Hoshiimo no Kouda Shoten

Kouda Shoten's roots go back to "Kouda Fertilizer Shop" — founded in 1948 in Hiraiso-cho, Ibaraki Prefecture. While walking together with regional agriculture — eventually expanding business to processing of sweet potatoes and agricultural products. Currently — as a maker manufacturing and selling diverse farm-processed products centered on hoshiimo — responding to wide needs from home to commercial use.

Sweet potatoes — the raw material for hoshiimo — are cultivated from the seedling stage by group company Kouda Farm. While devising soil making and cultivation methods — discerning variety characteristics — carefully processing the grown sweet potatoes at the in-house factory. In the steaming and drying processes — finely adjusting heat and drying time by variety and size — finishing so natural sweetness and sticky texture stand out.

Hoshiimo born this way is developed in various varieties — "Tamayutaka," "Beniharuka," "Izumi," "Hoshikogane," and "Silk Sweet." Tasting comparison of the sweetness and texture differences of each variety is also a way to enjoy unique to Kouda Shoten. In recent years — through winning the Grand Prix at the Japan Food Selection and sponsoring the World Hoshiimo Convention — its quality is widely evaluated.

Also, through the lineup of kinako, katakuriko, Japanese flour, pickling raw materials, beans, and barley tea — extending the philosophy "food creation leveraging ingredients" beyond hoshiimo. While being familiar ingredients close to the table — by assembling items committed to producing region and method — continuing proposals where natural deliciousness can be enjoyed in daily living.

As an enterprise — of course food safety and security — also paying attention to regional environmental consideration and agriculture sustainability. By growing regional crops, processing, and delivering as products nationwide — aiming to leave green-rich landscapes in the local area while passing Japanese food culture and agriculture to the next generation.

A producing region suited for hoshiimo making — raised by sea breeze and volcanic ash soil

Hitachinaka City, Ibaraki Prefecture is land blessed with sea wind and well-draining volcanic ash soil — optimal for hoshiimo making. Leveraging experience cultivated over many years in this land — Kouda Shoten finely manages sweet potato varieties, aging methods, and drying processes. By combining natural conditions with human skill — stably producing hoshiimo with moist texture and rich sweetness.

Integrated in-house system from seedling making to packaging

Group company "Kouda Farm" handles everything from sweet potato seedling cultivation to raw material production — and post-harvest sweet potatoes are processed at the in-house factory into hoshiimo — performing through packaging all integrated. With a system enabling in-house grasp of raw material history and quality — peace of mind and safety of course — also enabling product creation leveraging each variety's individuality.

A wide range from hoshiimo to kinako, Japanese flour, and pickling raw materials

In addition to flagship hoshiimo — developing over 400 farm-processed products: kinako starting with the "Karada Kinako" series; katakuriko and Japanese flour convenient for cooking and sweets making; pickling salt and spices; beans; and barley tea. Of course for home use — also accommodating raw material supply for corporate and OEM — proposals matched to use and target are possible.