.\u003c\/li\u003e\n                \u003cli\u003eOnce the onion softens, add turnips and garlic and cook until coated in butter. Add koso genmai brown rice and water, cover, and simmer for about 5 minutes.\u003c\/li\u003e\n                \u003cli\u003eBlend step 3 until smooth.\u003c\/li\u003e\n                \u003cli\u003eAdd soy milk to step 4 and season with salt. Optionally, add herbs or spices to taste.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \n    \u003cbr\u003e\n    \n    \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eDoria-style Koso Genmai Brown Rice\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image2-5.jpg\" alt=\"Doria\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eThis is an easy dish perfect for when you want a slightly different flavor of koso genmai brown rice for a solo lunch. The taste is enhanced with garlic and black pepper, and you can also add vegetables like rapeseed flowers or asparagus for extra deliciousness.\u003c\/p\u003e\n            \u003ch4\u003eIngredients（1 Serving）\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 tbsp Olive Oil\u003c\/li\u003e\n                \u003cli\u003e150g Organic Fermented Brown Rice\u003c\/li\u003e\n                \u003cli\u003e1 clove Garlic\u003c\/li\u003e\n                \u003cli\u003e50g Frozen Peeled Shrimp\u003c\/li\u003e\n                \u003cli\u003eSalt (a pinch)\u003c\/li\u003e\n                \u003cli\u003ePepper (to taste)\u003c\/li\u003e\n                \u003cli\u003eCheese (to taste)\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eHeat a frying pan, add olive oil and garlic, and warm over low heat.    \u003c\/li\u003e\n                \u003cli\u003eAdd the shrimp and sauté until everything is well combined. Season with salt and pepper, then add the koso genmai brown rice and lightly warm.\u003c\/li\u003e\n                \u003cli\u003ePlace step 2 on a plate, top with cheese, and grill until browned. Done!\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \n    \u003cbr\u003e\n    \n    \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eGrilled Koso Genmai Brown Rice Balls\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image9-1.jpg\" alt=\"Open along the cut line\" width=\"100%\"\u003e\u003c\/div\u003e\n        \u003cp\u003eCrispy on the outside and chewy on the inside, this dish lets you fully enjoy the deliciousness of koso genmai brown rice. You can also use butter or olive oil in a frying pan for a different taste experience.\u003c\/p\u003e\n            \u003ch4\u003eIngredients（1 Serving）\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e100g Organic Fermented Brown Rice\u003c\/li\u003e\n                \u003cli\u003e1 tsp Soy Sauce\u003c\/li\u003e\n                \u003cli\u003e1 tsp Mirin\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eShape the koso genmai brown rice into rice balls.\u003c\/li\u003e\n                \u003cli\u003eHeat in a toaster or fish grill and brown both sides.\u003c\/li\u003e\n                \u003cli\u003eBrush with a sauce made of soy sauce and mirin, then grill again until browned. Done!\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n\u003c\/section\u003e \n\n\u003csection\u003e\n\u003cdiv itemscope=\"\" itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e \n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e \n\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eCan infants and toddlers eat this?\u003c\/h4\u003e\n\u003cbr\u003e \n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eYes, 6+ months children can eat this. For children who do not have all their teeth yet, it is better to cook the rice as soft as possible to aid digestion.\u003c\/p\u003e\n\u003c\/div\u003e \n\u003c\/div\u003e\n\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e \n\u003ch4 itemprop=\"name\"\u003eHow should I store leftovers?\u003c\/h4\u003e\n\u003cbr\u003e \n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e \n\u003cp itemprop=\"text\"\u003eIf you try to store after reheating, it may spoil or lose texture. It's recommended to portion before reheating. Wrap the portions and store in the refrigerator or freezer. Reheat in the microwave before eating.\u003c\/p\u003e \n\u003c\/div\u003e \n\u003c\/div\u003e\n\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e \n\u003ch4 itemprop=\"name\"\u003eI heard enzymes are deactivated at 60–70°C. Can stored brown rice still be called enzyme brown rice?\u003c\/h4\u003e \n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n\u003cp itemprop=\"text\"\u003eIt is said that enzymes deactivate above 60°C, but there are various theories and no definitive answer. Generally, brown rice (with adzuki beans) that is kept warm for 2–7 days after cooking is called koso genmai brown rice. At Kawashimaya, we use the name fermented brown rice. By fermenting with salt koji before cooking, protein components are converted into umami. The product’s name reflects the effect of enzymes on the rice.\u003c\/p\u003e\n\u003c\/div\u003e \n\u003c\/div\u003e\n\n\u003cdiv itemscope=\"\" itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n\u003ch4 itemprop=\"name\"\u003eIs it safe if enzyme brown rice arrives in hot weather via mail?\u003c\/h4\u003e\n\u003cdiv itemscope=\"\" itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e \n\u003cp itemprop=\"text\"\u003eIt has passed quality tests for high-temperature environments, so there is no concern. Consume as soon as possible after opening if warm. If you prefer, select EMS for faster shipment when ordering.\u003c\/p\u003e\n    \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n\u003csection id=\"INDEXproductDetail\"\u003e\n  \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n  \u003cdiv id=\"productDetail\"\u003e\n    \u003cdiv class=\"pd_tbl\"\u003e\n      \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n          \u003ctr\u003e\n            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n          \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n            \u003ctd\u003eOrganic brown rice, organic black rice, organic adzuki beans, organic salted rice koji\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n            \u003ctd\u003e150g\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eSpecialty\u003c\/th\u003e\n            \u003ctd\u003eGluten Free, Made in Japan\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eOrigin\u003c\/th\u003e\n            \u003ctd\u003eOrganic brown rice: Okayama Prefecture,\u003cbr\u003eOrganic black rice: Kumamoto Prefecture, Kagoshima Prefecture,\u003cbr\u003eOrganic adzuki beans: Hokkaido,\u003cbr\u003eOrganic salted rice malt: Japan\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n            \u003ctd\u003eAvoid direct sunlight and store at room temperature\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n            \u003ctd\u003eNone \n              \u003cspan class=\"al_off\"\u003eWheat\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eBuckwheat\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eEgg\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eMilk\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003ePeanuts\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eShrimp\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eCrab\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eAlmond\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eAbalone\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSquid\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSalmon Roe\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eOrange\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eCashew Nuts\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eKiwi Fruit\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eBeef\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eWalnut\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSesame\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSalmon\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eMackerel\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSoy\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eChicken\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eBanana\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003ePork\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eMatsutake Mushroom\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003ePeach\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eYam\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eApple\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eGelatin\u003c\/span\u003e\n              (28 items)\n            \u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eNutritional Information (per 100g)\u003c\/th\u003e\n            \u003ctd\u003eEnergy: 136 kcal, Protein: 3.1 g, Fat: 1 g, Carbohydrates: 28.7 g, Salt equivalent: 0.2 g\u003c\/td\u003e\n          \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd_img\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_top_en.jpg\" alt=\"Top Koso Genmai Image\"\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n    \n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45431053091054,"sku":"173825026","price":410.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2533_organic_top_en_e74917be-04ec-4195-b22b-bac2af7575ff.jpg?v=1766152205"},{"product_id":"japanese-rice_050","title":"Organic Instant Fermented Brown Rice (Koso Genmai) Mochi Barley Type 150g","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eKawashimaya Organic Koso Genmai\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Add to a warm drink\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kosogenmai_organic.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eOrganic Koso Genmai or Fermented Brown Rice is a brown rice that has been cooked with red beans and salt and then kept warm to ferment for 2-3 days. The biggest feature of koso genmai is the texture. Brown rice, though hard in nature, can be quite chewy and soft when properly soaked and kept warm for a few days. Truly a great food to eat for all ages.\u003cbr\u003e\u003cbr\u003eFor this variant, we use plenty of glutinous \"Daishimochi \"wheat from an organic farm, which is very popular with our customers. Enjoy the chewy texture of glutinous barley with skin, which is rich in dietary fiber.\u003cbr\u003e\u003cbr\u003eThis product is so loved in Japan that we’ve already sold about more than 50,000 packs of koso genmai.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWorld's First Organic Fermented Brown Rice Made Using Only Domestically Grown Organic Ingredients\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Add to a warm drink\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_organic_en_wholesale_01.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eWe generously use Hokkaido organic red beans, which are considered to be particularly difficult to grow. By combining this rare red bean with high-quality brown rice and grains that can only be harvested in limited quantities, we have created a rich flavor that cannot be found anywhere else.\u003cbr\u003e\u003cbr\u003eIn order to complete organic fermented brown rice, we were able to provide valuable crops to the producers. Please try our very valuable organic enzyme brown rice and experience the difference for yourself.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHealthy And Ready to Eat!\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Add to a warm drink\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_organic_en_wholesale_02.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eWe have carefully packed the healthy koso genmai so it is ready to eat without hassle and lasts a long time. Even though it is not added with any additives or preservatives, it can last up to 12 months at room temperature! \u003cbr\u003e\u003cbr\u003eThe efficient packaging can make our fermented brown rice for a lot of uses such as emergency food, camping food, or just for daily consumption.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Reheat Koso Genmai (Fermented Brown Rice)\u003c\/h2\u003e\n\u003cp\u003eSince the koso genmai is healthy and naturally made, it is great to be consumed every day. \u003cbr\u003e\u003cbr\u003eYou can eat the koso genmai directly from the packaging, but if you want to heat it up, you can use a microwave or warm water. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e[Microwave]\u003c\/b\u003e Heat in an upright position with the steam vent facing upward. In the case of 500W, it takes about 2 minutes, and in the case of 600W, it takes about 1 and a half minutes. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e[Warm Water]\u003c\/b\u003e Place the bag in boiling water and heat it for about 3 to 4 minutes without opening the bag.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eProduct Flavor Variations\u003c\/h2\u003e\n\u003cp\u003eOrganic Koso Genmai is available in four flavor variations. Please check each product's pages below.\u003c\/p\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_049\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_top_en.jpg\" alt=\"Organic Koso Genmai Basic Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Basic Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_050\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_organic_top_en.jpg\" alt=\"Organic Koso Genmai Mochi Barley Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Mochi Barley Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_051\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_organic_top_en.jpg\" alt=\"Organic Koso Genmai Miscellaneous Grain Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Miscellaneous Grain Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_050\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_organic_top_en.jpg\" alt=\"Organic Koso Genmai 4 Color Soybean Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai 4 Color Soybean Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eOrganic Koso Genmai Mochi Barley Type\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e36 months after manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eOrganic brown rice, organic black rice, organic red beans, organic sticky barley, organic salt koji\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity per Pouch\u003c\/th\u003e\n\u003ctd\u003e150g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Top image\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_organic_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45431108174062,"sku":"174686104","price":415.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2834_organic_top_en.jpg?v=1718405440"},{"product_id":"japanese-rice_051","title":"Organic Instant Fermented Brown Rice (Koso Genmai) Miscellaneous Grain Type 150g","description":"\u003cdiv id=\"tempB\"\u003e\n\u003csection\u003e\n\u003ch2\u003eKawashimaya Organic Koso Genmai\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Add to a warm drink\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kosogenmai_organic.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eOrganic Koso Genmai or Fermented Brown Rice is a brown rice that has been cooked with red beans and salt and then kept warm to ferment for 2-3 days. The biggest feature of koso genmai is the texture. Brown rice, though hard in nature, can be quite chewy and soft when properly soaked and kept warm for a few days. Truly a great food to eat for all ages.\u003cbr\u003e\u003cbr\u003eThe brown rice and grains used are all organically grown and are unique in Japan. Of course, all 10 items of brown rice and grains have obtained organic JAS certification. We carefully selected only safe and reliable ingredients and blended them using a unique golden ratio. These 10 miscellaneous grains contain plenty of ingredients necessary for maintaining beauty and health, such as vitamins, iron, and minerals. \u003cbr\u003e\u003cbr\u003eThis product is so loved in Japan that we’ve already sold about more than 50,000 packs of koso genmai.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eWorld's First Organic Fermented Brown Rice Made Using Only Domestically Grown Organic Ingredients\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Add to a warm drink\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_organic_en_wholesale_01.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eWe generously use Hokkaido organic red beans, which are considered to be particularly difficult to grow. By combining this rare red bean with high-quality brown rice and grains that can only be harvested in limited quantities, we have created a rich flavor that cannot be found anywhere else.\u003cbr\u003e\u003cbr\u003eIn order to complete organic fermented brown rice, we were able to provide valuable crops to the producers. Please try our very valuable organic enzyme brown rice and experience the difference for yourself.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHealthy And Ready to Eat!\u003c\/h2\u003e\n\u003cdiv class=\"col2_l\"\u003e\n\u003cdiv class=\"col2_img\"\u003e\u003cimg alt=\"Add to a warm drink\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_organic_en_wholesale_02.jpg\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"col2_txt\"\u003e\n\u003cp\u003eWe have carefully packed the healthy koso genmai so it is ready to eat without hassle and lasts a long time. Even though it is not added with any additives or preservatives, it can last up to 12 months at room temperature! \u003cbr\u003e\u003cbr\u003eThe efficient packaging can make our fermented brown rice for a lot of uses such as emergency food, camping food, or just for daily consumption.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eHow to Reheat Koso Genmai (Fermented Brown Rice)\u003c\/h2\u003e\n\u003cp\u003eSince the koso genmai is healthy and naturally made, it is great to be consumed every day. \u003cbr\u003e\u003cbr\u003eYou can eat the koso genmai directly from the packaging, but if you want to heat it up, you can use a microwave or warm water. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e[Microwave]\u003c\/b\u003e Heat in an upright position with the steam vent facing upward. In the case of 500W, it takes about 2 minutes, and in the case of 600W, it takes about 1 and a half minutes. \u003cbr\u003e\u003cbr\u003e\u003cb\u003e[Warm Water]\u003c\/b\u003e Place the bag in boiling water and heat it for about 3 to 4 minutes without opening the bag.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2\u003eProduct Flavor Variations\u003c\/h2\u003e\n\u003cp\u003eOrganic Koso Genmai is available in four flavor variations. Please check each product's pages below.