In the past few years, we have heard the term "fermented food" used more and more often.
Fermented foods are foods processed by fermentation of food ingredients through the action of microorganisms. Proteins and starches in ingredients such as soybeans, rice, wheat, fish, and meat are broken down by microorganisms such as bacteria, yeast mold, and yeast to produce amino acids, glutamic acid, alcohol, lactic acid, and other substances.
Amazake (sweet sake) and shiomame (salted rice wine) exploded in popularity, but then the Corona disaster, combined with the health benefits of fermented foods that regulate the intestinal environment, brought yogurt, natto, and various other fermented foods into the spotlight.
Fermented foods have become much more accessible, such as potato chips with koji salt and lemon sours with koji.
In the midst of this trend, more and more restaurants in Kyoto are offering dishes made with fermented foods.
In this issue, we will introduce six stores full of character.
Table of Contents
■Fermentation Restaurant Kamoshika
Fermentation Cafe Haccomachi
Tea and malt Tsukiakari
■Kyoto's Fermented Italian CAMOS
■Natto creative cuisine Natsumame
Umekoji Fermenter
■Fermentation Restaurant Kamoshika
The top hitter is Fermented Restaurant Kamoshika, located just a short walk from the north exit of JR Saga-Arashiyama Station.
Based on the owner's belief that "prevention = essential food = traditional Japanese food based on fermented food," the restaurant offers meals and sweets with the message, "Life is life and you will be fine." is the message of the meals and sweets offered.
The signature dish is the "Fermented 8 Kinds Set Meal," which includes rice, Kyoto white miso soup, 8 kinds of seasonal fermented foods, homemade nukazuke pickles, and selected Awa Bancha tea. You can choose either koji natto bean paste starchy sauce or garlic soy sauce starchy sauce for the starchy sauce on top of the fried bean curd.
Koji natto has a deep, rich sweetness that best matches the flavor of the soybeans in the oage!
Somewhat unusual fermented foods such as heshiko (pickled mackerel) and fugu (blowfish) roe nests in marinade make white rice go down a treat.
I was healed by the white miso soup with a strong dashi broth.
It is nice to be able to take in a lot of good bacteria.
In addition to meals, you can also enjoy sweets.
The "Kamoshika Parfait" with Awa-bancha tea is seasonal, and the "Ha is amazake chocolate parfait" is available in winter.
The parfait is filled with fermented ingredients such as amazake chocolate ice cream, amazake rum ice cream, coffee jelly, amazake condensed milk, and sakekasu pretzels, all with a gentle sweetness that will delight your body and soul.
And just around the corner is the "Fermentation Marche" where you can buy original Kamoshika foods and goods.
Signature items on the diner's menu include koji natto (fermented soybeans with koji), nukadoko (fermented soybeans with natto), and miso dama (miso balls) made from antelope's hand-poured miso, which makes a delicious miso soup just by pouring hot water into the bowl.
In addition, there is a support service called "Nukadoko Clinic" where you can consult about the care of your nukadoko. You can start your life of nukazuke with peace of mind.
Wooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!
Store Name:Fermented Restaurant Kamoshika
HP:https://kamoshika.kyoto.jp/
Address: 17-1 Saga Tenryuji Wakamiya-cho, Ukyo-ku, Kyoto
Phone: 075-748-0186
Fermentation Cafe Haccomachi
Next is Haccomachi, a fermentation café located near Nishiki Market, the kitchen of Kyoto.
Under the theme of "Encountering Fermentation, Enjoying Fermentation," a menu of food and drinks made from fermented foods is offered for breakfast, lunch, and café hours.
In 2020, the café was established in Sanjo Yanagi-Baba as a café supervised by Kyoto Ichinoden, a long-established Saikyo pickles shop, and became a popular restaurant where it was difficult to make reservations. It then moved to its current location in November 2022.
The No. 1 popular menu item here is "Hakko Gozen," which is available for breakfast and lunch.
The menu is as follows
Amazake in the Beginning
Fermented bonito rice balls
Rice balls with grilled miso
Tender Tandoori Chicken
Kyoto ICHINODEN SAWARA Saikyo-yaki
Shrimp with soy sauce malted rice mayo
Balsamic Vinegared Eggs
Sesame Tofu with Green Tea Mildew
salmon with saikyo yaki cream cheese
Seasonal vegetable bagna cauda with anchovy sauce
Soup with grated radish and pickled radish
Haccomachi special pudding
Hajimari no Amazake is handmade by the staff, using rice koji made by Hishiroku, a koji maker with a history of more than 300 years. It has no peculiarities and is easy to drink, and my friend said, "I used to not like amazake, but I like this one! and "I like it here!
