{"product_id":"chakoji-premium-japanese-tea-koji-fermented-koji-amp-green-tea","title":"chakoji Premium Japanese Tea Koji – Fermented Koji \u0026amp Green Tea","description":"\u003cp\u003e\u003c\/p\u003e\u003cp\u003eBrand : chakoji\u003c\/p\u003e\r\n\u003cp\u003eItem Form : Capsule\u003c\/p\u003e\r\n\u003cp\u003eFlavor : Green tea\u003c\/p\u003e\r\n\u003cp\u003eTea Variety : Green\u003c\/p\u003e\r\n\u003cp\u003eUnit Count : 62 Count\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003eAbout this item\u003c\/p\u003e\r\n\u003cp\u003e? Traditional Japanese fermentation ingredient made with tea and koji\u003c\/p\u003e\r\n\u003cp\u003e? Developed by a koji company with more than 100 years of research\u003c\/p\u003e\r\n\u003cp\u003e? Easy-to-take form for daily use\u003c\/p\u003e\r\n\u003cp\u003e? Made in Kirishima Japan\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003eProduct specifications\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003eItem details\u003c\/p\u003e\r\n\u003cp\u003eBrand Name : chakoji\u003c\/p\u003e\r\n\u003cp\u003eItem Form : Capsule\u003c\/p\u003e\r\n\u003cp\u003eFlavor : Green tea\u003c\/p\u003e\r\n\u003cp\u003eTea Variety : Green\u003c\/p\u003e\r\n\u003cp\u003eUnit Count : 62 Count\u003c\/p\u003e\r\n\u003cp\u003eNumber of Items : 62\u003c\/p\u003e\r\n\u003cp\u003eContainer Type : Bag\u003c\/p\u003e\r\n\u003cp\u003eCaffeine Content Description : Caffeine Free\u003c\/p\u003e\r\n\u003cp\u003eAllergen Information : Non-GMO\u003c\/p\u003e\r\n\u003cp\u003eProduct Benefits : Traditional Japanese Fermentation Benefits, Non-GMO\u003c\/p\u003e\r\n\u003cp\u003eManufacturer : Kirishima Highland Brewery\u003c\/p\u003e\r\n\u003cp\u003eBest Sellers Rank : #305,699 in Grocery \u0026amp; Gourmet Food (See Top 100 in Grocery \u0026amp; Gourmet Food)  #11,500 in Herbal Tea\u003c\/p\u003e\r\n\u003cp\u003eASIN : B0GSFDCP3L\u003c\/p\u003e\r\n\u003cp\u003e? #305,699 in Grocery \u0026amp; Gourmet Food (See Top 100 in Grocery \u0026amp; Gourmet Food)\u003c\/p\u003e\r\n\u003cp\u003e? #11,500 in Herbal Tea\u003c\/p\u003e\r\n\u003cp\u003e \u003c\/p\u003e\r\n\u003cp\u003eMeasurements\u003c\/p\u003e\r\n\u003cp\u003eUnit Count : 62 Count\u003c\/p\u003e\r\n\u003cp\u003eProduct description\u003c\/p\u003e\u003cp\u003eWe are a long-established seed koji maker with over 100 years of koji research in Japan.\u003c\/p\u003e\u003cp\u003eKoji is a behind-the-scenes force!\u003c\/p\u003e\u003cp\u003eWhat is Koji!\u003c\/p\u003e\u003cp\u003eWhat does “koji” do?\u003c\/p\u003e\u003cp\u003eKoji is the source of umami, creating food without the need for additives.\u003c\/p\u003e\u003cp\u003eKawachi Genichiro Shoten, Kagoshima, Japan\u003c\/p\u003e\u003cp\u003eOur Kawachi-Kin (Koji spores) are the strain carefully selected that produces both enzymes amylase and protease effectively, thus very well-balanced spore for Koji making suitable for all types of fermentation from Amazake making to Miso making soy sauce and so on.\u003c\/p\u003e\u003cp\u003eThe depth of flavour from Kawachi-kin are absolutely distinctive. This Koji spores are excellent for Barley Koji making too.\u003c\/p\u003e\u003cp\u003eWe are a long-established seed malt shop in Kagoshima that has been in business for over 100 years.\u003c\/p\u003e\u003cp\u003eOur founder, Genichiro Kawachi, discovered Kawachi white yeast in 1923.\u003c\/p\u003e\u003cp\u003eSince then, many shochu makers have used our koji mold.