\u003c\/p\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_049\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_organic_top_en.jpg\" alt=\"Organic Koso Genmai Basic Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Basic Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_050\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_organic_top_en.jpg\" alt=\"Organic Koso Genmai Mochi Barley Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Mochi Barley Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003cdiv class=\"rp\"\u003e\n\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_051\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_organic_top_en.jpg\" alt=\"Organic Koso Genmai Miscellaneous Grain Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai Miscellaneous Grain Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\u003ca href=\"https:\/\/mizunori.live\/products\/japanese-rice_050\" target=\"_blank\"\u003e\n\u003cp class=\"rp_cap\"\u003e　\u003c\/p\u003e\n\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_organic_top_en.jpg\" alt=\"Organic Koso Genmai 4 Color Soybean Type\"\u003e\n\u003cp class=\"rp_cap\"\u003eOrganic Koso Genmai 4 Color Soybean Type 150g\u003c\/p\u003e\n\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003cdiv id=\"productDetail\"\u003e\n\u003cdiv class=\"pd_tbl\"\u003e\n\u003ctable class=\"table\"\u003e\n\u003cthead class=\"thead\"\u003e\n\u003ctr\u003e\n\u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody class=\"tbody\"\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eName\u003c\/th\u003e\n\u003ctd\u003eOrganic Koso Genmai Miscellaneous Grain Type\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eExpiry Date\u003c\/th\u003e\n\u003ctd\u003e36 months after manufacture date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n\u003ctd\u003eOrganic brown rice, organic black rice, organic red beans, organic miscellaneous grains, organic salt koji\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett Quantity per Pouch\u003c\/th\u003e\n\u003ctd\u003e150g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eStoring Guide\u003c\/th\u003e\n\u003ctd\u003eKeep away from sunlight, keep in a cool dark place\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pd_img\"\u003e\u003cimg alt=\"Top image\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_organic_top_en.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45431116628206,"sku":"176379245","price":415.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2835_organic_top_en.jpg?v=1718405695"},{"product_id":"japanese-rice_052","title":"Organic Instant Fermented Brown Rice (Koso Genmai) 4 Color Soybean Type 150g - Certified Gluten Free","description":"\n\u003clink rel=\"stylesheet\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" type=\"text\/css\"\u003e\n\u003cdiv class=\"exp\"\u003e\n    \u003cdiv id=\"prd_unityTemp_min\"\u003e\n      \u003cdiv id=\"tempB\"\u003e\n\n    \u003c!-- nutritionist     --\u003e\n    \u003csection\u003e\n    \u003cdiv class=\"nutritionist\"\u003e\n        \u003ch3\u003eRegistered Dietitian’s Recommendation Point ①: Soft and Easy-to-Eat Soybeans\u003c\/h3\u003e\n        \u003cdiv class=\"nutritionist_comment\"\u003e\n            \u003cp\u003e\n                Brown rice and beans are often thought of as being hard to eat, but thanks to being thoroughly steamed inside the pouch—whether heated in the microwave or in hot water—they turned out soft and easy to eat. Even after cooling, they did not become hard and remained pleasantly chewy, while the soybeans still had a fluffy, hearty texture. The seasoning has a well-balanced saltiness, making it delicious even on its own.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"nutritionist_img\"\u003e\n            \u003cp\u003eRegistered Dietitian\u003cbr\u003eYurie Ando\u003c\/p\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Registered Dietitian\"\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003c\/section\u003e\n\n\n    \u003c!-- about product 1 --\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            Daily Beauty Care with Soy Isoflavones, Protein, and Saponins\u003cbr\u003e\n            “Four-Color Soybean Enzyme Brown Rice” for Comprehensive Beauty Support\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_01_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n\n        \u003cp\u003e\n            We generously added four types of soybeans: yellow soybeans, green soybeans, red soybeans, and black soybeans. Soybeans contain nutrients that are often difficult to obtain in everyday meals, such as protein, dietary fiber, isoflavones, and saponins. We invite you to try this four-color soybean variety that supports both beauty and health.\n        \u003c\/p\u003e\n\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_ingre_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n\n        \u003cp\u003e\n            “Enzyme Brown Rice” is made by cooking brown rice with azuki beans and salt, then allowing it to rest and mature for two to three days. One of the greatest features of enzyme brown rice is its texture. Through the resting process, the brown rice develops a uniquely chewy, mochi-like texture, making it easy to eat for everyone—from children to the elderly.\u003cbr\u003e\u003cbr\u003e We want those who care about their beauty, as well as those who value their family’s health, to enjoy enzyme brown rice. With that wish in mind, Kawashimaya has packed our dedication into every pouch.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\u003c!-- gluten Free --\u003e\n  \u003csection\u003e\n    \u003ch2 class=\"unityMain-b_h3d\"\u003eNow certified Gluten-Free\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\" style=\"margin-top: 3%;\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: justify;\"\u003eOur fermented brown rice is now certified as gluten-free. Perfect for those who are struggling with celiac disease or just want to avoid gluten in general.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/glutenfreecert_kosogenmai.jpg\" alt=\"The Making of Koso Genmai (Enzyme Brown Rice)\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c!-- about --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_09_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            All of the soybeans used are organically grown and are extremely rare even within Japan. To allow you to fully enjoy their texture, the soybeans are not crushed, but used whole in the enzyme brown rice. The gently sweet flavor of the soybeans pairs perfectly with the brown rice.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eHigher Isoflavone Content Than Soy Milk: Isoflavones in Simmered Soybeans\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_graph_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            Soy isoflavones, which are important for maintaining beauty, can be consumed in amounts almost comparable to natto when soybeans are simmered. That amount is nearly three times higher than in soy milk! This makes it a convenient and recommended option for those who do not enjoy soy milk or natto but still want to easily take in isoflavones.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n\n        \u003c!-- nutritionist --\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"nutritionist\"\u003e\n            \u003ch3\u003eRegistered Dietitian’s Recommendation Point ②: Rich in Bean Nutrients\u003c\/h3\u003e\n            \u003cdiv class=\"nutritionist_comment\"\u003e\n                \u003cp\u003e\n                    In addition to nutrient-rich brown rice, black rice that is also high in polyphenols, and azuki beans, this product contains four types of soybeans: yellow soybeans, black soybeans, green soybeans, and red soybeans. It’s great to be able to enjoy the unique nutrients of each type of bean all at once.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"nutritionist_img\"\u003e\n                \u003cp\u003eRegistered Dietitian\u003cbr\u003eYurie Ando\u003c\/p\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_02_en.jpg\" alt=\"Registered Dietitian\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n\u003c!-- about product 2 --\u003e\n    \u003csection\u003e\n        \u003ch2\u003e\n            Even More Delicious—Soft and Chewy Even After Cooling:\n            Renewed with Our “Two-Stage Aging Stand-Up Pouch Method”\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_02_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            One of the challenges of enzyme brown rice has been that it tends to become hard once cooled, losing both flavor and texture.\u003cbr\u003e\u003cbr\u003e\n            However, Kawashimaya has solved these issues with our uniquely developed “Two-Stage Aging Stand-Up Pouch Method.”\u003cbr\u003e\u003cbr\u003e\n            By applying two carefully managed aging steps during the maturation process, the rice remains soft and deeply flavorful even after being heated in the microwave and allowed to cool. We invite you to experience the difference in both texture and taste.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003e\n            The World’s First “Organic” Enzyme Brown Rice Made Exclusively with Domestically Grown Organic Ingredients\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_03_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            We generously use organically grown azuki beans from Hokkaido, a crop known to be particularly difficult to cultivate. By combining these rare azuki beans with high-quality brown rice and grains that can only be harvested in limited quantities, we have achieved a rich flavor unlike anything else.\u003cbr\u003e\u003cbr\u003e\n            In order to complete this organic enzyme brown rice, we were fortunate to receive precious crops from dedicated producers. Please try this exceptionally rare organic enzyme brown rice and experience the difference for yourself.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003c!-- \u003csection\u003e\n        \u003ch2\u003eオーガニック酵素玄米その他のバリエーションはこちら\u003c\/h2\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/kawashima-ya.jp\/?mode=grp\u0026gid=2924904\" target=\"_blank\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2853_top202403_4pac.jpg\" alt=\"4種お試しセット\"\u003e\n                \u003cp class=\"rp_cap\"\u003e4種お試しセット\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/kawashima-ya.jp\/?mode=grp\u0026gid=2924872\" target=\"_blank\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_top202401.jpg\" alt=\"画像説明\"\u003e\n                \u003cp class=\"rp_cap\"\u003eベーシック\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"rp\"\u003e\n            \u003ca href=\"https:\/\/kawashima-ya.jp\/?mode=grp\u0026gid=2924874\" target=\"_blank\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2834_top202401.jpg\" alt=\"画像説明\"\u003e\n                \u003cp class=\"rp_cap\"\u003eもち麦\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/kawashima-ya.jp\/?mode=grp\u0026gid=2924898\" target=\"_blank\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2835_top202401.jpg\" alt=\"画像説明\"\u003e\n                \u003cp class=\"rp_cap\"\u003e雑穀\u003c\/p\u003e\n            \u003c\/a\u003e\n            \u003ca href=\"https:\/\/kawashima-ya.jp\/?mode=grp\u0026gid=2924899\" target=\"_blank\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_top202401.jpg\" alt=\"画像説明\"\u003e\n                \u003cp class=\"rp_cap\"\u003e4色大豆\u003c\/p\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n\t\t\u003cdiv class=\"full_col\"\u003e \u003ca href=\"https:\/\/kawashima-ya.jp\/?mode=srh\u0026cid=\u0026keyword=%A5%AA%A1%BC%A5%AC%A5%CB%A5%C3%A5%AF%B9%DA%C1%C7%B8%BC%CA%C6+%B1%F6%B9%ED%B9%DA%C1%C7%A4%C7%A4%B8%A4%C3%A4%AF%A4%EA%BF%B2%A4%AB%A4%BB%A4%BF%B8%BC%CA%C6%A4%B4%A4%CF%A4%F3%A1%C3+150g+-%A4%AB%A4%EF%A4%B7%A4%DE%B2%B0-%A1%DA30%C2%DE%A5%BB%A5%C3%A5%C8%A1%DB\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ksgnmi_30upsell.png\" alt=\"お得な30袋はこちら\"\u003e\u003c\/a\u003e\n    \u003c\/div\u003e\n    \u003c\/section\u003e --\u003e\n\n    \u003csection\u003e\n    \u003ch2\u003eRich in Dietary Fiber, with Beauty-Boosting Vitamins and GABA\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_4.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        Enzyme brown rice undergoes low-temperature aging, which significantly enhances the nutritional value of brown rice. It is packed with nutrients such as vitamins that help maintain beauty, minerals that support strength and vitality, essential amino acids, and dietary fiber.\u003cbr\u003e\u003cbr\u003e\n        In addition, it contains a generous amount of GABA, which actively supports the body in coping with daily stress and fatigue. This makes it highly recommended for those who want to “get proper nutrition even when busy” or “experience a natural sense of lightness and balance.”\n    \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003e\n            Slowly and Thoroughly Aged with Salt Koji Enzymes to Bring Out Umami, with Carefully Reduced Salt Content\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_04_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            Salt koji enzymes have the ability to break down starches and proteins, drawing out the natural sweetness and umami of the ingredients to the fullest. By combining them with brown rice and grains and allowing the mixture to rest and mature, the inherent deliciousness of enzyme brown rice is further enhanced.\u003cbr\u003e\u003cbr\u003e\n            The mellow, rounded saltiness unique to salt koji results in a product you can enjoy every day without growing tired of it. With daily consumption in mind, the salt content is kept below 1%, making it suitable for those who are mindful of their salt intake. Please enjoy enzyme brown rice that pursues both health and great taste.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003e\n            Four-Color Soybeans Grown by the Power of Nature, Without the Use of Pesticides or Chemical Fertilizers During the Growing Period\n        \u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_10_en.jpg\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            Growing organic soybeans is considered extremely challenging. Because yields can vary greatly depending on weather conditions, producers put in tremendous effort every year. Kawashimaya’s four-color soybean enzyme brown rice uses these precious organic soybeans, carefully cultivated under such demanding natural conditions.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n\n          \n    \u003csection\u003e\n    \u003cdiv class=\"nutritionist\"\u003e\n        \u003ch3\u003eRegistered Dietitian’s Recommendation Point ③: For Those Who Feel Their Nutrition Is Unbalanced\u003c\/h3\u003e\n        \u003cdiv class=\"nutritionist_comment\"\u003e\n            \u003cp\u003e\n                This is a great option for people who like beans but find them difficult to cook regularly, or who don’t often have the opportunity to eat them. Being able to enjoy beans deliciously together with rice is a real plus. It’s also recommended for those who want to make sure they are getting enough protein, as you can take in plant-based protein from the beans directly through your rice, alongside your side dishes. For busy days, it’s also great as onigiri—compared to plain white rice, you can enjoy the nutritional benefits of both brown rice and soybeans all at once.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"nutritionist_img\"\u003e\n            \u003cp\u003eRegistered Dietitian\u003cbr\u003eYurie Ando\u003c\/p\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Registered Dietitian\"\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003e\n        Perfect for Replacing White Rice in Your Diet\u003cbr\u003e\n        150g per Pack—One Bowl Serving\n    \u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro4.png\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        Enzyme brown rice comes in a convenient stand-up pouch. Each pack contains 150g—just the right amount for one bowl of rice. Since brown rice is known for being filling, replacing your usual white rice with brown rice is also recommended as a way to naturally manage overall meal portions.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003e\n        Stays Chewy Even After Cooling\u003cbr\u003e\n        Ideal for Bento Boxes and Onigiri\n    \u003c\/h2\u003e\n    \u003cdiv class=\"full_col\" style=\"margin-top:5%;\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro6.png\" alt=\"Enjoyable in Many Situations\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        This convenient pouch is delicious even at room temperature and easy to carry, making it simple to enjoy in a variety of situations. Perfect for everyday meals, as well as for bento boxes and onigiri. ※ It can be enjoyed at room temperature, but heating it will make it even more delicious.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003cdiv class=\"nutritionist\"\u003e\n        \u003ch3\u003eRegistered Dietitian’s Recommendation Point ④: Easy to Eat Even When Cooled\u003c\/h3\u003e\n        \u003cdiv class=\"nutritionist_comment\"\u003e\n            \u003cp\u003e\n                When I have tried other brands of brown rice packs, they sometimes became difficult to eat once cooled, with hard or brittle portions appearing. This enzyme brown rice, however, remained soft and easy to eat even after cooling. It even seemed to become slightly chewier and more pleasant in texture. It would be great for packing into bento boxes or making onigiri to take with you.\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"nutritionist_img\"\u003e\n            \u003cp\u003eRegistered Dietitian\u003cbr\u003eYurie Ando\u003c\/p\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2932_21.jpg\" alt=\"Registered Dietitian\"\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n    \n\n\n\u003csection\u003e\n    \u003ch2\u003e\n        Long-Term Storage of Over One Year Made Possible by the Stand-Up Pouch Method\n    \u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro8.png\" alt=\"Suitable for emergency stockpiling\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        The best-before date is approximately 30 months or more at room temperature. It can also be used as emergency food stock for disasters. We also recommend keeping it in the office as a nutritious ready-to-eat meal.\n    \u003c\/p\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n        \u003cdiv class=\"col2_l mb-0\"\u003e\n            \u003cdiv class=\"col2_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_17.jpg\" alt=\"Image description\"\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"col2_txt\"\u003e\n                \u003ch5\u003eRegarding the Best-Before Date Label\u003c\/h5\u003e\n                \u003cp class=\"mb-0\"\u003e\n                    Due to manufacturing processes at our factory, the best-before date may be printed\n                    on a separately applied label. Thank you for your understanding.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003eEnzyme Brown Rice That Supports Daily Health Maintenance\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_11_en.jpg\" alt=\"Carefully selected ingredients for enzyme brown rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        Enzyme brown rice is packed with nutrients from brown rice and whole grains, making it helpful for maintaining daily health and addressing common concerns. Why not start rethinking your health from the dining table?