Kitahara Koujiten

Kitahara Koujiten's history dates back to the late Meiji period. On the west side of the Kiso Mountains — where Mt. Ontake is located — in the Urakiso region — the culture of "homemade miso" — preparing miso and soy sauce at each home — was rooted in old times. Beside that — koji shops dotted the region as indispensable presences. Kitahara Koujiten was founded in such land character.

After Showa — as industrialization and commercialization of miso and soy sauce advanced — the homemade miso culture faded — and the number of koji shops also decreased. However — at Kitahara Koujiten — without changing the stance committed to domestic ingredients and handwork — continued koji and miso making. The method is hard to mechanize — and all is done by hand — also taking time for aging — but accordingly — "flavor only obtainable here" is nurtured.

The signature product "Home-mom Flavor Country Miso" — is raw miso adding self-made long-aged rice koji and barley koji to domestic soybeans — and slowly aging over a year. Without adding alcohol or preservatives — characterized by never-tiring flavor — leveraging koji's sweetness and barley koji's fragrant umami.

Koji itself — both rice koji and barley koji are long-aging types. By turning into salt koji, soy sauce koji, and amazake — drawing out the inherent flavor of meat, fish, and vegetables — greatly broadening the range and depth of cooking. Furthermore — also developing koji-processed products taking hints from local home cooking and processed products — like "Spicy Green Pepper Miso" and "Surume Koji" — connecting Urakiso's flavor to modern dining tables.

Currently — while also responding to nationwide orders through the online shop and hometown tax — also introduced as "a koji shop continuing over 100 years" and "miso with domestic ingredients × traditional method" on the Nakatsugawa Tourism Association and selected seasoning information sites. With careful making possible precisely because of a small koji shop — going forward will continue to deliver "the natural flavor of koji and miso."

Domestic ingredients × Urakiso's traditional "complete handmade"

Whether miso or koji — all ingredients used are domestic. Following the traditional method passed down in the local Urakiso region — carefully blending self-made koji starter into steamed rice or barley — and preparing all by hand. Temperature management in the koji room also not relying on machines — watching over fermentation while leveraging craftsman experience and intuition.

A koji shop protecting hard-to-mechanize methods for over 100 years

Founding was around the late Meiji period. A koji shop that has continued — inheriting koji making and long-aging miso making — hard to mechanize — to the 4th and 5th generations. Rather than price competition — more cherishing "not sparing time and labor" — has supported the region's dining table for over a century to today.

From rice koji, barley koji, country miso, amazake, to koji-processed products

Broadly developing from the signature "Home-mom flavor country miso" — long-aged rice koji and barley koji, amazake, and koji-processed products like salt koji, soy sauce koji, spicy green pepper miso, and surume koji — to local tamari and tamari tori miso. All can taste the unique fermentation flavor of a koji shop.

"An environment suited for fermentation" nurtured by Urakiso's nature and the clear Tsukechi River

The Tase district — where the store is — is a nature-rich area near Tsukechi Gorge — a major hinoki production area. The nearby Tsukechi River — a clear stream so transparent it's called "Aogawa (blue river)" — and the abundant clear water gushing from surrounding mountains plus the climate with temperature differences — create an environment suited for koji growth and miso aging.

Recipe proposals for "amazake, salt koji, and soy sauce koji" usable at home

On the official site's "Recipe" page — introducing home cooking recipes using amazake, salt koji, soy sauce koji, and pepper miso. From meat and fish marination to simmered, stir-fried, and pickled dishes — transmitting ideas to incorporate koji umami into daily side dishes — proposing the fun of "utilizing koji in living."