Keeping your mind and body healthy ~Recommendation for daily life with Koji every day~

Hello, this is Suzuki, a registered dietitian at Ren MURO Kagurazaka.

It's getting warmer day by day, and there are more and more days when I feel sweaty when I move a little.

The period from April 20th to May 4th is called "Kokuu" in the 24 solar terms.

It is the time when the rain of grace falls, moistening and growing the grains on the ground.

It is said to be a good time to sow seeds, and the seedlings start to grow quickly.

In May, before the start of the rainy season, due to increased humidity and returning to work after long holidays,
It's also the time when physical malfunction is easy to happen.

In order to make your body resistant to seasonal and environmental changes, it is important to manage your physical condition on a daily basis.

By taking small amounts of koji beverages and koji foods every day, you can regulate your intestines and blood flow, and keep your body and mind circulating.

Why don't you start a delicious and fun life that consumes koji every day without getting tired of it at this time of year?

"Recommended ways to consume koji" to realize "everyday koji"

☑ A cup of koji "Amazake"

Consuming amazake is the easiest way to consume koji.

It is effective if you take 100 to 200 ml a day as a guide.

Depending on the koji, rice, and water used, you can enjoy completely different flavors.

☑ "Koji seasoning" for cooking "sashisuseso"

By replacing seasonings, you can use koji seasoning for all of your cooking "sashisuseso".

The umami-rich koji makes the food even more delicious.

``sa'' → sweet malted rice ``shi''o ``shio malted rice`` ``su'' vinegar ``fermented food made by acetic acid fermentation of ``koji'' and yeast fermented food

☑ "Amakoji" with yogurt and your favorite milk

By ingesting it with other ingredients, you can enjoy it in a more balanced way.

Example of how to enjoy: with yogurt, granola and fruit. Milk, soy milk, oat milk, almond milk, etc.

Koji mold, the national fungus of Japan

It cannot live in dry regions such as Europe, but it can only live in the humid climate of Japan.
Invisible little existence "Aspergillus aspergillus".

"Koji" is made by propagating "Aspergillus oryzae" in rice, barley, soybeans, etc.

Miso, soy sauce, pickles, sake, etc., which have been used since ancient times in Japan, all use koji.
It is also a presence that has protected the deliciousness of Japanese food and healthy longevity.

Koji that makes food delicious and even helps our stomach and intestines work.

I would like to take koji in various ways every day and use it to maintain my health.

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Written by: store staff/administrative dietitian After graduating from university, engaged in nutrition management and nutrition guidance at a hospital for about 5 years.
After that, he worked as a nutrition teacher at a high school and a university.
After coming to Kanto due to my husband's job transfer, I am working as an exclusive registered dietitian at a store specializing in amazake.
I am maintaining remission of my ulcerative colitis with my daily amazake life.

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