The gentle sweetness is soothing.
The meat in the Yawaraka Tandoori Chicken is tenderized by the power of yogurt, making it very juicy.
And it is nice to be able to have Kyoto Ichino Den's Saikyo-yaki! The cream cheese and salmon saikyo yaki are also fermented x fermented and have a deep flavor!
The "grated betara-zuke soup" is made by grating betara-zuke, a pickle marinated in amazake (sweet sake), and combining it with soup stock. The moderate sweetness of the betara is deeply delicious, and the taste has not changed since the restaurant opened.
Haccomachi's special pudding features Mitarashi red bean paste made with mirin and soy sauce. The combination with the thick pudding is exquisite.
Another recomendation is the "fermented crepe," which was started after the relocation.
The dough is made with amazake (sweet sake) and fermented butter, so you can enjoy the flavor of fermented butter and the fluffy sweetness of amazake. The rice flour used in the dough gives it a crispy surface and a chewy texture on the inside.
There are "Butter and Sugar," "Chocolate Banana," etc., but my favorite is the "Salted Koji Caramel." The salty taste and the richness of the koji give the caramel an extra depth of flavor, and I enjoyed the balance between the slightly sweet dough and the caramel.
Also a bit unusual is "SLT". It actually stands for "Saikyo-yaki, Lettuce, Tomato" and BLT (Bacon, Lettuce, Tomato). The dough, saikyo-yaki, and anchovy dressing are all in one, and only here can you find this delicious combination.
Take-out is also available, making it a great place to eat at Nishiki Market.
Recommended drinks include amazake latte and amazake soda made with homemade amazake.
Take-out is also available, so you can easily enjoy authentic amazake.
Another original drink we would like to introduce is the "Fruit Vinegar Soda.
Chidori-zu" vinegar from Kyoto's long-established Murayama Vinegar Company, which is characterized by its mild acidity, is used.
The types of fruits change with the seasons, and the ones deployed so far include pineapple, mandarin oranges, grapes, and apples.
You can enjoy the lively flavor of homemade fruit and the refreshing taste of vinegar with a refreshing soda.
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Store Name:Fermentation Cafe Haccomachi
HP:https://haccomachi.jp/
Address: 458-1 Jumonji-cho, Nakagyo-ku, Kyoto City
Phone: 075-256-8883
Tea and malt Tsukiakari
The next restaurant is "Tea and Koji Tsukiakari," where you can enjoy dishes made with tea and koji (malt).
Located about a 10-minute walk from Higashiyama Station on the municipal subway Tozai Line, the restaurant is also close to the Rohm Theater, Kyocera Museum of Art, Heian Shrine, and Okazaki Park, where you can enjoy a meal in combination with an event.
What is offered is a gentle Japanese food menu using malt.
The best choice is the "Choice of Yakimono Gozen".
You can choose one dish from salmon, sea bream, silver fillet, Spanish mackerel, pike conger, chicken thigh, etc. marinated in salted malt or malted sweet sake x miso.
In addition, today's sashimi, a small bowl of cooked food, pickles, tofu, cereal rice, and miso soup are included in the very satisfying lineup!
The author received "tai" (sea bream).
Marinated in salt and sansho (a type of Japanese pepper), the plump and delicate taste of the sea bream is combined with a robust flavor and the stimulation of sansho (a type of Japanese pepper). It is very elegant, and the rice will go down a treat!
The sashimi, which the owner personally purchases, is also fresh!
The pickling bed is also changed according to the material (fish or meat) to be pickled.
For example, salmon is marinated in a mixture of salt and mustard, which adds a nice richness and sourness to the flavor of the salmon.
The rich variation makes you want to visit again and again.
Another item I would like to recommend is the Kaisen-don, a bowl of rice topped with seafood.
It is a bowl of rice topped with a bowl of pickled vegetables. Sashimi purchased at the Kyoto Central Market is marinated in a bed of salted koji and soy sauce koji, which is also full of flavor! I had never had the combination of fresh raw fish and koji before, so I took my hat off to the power of koji to make sashimi even more delicious.
In addition, there is a "oyako-don" (parent and child bowl) with plenty of sauce, and a vegan "malt curry" made with miso and malt-sweetened sake without using any animal ingredients, so you will want to return again and again.
