No sugar added! Simply spread on busy mornings. Gently sweet fermented red bean paste! This Hokkaido Tokachi-grown adzuki bean paste is made using our naturally sweetened, sugar-free adzuki bean paste. It employs our Hokkaido Tokachi-produced “raw koji” (malted rice) as a natural sweetener, undergoing a two-stage fermentation and two-stage maturation process. The sweetness level is equivalent to that achieved using sugar.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　With its refreshing sweetness from the koji, this sugar-free koji anko is perfect not only for anko buns, but also for anko mochi, ohagi, dorayaki, strawberry daifuku, as a topping for cakes and other Western sweets, in butter sandwiches, with yoghurt, and is especially superb as an ice cream topping.　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　Our koji has been found to generate ceramide, a skin moisturising component. This product contains 0.81mg of the moisturising ingredient ceramide, making it beneficial for skin beauty. With a GI value less than half that of sugar, you can enjoy sweet treats guilt-free.

The second new product in the “Cheese and Chili Pepper” series! This exquisite cheese features “green chili peppers” from Honbetsu Town, Tokachi, Hokkaido, marinated in Tokachi, Hokkaido cream cheese to create a Japanese-style flavor! It’s an addictively delicious treat—you’ll exclaim, “Sooo good and spicy!” as the rich depth of the cheese and the umami from kelp, bonito, and dark soy sauce give way to a spicy kick that’ll have you coming back for more! It’s delicious on sushi gunkan rolls, rice balls, bread, pizza, and pasta; as a steak sauce; with hamburger steaks, chicken meatballs, sausages, fried chicken, meat, seafood, and oysters; and simply as cheese on its own. It’s also an excellent snack to pair with wine or sake.

New product!The third stage of drinking koji, 'Koji-no-Megumi Green Tea Taste'.This drinking koji is made from rice grown in Hokkaido, with two-stage fermentation and two-stage maturation using raw koji produced by the traditional folding box method.Unlike ordinary amazake, it contains no sake lees or sugar and has a refreshing glucose sweetness with the subtle bitterness of matcha green tea and a refreshingly sweet and tasty flavour.Of course, it has no alcohol content and is naturally sweetened by fermentation, so it can be enjoyed by sugar-conscious people, children and the elderly, as a summer tonic, a tonic for nourishment, a bowel regulator, a constipation remedy and for women, it contains 1.6mg/bottle of ceramide, which is good for your beauty.

This special low-sodium miso caramel sauce is made from Hokkaido rice malt and Hokkaido Tokachi soybeans, and the salt content is reduced to less than 3% to bring out the sweetness of the malted rice. No sugar is used, but the natural sweetness of koji made from fermented rice is gentle on the body and can be enjoyed as a jam or sauce with its refreshing sweetness. It is delicious on bread or as a dip for tomatoes and vegetables. It can also be enjoyed as a sauce for meat and grilled fish. Contains 0.82mg of ceramide, a moisturizing ingredient.

This special low-sodium soy sauce caramel sauce is made with soybeans from Tokachi, Hokkaido, and features a salt content of 3% or less to bring out the natural sweetness of the soy sauce. Made without sugar, it uses white soy sauce to enhance the natural colors of the ingredients, offering a refreshing sweetness in the style of mitarashi sauce—perfect as a sauce for tomatoes and vegetables. It can also be enjoyed as a sauce for pudding, yogurt, ice cream, dango, cheese, mochi, sweet potato fries, meat, and grilled fish.