\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003eEnjoy Nutritious Brown Rice with a Soft, Chewy Texture\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro10.png\" alt=\"Comparison of key nutrients in brown rice and white rice\" width=\"100%\"\u003e\n        \u003cdiv\u003e\n            \u003cp style=\"line-height:95%\"\u003e\n                \u003cspan style=\"font-size:12px;color:#808080;\"\u003e\n                    * Per one bowl of rice (150g). Percentages indicate the nutritional value of white rice when brown rice is set as 100.\u003cbr\u003e\n                    * Source: Standard Tables of Food Composition in Japan (2015 Edition, Seventh Revision)\u003cbr\u003e\n                    * Reference book: “Detox Enzyme Brown Rice Diet” by Haga Okamoto (Shufunotomo Co., Ltd.)\n                \u003c\/span\u003e\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\n            Because enzyme brown rice uses highly nutritious brown rice, it contains an abundance of high-quality nutrients. It is rich in essential nutrients such as vitamins, minerals, and dietary fiber, which tend to be lacking in modern diets.\n            Compared to white rice, the calorie content is almost the same, yet the nutritional value differs greatly.\u003cbr\u003e\u003cbr\u003e\n            For those who have felt that “brown rice is dry and difficult to eat,” we encourage you to experience its pleasantly chewy texture and rich flavor. Why not make your daily meals healthier and more satisfying?\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003eOrganic Brown Rice “Nikomaru” from Yamazaki Farm in Okayama Prefecture\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_05_en.jpg\" alt=\"Carefully selected ingredients for enzyme brown rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        Nikomaru brown rice is known for its excellent grain firmness and strong chewy texture, making it especially well-suited for enzyme brown rice. Growing rice without the use of pesticides or chemical fertilizers during the cultivation period requires tremendous effort, but the farmers carefully observe the rice’s condition every day, continuously refining their methods and improving the harvest.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003eOrganic Azuki Beans “Erimo Azuki” from Offibira Farm in Hokkaido\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_06_en.jpg\" alt=\"Carefully selected ingredients for enzyme brown rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        We source organic Erimo azuki beans from Offibira Farm in Hokkaido, a crop known for being difficult to produce stably. Because no pesticides or chemical fertilizers are used during cultivation, growing azuki beans—which are sensitive to climate changes—requires tremendous dedication. The carefully nurtured azuki beans offer an exceptional flavor. Kawashimaya’s enzyme brown rice is cooked with special care to fully bring out the aroma and texture of these azuki beans.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\n    \n   \u003csection\u003e\n    \u003ch2\u003eOrganic Black Rice from Kumamoto Prefecture, Sourced from Organic Farm\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_07_en.jpg\" alt=\"Organic black rice from Kumamoto Prefecture, sourced from Organic Farm\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        “Organic Farm” began practicing natural farming on just 10 ares after questioning modern scientific agriculture and choosing to follow the laws of nature. They believe that producing delicious agricultural products requires an environment where animals and microorganisms can thrive. For this reason, no chemical fertilizers or pesticides are used at any stage of cultivation. Through repeated natural food chains involving local animals and microorganisms, the soil is enriched naturally and sustainably.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003eOrganic Black Rice from Ibaraki Prefecture, Sourced from Oshima Farm\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_ver03_08_en.jpg\" alt=\"Organic black rice from Ibaraki Prefecture, sourced from Oshima Farm\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        At a time when food safety is under close scrutiny, Oshima Farm is committed to producing organically grown rice. Although weeds such as barnyard grass can hinder rice growth, they rely not on herbicides or pesticides but on careful manual work and ingenuity, nurturing their crops with dedication and care. By observing the rice plants daily and sometimes adopting unique cultivation methods that go beyond conventional wisdom, the farm approaches rice cultivation with creativity. These efforts culminate in “Hyakusho-mai,” a richly flavored and delicious rice.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003ch2\u003eEvaluated by Dr. Kubota from the Perspectives of Beauty and Health\u003c\/h2\u003e\n    \u003c!-- \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_33.jpg\" alt=\"Doctor's comment\" width=\"100%\"\u003e\n    \u003c\/div\u003e --\u003e\n    \u003cdiv class=\"unityBalloon1-top\" style=\"border-radius:10px; padding:25px;\"\u003e\n        \u003cp\u003e\n            Brown rice is clearly beneficial for beauty and health, but it is hard to continue eating it if it doesn’t taste good.\u003cbr\u003e\u003cbr\u003e\n            When I first tried enzyme brown rice, it was so delicious that I checked the label to confirm, “Is this really brown rice?” It was as satisfying as white rice. Since beauty and health are built through consistency, being able to continue easily and deliciously is truly appreciated. Many of the brown rice products I had tried before were bitter and dry, and I could only keep them up for one or two weeks. With this enzyme brown rice, however, it’s easy to enjoy even on days when cooking feels like a hassle.\n        \u003c\/p\u003e\n        \u003cp\u003e\n            My husband, who loves white rice and used to dislike brown rice, now asks, “Shall we have brown rice today?” He seems fully satisfied with it, even as a man with a hearty appetite.\u003cbr\u003e\u003cbr\u003e\n            Enzyme brown rice contains beneficial components such as biotin, which helps maintain healthy skin, hair, and nails; dietary fiber, which binds unnecessary fats and toxins and helps eliminate them from the body; and GABA, which is expected to help maintain skin elasticity. All of these desirable nutrients are packed into one food.\n        \u003c\/p\u003e\n        \u003cp\u003e\n            It is recommended not only for those who want to eat well and become more beautiful, but also for those who feel unwell due to a nutritionally unbalanced diet.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro19.png\" alt=\"Voices from Kawashimaya staff\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro18.png\" alt=\"A message from Kawashimaya\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\n\u003csection\u003e\n    \u003ch2\u003eThe Secret to Its Deliciousness Lies in the Two-Stage Aging Method and the Pouch\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro17.png\" alt=\"Carefully Selected Ingredients for Enzyme Brown Rice\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        Kawashimaya’s enzyme brown rice is carefully cooked batch by batch by skilled craftsmen\n        in our own factory, using organically grown ingredients delivered directly from farmers.\n        Its signature chewy texture and deep, rich flavor come from our\n        “Two-Stage Aging Stand-Up Pouch Method.”\n        We invite you to experience the difference compared to conventional enzyme brown rice.\n    \u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n    \u003cp\u003e\n        We have also received a recommendation from registered dietitian Miki Maeda.\n    \u003c\/p\u003e\n\n    \u003cdiv class=\"prd_fullcol\" style=\"margin-bottom:5%;\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro20.png\" alt=\"Also recommended by registered dietitian Miki Maeda\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n\n    \u003cp\u003e\n        Recipes using enzyme brown rice recommended by Ms. Maeda are introduced in the article below.\n    \u003c\/p\u003e\n\n    \u003cdiv class=\"unityOtherArticle clearfix\" style=\"margin-top:5%;\"\u003e\n        \u003cdiv class=\"unityOtherArticleImg\"\u003e\n            \u003ca href=\"https:\/\/kawashima-ya.jp\/contents\/?p=438\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2017\/02\/kousogenmai.jpg\" width=\"100%\" alt=\"How to Make Enzyme Brown Rice\"\u003e\n            \u003c\/a\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"unityOtherArticleTxt\"\u003e\n            \u003cp\u003e\n                \u003cspan\u003eHow to Make Enzyme Brown Rice\u003c\/span\u003e\u003cbr\u003e\n                With an easy-to-follow video, we introduce Kawashimaya’s recommended way to make enzyme brown rice.\n                The article also covers ingredients and effective ways to enjoy it.\n                \u003ca href=\"https:\/\/kawashima-ya.jp\/contents\/?p=438\"\u003eRead the article on how to make enzyme brown rice\u003c\/a\u003e\n            \u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\n\n\n    \u003c!-- how to use --\u003e\n\u003csection\u003e\n\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/enzymebrownrice_intro21.png\" alt=\"How to Enjoy\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        It can be enjoyed as is, but heating it makes it even more delicious. When heating, please warm it using a hot water bath or a microwave.\n    \u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_19.jpg\" alt=\"Heat in the microwave\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        \u003cstrong\u003e[Microwave]\u003c\/strong\u003e\n        Heat the pouch standing upright with the steam vent facing upward. Approx. just under 2 minutes at 500W, or about 1½ minutes at 600W.\n    \u003c\/p\u003e\n\n    \u003cdiv class=\"caution\"\u003e\n        \u003ch3\u003ePlease Be Careful When Heating\u003c\/h3\u003e\n        \u003cp class=\"mb-0\"\u003e\n            Heating multiple pouches at the same time in the microwave may cause uneven heating.\u003cbr\u003e\u003cbr\u003e Please be sure to heat one pouch at a time.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_20.jpg\" alt=\"Open along the tear line\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2533_ver03_21.jpg\" alt=\"Serve directly from the pouch or in a bowl\" width=\"100%\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003e\n        \u003cstrong\u003e[Hot Water Bath]\u003c\/strong\u003e\n        Without opening the pouch, heat for about 3–4 minutes.\u003cbr\u003e\u003cbr\u003e\n        *When heating in hot water, the label attached to the product may peel off and display old product information. Please rest assured that the information printed on the label is the correct and current product information.\n    \u003c\/p\u003e\n\n\u003c\/section\u003e\n\n\u003c!-- how to use --\u003e\n\u003csection\u003e\n\n    \u003cdiv class=\"prd_fullcol\" style=\"margin-bottom:10%;\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/kg_renewal_29.jpg\" alt=\"Recommended Recipes\" width=\"100%\"\u003e\n\n        \u003cp\u003e\n            Enzyme brown rice is delicious on its own with its chewy texture, but some of you may want to enjoy different flavors from time to time. Try various arrangements and discover new possibilities.\n        \u003c\/p\u003e\n    \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c!-- recipe --\u003e\n\u003csection\u003e\n\n    \u003cdiv class=\"unity_recipe clearfix\"\u003e\n        \u003ch2\u003eEnzyme Brown Rice Soy Milk Potage\u003c\/h2\u003e\n        \u003cdiv class=\"recipe_sum clearfix\"\u003e\n            \u003cdiv class=\"cap\"\u003e\n                \u003cp\u003e\n                    Adding enzyme brown rice to a vegetable-only potage gives it a gentle thickness, umami, and extra nutrition. Besides turnips, you can also make this with carrots, sweet potatoes, and many other vegetables.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"ico_con\"\u003e\n                \u003cdiv class=\"ico ico_amount\"\u003e\n                    \u003cspan class=\"ico_ttl\"\u003eServings\u003c\/span\u003e\n                    \u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px\"\u003e4\u003c\/font\u003e bowls\u003c\/span\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"ico ico_time\"\u003e\n                    \u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\n                    \u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px\"\u003e15\u003c\/font\u003e min\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"recipe_top clearfix\" style=\"margin-top:5%;\"\u003e\n            \u003cdiv class=\"img_con\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image9-1.jpg\" alt=\"Enzyme Brown Rice Potage\" width=\"100%\"\u003e\u003cbr\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"ingre_con\"\u003e\n                \u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOnion (large)\u003c\/dt\u003e\n\u003cdd\u003e1\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eTurnips\u003c\/dt\u003e\n\u003cdd\u003e2–3\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eGarlic\u003c\/dt\u003e\n\u003cdd\u003e1 clove\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eEnzyme Brown Rice\u003c\/dt\u003e\n\u003cdd\u003e50g\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eButter\u003c\/dt\u003e\n\u003cdd\u003e1 tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eWater\u003c\/dt\u003e\n\u003cdd\u003e250cc\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSoy milk\u003c\/dt\u003e\n\u003cdd\u003e600cc\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003eTo taste\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"recipe_bottom\"\u003e\n            \u003ch3\u003e\u003cspan\u003eDirections\u003c\/span\u003e\u003c\/h3\u003e\n            \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eThinly slice the onion, turnips, and garlic.\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003eHeat a pot, add butter, and sauté the onion.\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e3\u003c\/dt\u003e\n                \u003cdd\u003e\n                    Once the onion softens, add the turnips and garlic and sauté until coated with oil.\n                    Add the enzyme brown rice and water, cover, and simmer for about 5 minutes.\n                \u003c\/dd\u003e\n            \u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e4\u003c\/dt\u003e\n\u003cdd\u003eBlend until smooth using a blender.\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e5\u003c\/dt\u003e\n                \u003cdd\u003e\n                    Add soy milk and season with salt.\n                    You may also add herbs or spices to taste.\n                \u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c!-- recipe --\u003e\n\u003csection\u003e\n\n    \u003cdiv class=\"unity_recipe clearfix\"\u003e\n        \u003ch2\u003eEnzyme Brown Rice Doria-Style\u003c\/h2\u003e\n        \u003cdiv class=\"recipe_sum clearfix\"\u003e\n            \u003cdiv class=\"cap\"\u003e\n                \u003cp\u003e\n                    A simple dish perfect for when you want something a little different for a solo lunch.\n                    Garlic and black pepper add a punch of flavor, and you can also add vegetables such as\n                    rape blossoms or asparagus.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"ico_con\"\u003e\n                \u003cdiv class=\"ico ico_amount\"\u003e\n                    \u003cspan class=\"ico_ttl\"\u003eServings\u003c\/span\u003e\n                    \u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px\"\u003e1\u003c\/font\u003e person\u003c\/span\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"ico ico_time\"\u003e\n                    \u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\n                    \u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px\"\u003e10\u003c\/font\u003e min\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"recipe_top clearfix\" style=\"margin-top:5%;\"\u003e\n            \u003cdiv class=\"img_con\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image2-5.jpg\" alt=\"Enzyme Brown Rice Doria-Style\" width=\"100%\"\u003e\u003cbr\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"ingre_con\"\u003e\n                \u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eOlive oil\u003c\/dt\u003e\n\u003cdd\u003e1 tbsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eEnzyme Brown Rice\u003c\/dt\u003e\n\u003cdd\u003e140g\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eGarlic\u003c\/dt\u003e\n\u003cdd\u003e1 clove\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eFrozen peeled shrimp\u003c\/dt\u003e\n\u003cdd\u003e50g\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSalt\u003c\/dt\u003e\n\u003cdd\u003eA pinch\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003ePepper\u003c\/dt\u003e\n\u003cdd\u003eTo taste\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eCheese\u003c\/dt\u003e\n\u003cdd\u003eTo taste\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"recipe_bottom\"\u003e\n            \u003ch3\u003e\u003cspan\u003eDirections\u003c\/span\u003e\u003c\/h3\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e1\u003c\/dt\u003e\n                \u003cdd\u003eHeat a frying pan, add olive oil and garlic, and warm gently over low heat.\u003c\/dd\u003e\n            \u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e2\u003c\/dt\u003e\n                \u003cdd\u003e\n                    Add the shrimp and sauté until well combined.\n                    Season with salt and pepper, then add the enzyme brown rice and heat lightly.\n                \u003c\/dd\u003e\n            \u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e3\u003c\/dt\u003e\n                \u003cdd\u003e\n                    Transfer to a dish, top with cheese, and grill until lightly browned.\n                \u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\u003c!-- recipe --\u003e\n\u003csection\u003e\n\n    \u003cdiv class=\"unity_recipe clearfix\"\u003e\n        \u003ch2\u003eGrilled Enzyme Brown Rice Onigiri\u003c\/h2\u003e\n        \u003cdiv class=\"recipe_sum clearfix\"\u003e\n            \u003cdiv class=\"cap\"\u003e\n                \u003cp\u003e\n                    Crispy on the outside and chewy on the inside,\n                    this dish lets you fully enjoy the deliciousness of enzyme brown rice.\n                    You can also pan-fry it with butter or olive oil for a different flavor.