Lunch boxes are also available, so you can take out and enjoy them at nearby Okazaki Park.
In addition, there is a large selection of drinks.
The name "tea and malt" is apt, and the tea is a must.
Tokujo Karigane Hojicha is a roasted tea made by roasting the stems of the best first-grade tea leaves, and its savory aroma is irresistible.
The “New Rice Brown Rice Hojicha” made from Shiga Prefecture's brand-name rice "Mizukagami" features the harmony of brown rice and hojicha (roasted green tea).
The tea is actually from the owner's family, Maruyoshi Omi Tea.
A good cup of tea enriches the mind, doesn't it?
In addition, there are original soft drinks to try.
Milk Koji Amazake," which is rice malt amazake mixed with milk, is a soothing drink in which amazake and milk complement each other's sweetness.
The "citrus enzyme juices" are also homemade. They use pesticide-free yuzu and Valencia lemons, and these enzyme juices are said to support digestion and absorption when drunk before meals.
The carefully prepared dishes and drinks made me feel purified and energized.
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Store Name:Tea and malted rice with a light brown color
HP:https://www.instagram.com/tsukiakari2020/
Address: 101 Imperial Okazaki, 462-2 Shojoji-cho, Sakyo-ku, Kyoto
Phone: 075-754-8544
■Kyoto's Fermented Italian CAMOS
Next up is a restaurant that combines fermentation and Italian cuisine.
It is located on the first floor of Hotel Bannister Kyoto, about a 10-minute walk from Kyoto Station.
A wide range of fermented foods are adopted, not only from Japan but also from around the world.
The restaurant also ferments vegetables and fruits to create original foods, offering dishes that can only be enjoyed at this restaurant.
The best pizza is the "Natto Koji and Fermented Tomato Sauce Salad Pizza".
As the name suggests, natto koji is made of natto and koji, the strongest combination of fermented foods.
It is a food of note because it contains koji mold and natto bacillus, which help regulate the intestinal environment, and also provides dietary fiber and oligosaccharides, which serve as food for these bacteria.
When I tried it, my eyes were opened not only to its health benefits, but also to its delicious taste!
The originally rich natto becomes even richer and richer, and the natto and koji flavors spread richly when eaten with the pizza dough.
Next up is the "A Lunch".
The following three items will be offered
Three kinds of today's appetizers
Homemade Pâté de Campagne
Choice of pasta or pizza (selected from the lunch menu)
We were told that vegetables are from Keihoku "Hamachie Farm" and Ohara "Gomesu Farm," and we enjoyed the healthy vegetables with a robust flavor.
The pasta was made with saikyo miso, kanzuri, and heshiko, and the pizza was made with shibazuke and shiomake, among other fermented foods. It was an opportunity to encounter new fermented foods.
A wide variety of drinks are available, including wine by the glass, non-alcoholic mocktails, and original fermented soft drinks such as "homemade fermented ginger ale" and "homemade fermented lemonade.
While many fermented food restaurants have natural-looking interiors, this one has a stylish space with terrace seating.
Not only for date nights, but also for large group gatherings and business occasions since it is within walking distance from Kyoto Station.
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Store Name:Fermented Italian CAMOS in Kyoto
HP:https://banister.jp/hotel/column/toji-hotel.php
Address: 290 Daikoku-cho, Hachijo Kamigaru, Omiya-dori, Minami-ku, Kyoto
Phone: 075-748-7533
■Natto creative cuisine Natsumame
Next up is Natsumame, a restaurant specializing in natto (fermented soybeans) dishes.
A 7 or 8 minute walk southeast from Gion-Shijo Station on the Keihan Main Line. Located in Gion, Kyoto, close to Yasaka Shrine and Hanamikoji.
Is this natto too? Natto Freak" is a restaurant that attracts natto freaks from all over Japan with a wide variety of dishes that will surprise you and make you taste natto.
The owner, Mr. Natsumi, is a big natto lover. He apprenticed himself to a specialty restaurant in Fukuoka, "Natto-ya Kessen-land," and acquired a thorough knowledge of natto and how to handle it, which enabled him to open this restaurant.
First, let us introduce the signature dish, "Famous Five-flavor Yakumi de TABERU NATTO MESHI" (Natto Rice with Five-flavor Yakumi).
The Soboro on rice is made of natto (fermented soybeans), coarsely minced pork and onions stir-fried with garlic and hawk's claw, and soy sauce and sugar in a Japanese style. It is then topped with a dark "ko-beni" egg yolk, and is garnished with a variety of condiments (kaiwashi daikon, shibazuke pickles, shiso leaves, myoga, and kujo leek) that go well with it.
