名古屋観光ホテル様にて、麹を通じて「食・文化」を学び、麹を通じて「美・健康」を学ぶ、『麹～koji～』シリーズの特別編を開催する運びとなりました。これまでに開催した第1回・第2回からさらに進化したスペシャルイベントです。 糀屋三左衛門 第29代当主 村井裕一郎と、当社の種麹を使用し日本酒を醸造している創業天明8年の老舗酒蔵「伊東株式会社」の9代目である伊東優氏が登壇いたします。セミナー終了後には、名古屋観光ホテル様の和食レストラン「呉竹」にて、幅広い発酵食品を使用した和食ランチをご賞味いただけます。 ぜひご参加くださいませ。 9月28日(土) 開催：和食 呉竹麹を学ぶ 特別編 10:30～ 麹を学ぶ（村井 裕一郎）11:15～ 愛知の発酵文化と敷嶋の取組み（伊東 優 氏） 12:00～ 日本料理 呉竹／日本酒「敷嶋」 1種付募集人数：35名（残席僅少） お申込みページはこちら 名古屋観光ホテル様HPにジャンプします
This time, Kojiya Sanzaemon has formed a partnership with the Spanish luxury brand LOEWE (※) , and Kojiya Sanzaemon's amazake will be offered as "Yokikana Tea" at the LOEWE Spirited Away Pop-up Store in Harajuku. The event was held for a limited time from January 7th (Fri) to 16th (Sun)...
Bioc Co., Ltd., a group company of Kojiya Sanzaemon Co., Ltd., has teamed up with ABC Style Co., Ltd. , a group of food experts, to launch a koji test! The Koji Examination aims to help consumers become more familiar with koji, gain correct knowledge, and enjoy a richer, more...
The second collaboration event between Kojiya Sanzaemon and Nagoya Kanko Hotel will be held! This is the second collaboration with Chef Naito of the Chinese restaurant "Ryujo". This will be an opportunity to learn about the basics of koji and its unknown charms. In the workshop, you will make doubanjiang...
We are pleased to announce that a collaboration event will be held between Kojiya Sanzaemon and Nagoya Kanko Hotel! This event will be held in two parts. In each part, we will collaborate with Chef Nagata of Japanese cuisine restaurant "Kuretake" and Chef Naito of Chinese cuisine restaurant "Ryujo", and...
Supervised by Chie Ando, a chef specializing in ELLEgourmet. This is a recipe for white koji yuzu jam. The sweetness and sourness of white koji go perfectly with yuzu. material White Koji 100g Yuzu (seeds removed) Three Water Purification 200-250g 1. Add all ingredients to the yogurt maker and mix...
A book by Murai Yuichiro, the 29th head of Kojiya Sanzaemon, will be published on January 16th! Reservations can be made via the Amazon product page below. Amazon pre-order page (Jump to Amazon) I hope that anyone with an interest in fermentation will pick up this book.
We are pleased to announce that Kojiya Sanzaemon's original sweet sake "orise" has won the OMOTENASHI SELECTION 2023! You can find the official website of OMOTENASHI SELECTION here↓ https://omotenashinippon.jp/selection/ Orise award page is here ↓ https://omotenashinippon.jp/selection/prize/2300-02-046/ All ingredients used for the orise sent by Kojiya Sanzaemon, which was founded in...