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"ico_con\"\u003e\n                \u003cdiv class=\"ico ico_amount\"\u003e\n                    \u003cspan class=\"ico_ttl\"\u003eServings\u003c\/span\u003e\n                    \u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px\"\u003e1\u003c\/font\u003e person\u003c\/span\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"ico ico_time\"\u003e\n                    \u003cspan class=\"ico_ttl\"\u003eCooking Time\u003c\/span\u003e\n                    \u003cspan class=\"ico_num\"\u003e\u003cfont style=\"font-size: 34px\"\u003e15\u003c\/font\u003e min\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"recipe_top clearfix\" style=\"margin-top:5%;\"\u003e\n            \u003cdiv class=\"img_con\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.jp\/contents\/wp-content\/uploads\/2020\/07\/image6-4.jpg\" alt=\"Grilled Enzyme Brown Rice Onigiri\" width=\"100%\"\u003e\u003cbr\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"ingre_con\"\u003e\n                \u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eEnzyme Brown Rice\u003c\/dt\u003e\n\u003cdd\u003e100g\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eSoy sauce\u003c\/dt\u003e\n\u003cdd\u003e1 tsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n                \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003eMirin\u003c\/dt\u003e\n\u003cdd\u003e1 tsp\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv class=\"recipe_bottom\"\u003e\n            \u003ch3\u003e\u003cspan\u003eDirections\u003c\/span\u003e\u003c\/h3\u003e\n            \u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eForm the enzyme brown rice into a rice ball.\u003c\/dd\u003e\n\u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e2\u003c\/dt\u003e\n                \u003cdd\u003e\n                    Heat in a toaster oven or fish grill, browning both sides.\n                \u003c\/dd\u003e\n            \u003c\/dl\u003e\n            \u003cdl class=\"clearfix\"\u003e\n                \u003cdt\u003e3\u003c\/dt\u003e\n                \u003cdd\u003e\n                    Brush with a sauce made by mixing soy sauce and mirin,\n                    then grill again until nicely browned.\n                \u003c\/dd\u003e\n            \u003c\/dl\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\n\u003c\/section\u003e\n\n\n\n   \u003c!-- QnA --\u003e\n\u003csection\u003e\n    \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n        \u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n        \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n            \u003ch4 itemprop=\"name\"\u003eCan infants and young children eat this?\u003c\/h4\u003e\n            \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                \u003cp itemprop=\"text\"\u003e\n                    Yes, they can. For children whose teeth have not fully developed yet, cooking it as softly as possible is recommended, as it is easier to digest.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n            \u003ch4 itemprop=\"name\"\u003eWhat should I do if I can’t finish it and want to store it?\u003c\/h4\u003e\n            \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                \u003cp itemprop=\"text\"\u003e\n                    If you try to store it for a long period after reheating, it may spoil or lose its texture. We recommend dividing it before heating. Wrap the portion you want to store in plastic wrap and keep it in the refrigerator or freezer. When ready to eat, simply reheat it in the microwave.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n            \u003ch4 itemprop=\"name\"\u003e\n                I heard that enzymes are deactivated at 60–70°C. Can rested brown rice really be called “enzyme brown rice”?\n            \u003c\/h4\u003e\n            \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                \u003cp itemprop=\"text\"\u003e\n                    It is often said that enzymes are deactivated above 60°C, but there are many differing theories about enzymes, and many aspects remain unclear. In general, brown rice (and adzuki beans) that has been kept warm for about 2–7 days after cooking is commonly referred to as “enzyme brown rice,” which is why we use this name. In addition, by aging the rice together with the enzymes contained in shio-koji before cooking, protein components are transformed into umami. This process of using enzymes to create change is also the origin of the product name “enzyme brown rice.”\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n            \u003ch4 itemprop=\"name\"\u003e\n                I received enzyme brown rice by mail on a hot day. Is the quality affected?\n            \u003c\/h4\u003e\n            \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                \u003cp itemprop=\"text\"\u003e\n                    The product has passed quality degradation tests under high-temperature conditions, so there is no concern about quality deterioration due to heat. However, to avoid degradation, please consume it as soon as possible if you open it while it is still warm. If you prefer not to have the product delivered to your mailbox, please select “Standard Delivery (Kuroneko Yamato)” when placing your order.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n            \u003ch4 itemprop=\"name\"\u003e\n                I heard that heating in a microwave (high temperature) destroys enzymes. Is this true?\n            \u003c\/h4\u003e\n            \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                \u003cp itemprop=\"text\"\u003e\n                    It is generally said that enzymes are deactivated above 60°C, but some enzymes do not deactivate even above 100°C, and there are also heat-resistant coenzymes that are said to have beneficial effects. Enzymes are still a topic of discussion in various studies, and there is no definitive answer at present.\u003cbr\u003e\u003cbr\u003e\n                    If enzymes were completely deactivated above 60°C, then it could be argued that the product should not be called enzyme brown rice. However, it is generally accepted that brown rice (and adzuki beans) kept warm for about 2–7 days after cooking is referred to as enzyme brown rice. Each manufacturer has its own perspective, and at Kawashimaya, we do not believe that all enzymes in our enzyme brown rice are deactivated, which is why we use this name.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n            \u003ch4 itemprop=\"name\"\u003eCan it be heated in a hot water bath?\u003c\/h4\u003e\n            \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                \u003cp itemprop=\"text\"\u003e\n                    Yes, it can be heated in a hot water bath. Without opening the pouch, place it in boiling water and heat for about 3–4 minutes. When heating in hot water, the label attached to the product may peel off and display old product information. Please rest assured that the information printed on the label is the correct and current product information.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c!-- product table --\u003e\n\u003csection id=\"INDEXproductDetail\"\u003e\n    \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n        \u003cdiv class=\"pd_tbl\"\u003e\n            \u003ctable class=\"table\"\u003e\n                \u003cthead class=\"thead\"\u003e\n                    \u003ctr\u003e\n                        \u003cth colspan=\"2\"\u003eProduct Information\u003c\/th\u003e\n                    \u003c\/tr\u003e\n                \u003c\/thead\u003e\n                \u003ctbody class=\"tbody\"\u003e\n                    \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                        \u003ctd\u003e\n                            Organic brown rice, organic black rice, organic adzuki beans, organic soybeans, organic black soybeans, organic green soybeans, organic red soybeans, organic shio-koji\n                        \u003c\/td\u003e\n                    \u003c\/tr\u003e\n                    \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                        \u003ctd\u003e150g\u003c\/td\u003e\n                    \u003c\/tr\u003e\n                    \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003ePlace of Origin\u003c\/th\u003e\n                        \u003ctd\u003e\n                            Organic brown rice: Okayama Prefecture \/\n                            Organic black rice: Kumamoto \u0026amp; Kagoshima Prefectures \/\n                            Organic adzuki beans: Hokkaido \/\n                            Organic shio-koji: Made in Japan \/\n                            Organic soybeans: Hokkaido \/\n                            Organic black soybeans: Hokkaido \/\n                            Organic green soybeans: Gunma Prefecture \/\n                            Organic red soybeans: Gunma Prefecture\n                        \u003c\/td\u003e\n                    \u003c\/tr\u003e\n                    \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n                        \u003ctd\u003eStore at room temperature away from direct sunlight.\u003c\/td\u003e\n                    \u003c\/tr\u003e\n                    \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n                        \u003ctd\u003e\n                            \u003cspan class=\"al_off\"\u003eWheat\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eBuckwheat\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eEgg\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eMilk\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003ePeanuts\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eShrimp\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eCrab\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eAlmond\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eAbalone\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSquid\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eSalmon roe\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eOrange\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eCashew nuts\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eKiwi fruit\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eBeef\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eWalnut\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eSesame\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eSalmon\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eMackerel\u003c\/span\u003e, \u003cspan class=\"al_on\"\u003eSoybeans\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eChicken\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eBanana\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003ePork\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eMatsutake mushroom\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003ePeach\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eYam\u003c\/span\u003e,\n                            \u003cspan class=\"al_off\"\u003eApple\u003c\/span\u003e, \u003cspan class=\"al_off\"\u003eGelatin\u003c\/span\u003e\u003cbr\u003e\n                            (28 specified allergens)\n                        \u003c\/td\u003e\n                    \u003c\/tr\u003e\n                    \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eNutrition Facts (per 100g)\u003c\/th\u003e\n                        \u003ctd\u003e\n                            Energy: 140kcal \/\n                            Protein: 5.1g \/\n                            Fat: 1.8g \/\n                            Carbohydrates: 25.9g \/\n                            Salt equivalent: 0.2g\n                        \u003c\/td\u003e\n                    \u003c\/tr\u003e\n                  \u003ctr\u003e\n                        \u003cth scope=\"row\"\u003eNutrition Facts (per 100g)\u003c\/th\u003e\n                        \u003ctd\u003e\n                            Made in Japan, Certified Gluten Free\n                        \u003c\/td\u003e\n                    \u003c\/tr\u003e\n                \u003c\/tbody\u003e\n            \u003c\/table\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"pd_img\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2905_organic_top_en.jpg\" alt=\"Top Image\"\u003e\n        \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/section\u003e\n\n\n\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":45431170466030,"sku":"176379045","price":415.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a2905_organic_top_en_1a4c6c0c-e48d-43cf-8530-7265c66874c2.jpg?v=1766079394"},{"product_id":"japanese-tea-coffee_110","title":"Organic Hojicha Powder from Kyoto Prefecture 40g - Harimaen Tea - For Hojicha Latte and Sweets","description":"\u003cdiv id=\"tempB\"\u003e\n    \u003csection\u003e\n        \u003ch2\u003eHojicha Powder with a Rich, Toasty Aroma\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"http:\/\/kawashima-ya.backdrop.jp\/a3105_01.jpg\" alt=\"Organic Hojicha Powder\"\u003e\u003c\/div\u003e\n        \u003cp\u003eCarefully stone-ground using an iron mill, this hojicha powder is made from organic tea grown in Kyoto, offering a rich and toasty aroma. \u003cbr\u003eSince it comes in an easy-to-dissolve powder form, it can be enjoyed as a drink or used in desserts and cooking.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n    \u003csection\u003e\n        \u003ch2\u003eCommitment to Safety Since 1975\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3105_03.jpg\" alt=\"Tea Plantation\"\u003e\u003c\/div\u003e\n        \u003cp\u003eUjitawara Town, located in the southern part of Kyoto at an altitude of about 250m, is known as the birthplace of Japanese green tea. It has a rich natural environment and a climate ideal for tea cultivation. \u003cbr\u003eSince 1975, this hojicha has been produced using only organic fertilizers without relying on pesticides, preserving nature’s blessings for a safe and gentle tea.\u003c\/p\u003e\n    \u003c\/section\u003e\n    \n\n    \u003csection id=\"INDEXrecipe\"\u003e\n        \u003ch2\u003eRecipes Using Hojicha Powder\u003c\/h2\u003e\n    \n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Brew Delicious Hojicha\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3105_04.jpg\" alt=\"Hojicha\"\u003e\u003c\/div\u003e\n            \n            \u003ch4\u003eIngredients\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 teaspoon (about 1g) of hojicha powder\u003c\/li\u003e\n                \u003cli\u003e100cc of hot water\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003ePut 1 teaspoon (about 1g) of hojicha powder into a teapot.\u003c\/li\u003e\n                \u003cli\u003eAdd about 100cc of hot water and swirl the teapot horizontally about 30 times.\u003c\/li\u003e\n                \u003cli\u003ePour into a teacup and enjoy.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Hojicha Latte\u003c\/h3\u003e\n            \u003cdiv class=\"full_col\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3105_05.jpg\" alt=\"Hojicha Latte\"\u003e\u003c\/div\u003e\n            \n            \u003ch4\u003eIngredients\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 teaspoon of hojicha powder\u003c\/li\u003e\n                \u003cli\u003e1 tablespoon of hot water\u003c\/li\u003e\n                \u003cli\u003e200ml of milk\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003ePut hojicha powder into a cup and mix with hot water.\u003c\/li\u003e\n                \u003cli\u003eHeat the milk in a saucepan until just before boiling.\u003c\/li\u003e\n                \u003cli\u003ePour the milk into the cup and enjoy.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \n    \u003c\/section\u003e\n    \n\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Easy-to-Use Hojicha Powder\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Green Tea (Kyoto-grown)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e40g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n                            \u003ctd\u003eAvoid direct sunlight, high temperatures, and humidity. Be mindful of strong odors.\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3105_en.jpg\" alt=\"Main Image\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \n    \u003c\/div\u003e","brand":"播磨園製茶","offers":[{"title":"Default Title","offer_id":46168694587630,"sku":"184943983","price":594.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3105_en_7186c85d-3860-4b72-8c2a-7ff0f920424c.jpg?v=1741857529"},{"product_id":"ume_074","title":"Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural 'Umi no Sei' Sea Salt","description":"\u003cdiv id=\"tempB\"\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eOnly 1% of Ume Are Organically Grown\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_01.jpg\" alt=\"Umeboshi\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWe use rare organically grown ume plums, which make up only about 1% of the domestic market. \n        No synthetic pesticides or chemical fertilizers are used during the cultivation period, so you can enjoy them with peace of mind.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eUmeboshi Made with Natural Salt and No Additives\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_02.jpg\" alt=\"Natural Salt\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003e\"Umi no Sei\" natural salt is made by sun-concentrating clean seawater brought by the Kuroshio Current to Izu Oshima, then sun-dried again in a greenhouse to crystallize.\n        It has a subtle sweetness, umami, and richness that enhances the flavor of ingredients.\n        No preservatives or artificial coloring are used—enjoy additive-free umeboshi made with only natural salt.\n        \u003c\/p\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eMessage from the Producer\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_02.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eYuasa Farm has been producing ume plums for over 100 years across five generations, \n                    cultivating them in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.\u003cbr\u003e\n                    We practice a six-step industry system, handling everything from cultivation to processing and sales in-house.\u003c\/p\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_03.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eThrough grass-grown cultivation, we mow the grass under the ume trees to increase soil microorganisms and nurture the trees with natural humus.\n                    No synthetic pesticides, fertilizers, or herbicides are used during the growing period.\n                    \u003cbr\u003eFurthermore, we use solar power for electric farming tools, reuse pruned branches for heating and hot water, and utilize glass greenhouses to sun-dry the ume, \n                    ensuring environmentally conscious, safe, and delicious ume production.\n                \u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003ch2\u003eWays to Enjoy Organic Umeboshi\u003c\/h2\u003e\n        \u003ch3\u003eWith Warm Rice\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_17.jpg\" alt=\"Ume and Rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003ePerfect with plain rice, onigiri (rice balls), rice porridge, or even in mixed rice dishes.