Amazake is a traditional sweet beverage in Japan and is made with Malted Rice.
Now it is commonly consumed as a warm drink on Girl’s day celebration or cold days in winter;
however, it is said that Amazake has basically consumed as a cold drink to cool body down in
summer.
We are proudly introducing our Amazake which is made with sweet potato. Its sweetness is only
coming from malted rice (the starch is converted to sugar) and of course no sugars are added-
very healthy and naturally tasty. Furthermore, it is non-alcohol beverage so all generations can
enjoy it.
The flavor of Sweet Potato Amazake is superior when consuming as a cold beverage.
Please enjoy as it is, diluted with water, soda, milk, or soy milk, adding ginger or yogurt, or
Shochu if you prefer to drink alcohol.
Shoyu Koji is now very popular following “Shio-Koji”.
It is made with soy sauce and malted rice.
Because soy sauce is fermented food, Shoyu Koji has over 10 times of Glutamine compared with Shio Koji. In short, Shoyu Koji has more Umami than Shio Koji.
The point is an excellent balance of Umami, Sweetness, Saltiness, and Flavor. In addition, Fermented foods are very nutritious and will help people being healthy.
How to use it? Shoyu Koji is all around player for any cook. For example;
Substitution of soy sauce for Grilled Meats/Fish/Vegetables, Natto, or Sashimi.
Seasoning for cooked vegetables(Boiled/Steamed/Stir fried/etc), Meatballs/Hamburgers, Gyoza Dumplings, Fried Rice, or Soup
Subsidiary for Steamed Rice, Tofu, Cheese, or Fresh Vegetables.
Dressing as mixing with Vinegar and Vegetable oils.
Nijiya Homemade Shio-Koji
Shio-koji is very popular in Japan. Shio-koji is Japan’s traditional seasoning made by fermenting and maturing a mixture of rice malt, salt, and water. It has long been used as a seasoning for pickled vegetables and fish.
Nowadays, shio-koji has been known as the “magical ingredient that makes any material delicious” and has been used in many different ways.
It can be used to pickle vegetables, fish, meat, and tofu or used as an ingredient for stewed dishes, fried dishes, pasta dishes, and dessert. By spreading one or two tablespoons of shio-koji on a sliced piece of meat or fish and letting it sit for a half day or day wrapped in saran wrap (refrigerated), that makes the piece of meat or fish extra tender and flavorful.
Nijiya original “Taberu-Rayu”
looks very spicy but not so spicy.
Taberu-Rayu is all the range since a few years ago, and also, our original Taberu-Rayu has been also very popular since then.
The Nijiya Original Taberu-Rayu is renewed and coming with the same line of “Nijiya Small Bottle Series”
The significant point of this item is “Umami” from Konbu Seaweed and Dried Shrimp. In addition, plenty of fried garlic adds chunky texture.
Delicious on steamed rice, Ramen Noodle and Gyoza, and great for stir fry or BBQ.
We select less spicy pepper so everyone can enjoy the great taste, even kids or people who are not good at spicy food.
Because of chilled item, these items are not available online.
Have you ever tasted fermented soybeans called “Natto”? It is one of the most popular Japanese side dishes. Yes, it is smelly… but actually tasty in your mouth! You will agree if you are brave enough to try it out. =) Please enjoy our natural and healthy Natto.
Let’s make Salad Soba with Nijiya Soba Tsuyu. It’s very simple and one of the best dishes for hot summer. Please try it yourself. You can watch this video on TV as well.