\u003c\/p\u003e\u003cp\u003eKoji is a behind-the-scenes force! It plays a major role in places you can't see.Miso, soy sauce, pickles, sake, shochu... all of these are made with koji.\u003c\/p\u003e\u003cp\u003eThe Japanese diet is somehow connected to koji every day. However, although koji does a lot of good things for the body, it is not visible, and is like a behind-the-scenes player.\u003c\/p\u003e\u003cp\u003eWhat exactly is koji?\u003c\/p\u003e\u003cp\u003eKoji mold is the king of oriental microorganisms.\u003c\/p\u003e\u003cp\u003eKoji is a useful microorganism that exists only in the East.\u003c\/p\u003e\u003cp\u003eThis unique microorganism, which occurs naturally in Japan's unique climate, has the ability to break down starch into glucose and protein into amino acids, and it also effectively breaks down and absorbs fat.\u003c\/p\u003e\u003cp\u003eAlthough koji itself is not eaten, it has long been used in the production of sake, miso, soy sauce, dried bonito flakes, and other fermented products, making it an indispensable part of the Japanese diet.\u003c\/p\u003e\u003cp\u003eKoji is full of enzymes! It captures enzymes that modern people tend to lack. Koji is rich in three major digestive enzymes: amylase, which digests starch and breaks it down into sugar; protease, which breaks down protein into amino acids; and lipase, which breaks down fat.\u003c\/p\u003e\u003cp\u003eEnzymes are very important in the breakdown, transport, synthesis, and elimination of nutrients in the body.\u003c\/p\u003e\u003cp\u003eEven if the body is properly supplied with vitamins, minerals, proteins, and other necessary nutrients, if there is a lack of enzymes to break down these nutrients and replace them with the necessary energy, metabolic functions will not work properly and lifestyle-related diseases will be invited.\u003c\/p\u003e\u003cp\u003eEnzymes are a type of protein originally produced by the body, but the unbalanced diet of modern people is thought to be overwhelmingly deficient in these enzymes.\u003c\/p\u003e\u003cp\u003eKoji is cultivated by growing koji mold on rice, rice bran, wheat, soybeans, etc.\u003c\/p\u003e\u003cp\u003eKoji itself is not edible, but when it is fermented, the synergistic effect of koji and other useful microorganisms brings out sweetness and umami in a good balance.\u003c\/p\u003e\u003cp\u003eMoreover, fermented foods made with koji are highly storable without additives such as preservatives, making them useful as preserved foods. In fact, they even have the characteristic of increasing in deliciousness as they mature. This is exactly the case with miso and shochu.\u003c\/p\u003e\u003cp\u003eWhen there were no chemical seasonings or synthetic preservatives, our ancestors used koji as a source of umami and as a natural preservative in their daily lives.\u003c\/p\u003e\u003cp\u003eKoji is one of the few microorganisms that have been passed down through hundreds of years of history to produce reliable and safe food.\u003c\/p\u003e","brand":"PurePour","offers":[{"title":"Default Title","offer_id":46411212718276,"sku":"B0GSFDCP3L","price":62.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0741\/9969\/5556\/files\/41MV1zVBaCL._PIbundle-62_TopRight_0_0_AA400SH20.jpg?v=1784324519","url":"https:\/\/purepour1.com\/products\/chakoji-premium-japanese-tea-koji-fermented-koji-amp-green-tea","provider":"PurePour","version":"1.0","type":"link"}