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_11.jpg\" alt=\"Ume Onigiri\"\u003e\n        \u003c\/div\u003e\n\n        \u003ch3\u003eAs a Side Dish Dressing\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_12.jpg\" alt=\"Ume Side Dish\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe saltiness of umeboshi makes it a useful seasoning in various dishes.\u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Ume Side Dish\u003c\/h3\u003e\n            \u003ch4\u003eIngredients (1 serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 bunch spinach\u003c\/li\u003e\n                \u003cli\u003e1 umeboshi\u003c\/li\u003e\n                \u003cli\u003e1 tsp soy sauce\u003c\/li\u003e\n                \u003cli\u003eBonito flakes as needed\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eQuickly boil the spinach, cool it in water, and squeeze out excess water.\u003c\/li\u003e\n                \u003cli\u003eCut the spinach into bite-sized pieces.\u003c\/li\u003e\n                \u003cli\u003eRemove the pit from the umeboshi and finely chop it.\u003c\/li\u003e\n                \u003cli\u003eMix the umeboshi and soy sauce together.\u003c\/li\u003e\n                \u003cli\u003eToss the spinach with the ume-soy mix and sprinkle bonito flakes to finish.\u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_13.jpg\" alt=\"Ume Side Dish\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003ch3\u003eWith Bancha Tea\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_18.jpg\" alt=\"Ume Bancha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eSimply adding it to bancha tea makes a tasty drink. \n            Here's an easy recipe for \"Ume-Soy Bancha\", a comforting drink made with additive-free umeboshi.\n        \u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Ume-Soy Bancha\u003c\/h3\u003e\n            \u003ch4\u003eIngredients\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 umeboshi\u003c\/li\u003e\n                \u003cli\u003eNatural brewed soy sauce (1–3 drops)\u003c\/li\u003e\n                \u003cli\u003eGinger juice (1–2 drops)\u003c\/li\u003e\n                \u003cli\u003eBancha tea\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eBreak the umeboshi into pieces and put into a teacup.\u003c\/li\u003e\n                \u003cli\u003eAdd a few drops of soy sauce.\u003c\/li\u003e\n                \u003cli\u003eAdd a few drops of grated ginger juice.\u003c\/li\u003e\n                \u003cli\u003ePour in bancha tea and it's ready to enjoy.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003ch3\u003eRecommended Times for Ume-Soy Bancha\u003c\/h3\u003e\n            \u003cul\u003e\n                \u003cli\u003eWhen your stomach feels off.\u003c\/li\u003e\n                \u003cli\u003eWhen you're feeling tired.\u003c\/li\u003e\n                \u003cli\u003eAt the first sign of a cold.\u003c\/li\u003e\n                \u003cli\u003eAfter drinking or with a hangover.\u003c\/li\u003e\n                \u003cli\u003eTo support daily wellness with a morning cup.\u003c\/li\u003e\n                \u003cli\u003eIn summer for fatigue, in winter for warmth.\u003c\/li\u003e\n                \u003cli\u003eIf you're feeling low on energy.\u003c\/li\u003e\n                \u003cli\u003eDuring or after fasting.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n       \n    \u003c\/section\u003e\n    \u003csection\u003e\n        \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003eQ\u0026amp;A About Organic Umeboshi from Gunma\u003c\/h3\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs Gunma known for ume production?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eYes, it ranks second in the nation after Wakayama Prefecture. It’s home to three major ume groves: Haruna, Misato, and Akima.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the salt content of these umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e13%. These are traditional salty and sour umeboshi.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhy 13% salt content?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eBelow 13%, umeboshi are prone to mold at room temperature and require preservatives or refrigeration. \n                    Above that, the saltiness may overpower. 13% strikes a balance between flavor and preservation.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eAre blemishes or spots on the surface of umeboshi safe to eat?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eYes. Due to the absence of chemical pesticides or fertilizers, small blemishes may occur but are harmless.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eAre the white crystals on the surface mold?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eNo, they are not mold. These are crystallized minerals like calcium and magnesium from sea salt or brine used in processing and are safe to eat.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the brown jelly-like substance inside the umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThis may form when secretion accumulates inside or outside the fruit due to environmental conditions or insect bites. It’s harmless and edible, but you may remove it if you prefer.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the shelf life of these umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eThanks to the high salt content, they can be stored for over a year at room temperature away from direct sunlight. No refrigeration needed after opening.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Umeboshi\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Ume (from Gunma Prefecture), Pickling Ingredient (Salt)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e120g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eSalt Content\u003c\/th\u003e\n                            \u003ctd\u003e13%\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n                            \u003ctd\u003eStore at room temperature, avoiding direct sunlight, heat, and humidity\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_TOP1_en.jpg\" alt=\"Main Image\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46768897392878,"sku":"184830595","price":780.0,"currency_code":"JPY","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3115_TOP1_en.jpg?v=1752759265"},{"product_id":"ume_075","title":"Organic Small Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural 'Umi no Sei' Sea Salt","description":"\u003cdiv id=\"tempB\"\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eOnly 1% of Ume in Circulation Are Organically Grown\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_01.jpg\" alt=\"Umeboshi\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWe use rare organically grown ume plums, which make up only about 1% of the domestic market. No synthetic pesticides or chemical fertilizers are used during cultivation, so you can enjoy them with peace of mind.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eAdditive-Free Umeboshi Made with Natural Salt\u003c\/h2\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3115_02.jpg\" alt=\"Natural Salt\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe natural salt \"Umi no Sei\" is made from pristine seawater brought by the Kuroshio Current to Izu Oshima. It is sun-concentrated in salt fields, then dried in greenhouses to crystallize. With a subtle sweetness, umami, and richness, it enhances the natural flavor of ingredients. Enjoy additive-free umeboshi pickled only in natural salt without any preservatives or artificial coloring.\u003c\/p\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003cdiv class=\"story\"\u003e\n            \u003ch3\u003eMessage from the Producer\u003c\/h3\u003e\n            \u003cdiv class=\"story_inner\"\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_02.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eYuasa Farm has been growing ume for over 100 years across five generations in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.\u003cbr\u003eWe handle every step from cultivation to processing and sales in-house under a sixth industrialization model.\u003c\/p\u003e\n                \u003cdiv class=\"full_col\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_03.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n                \u003c\/div\u003e\n                \u003cp\u003eBy mowing the undergrowth under the ume trees, we foster soil microorganisms and cultivate ume using high-quality natural humus, without synthetic pesticides, chemical fertilizers, or herbicides. \u003cbr\u003eWe also practice sustainability by using solar-powered tools, repurposing pruned branches for heating, and drying umeboshi in glass greenhouses to avoid plastic waste, creating safe, eco-friendly, and delicious ume.\u003c\/p\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2\u003eHow to Enjoy Organic Umeboshi\u003c\/h2\u003e\n        \u003ch3\u003eWith Warm Rice\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_17.jpg\" alt=\"Ume and Rice\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eEnjoy it as a side with rice, in rice balls, porridge, or mixed into cooked rice for added flavor.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_11.jpg\" alt=\"Ume Onigiri\"\u003e\n        \u003c\/div\u003e\n\n        \u003ch3\u003eAs a Seasoning\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_12.jpg\" alt=\"Ume Side Dish\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eThe salty taste of umeboshi makes it a handy seasoning for various dishes.\u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Ume Side Dish\u003c\/h3\u003e\n            \u003ch4\u003eIngredients (1 serving)\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 bunch of spinach\u003c\/li\u003e\n                \u003cli\u003e1 umeboshi\u003c\/li\u003e\n                \u003cli\u003e1 tsp soy sauce\u003c\/li\u003e\n                \u003cli\u003eBonito flakes to taste\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eQuickly boil spinach, cool in water, and squeeze out excess water.\u003c\/li\u003e\n                \u003cli\u003eCut spinach into bite-sized pieces.\u003c\/li\u003e\n                \u003cli\u003eRemove the umeboshi pit and finely chop the flesh.\u003c\/li\u003e\n                \u003cli\u003eMix umeboshi with soy sauce.\u003c\/li\u003e\n                \u003cli\u003eCombine with spinach and add bonito flakes to finish.\u003c\/li\u003e\n            \u003c\/ol\u003e\n            \u003cdiv class=\"full_col\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_13.jpg\" alt=\"Ume Side Dish\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n\n        \u003ch3\u003eWith Bancha Tea\u003c\/h3\u003e\n        \u003cdiv class=\"full_col\"\u003e\n            \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_18.jpg\" alt=\"Ume Ginger Bancha\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eSimply adding umeboshi to bancha is delicious. Here's an easy recipe for \"Ume Ginger Bancha\" using additive-free umeboshi for extra wellness.\u003c\/p\u003e\n        \u003cdiv class=\"recipe frame_bd\"\u003e\n            \u003ch3\u003eHow to Make Ume Ginger Bancha\u003c\/h3\u003e\n            \u003ch4\u003eIngredients\u003c\/h4\u003e\n            \u003cul\u003e\n                \u003cli\u003e1 umeboshi\u003c\/li\u003e\n                \u003cli\u003e1–3 drops of naturally brewed soy sauce\u003c\/li\u003e\n                \u003cli\u003e1–2 drops of ginger juice\u003c\/li\u003e\n                \u003cli\u003eBancha tea\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003ch4\u003eInstructions\u003c\/h4\u003e\n            \u003col\u003e\n                \u003cli\u003eBreak the umeboshi into a teacup.\u003c\/li\u003e\n                \u003cli\u003eAdd drops of soy sauce.\u003c\/li\u003e\n                \u003cli\u003eAdd drops of grated ginger juice.\u003c\/li\u003e\n                \u003cli\u003ePour in bancha tea and enjoy.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n        \u003cdiv class=\"frame_bg\"\u003e\n            \u003ch3\u003eRecommended Times to Drink Ume Ginger Bancha\u003c\/h3\u003e\n            \u003cul\u003e\n                \u003cli\u003eWhen your stomach feels off\u003c\/li\u003e\n                \u003cli\u003eWhen you're tired\u003c\/li\u003e\n                \u003cli\u003eAt the first sign of a cold\u003c\/li\u003e\n                \u003cli\u003eWhen hungover\u003c\/li\u003e\n                \u003cli\u003eFor daily wellness improvement\u003c\/li\u003e\n                \u003cli\u003eIn summer to prevent fatigue, in winter to stay warm\u003c\/li\u003e\n                \u003cli\u003eIf you feel low on energy\u003c\/li\u003e\n                \u003cli\u003eDuring or after fasting\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n            \u003ch3\u003eQ\u0026amp;A About Organic Umeboshi from Gunma\u003c\/h3\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eIs Gunma Prefecture famous for ume production?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eIt ranks second in Japan after Wakayama. Gunma’s three major ume groves are Haruna, Misato, and Akima.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the salt content of these umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003e13%. These are traditional salty and sour umeboshi.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhy is the salt content set at 13%?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eUmeboshi with less than 13% salt are prone to mold at room temperature, requiring preservatives or refrigeration. More salt makes them too salty. 13% is the ideal balance of flavor and preservation.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eAre small blemishes on the surface safe to eat?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eYes, they are safe. Since no chemical fertilizers or pesticides are used, small spots may appear but pose no harm.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eAre white spots on the surface mold?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eNo. These are crystallized mineral components like calcium and magnesium from seawater or rock salt. They are completely safe to eat.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eWhat is the brown jelly-like substance inside umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eIt can form when secretion occurs due to humidity, temperature, or insect activity. It is safe to eat but can be removed if preferred.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n\n            \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n                \u003ch4 itemprop=\"name\"\u003eHow long is the shelf life of umeboshi?\u003c\/h4\u003e\n                \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n                    \u003cp itemprop=\"text\"\u003eWith adequate salt content, they can be stored for over a year at room temperature out of direct sunlight. Refrigeration is not needed after opening.\u003c\/p\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\n    \u003csection\u003e\n        \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n        \u003cdiv id=\"productDetail\"\u003e\n            \u003cdiv class=\"pd_tbl\"\u003e\n                \u003ctable class=\"table\"\u003e\n                    \u003cthead class=\"thead\"\u003e\n                        \u003ctr\u003e\n                            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/thead\u003e\n                    \u003ctbody class=\"tbody\"\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n                            \u003ctd\u003eOrganic Umeboshi\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n                            \u003ctd\u003eOrganic ume (from Gunma), Pickling Ingredient (Salt)\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n                            \u003ctd\u003e120g\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eSalt Content\u003c\/th\u003e\n                            \u003ctd\u003e13%\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                        \u003ctr\u003e\n                            \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n                            \u003ctd\u003eStore at room temperature, avoiding direct sunlight and high humidity\u003c\/td\u003e\n                        \u003c\/tr\u003e\n                    \u003c\/tbody\u003e\n                \u003c\/table\u003e\n            \u003c\/div\u003e\n            \u003cdiv class=\"pd_img\"\u003e\n                \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3116_TOP1_en.jpg\" alt=\"Top Image\"\u003e\n            \u003c\/div\u003e\n        \u003c\/div\u003e\n    \u003c\/section\u003e\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46769010376942,"sku":"184844386","price":897.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3116_TOP1_en.jpg?v=1752760304"},{"product_id":"ume_076","title":"Four-Year-Aged Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural Himalayan Pink Salt","description":"\u003cdiv id=\"tempB\"\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eOnly 1% of Plums Are Organic – Aged for Four Years in Natural Salt\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3085_1000_01.jpg\" alt=\"Sour umeboshi made with natural salt\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eThe plums used are rare organic plums cultivated without synthetic pesticides, chemical fertilizers, animal manure, or herbicides during the growing period.\u003c\/p\u003e\n    \u003cp\u003eAging them for four years brings out a rich umami and deep flavor. The sourness also mellows out, making them easier to eat.\u003c\/p\u003e\n    \u003cp\u003eThis umeboshi is a must-try for plum lovers.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eAdditive-Free Umeboshi Made with Only Natural Salt\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_04.jpg\" alt=\"Natural Salt\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eHimalayan Pink Salt, carefully selected from around the world, is rich in minerals and has strong antioxidant properties.\n    It enhances the flavor and texture of food, drawing out natural sweetness and umami. Enjoy this additive-free umeboshi made with just natural salt, free from preservatives and artificial coloring.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eCertified Safe and Organic – JAS-Certified Umeboshi\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_a3123_jas.jpg\" alt=\"Organic JAS Certified\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eThis umeboshi from Gunma Prefecture is certified organic under the rare JAS standards.\u003c\/p\u003e\n    \u003cp\u003eUsing grass-grown cultivation that promotes soil microbes and enriches the soil with natural humus, these plums are grown without synthetic pesticides, fertilizers, or herbicides.\n    Solar power is used for electric vehicles and farming tools, pruned branches are reused as fuel for heating and hot water, and plastic waste is reduced through glasshouse sun drying. This eco-friendly and safe process produces delicious umeboshi with care for the earth.