石黒種麹店
Our store started as a family business that made koji (malted rice) in the Edo Periodʼs Bunsei era and started conducting business under the name Tanekojiten in 1895. At this time, we were the only business in this trade in the Hokuriku area and one of only 10 in the entire country. Despite the rarity of these stores, in our opinion, koji should be considered one of the fermented foods most central to Japan’s rich food culture. Thanks to their dedication to koji and refined technique, our chefs have worked with superb skill since our store’s founding. We are always thinking about our customers’ health, so all of our products are made sanitarily and with no added ingredients.
