Food preservation

for healing and flavour

Nutrition and delights

 

We deeply believe in the healing virtues of fermented food

 

In recognition of the abundance of organic fruits and vegetables given by our fertile land, we actively do food preservation, always in respect of Japanese state-of-the-art.

Using specific molds or simply salt and time to enhance nutritional value of food and availability of nutriment for human body is a daily practice of our homesteading.

Nourishing our body with living food keeps us closer to nature and makes us connect with the soul of our garden.

Check out some of our passions!

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Koji

Koji is at the base of many types of fermented food.

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Miso

Hand made miso that is used for many parts of our life.

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Soy Sauce

Hand made soy sauce that is used in a lot of cooking.

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Amazake

Sweetness and nutritional value of amazake makes it a real delicacy.

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Bettarazuke

Bettarazuke and other types of tsukemonos are made with fresh organic vegetables of our garden.

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Umeboshi

Umeboshi from our orchard is as much a food staple as a remedy.

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Mochi

Mochis are fun to make and so delicious to eat!

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