【Well done!】Kome Hana was selected by one of consulates US.

Did you know Kome Hana shop for Obento. Our association use their Obento lunch box for the event.

Because they got the Basic licence of Fermentation sommelier.

komehana

~ Why Is it called “Kome-hana”? ~ There is a place, named of Koji-ya in Ota Ward, Tokyo. In the Kamakura period, the history of “Koji shop” was used. In the city where such a fermentation culture takes origin, we established a shop called “Kome(rice)hana(flower)” on 4th in April 2016, with the concept of natural and fermentation food.

~ Fermentation culture in Japan ~ Japan has been developing life and culture with bacteria since ancient times. Aspergillus oryzae in Japan is a national fungus, only Aspergillus oryzae※ in Japan has a special base sequence without making any toxin. The Japanese made coexistence and co-prosperity relationship with fungi by utilizing the bacteria that is convenient to humans. Here is the wisdom that is unique to the Japanese, who are apt to overlook this obvious situation.

~ Development of fermented foods ~ Kome Hana is planning, developing, and manufacturing original fermented foods. The first product is “Komehana”, Ume Koji from Koji-ya, kicked off on 8th in August 2016. It also provided its chance for promoting Ota-ku. It is a fermented seasoning made by mixing nori, fermented bonito, ginger, hempseed and home-made amazake made with raw moto, which is cultured by Chiba Maison Fermentation Research Institute, and organic umeboshi. You can enjoy various uses such as putting it on tofu (bean curd) or mixing it with natto (fermented soybeans) as an accompaniment, seasoning and sauce for steamed rice.

~ The message from Komehana ~

The owner, Makoto Obikata san, has been advancing the provision of foods that use holistic nutritious ingredients for his children. We are selling lunch boxes and prepared dishes utilizing the power of fermentation of natural ingredients. Daily special fermented natural food bento is our popular menu, and it comes with germinated brown rice made by germinating unpolished rice for 2-3days and a main dish and side dishes of your choice. If you eat it every day with a cup of fresh Amazake, which is a nutritional drink of the Edo period, you may be able to spend a healthy happy life.

A Dr. Akizuki, who worked at the hospital near the hypocenter of the atomic bomb that was dropped in Nagasaki in 1945, continued giving patients and staff miso and brown rice bolls every day. As a result, no patient of atomic bomb disease was reported from his hospital. Why was the green resurrected from the land that was destroyed by the atomic bomb and contaminated with nuclear weapons? And why are there many Japanese who do not get sick from the radiation leakage accident in Fukushima after seven years? The Japanese do not know the remarkable work of invisible fungi coexisting from ancient times

That’s why everyday I want to thank for everything… I would like to disseminate Japanese wisdom through food. I hope that the feelings of rice(kome) and flower(hana) will continue to live in people’s lives with fungi.

※ Aspergillus oryzae is a treasured national fungi of Japan. This micro-organism converts starch into sugar.

麹には、ふたつ漢字が存在します。ひとつは、中国から伝わった麹という漢字です。もうひとつは、日本人が麦でなく米を使うために自分たちで作った糀という漢字があります。糀の漢字は、お米に糀の花が咲くイメージです。糀の胞子が花のように見えるからです。

There are two kanji characters for koji. One is the kanji for 麹koji, which was introduced from China. Another kanji character is糀, which was created by the Japanese themselves to use rice instead of wheat.

The kanji for 糀 gives the image of blooming of fungus flower on rice.

This is because the spores of the koji look like flowers.

GO TO USA!