Koujiya Hondo Brewery was established in 1869 as a koji mold shop, and is a brewery dedicated to crafting artisanal miso. We interviewed Mr. Hondo, who continues to preserve the traditional production methods of handmaking koji, a method that has been practiced since the company’s establishment.
Japanese Fermented Foods Start with Koji
The hallmark of Koujiya Hondo Brewery is undoubtedly their traditional handmade rice koji using the classic “murobuta” (cedar box) method. The koji is carefully crafted, with temperature and changes meticulously monitored by hand. “If you don’t start by making good koji, you can’t create good miso, soy sauce, or amazake (fermented rice drink) afterwards,” says Mr. Hondo. Using their traditional rice koji, premium domestic rice and soybeans, and natural salt, their miso is naturally brewed and aged in the brewery for over a year, resulting in an exceptional flavor. This commitment to quality has earned them numerous awards at miso competitions in Nagano Prefecture and nationwide.
Small-Batch, Multi-Variety Miso
Koujiya Hondo Brewery manufactures and sells a wide variety of miso, with their “Shinshu Miso Sommelier,” a set of a variety of small miso, particularly standing out. Inspired by the concept of “mariage” in the world of wine, where different elements come together to create a harmonious flavor, they believe that miso also has the potential for such harmonious pairings, depending on individual preferences and culinary creations. As their handcrafted koji allows for small-lot manufacturing, they manufacture and sell fermented foods that successfully harmonize traditional techniques with modern needs. This is one of the unique aspects of Koujiya Hondo Brewery.
Healthy Fermented Foods
In the past, as miso soup became a target of the salt reduction movement, the miso industry suffered a major blow. Mr. Hondo argues, “there’s no way something that has been consumed since ancient times could be bad for you.” Once considered a nutritious and preservable food, the fact that miso has survived to this day proves it is undoubtedly essential to the Japanese diet. Today, it has been revealed that miso soup is a valuable source of potassium and magnesium, and a crucial functional food for Japanese. Following the subsequent boom in amazake (fermented rick drink), salt koji, and the growing international popularity of Japanese cuisine, the value of fermented foods is being re-examined domestically. As part of their public relations efforts for fermented foods, Koujiya Hondo Brewery actively creates opportunities for people to engage with fermented foods, adapting to the lifestyle of modern society.
A Gathering Place Centered Around Fermented Foods
Driven by the philosophy that “a simple shop is not interesting,” Koujiya Hondo Brewery built a “multi-purpose hall” inside the shop in the year following the Nagano Olympics. In here, they host miso-making workshops twice a month for local elementary schools and the general public. Participants of all ages can enjoy the process of crushing beans, mixing koji, and putting it into containers, which they then take home to age into miso. The hall also serves another dimension, functioning as a rental venue that hosts professional classical concerts and music-focused events. Throughout the year, a variety of performances and activities are held in this space.
A Cafe Opens
From July to September, the “Koujiya Cafe” opens only on weekends and holidays and bustles with local residents and tourists. At this cafe, every menu item incorporates fermented foods and visitors can enjoy carefully crafted set meals and dishes.
Previously, Koujiya’s business was simply “producing and wholesaling,” but now they are actively creating numerous opportunities for people to engage with fermented foods and are broadcasting fermentation food culture.
Profile
President Hondo is actively involved in miso making. He is a lively fermentation enthusiast who creates koji, miso, and opportunities with his hands to share the appeal of Nagano’s miso with more people in keeping with changing times!
