Spring is intestinal activity! Prepare your mind and body with "Mainichi Koji"

It's getting more and more days to feel the warmth little by little.

Spring is a bright image, with many plants sprouting and new life starting.
On the other hand, it is also the season where the body and mind become unstable and the skin tends to fluctuate due to the large temperature difference and many environmental changes.

Would you like to spend a spring without any malfunction by getting ready from the intestines at such a time?

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["Aspergillus oryzae" that protects the deliciousness and healthy longevity of Japan ]

Aspergillus oryzae can live only in the humid climate of Japan, which cannot live in dry regions such as Europe.
" Koji " is made by propagating "Aspergillus oryzae" in rice, barley, soybeans, etc.

Miso, soy sauce, pickles, and sake, which have been used since ancient times in Japan, all use koji, and have protected the deliciousness of Japanese food and the health and longevity .

Starch and protein in food are broken down by the power of enzymes produced by koji so that they can be efficiently digested and absorbed in the body, and good bacteria in the intestines are activated by feeding on the oligosaccharides produced by the enzymes.
It regulates the intestinal environment .

In addition, koji mold produces nutrients such as abundant vitamins and minerals.
You can expect a pleasant effect on fatigue recovery and beauty .

“Koji” not only makes food delicious, but also supports our health maintenance.
By taking koji beverages and koji foods, you can regulate your intestines and blood flow, and keep your body and mind in a state of circulation.

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

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[Reason why spring intestinal activity is recommended ]

It is said that "hay fever", which is often a problem during this period, occurs when the immune balance is disturbed.
Fermented food has a work to trim this immune balance.
In addition, rice koji amazake increases the metabolism of the skin and increases the amount of "ceramide" which is a moisturizing ingredient of the skin.
It is also recommended for spring skin care that is easy to fluctuate.

In addition, the disturbance of the autonomic nerve that is easy to happen in spring.
It is said that this disturbance can be rectified by daily habits in the morning and at night, and koji food is perfect for that support.

You can expect the glucose to turn on your body's metabolism, and the relaxing effects of amino acids and GABA .

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[Everyday Koji ① Drink a cup of amazake ]

This is the easiest way to incorporate koji into your daily life.
The recommended daily intake is 100-200ml.
You can enjoy arranging it with soy milk, oat milk, almond milk, fruit, and black tea.
MURO ​​offers a wide variety of amazake made with carefully selected rice and water from all over Japan.
Amazake depends on the land and brewery where it is made, the water, rice, and koji used.
It is also attractive that different tastes are born.

Recommended amazake here

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[Daily Koji ② Amazake and Koji seasoning for cooking ]

By simply replacing the "sweetness" of sugar with amazake, you can make your daily cooking easier on the body.

Also, as a replacement for seasonings, you can use koji seasoning for all of your cooking "sashisuseso".

The umami-rich koji makes the food even more delicious.
"Sa" → sweet rice malt, amazake
“Shio” → salt koji
“Su” vinegar → Fermented food made by fermenting “koji” and yeast with acetic acid
“SE” soy sauce → soy sauce koji
"So" miso → Fermented food made by fermenting soybeans and grains with "koji"

Click here for MURO original koji seasoning

"Koji" that acts on both "mind" and "body" in the spring when it is easy to get sick.
I want to incorporate it little by little every day and prepare it from the inside.

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Ren MURO Kagurazaka, a store specializing in rice malt and amazake

A store specializing in rice koji and amazake, based on the concept of "contributing to people's health in mind and body through amazake."

Amazake is all alcohol-free, sugar-free, and additive-free.

We carry a large number of rice koji and amazake products from breweries all over Japan.

We hope that you will find your favorite amazake from among the many carefully selected amazake and meet your favorite maker and use it for your daily physical and mental health.

  • 米麹・甘酒専門店 MURO神楽坂

    MURO(むろ)は、麹を製造する神聖な場所「麹室(こうじむろ)」が名前の由来です。「KOJIを通じて、人々の健康や豊かな食に貢献する」をコンセプトにしたKOJI FOODS(麹を使った食品・調味料)やKOJI DRINK(甘酒)のブランドです。
    店舗には管理栄養士や発酵食品ソムリエなど、甘酒好き、甘酒通のスタッフが体質やお好みを伺って お客様に合うような甘酒の種類や飲み方を提案しております。
    沢山のこだわりの甘酒の中から、ぜひお気に入りの一本、お気に入りの作り手さんに出会って 日々の体と心の健康にお役立ていただけますと幸いです。