Miso Making and Amazake Tasting at a Centuries-Old Shop in Osaka

Experience Japanese Food Culture at a Long-Running Koji Shop

Located in Sakai, Osaka, Koujiya Amekaze was established over 330 years ago in 1689, starting out as a brewer of soy sauce. Because it stayed open regardless of inclement weather such as rain or strong wind, it earned the nickname "Amekazeya-san" (literally, "rain and wind shop"), which eventually stuck as the shop's name.

Today, Koujiya Amekaze's main specialty is koji (also spelled “kouji”), a mold that is used as a fermentation starter for a variety of Japanese foods. In addition to koji, it also produces miso, soy sauce, processed soy-sauce products, and handmade koji-based drinks. Proactively contributing to the preservation and growth of Japanese food culture, the shop is committed to protecting traditional production methods and passing down the significance of koji - an indispensable part of Japanese culinary traditions - to future generations.

Koujiya Amekaze's facade exudes historical significance and old-world charm

Koji is an essential ingredient for making miso and soy sauce, seasonings that are indispensable to Japanese cuisine. It is made by steaming grains such as rice, barley, wheat, and soybeans and adding the fungus that forms koji mold. The mix of ingredients is then stored at a temperature and humidity level that facilitates the growth of this mold.

When fungal microorganisms attach themselves to the ingredients, they secrete enzymes to break the ingredients down, converting starch into glucose - a type of sugar - and protein into amino acids, which are responsible for the umami flavor. This process enhances not only nutritional value, but also the richness of umami.

Because koji is the building block of Japanese food culture, koji production methods have been passed down generations since time immemorial

Appreciate Miso to the Fullest Through Tasting and Miso Making

In this experience, you'll enhance your knowledge of and appreciation for miso by learning about its history and tasting different types of miso.

You'll then make your own miso. The three main types of miso are rice-based miso, barley-based miso, and soybean-based miso, but subtypes such as white miso and red miso can be created by changing the ingredient ratio and aging period.

For the miso-making experience, you'll have five different types of miso to choose from: White Miso, known for its gentle sweetness; Sakai Miso, a Kansai-style miso with a well-balanced savory depth; Genroku Miso, aged longer for a rich and robust flavor; Barley Miso, prized for its fragrant aroma and natural sweetness; and Mixed Miso, a harmonious blend created exclusively for Wabunka guests. Choose in advance which miso you like best, then make it on your experience date and take it home afterward.

For more information on the five available types of miso, please refer to the section titled "About the Types of Miso" at the bottom of this page. Please be sure to inform us of your preferred choice upon booking.

The ingredients for making miso are simpler than you think

Depicted in this article is the experience of making Koujiya Amekaze's original miso. One kilogram of miso requires 250 grams of dried soybeans, 500 grams of koji rice (rice cultured with koji), and 100 grams of salt. Mix cooked soybeans, koji rice, and salt thoroughly, then form balls of miso out of the mixture, while making sure that there are no air pockets. Finally, put the miso balls in a container such as a tub.

These steps may sound simple, but they require some force at times, especially when squeezing the air pockets out of the miso balls. Rest assured that an expert tradesperson at Koujiya Amekaze will show you how to make miso. And, as you begin making your own miso, you can ask the tradesperson to check your ingredient ratio and help you make final adjustments.

As you get the hang of it, forming the balls of miso might become a matter of muscle memory to you

To prevent the entry of air, which may promote the formation of harmful mold, tightly pack the miso into the bucket, making sure not to leave any gaps. Then, flatten the surface, wipe clean parts where the miso and the tub come into contact, and sprinkle salt around the rim to prevent mold. Cover the surface with plastic wrap to further block air from getting in, and finally, put a lid on the tub.

Mix the ingredients thoroughly, then put the mixture in a bucket while preventing air pockets

Once you've taken home your miso, place a weight of one to two kilograms over it and store it in a well-ventilated place to properly age it. The aging period for miso varies depending on the season and type of miso, but the typical aging period is three to six months. Unlike commercially available miso, handmade raw miso continues to ferment even after the basic miso-making steps are done. It can last for a long time without losing its umami, and you can enjoy the changes in its flavor as it ages finely.

A Commitment to Traditional Koji-Making

Koujiya Amekaze takes pride in making koji by hand, using traditional methods that have remained mostly unchanged since its establishment centuries ago.

The shop is particular about using high-quality, locally grown ingredients for its koji-based products. For example, for koji rice, the shop uses carefully selected rice from the Kansai region, specially cultivated rice, and low-pesticide rice. For koji barley (barley cultured with koji), it uses domestic pearl barley, and its brown rice koji is made with 100% domestic brown rice.

Koji is stored in a koji-muro, a storage room with the perfect temperature and humidity for cultivating koji

To this day, Koujiya Amekaze continues to take the time and effort to make koji by hand instead of using machines, and the temperature and humidity of its koji-muro (koji storage room) are carefully controlled for around three days.

A variety of products are carefully made by seasoned tradespeople

Through learning about koji, miso, and soy sauce made the traditional way, you'll gain valuable insights into Japan's distinct food culture, which continues to thrive to this day thanks to sustained efforts to preserve and pass down important traditions.

Enjoy the Refreshing Taste of Handmade Amazake

This experience will also provide you the opportunity to try amazake, a traditional beverage made from rice, koji, and water. Amazake is produced by allowing koji to break down the natural starches in rice into sugar, resulting in a gentle, naturally sweet flavor. Despite its name — which literally means “sweet sake” — amazake is non-alcoholic.

Discover the unique qualities of amazake

Another traditional drink made with koji is doburoku, an unrefined style of sake created through alcohol fermentation. Though made from similar ingredients, amazake and doburoku differ in their fermentation process, reflecting the remarkable versatility of koji in Japanese food culture.

An Encounter with Koji, the Foundation of Japanese Cuisine

Carefully made using traditional methods, Koujiya Amekaze's koji is a versatile ingredient that can be used to make various condiments, seasonings, and dishes such as miso and soy sauce. After the experience, feel free to browse Koujiya Amekaze's shop, where you can take home miso, soy sauce, amazake, doburoku. Also available for sale are different types of koji - rice, brown rice, and barley - sold by weight.

Koujiya Amekaze's shelves are lined with various products, including miso

At Koujiya Amekaze, you can familiarize yourself with koji, the building block of Japanese fermentation culture, and understand first-hand how koji is made. You can also experience Japan's rich gastronomical culture, which has flourished since ancient times, by making miso and tasting amazake.

The appeal of handmade miso is that, unlike commercially available miso, its taste evolves as it ages

Compared to commercially available miso, which usually contains additives and preservatives, handmade miso is all-natural, as it's straightforwardly made with only a few ingredients. You can rest assured that there are no unnecessary additives involved.

As handmade miso continues to ferment for a while, you can continue enjoying it for years to come, so long as you store it properly. Its color and flavor will change, so refrigerate or freeze it at a timing that works for you to ensure that your miso will last for a long time. Visit Koujiya Amekaze for a memorable experience that will leave you rethinking your culinary habits.