Chicken Thigh Marinated with Shio Koji - Marinated in handmade fermented mirin
Fresh chicken thigh is marinated in handmade fermented mirin overnight and then sautéed slowly to bring out the sweetness. 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.
Hand-brewed Amasake - the natural fermented alcohol-free rice liquor in Taiwan
We use organic rice from Loushan, Hualien, to brew amasake. The sweetness comes from glucose dissolved from natural fermentation. The alcohol-free rice koji amasake is rich in vitamins and amino acids. Its usage ranges from non-staple foods for infants to ready-to-drink products for seniors.
HIDEKAWA Fermentation Workshop - Make naturally fermented foods
HEDEKAWA Fermentation Workshop uses carefully selected domestic non-GMO soybeans cultivated under contract, a quality strain from a Japanese miso store over 300 years old, and HIDEKAWAS’s exclusive koji cultivated in the organic rice from Loushan, Hualien, to make naturally fermented foods
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