Handmade Tofu Salad
Tofu, freshly made from domestic soybeans every morning, and fresh vegetables bought from the market are mixed with KOUJI’s homemade pickled plum sauce. Find the most primitive sense of taste through the sweet and sour refreshing texture.
Golden Vermicelli Rolls
Our Uah-Lik Miso is very simple and very slow. The organic rice from Luoshan, Hualien, domestic non-GMO soybeans, seal salt from Zhou Nan Salt Field in Chiayi, and Japanese rice koji are put into wooden barrels handmade by Sanxia’s masters and slowly fermented for six to twelve months before opening.
HIDEKAWA Domestic Soybean Products
Re-employed parents and teenagers from the community put their life into the making of safe soybean products; take a bite of the handmade soybean dessert made from 100% domestic non-GMO soybeans to feel satisfying happiness.
Pure Black Soy Milk
Different from the richness of soybean milk, black soy milk has a faint sweetness and unique refreshing fragrance.
Green Grass Occupational School
We found the 70-year-old hospital, Ailin Hospital, along Sanxia Old Street at the end of 2016.
The old hospital that benefited the people – Ailin Hospital
Sanxia is a mountainous area with prosperous mountain products, such as agriculture, forestry and mining.
Chicken Thigh Marinated with Shio Koji
Shio Koji is made with organic rice from Luoshan, Hualien, and sea salt from Zhou Nan Salt Field in Chiayi. Koji is a fermented product made by putting a quality strain, kouji, from a Japanese store over 300 years old in cooked rice, wheat and beans, and fermenting the combined ingredients. After koji and the ingredients interact with other, they would decompose the three major elements most often ingested, i.e. starch, protein and fat, into small molecules of glucose, amino acid and fatty acid that can help the human body absorb nutrients and increase energy rapidly.
Fermented using the organic rice from Loushan, Hualien, the sweetness comes from the glucose dissolved from natural fermentation; this drink, rich in vitamins and amino acids, is regarded as a “drinkableing nutrient” in Japan.
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