Koji and me.
糀とわたし。
A warm space to enjoy fermented delicacies and local sake
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Menu
An omakase course in which you can fully enjoy fish, meat and seasonal vegetables using our specialty fermented seasonings. Please be sure to order one drink! An example of one of our dishes (reservation for 5 persons) Assorted appetizers Carpaccio with malt sauce Roast pork salad Bean-curd soup seasoned with red pepper or Chinese malt Fermented fried chicken Shrimp mayo or shrimp chili Closing dish
Our most popular course!
This is a Sichuan-style adult mapo tofu made by blending various Chinese seasonings with koji. Its appeal lies in being hot and bubbling.
The regular size is a platter of hors d'oeuvres for two or more people.
Yangnyeong chicken is very juicy, marinated with ingredients like Miki from Amami Oshima. Despite being made with low-fat chicken breast, it is popular for its delicious taste.
This is a healthy gluten-free gratin. Very popular with children.
A spicy Chinese dish with eggs, similar to Thai cuisine's Poo Pad Pong Curry. Perfect with rice.
This is a local dish from Ibaraki Prefecture made with natto and dried daikon. It may seem plain, but it is very delicious. It is good for improving gut health and also for dieting.
The potato salad made without potatoes, using okara from Senbayashi Shopping Street and a secret ingredient of salted rice malt, is very popular among both men and women.
It is mixed with sweet and sour sake stew sourced from Kochi and cream cheese.
These carefully made pickled shallots by my mother are prepared with my favorite Fuji vinegar from Iio Jozo and cane sugar.
A whole cucumber is put in 'Chikuwa' made from minced fish from Kochi.
The omelet made with Amami Miki and plenty of dashi is a classic side dish that is very popular among children.
Sautéed seafood with homemade herb butter, very popular among women. Shrimp and Squid and Mushroom Herb Butter Sauté
It is a Korean-style chawanmushi dish.
This is a very popular menu item that uses the double fermentation power of salt koji and sweet koji to make domestic chicken breast juicy and tender. It is garlic-free and has a gentle flavor that is very popular among children and women. There is no concern about bad breath after eating.
With the double fermentation power of sweet sake and homemade miso, it cleanses the body from within. It includes SPF pork, fragrant Jutian pork, napa cabbage, mushrooms, and tofu (the photo shows sweet sake chicken sukiyaki) (during times of high vegetable prices, orders may not be possible).
It comes with rice and eggs.
A popular dish in Thai cuisine. Stir-fried rice flour noodles with shrimp, tofu (thick fried), garlic sprouts, bean sprouts, and eggs, finished with sweet rice malt and Thai fermented seasoning. It has a milder taste than what you would find in Thailand, making it very popular with children.
You can also drink the popular Red Star Lager that has been around since the Meiji era!! It is the owner's favorite beer.
There are over 20 types of domestic craft beers (including a few from America) that are appealing with their fine bubbles, making them easy to drink even for those who are not fond of beer. The small size is 450 yen, and the tasting and snack set is 1000 yen.
Contains enzyme juice made from seasonal fruits. Currently using Konatsu (from Kochi), Iyokan (from Wakayama), and ginger (from Kochi).
Plain, Tomato, Lemon, Calpis, Black Vinegar Pickled Plum
Instead of chuhai syrup, we added red wine.
This is a Korean vinegar syrup with flavors of pomegranate, pineapple, and peach.
Black, light cloudy, echoes, permeates the five organs and six entrails, starting from 400 yen
Kotonoha, Tagaji, etc.
