Offerings
Bento
Enzyme Brown Rice Sea Salt Onigiri (Brown Rice, Sea Salt, Adzuki Beans) or White rice with shio-koji onigiri
Miso-Marinated Eggs (Eggs, Green Onions, Garlic, Miso, Mirin, Sesame Oil)
Garlic Mushrooms with Tomato Miso Dressing (Shimeji, King Oyster Mushrooms, Garlic, Sea salt, Black pepper, Tomato, Miso, Olive Oil)
Pickled Purple Cabbage (Purple Cabbage, Apple Cider Vinegar, Rice Vinegar, White Wine Vinegar, Shio Koji)
Onigiri
Enzyme Brown Rice Balls (Brown Rice, Sea Salt, Adzuki Beans)
Daily salt
Nori(Seaweed) with Bonito and Shoyu-Koji
Ume (Salted Sour Plum), Bonito and Shoyu-Koji
Ume (Salted Sour Plum)
Chicken Curry
Mushroom curry (Veg)
Hemp seed miso with Ume
Tuna with shoyu koji Ume Mayo
White Rice Balls
Daily salt
Nori(Seaweed) with Bonito and Shoyu-Koji
Ume (Salted Sour Plum), Bonito and Shoyu-Koji
Ume (Salted Sour Plum)
Chicken Curry
Mushroom Curry(Veg)
Hemp seed miso with Ume
Tuna with shoyu koji Ume Mayo
Miso Soup
(Seasonal Vegetable, AGE (Deep Friend Tofu) or Tofu) (Vegan)
TON Jiru (Pork and Vegetable Miso Soup)
(Onion, Konjac, Pork, Daikon Radish, Carrot, Burdock Root, Tofu, Green Onions)
The power of enzyme brown rice
- Enzyme brown rice is produced by cooking brown rice with adzuki beans and salt under high pressure until it becomes soft, followed by a maturation process at an optimal warm temperature.
- This warming process activates enzyme that enhance the rice/s sweetness and umami, resulting in a chewier texture and richer flavor.
- Compared to white rice, enzyme brown rice offers the same calories count but significantly greater nutritional value. It contains six times more dietary fiber, as well as two to twelve more vitamins, including B vitamins (such as B1, B2, and B6) and vitamin E. In terms of minerals, it boasts 1.5 to 4 times more magnesium, potassium, iron, and zinc, contributing to better digestion, heart health, and overall nutritional benefits.
What is Koji
- Rice koji is a fermented food made by cultivating koji mold (Aspergillus oryzae) on steamed rice. Koji mold is essential for making “koji,” and its official name is Aspergillus oryzae. Koji mold not only enhances umami but also increases the amount of beneficial nutrients that we should actively incorporate into our diet.
- Many staple Japanese products, such as soy sauce, sake, miso, mirin, and bonito flakes, cannot be made without koji mold, making it indispensable to the Japanese way of life. In addition, rice koji is also used to make other nutrient-rich products, such as amazake, often referred to as a “drinkable IV drip,” and shio koji, shout koji which can be used as a seasoning.
