seasoning

麹・糀で発酵食美人を目指す金沢の老舗

Akita's traditional "shottsuru," one of the three major fish sauces, along with processed products and salt candy.

The abundant seafood of Noto, centered around squid, including "ishiri," one of Japan's three major fish sauces.

Kanzuri, a traditional fermented condiment from Myoko, is made using a snow-bleaching process and a three-year aging process.

They utilize their koji-making skills to produce amazake (sweet rice drink), miso, and sangohachi pickles.

漬物づくりに加え、食べるオリーブオイルなどの調味料。

天然杉の木桶と蔵付き酵母を生かし、味噌や醤油を醸造。

北岩手で味噌を天然醸造し、麹を使った加工食品も製造。

「ご飯がススム」シリーズなど、キムチや浅漬け。

青森生まれの「スタミナ源たれ」で知られる、たれ・醤油メーカー。