Kenkou no Tane

This brown rice is fermented by cooking it with adzuki beans and salt in a special high-pressure cooker, resulting in a powerful brown rice full of organic germanium. The taste is similar to sticky red rice, and while it is delicious when freshly cooked, it becomes very beneficial for the body after fermenting for about three days. As the fermentation progresses, beneficial components for the body increase, and the texture becomes even chewier.

Nagaoka-style enzyme brown rice, natural yeast miso soup, homemade pickles

A simple onigiri made with Nagaoka-style enzyme brown rice. Available for takeout.

This is a miso soup made with safe and reliable natural yeast miso that we handle at our store. The vegetables used as ingredients are also carefully selected from natural farming methods.

A set of pickles made with safe vegetables grown using natural farming methods and pickled with homemade bran.