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003cdiv class=\"story\"\u003e\n      \u003ch3\u003eMessage from the Producer\u003c\/h3\u003e\n      \u003cdiv class=\"story_inner\"\u003e\n        \u003cdiv class=\"full_col\"\u003e\n          \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_02.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eYuasa Farm has been producing ume for over 100 years across five generations in fields overlooking Mt. Haruna in Takasaki City, Gunma Prefecture.\u003cbr\u003e\n        We operate a fully integrated 6th-sector business, handling everything from cultivation to processing and sales.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n          \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_03.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eWe use grass-grown cultivation to promote healthy soil microbes and grow ume with high-quality natural compost. No synthetic pesticides, fertilizers, or herbicides are used.\n        \u003cbr\u003eSolar power is used to operate electric farming equipment. Pruned branches become fuel for heating and hot water. Glasshouses are used for drying to avoid plastic waste. We are committed to eco-friendly, safe, and delicious umeboshi production.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eWays to Enjoy Organic Umeboshi\u003c\/h2\u003e\n\n    \u003ch3\u003eWith Warm Rice\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_17.jpg\" alt=\"Ume and Rice\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003ePerfect with rice, as onigiri, in porridge, or mixed into seasoned rice dishes.\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_11.jpg\" alt=\"Ume Onigiri\"\u003e\n    \u003c\/div\u003e\n\n    \u003ch3\u003eAs a Vegetable Dressing\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_12.jpg\" alt=\"Ume Side Dish\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eThe saltiness of umeboshi makes it a great addition to dressings and flavoring.\u003c\/p\u003e\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n      \u003ch3\u003eHow to Make Ume Spinach Salad\u003c\/h3\u003e\n      \u003ch4\u003eIngredients (1 serving)\u003c\/h4\u003e\n      \u003cul\u003e\n        \u003cli\u003e1 bunch of spinach\u003c\/li\u003e\n        \u003cli\u003e1 umeboshi\u003c\/li\u003e\n        \u003cli\u003e1 tsp soy sauce\u003c\/li\u003e\n        \u003cli\u003eBonito flakes (to taste)\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ch4\u003eInstructions\u003c\/h4\u003e\n      \u003col\u003e\n        \u003cli\u003eBlanch spinach, then cool in water and squeeze dry.\u003c\/li\u003e\n        \u003cli\u003eCut spinach into bite-sized pieces.\u003c\/li\u003e\n        \u003cli\u003eRemove pit from umeboshi and finely chop it.\u003c\/li\u003e\n        \u003cli\u003eMix umeboshi and soy sauce together.\u003c\/li\u003e\n        \u003cli\u003eToss with spinach and top with bonito flakes to finish.\u003c\/li\u003e\n      \u003c\/ol\u003e\n      \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_13.jpg\" alt=\"Ume Side Dish\"\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003ch3\u003eAs a Fish Dish Enhancer\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_15.jpg\" alt=\"Simmered Sardines\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eA small amount of umeboshi helps mask fishy odors and makes oily fish taste lighter and fresher.\u003c\/p\u003e\n\n    \u003ch3\u003eIn Daikon Soup\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_14.jpg\" alt=\"Daikon Soup\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eUmeboshi and daikon are a classic combination known to aid digestion. Great for daily meals or when your stomach needs a little help.\u003c\/p\u003e\n\n    \u003ch3\u003eWith Bancha Tea\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_18.jpg\" alt=\"Ume Soy Bancha\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eAdd it to your bancha tea for a nourishing drink. Here's an easy recipe for \"Ume Soy Bancha\" using organic, additive-free umeboshi.\u003c\/p\u003e\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n      \u003ch3\u003eHow to Make Ume Soy Bancha\u003c\/h3\u003e\n      \u003ch4\u003eIngredients\u003c\/h4\u003e\n      \u003cul\u003e\n        \u003cli\u003e1 organic umeboshi\u003c\/li\u003e\n        \u003cli\u003e1–3 drops naturally brewed soy sauce\u003c\/li\u003e\n        \u003cli\u003e1–2 drops fresh ginger juice\u003c\/li\u003e\n        \u003cli\u003eBancha tea\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ch4\u003eInstructions\u003c\/h4\u003e\n      \u003col\u003e\n        \u003cli\u003eTear the umeboshi and place it in a teacup.\u003c\/li\u003e\n        \u003cli\u003eAdd soy sauce and ginger juice.\u003c\/li\u003e\n        \u003cli\u003ePour in bancha and enjoy.\u003c\/li\u003e\n      \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n      \u003ch3\u003eRecommended When\u003c\/h3\u003e\n      \u003cul\u003e\n        \u003cli\u003eYou have stomach discomfort\u003c\/li\u003e\n        \u003cli\u003eYou feel tired\u003c\/li\u003e\n        \u003cli\u003eYou're catching a cold\u003c\/li\u003e\n        \u003cli\u003eYou're hungover or overdrank\u003c\/li\u003e\n        \u003cli\u003eTo improve your constitution with a daily cup\u003c\/li\u003e\n        \u003cli\u003eIn summer for fatigue; in winter for warmth\u003c\/li\u003e\n        \u003cli\u003eYou feel low on energy\u003c\/li\u003e\n        \u003cli\u003eDuring or after fasting\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n      \u003ch3\u003eAbout the White Crystals\u003c\/h3\u003e\n      \u003cp class=\"mb-0\"\u003eDuring production, minerals from seawater and rock salt may dissolve and re-crystallize on the surface of the umeboshi.\n        These crystals are mainly calcium and magnesium. They are completely safe to eat and are a natural part of umeboshi.\u003c\/p\u003e\n      \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_05.jpg\" alt=\"Organic JAS Certified\"\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n      \u003ch3\u003eQ\u0026amp;A About Organic Umeboshi from Gunma\u003c\/h3\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eIs Gunma known for plum production?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eYes. It ranks second nationwide after Wakayama. Gunma has three major plum groves: Haruna, Misato, and Akima.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eWhat is the salt content?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003e13%. These are traditional salty and sour umeboshi.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eWhy 13% salt content?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eLess than 13% salt may cause mold at room temperature and require preservatives or refrigeration.\n            More than 13% makes them too salty. 13% balances taste and preservation.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eAre small blemishes on the surface safe?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eYes. Due to organic farming without pesticides or fertilizers, minor blemishes may occur but are safe to eat.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eAre the white lumps mold?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eNo. They're mineral crystals such as calcium and magnesium formed during production. They are safe to consume.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eWhat is the brown jelly inside?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eDue to environmental stress or insect bites, secretions may form and solidify into brown jelly. These are naturally occurring and safe to eat, but can be removed if preferred.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eHow long is the shelf life?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eWith sufficient salt, they can be stored at room temperature for over a year if kept away from sunlight. Refrigeration is not required even after opening.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n      \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n          \u003cthead class=\"thead\"\u003e\n            \u003ctr\u003e\n              \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n            \u003c\/tr\u003e\n          \u003c\/thead\u003e\n          \u003ctbody class=\"tbody\"\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n              \u003ctd\u003e4-Year Aged Organic Umeboshi\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n              \u003ctd\u003eOrganic Plums (from Gunma Prefecture), Salt\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n              \u003ctd\u003e120g\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eSalt Content\u003c\/th\u003e\n              \u003ctd\u003e13%\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n              \u003ctd\u003eStore at room temperature, avoiding direct sunlight and high humidity\u003c\/td\u003e\n            \u003c\/tr\u003e\n          \u003c\/tbody\u003e\n        \u003c\/table\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_TOP_en.jpg\" alt=\"Top Image\"\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46769060774126,"sku":"185696875","price":1180.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3122_TOP_en_9572c47f-2658-42a0-acdd-f6b1873977fd.jpg?v=1752762174"},{"product_id":"ume_077","title":"Six-Year-Aged Organic Umeboshi from Gunma Prefecture 120g - Made with Organic Ume and Natural Himalayan Pink Salt","description":"\u003cdiv id=\"tempB\"\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eOnly 1% of Ume in Japan is Organically Grown—These Rare Plums Are Preserved with Natural Salt and Aged for Six Years\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3085_1000_01.jpg\" alt=\"Traditional sour pickled plum with only natural salt\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eThe plums used are rare, organically grown plums cultivated without synthetic pesticides, chemical fertilizers, animal manure, or herbicides during the growing period.\u003c\/p\u003e\n    \u003cp\u003eBy aging for six years, the plums develop a rich, full-bodied flavor with enhanced umami and mellow acidity, making them easier to eat even for those sensitive to sourness.\u003c\/p\u003e\n    \u003cp\u003eIf you love umeboshi (pickled plums), this is one you must try at least once.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eAll-Natural Pickled Umeboshi—No Additives, Just Salt\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_04.jpg\" alt=\"Natural salt\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eWe use carefully selected Himalayan Pink Salt, rich in minerals and known for its strong antioxidant properties. This salt enhances the natural flavors and sweetness of the ingredients. Enjoy this additive-free umeboshi pickled only with natural salt and no preservatives or artificial coloring agents.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eSafe and Trustworthy Umeboshi with Rare Organic JAS Certification\u003c\/h2\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_a3123_jas.jpg\" alt=\"Organic JAS Certified\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eThis umeboshi is one of the few certified Organic JAS plums grown in Gunma Prefecture.\u003c\/p\u003e\n    \u003cp\u003eWe cultivate our plums using a grass-grown method, trimming the undergrowth to enrich the soil with beneficial microbes and high-quality natural compost. No synthetic pesticides, fertilizers, or herbicides are used during the cultivation period. Additionally, solar power is used to run farm equipment such as electric vehicles and forklifts. Pruned plum branches are reused as fuel for heating and hot water. To avoid plastic waste, glass greenhouses are used for sun-drying the plums. We continue to grow safe, delicious umeboshi with great care for the environment.\u003c\/p\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003cdiv class=\"story\"\u003e\n      \u003ch3\u003eMessage from the Producer\u003c\/h3\u003e\n      \u003cdiv class=\"story_inner\"\u003e\n        \u003cdiv class=\"full_col\"\u003e\n          \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_02.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eYuasa Farm has been cultivating plums for over 100 years across five generations in the fields overlooking Mount Haruna in Takasaki City, Gunma Prefecture.\u003cbr\u003e\n          We operate a sixth-sector business that handles everything from cultivation to processing and sales.\u003c\/p\u003e\n        \u003cdiv class=\"full_col\"\u003e\n          \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_03.jpg\" alt=\"Kiwanosato\" style=\"width: 100%;\"\u003e\n        \u003c\/div\u003e\n        \u003cp\u003eOur grass-grown method enriches the soil with microorganisms and fosters plum trees with high-quality natural compost. We never use synthetic pesticides, fertilizers, or herbicides during the growing period.\u003cbr\u003e\n          Solar power is used for our electric vehicles and forklifts. Pruned branches are repurposed for heating and hot water. We dry the plums in glass greenhouses to avoid plastic waste. This environmentally friendly approach allows us to produce safe, delicious umeboshi.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2\u003eEnjoying Organic Umeboshi\u003c\/h2\u003e\n\n    \u003ch3\u003eWith Warm Rice\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_17.jpg\" alt=\"Plum with rice\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003ePerfect with rice, as a filling for onigiri, in rice porridge, or cooked rice dishes.\u003c\/p\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_11.jpg\" alt=\"Plum onigiri\"\u003e\n    \u003c\/div\u003e\n\n    \u003ch3\u003eIn Dressed Dishes\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_12.jpg\" alt=\"Plum side dish\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eThe saltiness of umeboshi makes it a great seasoning for simple dishes.\u003c\/p\u003e\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n      \u003ch3\u003eHow to Make Umeboshi Dressed Spinach\u003c\/h3\u003e\n      \u003ch4\u003eIngredients (1 serving)\u003c\/h4\u003e\n      \u003cul\u003e\n        \u003cli\u003eSpinach - 1 bunch\u003c\/li\u003e\n        \u003cli\u003eUmeboshi - 1 piece\u003c\/li\u003e\n        \u003cli\u003eSoy sauce - 1 tsp\u003c\/li\u003e\n        \u003cli\u003eBonito flakes - to taste\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ch4\u003eInstructions\u003c\/h4\u003e\n      \u003col\u003e\n        \u003cli\u003eBriefly boil spinach, then cool in water and squeeze.\u003c\/li\u003e\n        \u003cli\u003eCut into bite-sized pieces.\u003c\/li\u003e\n        \u003cli\u003eRemove seed from umeboshi and finely chop.\u003c\/li\u003e\n        \u003cli\u003eMix umeboshi and soy sauce.\u003c\/li\u003e\n        \u003cli\u003eToss with spinach and top with bonito flakes.\u003c\/li\u003e\n      \u003c\/ol\u003e\n      \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_13.jpg\" alt=\"Umeboshi spinach dish\"\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n\n    \u003ch3\u003eAs a Fish Dish Accent\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_15.jpg\" alt=\"Simmered sardines\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eAdding a small amount of umeboshi enhances the aroma of fish and helps tone down strong flavors, leaving a refreshing finish.\u003c\/p\u003e\n\n    \u003ch3\u003eIn Daikon Soup\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_14.jpg\" alt=\"Daikon soup\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eDaikon and umeboshi soup has long been known for aiding digestion. Great as a daily side dish or when your stomach feels off.\u003c\/p\u003e\n\n    \u003ch3\u003eWith Bancha Tea\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a0568_18.jpg\" alt=\"Ume-sho bancha\"\u003e\n    \u003c\/div\u003e\n    \u003cp\u003eSimply drop umeboshi into bancha tea. A simple healing drink that supports your body with additive-free organic plums.\u003c\/p\u003e\n    \u003cdiv class=\"recipe frame_bd\"\u003e\n      \u003ch3\u003eHow to Make Ume-Sho Bancha\u003c\/h3\u003e\n      \u003ch4\u003eIngredients\u003c\/h4\u003e\n      \u003cul\u003e\n        \u003cli\u003eOrganic umeboshi - 1 piece\u003c\/li\u003e\n        \u003cli\u003eNaturally brewed soy sauce (1–3 drops)\u003c\/li\u003e\n        \u003cli\u003eGrated ginger (1–2 drops of juice)\u003c\/li\u003e\n        \u003cli\u003eBancha tea\u003c\/li\u003e\n      \u003c\/ul\u003e\n      \u003ch4\u003eInstructions\u003c\/h4\u003e\n      \u003col\u003e\n        \u003cli\u003eTear the umeboshi and place in a teacup.\u003c\/li\u003e\n        \u003cli\u003eAdd soy sauce drops.\u003c\/li\u003e\n        \u003cli\u003eAdd ginger juice.\u003c\/li\u003e\n        \u003cli\u003ePour in bancha tea and enjoy.\u003c\/li\u003e\n      \u003c\/ol\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"frame_bg\"\u003e\n      \u003ch3\u003eRecommended When\u003c\/h3\u003e\n      \u003cul\u003e\n        \u003cli\u003eYou have stomach discomfort\u003c\/li\u003e\n        \u003cli\u003eYou’re tired\u003c\/li\u003e\n        \u003cli\u003eYou feel a cold coming on\u003c\/li\u003e\n        \u003cli\u003eYou’re hungover\u003c\/li\u003e\n        \u003cli\u003eStart your day with it for overall wellness\u003c\/li\u003e\n        \u003cli\u003eGreat for summer fatigue or winter chills\u003c\/li\u003e\n        \u003cli\u003eWhen you feel low on energy\u003c\/li\u003e\n        \u003cli\u003eDuring or after fasting\u003c\/li\u003e\n      \u003c\/ul\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n  \u003csection\u003e\n    \u003cdiv class=\"caution\"\u003e\n      \u003ch3\u003eAbout the White Crystals on the Surface\u003c\/h3\u003e\n      \u003cp class=\"mb-0\"\u003eMineral-rich seawater or rock salt used during the production process may crystallize and form white particles. These are primarily calcium and magnesium. They are completely natural and pose no quality concerns. Please enjoy with peace of mind.\u003c\/p\u003e\n      \u003cdiv class=\"full_col\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3122_05.jpg\" alt=\"Organic JAS Certified\"\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n      \u003ch3\u003eQ\u0026amp;A About Organic Umeboshi from Gunma Prefecture\u003c\/h3\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eIs Gunma Prefecture known for plum production?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eIt ranks second in Japan after Wakayama Prefecture. Gunma’s three major plum groves are Haruna, Misato, and Akima.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eWhat is the salt content of the umeboshi?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003e13%. This is a traditional, salty and sour umeboshi.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eWhy is the 13% salt content important?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eUmeboshi with less than 13% salt is prone to mold at room temperature and requires preservatives or refrigeration. Higher salt content is possible but makes them too salty. We stick to 13% as the best balance between taste and preservation.