Natto goes well with all kinds of condiments, and I discovered once again that natto is versatile! I discovered once again that natto is versatile! The unique texture of the natto was created by the stir-frying process. The combination with rice is a must.
The next recommendation is the Natto Potato Salad with Kyo no Kogane Ajitama.
The addition of natto boosts the richness of the potato salad! You can enjoy the rich flavor, and the beer goes down a storm (laugh).
Another recommendation is the "Thick Japanese Neba Bonara.
The Japanese soup stock is strong, and then comes a wave of creamy deliciousness from the richness of the egg yolk, natto, and fresh cream.
The taste of the first time you taste the mixture together is sure to be addictive!
The "Summer Bean Basic Course" is recommended for first-time visitors and includes the following menu items.
Colorful natto and crackers
Comparison of two kinds of natto
Natto Potato Salad with Kyo no Kogane Ajitama
natto gyoza with kujo leek and vinegared pepper
Natto omelet with mentaiko cream
Natto rice with five-flavor condiments
Thick Japanese-style Neba Bonara
Mini natto ice cream with natto
Furthermore, natto is not only found in salads and pasta, but also in desserts!
Natto Ice Cream Monaka“ is a mixture of vanilla or green tea ice cream and natto (fermented soybeans), and its sticky texture is just like Turkish ice cream ”Dondurma"! It has a unique texture that stretches out to the top of the ice cream. The contrasting crispy texture of the "monaka" and the sprinkling of powdered natto accentuate this well-calculated sweet treat.
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Store Name:Natto Creative Cuisine Summer Beans
HP:https://www.instagram.com/natsumame_/
Address: 561-17 Komatsu-cho, Higashioji-dori Higashiyama Yasui Nishiiru, Higashiyama-ku, Kyoto
Phone: 075-600-2222
Umekoji Fermenter
The last store is Umekoji Fermenter, located about a 5-minute walk from JR Umekoji Kyoto Nishi Station.
It is located in a hotel called "Potel" in Umekoji Park, in an area where unique facilities such as "Kyoto City Aquarium" and public bath "Poteyu" are gathered.
In order to propose ways to enjoy koji, which can be said to be a benefit of fermentation inherited from our predecessors, we offer food and drinks from the four angles of "kamosu", "manabu", "nommu", and "kauu", which are all related to fermentation.
The most distinctive feature of this store is its glass-fronted koji room inside the store.
Koji room is a room where koji molding is performed. The room is kept at a high temperature and humidity to propagate koji mold, and the temperature and humidity are maintained at about 30℃ and 60%, respectively.
Usually, this facility is only found in sake breweries, etc., but here visitors can observe the koji making process that takes place on a regular basis.
Koji produced in the koji room is sold at the store and comes with simple recipes so that you can try your hand at making shio koji and soy sauce koji at home.
In addition, workshops such as Koji making, Miso making, and making original Shio Koji & Soy Sauce Koji are available, so you can learn how to make authentic fermented foods in a casual manner.
The restaurant features a wide selection of sake and soft drinks from sake breweries and wineries throughout Japan.
You can then have a quick drink in a corner of the liquor store.
You can find your favorite flavor by ordering from the sake comparison menu, such as "4 kinds of today's sake," or you can choose from the non-Japanese sake lineup, such as "Koji Lemon Sour" and "3 kinds of today's Umeshu (plum wine).
There are also fermented drinks such as "Amazake", "Amazake Smoothie", and "Koji Kraft Cola".
In addition, you can also enjoy fermented snacks made with fermented foods.
「日替わり醗酵おつまみ」「麹フォカッチャと日替わりディップ」を味わいながら、気になるお酒を味わえる♪
This store is like a paradise for fermentation lovers!
In addition to Umekoji Fermentation, there is Ogimachi Ura Fermentation in Osaka and Fukagawa Fermentation in Tokyo, and in the future, they would like to establish fermentation facilities in each of the 47 prefectures.
I would be grateful if the culture of enjoying koji in a delicious and healthy way could be further spread throughout Japan and around the world.
Wooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!
Store Name:Umekoji Fermenter
HP: https://hakkojo.com/shop/umekoji/
Address: Umekoji Potel Kyoto, 15 Kankiji-cho, Shimogyo-ku, Kyoto
Phone: 075-744-6557
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