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eThere are small spots or blemishes on the surface. Are they safe to eat?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eYes, they are safe. Since no chemical pesticides or fertilizers are used, blemishes may naturally occur on the fruit’s surface.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eIs the white residue on the surface mold?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eNo, it is not mold. It’s a crystallized substance from minerals like calcium and magnesium in seawater or rock salt used in the pickling process. It’s perfectly safe to eat.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eWhat is the brown jelly-like substance inside the umeboshi?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eDepending on temperature and humidity, natural secretions from the fruit may harden into jelly-like substances. These are harmless and can be eaten, but feel free to remove them if you prefer.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n\n      \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n        \u003ch4 itemprop=\"name\"\u003eHow long is the shelf life?\u003c\/h4\u003e\n        \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n          \u003cp itemprop=\"text\"\u003eThanks to the sufficient salt content, they can be stored at room temperature for over a year if kept away from direct sunlight. Even after opening, refrigeration is not required—just store in a cool, dark place.\u003c\/p\u003e\n        \u003c\/div\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n  \u003csection\u003e\n    \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n    \u003cdiv id=\"productDetail\"\u003e\n      \u003cdiv class=\"pd_tbl\"\u003e\n        \u003ctable class=\"table\"\u003e\n          \u003cthead class=\"thead\"\u003e\n            \u003ctr\u003e\n              \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n            \u003c\/tr\u003e\n          \u003c\/thead\u003e\n          \u003ctbody class=\"tbody\"\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n              \u003ctd\u003eSix-Year Aged Organic Umeboshi\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n              \u003ctd\u003eOrganic Ume (from Gunma Prefecture), Pickling Ingredient (Salt)\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n              \u003ctd\u003e120g\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eSalt Content\u003c\/th\u003e\n              \u003ctd\u003e13%\u003c\/td\u003e\n            \u003c\/tr\u003e\n            \u003ctr\u003e\n              \u003cth scope=\"row\"\u003eStorage Instructions\u003c\/th\u003e\n              \u003ctd\u003eStore at room temperature, avoiding direct sunlight and high humidity\u003c\/td\u003e\n            \u003c\/tr\u003e\n          \u003c\/tbody\u003e\n        \u003c\/table\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd_img\"\u003e\n        \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3123_TOP_en.jpg\" alt=\"Product Top Image\"\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/section\u003e\n\n\u003c\/div\u003e\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":46769146331374,"sku":"185703669","price":1680.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3123_TOP_en_fd5df837-5bec-4653-bd01-66eecca66e0c.jpg?v=1752763719"},{"product_id":"japanese-tea-coffee_116","title":"KAWASHIMAYA Mugwort Tea Bag 2.5g x 30 Bags (Organic and Pesticide-Free Cultivation, Cultivated in Hyogo Prefecture)","description":"\u003clink type=\"text\/css\" href=\"https:\/\/kawashima-ya.backdrop.jp\/css\/unity.css\" rel=\"stylesheet\"\u003e\n\u003cdiv class=\"exp\"\u003e\n\u003cdiv id=\"prd_unityTemp_min\"\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eJapanese Mugwort Teabags from Hyogo Prefecture \u003cbr\u003e(Pesticide-Free Cultivation)\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"About Miyosino mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3106_en_header.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eWe partnered with Okamoto Fresh Farm that cultivated mugwort without pesticide. Mugwort grows vigorously, blessed with the bounty of nature, has a particularly wonderful aroma. The harvested mugwort is then processed to preserve the flavor as delicious mugwort tea.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAt Kawashimaya, we are particular about the materials we use for our products. To preserve the natural flavor of the tea, we use fabric made from natural materials such as corn for our tea bags. Resulting in environmentally friendly packaging that lets the best flavor come through.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eThe Story of Miyosino Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMugwort has strong vitality and is highly effective in supporting people's lives just by drinking, eating, bathing, and enjoying its scent. You can also make kusa mochi from the mugwort’s young leave, or moxa for moxibustion which can lower the incidence of breech presentations at birth.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"story of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_04_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cdiv class=\"clearfix prd_zigzagRight\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003cp\u003eMugwort is so nutritious that it is also called the \"Queen of Herbs.\" It is packed with nutrients such as vitamins, minerals, and chlorophyll, which are beneficial for human well-being. Mugwort has also been widely used as a medicinal herb since ancient times in Japan, and is a versatile wild plant that represents the Orient.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg width=\"100%\" alt=\"Monk Legend of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3106_en_leaves.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eNon-caffeine Mugwort, Safe with many Health Benefits\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Benefits of mugwort\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_11_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is also known as an analgesic herbal medicine called gaiyo.\u003cbr\u003eThe letter 艾 in Mugwort Japanese name, Yomogi has a meaning of \"to disappear”, it means that mugwort is a leaf that can eliminate disorders.\u003cbr\u003eAs the name implies, Mugwort is a medicinal herb with a lot of health benefits. Since it is also non-caffeine, Mugwort is kind to your body and can be safely consumed by pregnant women and children.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eWarming Your Body\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort to warm the body\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_07_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort is called to be a \"warm\" plant. We recommend mugwort for those who have cold sensitivity, who feel functional loss, and who are suffering from physical disease peculiar to women to enhances the barrier power your body originally has. \u003cbr\u003e As it warms from the core of the body, it relieves tension in the body and mind. Improves your body’s barrier power with the warmth effect of mugwort.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eAntioxidant Power\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort as antioxidant\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_08_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eThe antioxidant power of mugwort is about 100 times of broccoli, which is the highest in the reactive oxygen species (ROS) removal ability test that examined 200 kinds of vegetables and wild plants.\u003cbr\u003ePolyphenols in Mugwort is comparable to high-quality and powerful chlorophyll in commercially available healthy tea, or beta-carotene in pumpkin.\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"other vegetables\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_26_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eIf you use mugwort as a tea for bathing, you can easily absorb abundant nutrients through the skin.\u003cbr\u003e Not only has a nice effect on skin-related problems, but it also helps to improve the condition of the body from the inside.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eNutritional Value of Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Nutritional Value\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_08_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eMugwort’s content of dietary fiber is higher than burdock, millet, and vegetable salad. It can also helps with your stomach and intestinal problem and used to stimulate gastric juice.\u003cbr\u003eYou can check the comparison of Mugwort’s dietary fiber per 100g with other vegetables in the graphic below:\u003c\/p\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Dietary fiber comparison\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_22_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eWhat Does Mugwort Taste Like?\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort taste\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_01_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eWith a fragrant scent like kusa mochi, there is a little bitterness and sweetness in the clear flavor. Mugwort has a refreshing taste like herbal tea.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eCommitment to Manufacturing Method\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Farm\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_14_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eHigashi Yoshino is known as a place that is blessed with clear air and water in Nara Prefecture. The manufacturer commits to use 100% raw ingredients from Miyosino.\u003c\/p\u003e\n\u003cp\u003eThe mugwort is carefully grown organically, without pesticide, without chemical fertilizer, so it generates a refreshing scent.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Mugwort Farmer\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_15_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eOnly soft mugwort with vitality is harvested from April to early May and dried after careful treatment without any additives. A pack of dried leaves that captures the refreshing scent of mugwort.\u003cbr\u003eHere is how our Miyosino mugwort has been made:\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"mugwort tea making process\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_27_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eMessage from Manufacturer\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Manufacturer Message\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3106_30_08.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003ci\u003e\"Fresh Farm Okumoto\" is a farm located in Kamigōri, Hyōgo Prefecture, that practices pesticide-free (or reduced-pesticide) cultivation.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eDriven by the philosophy, \"We want to deliver safe and secure food, and create it together, with those concerned about atopy (eczema) and food education,\" the farm is committed to meticulous pesticide-free and low-pesticide farming methods.\u003c\/p\u003e\n\u003cp\u003eThey harvest and roast mugwort (yomogi), which is grown without the use of pesticides during the cultivation period in the naturally abundant environment of Kamigōri, Hyōgo Prefecture, and then process it into easy-to-use tea bags.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eHow to Use Mugwort Teabags\u003c\/h2\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"How to use mugwort teabags\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3106_en_teabag.JPG\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eTo enjoy mugwort tea, you can lightly or deeply brew the teabag. You can even enjoy it with ice depends on your liking.\u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eLightly brew and use it as a regular tea beverage\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"light brewed mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_11_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eBoil 200cc of water.\u003c\/li\u003e\n\u003cli\u003ePut a teabag of mugwort tea in a cup and pour the hot water from step 1\u003c\/li\u003e\n\u003cli\u003eWait 2-3 minutes for your mugwort tea to be ready for drink.\u003c\/li\u003e\n* Avoid using iron pots as it may change the quality of nutrients in mugwort.\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eDeeply brew for thicker tea to enhance the efficacy\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"Deep brewed mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_12_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePut 200cc of water for 1 teabag in a small pot and heat it to a boil.\u003c\/li\u003e\n\u003cli\u003eBoil the tea in half over low heat for another 10 minutes.\u003c\/li\u003e\n* It is recommended to take a small amount in several divided doses, or if you are concerned about the bitterness, dilute it with milk or soy milk.\u003c\/ol\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch3 class=\"unityMain-b_h3\"\u003eEnjoy as Ice Tea\u003c\/h3\u003e\n\u003cbr\u003e\n\u003cdiv class=\"prd_unityFullcol\"\u003e\u003cimg width=\"100%\" alt=\"ice mugwort tea\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_13_Eng.jpg\"\u003e\u003c\/div\u003e\n\u003cbr\u003e\n\u003cp\u003eCool the lightly brewed mugwort tea in the refrigerator for a while, or pour the deeply brewed mugwort tea into a heat-resistant glass filled with ice while it is still warm.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection\u003e\n\u003ch2 class=\"unityMain-b_h2\"\u003eDelicious Recipes with Mugwort Tea\u003c\/h2\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003ch2\u003eTakikomi Gohan with Mugwort\u003c\/h2\u003e\n\u003cdiv class=\"recipe_sum clearfix\"\u003e\n\u003cdiv class=\"unity_recipe clearfix\"\u003e\n\u003cdiv class=\"recipe_top clearfix\"\u003e\n\u003cdiv class=\"img_con\"\u003e\n\u003cimg class=\"lazyloaded\" width=\"100%\" alt=\"Recipe Takikomi Gohan\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2196_04b.jpg\"\u003e\u003cbr\u003e \u003c!-- 材料が多い場合はこの下に空白ができてしまうため、画像を追加する or １枚目の画像のheightを大きくとる --\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"ingre_con\"\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Dried mugwort tea leaves\u003c\/dt\u003e\n\u003cdd\u003e1 pinch\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Carrots\u003c\/dt\u003e\n\u003cdd\u003ean half\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Fried tofu\u003c\/dt\u003e\n\u003cdd\u003e1\/2 sheet\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Rice\u003c\/dt\u003e\n\u003cdd\u003e0.36 liters\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Water\u003c\/dt\u003e\n\u003cdd\u003eA little less than 2 cups\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Soy sauce\u003c\/dt\u003e\n\u003cdd\u003e1 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・Sake (Japanese Liquor)\u003c\/dt\u003e\n\u003cdd\u003e1\/2 tablespoon\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"recipe_bottom\"\u003e\n\u003ch3\u003e\u003cspan\u003ePreparation\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eWash the rice and soak it in water for 30 minutes.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eSoak the mugwort in hot water and drain it. Save the water.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003ePeel the carrots.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e・\u003c\/dt\u003e\n\u003cdd\u003eFor fried tofu, pour boiling water over it to drain the oil.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003ch3\u003e\u003cspan\u003eStep by Step\u003c\/span\u003e\u003c\/h3\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e1\u003c\/dt\u003e\n\u003cdd\u003eFinely chop the carrots, mugwort, and fried tofu.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e2\u003c\/dt\u003e\n\u003cdd\u003ePut rice and seasonings in a rice cooker, add water with reconstituted mugwort tea leaves to the 2nd scale, mix, add chopped carrots, mugwort, and fried tofu, and cook rice as usual.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cdl class=\"clearfix\"\u003e\n\u003cdt\u003e3\u003c\/dt\u003e\n\u003cdd\u003eOnce cooked, it's done. Mix well before serving.\u003c\/dd\u003e\n\u003c\/dl\u003e\n\u003cbr\u003e\n\u003cp\u003eYou can also drain the mugwort tea leaves that have been rehydrated with hot water, chop them into small pieces and put them in a soup roll, or roast them in a frying pan with white sesame seeds and dried bonito flakes to make a sprinkle.\u003c\/p\u003e\n\u003cp\u003eIt is known that 70% of the nutrients remain in the \"degarashi (tea husks)\" after boiling the tea. So we recommend you to chop the remaining mugwort tea and use them for cooking after brewed as a drink to fully enjoy it without waste.\u003c\/p\u003e\n\u003cp\u003eIf powdered, You can use mugwort to make Japanese sweets and bread.\u003cbr\u003eYou can also enjoy sweets with Mugwort fragrant by finely grinding with a mill or food processor.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--お客様の声--\u003e\n\u003csection\u003e\n\u003cdiv class=\"prd_fullcol\" style=\"margin-bottom: 5%;\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a2195_16.jpg\" alt=\"Consumer's voice\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a2.jpg\" alt=\"user's voice 1\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eOrganic and pesticide-free, with a good scent\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I learned that mugwort tea is good for women's bodies, so I bought this organic and pesticide-free mugwort tea.\u003cspan class=\"highlight\"\u003e I was worried about the smell, but turns out it is fine. I am satisfied with the ease of drinking the tea.\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a1.jpg\" alt=\"user's voice 2\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eMugwort's bitterness meets oily meal is refreshing. Expected to boost the physical strength\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e At first, I was a little worried about the bitterness, but after drinking it several times, I got used to it,\u003cspan class=\"highlight\"\u003e and recently I'm getting more addicted to this bitterness. It is very refreshing to drink after eating an oily meal.\u003c\/span\u003e Mugwort tea seems to be good for poor circulation, anemia, constipation, etc., so I hope that you can boost your physical strength by drinking it also.\u003cspan style=\"font-weight: bold;\"\u003e...(Female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a6.jpg\" alt=\"user's voice 3\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eThe mugwort warms the body and helps to reduce risk of getting cold\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e Even in the summer, my limbs got cold in the air conditioner, and I was in trouble.\u003cspan class=\"highlight\"\u003e When I started to consume warm boiled mugwort tea, I was less likely to get sick due to coldness, probably because my body was warm.\u003c\/span\u003e I would like to continue to drink Mugwort tea. \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 40s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"unityBalloon2-top\"\u003e\n\u003cdiv class=\"icon\"\u003e\u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/ico_lady-a3.jpg\" alt=\"user's voice 4\" width=\"100%\"\u003e\u003c\/div\u003e\n\u003cp class=\"comment\"\u003e\u003cspan size=\"5\" color=\"#290e04\" style=\"color: #290e04; font-size: x-large;\"\u003e\u003cspan class=\"title\"\u003eEasily used for making bread and dumplings in powder form\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e I made the dried mugwort into powder with a food processor and mixed it with bread and dumplings.\u003cspan class=\"highlight\"\u003e The scent of young mugwort leaves is refreshing and my family love it!\u003c\/span\u003e \u003cspan style=\"font-weight: bold;\"\u003e...(Female, 30s)\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c!--商品詳細--\u003e\n\u003csection\u003e\n\u003cdiv class=\"zigzag\"\u003e\n\u003ch2 class=\"item_info\"\u003eProduct Details\u003c\/h2\u003e\n\u003cdiv class=\"clearfix prd_zigzagLeft\"\u003e\n\u003cdiv class=\"zigzagTxt\"\u003e\n\u003ctable cellspacing=\"0\" cellpadding=\"0\" class=\"prd_detail\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProduct Name\u003c\/th\u003e\n\u003ctd\u003eMugwort Tea Bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eProducing Area\u003c\/th\u003e\n\u003ctd\u003eHyogo Prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eNett. Weight\u003c\/th\u003e\n\u003ctd\u003e2.5g x 30 teabags\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth scope=\"row\"\u003eRaw Material\u003c\/th\u003e\n\u003ctd\u003e100% mugwort from Hyogo prefecture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"zigzagImg\"\u003e\u003cimg style=\"margin: 0;\" width=\"100%\" alt=\"Product Images mugwort teabag\" src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3106_en_cover_2.jpg\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"kawashima the japanstore","offers":[{"title":"Default Title","offer_id":47123218628846,"sku":"183868773","price":1280.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3106_en_cover_2.jpg?v=1761554091"},{"product_id":"other-seasoning_15","title":"Kawashimaya Ultimate All-Purpose Umami Dashi Powder 100g (10g x 10 Packets) - Salt-Free, MSG-Free, Made in Japan","description":"\u003cdiv id=\"tempB\"\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eWhat is Ultimate All-Purpose Umami Dashi Powder?\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_01.jpg\" alt=\"Ultimate All-Purpose Umami Dashi Powder\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eA \"supreme dashi\" packed with the \u003cb\u003ewhole umami and nutrients of its ingredients,\u003c\/b\u003e supporting your beauty and health through food.\u003c\/p\u003e\n  \u003cp\u003eThis powder dashi tightly condenses the umami and nutrients of natural ingredients such as sardines, bonito, kelp, shiitake mushrooms, and odorless garlic. No salt is added. It also does not contain yeast extract that is not good for our body.\u003c\/p\u003e\n  \u003cp\u003eBy simply dissolving \u003cb\u003e10g of dashi powder in 100cc hot water,\u003c\/b\u003e you can enjoy it not only as an authentic dashi broth but also as a highly nutritious soup.\u003c\/p\u003e\n  \u003cp\u003eIt comes in convenient \"10g x 10 packets\" perfect for carrying and measuring.\u003c\/p\u003e\n\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/DashiRecipeEN.pdf\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eHow to Use Dashi\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_recipeEN.jpg\" alt=\"dashi_recipe_collection\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eDownload Free Dashi Recipe Collection PDF\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eKawashimaya offers a collection of over 70 recipes using this dashi, including soups \u0026amp; broths, noodle dishes, rice dishes, meat \u0026amp; egg dishes, salads, and more. These recipes are easy to recreate at home, so please check them out!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n\u003c\/section\u003e\n\n  \u003ch2\u003eUmami Dashi Powder is available on Amazon.com!\u003c\/h2\u003e\n\u003csection id=\"INDEXkirarin\"\u003e\n        \u003ca href=\"https:\/\/amzn.to\/3Sfb3cw\" class=\"kirarin\"\u003eBuy on Amazon\u003c\/a\u003e\n    \u003c\/section\u003e\n\u003cbr\u003e\n  \n\u003csection\u003e\n  \u003ch2\u003eA Natural Manufacturing Method that Condenses Umami\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_02.jpg\" alt=\"Natural manufacturing method explanation\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eBy applying high temperature and pressure to the raw materials and filtering them naturally, the proteins are broken down into a state just one step before being absorbed as amino acids \u003cb\u003e(peptized state).\u003c\/b\u003e Because the molecules are so small, it is absorbed into the body in about 30 minutes without placing a burden on the digestive organs.\u003c\/p\u003e\n  \u003cp\u003eSince the umami is also condensed, it has a stronger flavor than commercially available dashi powders.\u003c\/p\u003e\n  \u003cp\u003eSince no salt or similar ingredients are added, it \u003cb\u003ecan be safely consumed by everyone from babies to the elderly.\u003c\/b\u003e For those who care about their family's health, are on a diet, or play sports, it allows anyone to easily add fish-centered nutrition to their daily meals.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eAstonishing Nutritional Value\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_04.jpg\" alt=\"Nutritional value infographic\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eA single packet (10g) contains the whole nutrition of 3 to 4 Japanese sardines. (100g contains the nutritional equivalent of about 30 sardines and 130g of kelp.)\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eStrong Umami Without Salt and No Fishy Smell\u003c\/h2\u003e\n  \u003cdiv class=\"full_col\"\u003e\n    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_03.jpg\" alt=\"No salt, no fishy smell feature explanation\"\u003e\n  \u003c\/div\u003e\n  \u003cp\u003eCommon powdered dashi is mainly used for \"flavoring food,\" and often requires the hassle of boiling or contains added salt to create umami.\u003c\/p\u003e\n  \u003cp\u003eThrough a manufacturing method that makes the most of its ingredients, this Umami Dashi Powder dissolves completely in water or hot water, eliminating the need for heating. It's a \u003cb\u003equick and mess-free solution\u003c\/b\u003e for busy people who want to make good food everyday.\u003c\/p\u003e\n  \u003cp\u003eFurthermore, because excess fat is removed from the raw materials, it is \u003cb\u003ehighly resistant to oxidation\u003c\/b\u003e and its greatest feature is \u003cb\u003ehaving almost no fishy smell.\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003cdiv class=\"story\"\u003e\n    \u003ch3\u003eProduct Development Story\u003c\/h3\u003e\n    \u003cdiv class=\"story_inner\"\u003e\n      \u003cp\u003eThe predecessor of the manufacturer of the \"Ultimate All-Purpose Umami Dashi\" originally worked in fish processing and the manufacturing and sales of delicacies. While processing massive amounts of fish every day, he was deeply troubled by the large amount of waste—about 60% of the fish, including the heads, organs, and bones.\u003c\/p\u003e\n      \u003cp\u003e\"Is there a way to use the entire life of the fish we've been blessed with?\"\u003c\/p\u003e\n      \u003cp\u003eThis prompted the manufacturer to begin an intensive research and development effort for new machinery. Over the course of about 40 years, they finally established a unique, cutting-edge manufacturing method that incorporates the natural phenomena of \"vacuum,\" \"pressure,\" and \"filtration.\" By placing the whole ingredients into this special machine, they succeeded in removing excess fat while peptizing the proteins.\u003c\/p\u003e\n      \u003cp\u003eWe at Kawashimaya deeply resonate with the creator's passionate desire to \"contribute to the dietary life and health of the nation,\" and we are delivering this ultimate, energy-packed dashi to everyone.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eGreat for Everyday Cooking! How to Use the Dashi\u003c\/h2\u003e\n  \u003cp\u003eBecause it is in powder form and dissolves easily in water, it elevates the umami of any dish—whether Japanese, Western, or Chinese—just by sprinkling it on. As a daily health habit, we highly recommend drinking it as a morning and evening soup.\u003c\/p\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2\u003eEasy Daily Recipes Using Ultimate All-Purpose Umami Dashi Powder\u003c\/h2\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eEasy to Drink \"All-Purpose Dashi Soup\"\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_05.jpg\" alt=\"All-Purpose Dashi Soup Broth recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n      \u003cli\u003eHot water: 100ml\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003ePlace 1 packet (10g) of All-Purpose Umami Dashi Powder into a mug.\u003c\/li\u003e\n      \u003cli\u003ePour 100ml of hot water, stir well, and it is ready.\u003c\/li\u003e\n    \u003c\/ol\u003e\n    \u003cp class=\"mb-0\"\u003e\u003cb\u003ePoint:\u003c\/b\u003e Make it a morning and evening habit. It is an ultimate, digestion-friendly nutritious soup broth containing only calcium and amino acids from natural ingredients.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eFor Busy Mornings — \"Ultimate Dashi Chazuke\"\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_06.jpg\" alt=\"Ultimate Dashi Chazuke recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eCooked rice: 1 bowl\u003c\/li\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1\/2 to 1 packet (adjust to taste)\u003c\/li\u003e\n      \u003cli\u003eHot water: approx. 150ml\u003c\/li\u003e\n      \u003cli\u003eToppings: Pickled plum (umeboshi), sesame seeds, shredded nori seaweed, etc., as desired\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003eServe rice in a bowl and sprinkle All-Purpose Umami Dashi Powder over it.\u003c\/li\u003e\n      \u003cli\u003ePour boiling water over the rice and mix lightly.\u003c\/li\u003e\n      \u003cli\u003eAdd your favorite toppings and enjoy.\u003c\/li\u003e\n    \u003c\/ol\u003e\n    \u003cp class=\"mb-0\"\u003e\u003cb\u003ePoint:\u003c\/b\u003e The rich umami of the dashi spreads throughout, allowing you to easily get proper nutrition even on a busy morning.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eInstant, Everyday Miso Soup\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_07.jpg\" alt=\"Instant miso soup recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (1 Serving)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n      \u003cli\u003eHot water: 200ml\u003c\/li\u003e\n      \u003cli\u003eMiso paste: 2 tsp\u003c\/li\u003e\n      \u003cli\u003eGreen onions: as needed\u003c\/li\u003e\n      \u003cli\u003eWakame seaweed: as needed\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003ePlace 10g of the All-Purpose Umami Dashi Powder and your favorite ingredients, such as green onions and wakame seaweed, into a bowl.\u003c\/li\u003e\n      \u003cli class=\"mb-0\"\u003ePour 200ml of hot water, dissolve 2 teaspoons of miso into the soup, and it is ready to serve.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eTakikomi Gohan (Japanese Mixed Rice)\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_08.jpg\" alt=\"Takikomi Gohan Japanese mixed rice recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (2 Cups of Rice = around 4–5 servings)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eRice: 2 cups (2 go = around 400g)\u003c\/li\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 packet (10g)\u003c\/li\u003e\n      \u003cli\u003eSoy sauce \u0026amp; Mirin: Appropriate amount each (to taste)\u003c\/li\u003e\n      \u003cli\u003eFavorite ingredients: Appropriate amount (carrots, fried tofu [aburaage], mushrooms, etc.)\u003c\/li\u003e\n      \u003cli\u003eWater: Appropriate amount for the rice cooker\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003eWash 2 cups of rice and add water up to the appropriate measurement line in your rice cooker.\u003c\/li\u003e\n      \u003cli\u003eAdd your desired amount of soy sauce and mirin, then add 10g of the All-Purpose Umami Dashi Powder and mix everything well.\u003c\/li\u003e\n      \u003cli\u003ePlace your favorite ingredients on top of the rice mixture and start cooking.\u003c\/li\u003e\n      \u003cli class=\"mb-0\"\u003eOnce cooked, gently fold and mix everything together, and it is ready to serve.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"recipe frame_bd\"\u003e\n    \u003ch3\u003eDashimaki Tamago (Japanese Rolled Omelet)\u003c\/h3\u003e\n    \u003cdiv class=\"full_col\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_page_09.jpg\" alt=\"Dashimaki Tamago Japanese rolled omelet recipe\"\u003e\n    \u003c\/div\u003e\n    \u003ch4\u003eIngredients (2 Servings)\u003c\/h4\u003e\n    \u003cul\u003e\n      \u003cli\u003eEggs: 2\u003c\/li\u003e\n      \u003cli\u003eAll-Purpose Umami Dashi Powder: 1 tbsp\u003c\/li\u003e\n      \u003cli\u003eWater: 50ml\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003ch4\u003eInstructions\u003c\/h4\u003e\n    \u003col\u003e\n      \u003cli\u003eCrack the eggs into a bowl and beat them well.\u003c\/li\u003e\n      \u003cli\u003eAdd 1 tbsp of All-Purpose Umami Dashi Powder and the water, then stir thoroughly.\u003c\/li\u003e\n      \u003cli class=\"mb-0\"\u003ePour the mixture into a tamagoyaki (egg) pan and cook it by rolling it up in the usual manner until done.\u003c\/li\u003e\n    \u003c\/ol\u003e\n  \u003c\/div\u003e\n\n\u003cbr\u003e\n\u003ca href=\"https:\/\/kawashima-ya.backdrop.jp\/images\/DashiRecipeEN.pdf\" target=\"_blank\" class=\"bc_link\"\u003e\n            \u003cdiv class=\"bc_inner\"\u003e\n                \u003cspan class=\"bc_cap\"\u003eHow to Use Dashi\u003c\/span\u003e\n                \u003cdiv class=\"bc_img\"\u003e\n                    \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_recipeEN.jpg\" alt=\"dashi_recipe_collection\"\u003e\n                \u003c\/div\u003e\n                \u003cdiv class=\"bc_body\"\u003e\n                    \u003cdiv class=\"bc_title\"\u003eDownload Free Dashi Recipe Collection PDF\u003c\/div\u003e\n                    \u003cspan class=\"bc_exc\"\u003eKawashimaya offers a collection of over 70 recipes using this dashi, including soups \u0026amp; broths, noodle dishes, rice dishes, meat \u0026amp; egg dishes, salads, and more. These recipes are easy to recreate at home, so please check them out!\u003c\/span\u003e\n                \u003c\/div\u003e\n            \u003c\/div\u003e\n        \u003c\/a\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003cdiv itemscope itemtype=\"https:\/\/schema.org\/FAQPage\" id=\"qa\"\u003e\n    \u003ch3\u003eQ\u0026amp;A About Ultimate All-Purpose Umami Dashi Powder\u003c\/h3\u003e\n    \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n      \u003ch4 itemprop=\"name\"\u003eWhat are peptides?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eThey are a molecular bond right before proteins are broken down and absorbed as amino acids. Digesting meat requires physical energy, but peptized proteins place no burden on the digestive organs and are rapidly absorbed into the body in about 30 minutes.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n      \u003ch4 itemprop=\"name\"\u003eDoes it have a fishy smell?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eThe special manufacturing process thoroughly removes the excess fat contained in the raw materials, so it does not oxidize easily and has almost no fishy smell.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n      \u003ch4 itemprop=\"name\"\u003eCan it be used for babies or during pregnancy?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eYes. We use absolutely no chemical seasonings, salt, or antioxidants, and the fat content is cut down. It can be safely consumed by everyone, from babies having baby food to the elderly.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n    \u003cdiv itemscope itemprop=\"mainEntity\" itemtype=\"https:\/\/schema.org\/Question\" class=\"qa_inner\"\u003e\n      \u003ch4 itemprop=\"name\"\u003eDoes it have an allergen?\u003c\/h4\u003e\n      \u003cdiv itemscope itemprop=\"acceptedAnswer\" itemtype=\"https:\/\/schema.org\/Answer\"\u003e\n        \u003cp itemprop=\"text\"\u003eYes, this dashi contains fish.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003csection\u003e\n  \u003ch2 class=\"pd_h2\"\u003eProduct Details\u003c\/h2\u003e\n  \u003cdiv id=\"productDetail\"\u003e\n    \u003cdiv class=\"pd_tbl\"\u003e\n      \u003ctable class=\"table\"\u003e\n        \u003cthead class=\"thead\"\u003e\n          \u003ctr\u003e\n            \u003cth colspan=\"2\"\u003eProduct Details\u003c\/th\u003e\n          \u003c\/tr\u003e\n        \u003c\/thead\u003e\n        \u003ctbody class=\"tbody\"\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eIngredients\u003c\/th\u003e\n            \u003ctd\u003eNatural Cassava Base, Sardine, Bonito, Kelp (Kombu), Shiitake Mushroom, Odorless Garlic\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eNet Weight\u003c\/th\u003e\n            \u003ctd\u003e100g (10g x 10 packets)\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eUsage Guideline\u003c\/th\u003e\n            \u003ctd\u003e1 packet (10g) per 100ml of hot water\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eStorage Method\u003c\/th\u003e\n            \u003ctd\u003eUnopened: Store at room temperature away from direct sunlight, high heat, and humidity.\u003cbr\u003ePackets Opened: Seal tightly and store in the refrigerator.\u003c\/td\u003e\n          \u003c\/tr\u003e\n          \u003ctr\u003e\n            \u003cth scope=\"row\"\u003eAllergens\u003c\/th\u003e\n            \u003ctd\u003eFish\u003c\/td\u003e\n          \u003c\/tr\u003e\n        \u003c\/tbody\u003e\n      \u003c\/table\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd_img\"\u003e\n      \u003cimg src=\"https:\/\/kawashima-ya.backdrop.jp\/images\/a3225_100_shop01.jpg\" alt=\"Ultimate All-Purpose Umami Dashi Powder product top image\"\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/section\u003e\n\n\u003c\/div\u003e\n\n","brand":"kawashimaya the japanstore","offers":[{"title":"Default Title","offer_id":48101006115054,"sku":"192084537","price":1061.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0067\/4152\/4545\/files\/a3225_100_shop01.jpg?v=1780478846"}],"url":"https:\/\/mizunori.live\/ja\/collections\/recmmendeditem.oembed","provider":"kawashimaya the japanstore","version":"1.0","type":"link"}