A few years ago, our employees would sometimes deliver to nearby stores, but
Things have been busy for a while now and I haven't been able to do it.
However, Anything changed its mind at a meeting at the beginning of the year and decided that this was not the way to go.
This year, we have decided to visit our customers and make deliveries, even if it is just once a month.
And the first one of 2017 is...
"Koizumi Koujiya" in Kikuna, Kanagawa Prefecture!
This koji shop was founded in 1868 and has a history of 150 years.
The company is about a 7-minute walk from Kikuna Station on the Tokyu Toyoko Line.
We met with Koizumi-san, a koji maker who also holds the titles of "food education instructor" and "miso sommelier," and Kawaguchi-san.
The inside of the building is filled with the aroma of koji and is warm (^_^)
On the walls were many handmade thank-you cards from students from various schools who had participated in the homemade miso workshop.
Koizumi Kojiya holds workshops for the general public on how to make homemade miso at companies and community centers, and is currently booked up for a month and a half in advance.
Although the aprons are sometimes worn by staff at seminars,
It is also being used as a gift for those who attend the seminar 10 times!
I am grateful and happy!
There was a seminar nearby that day,
Mr. Koizumi, dressed elegantly in a haori and apron, was driving.
I was taken to this extremely popular seminar ＼(^O^)／Yay!
The venue was filled with mothers with small children.
There were probably more than 30 people there.
It was clear from the expectant looks on everyone's faces that they were looking forward to making miso.
When the meeting began, everyone began crushing bags full of delicious-looking soybeans that had been soaked in water overnight and then boiled for four hours to allow them to swell, and the miso-making process began.
The little ones seemed to have a lot of fun climbing on top of them and crushing them, or punching them with their fists!
The workshop itself, where we mixed the koji, lasted a little over an hour.
Once they have finished making the miso, each person takes it home to ripen, and it takes about six months for it to be ready.
Koizumi Kojiya also provides thorough follow-up support, and will even send postcards to let you know when the produce is ripe to eat.
This way, you can feel at ease even if it's your first time making miso.
I also took a photo of Koizumi-san and the staff.
The half-coat is a perfect match with the apron, with a dark red and navy blue color scheme.
Both of them looked great wearing the aprons we just delivered to them!
This was Ogura's first time visiting a store for an interview, so he was nervous.
I realized later that I should have taken photos of the buildings.
(Sorry...)
But it was nice to meet you!
I'm going to try making miso next time too (^_^)
Thank you, Koizumi Koujiya!
Koizumi Koujiya [Homemade Miso]
http://www.koujiya.com/
045-432-7488
Kanagawa Prefecture Yokohama City Kohoku Ward Kikuna 5-24-25
Things have been busy for a while now and I haven't been able to do it.
However, Anything changed its mind at a meeting at the beginning of the year and decided that this was not the way to go.
This year, we have decided to visit our customers and make deliveries, even if it is just once a month.
And the first one of 2017 is...
"Koizumi Koujiya" in Kikuna, Kanagawa Prefecture!
This koji shop was founded in 1868 and has a history of 150 years.
The company is about a 7-minute walk from Kikuna Station on the Tokyu Toyoko Line.
We met with Koizumi-san, a koji maker who also holds the titles of "food education instructor" and "miso sommelier," and Kawaguchi-san.
The inside of the building is filled with the aroma of koji and is warm (^_^)
On the walls were many handmade thank-you cards from students from various schools who had participated in the homemade miso workshop.
Koizumi Kojiya holds workshops for the general public on how to make homemade miso at companies and community centers, and is currently booked up for a month and a half in advance.
Although the aprons are sometimes worn by staff at seminars,
It is also being used as a gift for those who attend the seminar 10 times!
I am grateful and happy!
There was a seminar nearby that day,
Mr. Koizumi, dressed elegantly in a haori and apron, was driving.
I was taken to this extremely popular seminar ＼(^O^)／Yay!
The venue was filled with mothers with small children.
There were probably more than 30 people there.
It was clear from the expectant looks on everyone's faces that they were looking forward to making miso.
When the meeting began, everyone began crushing bags full of delicious-looking soybeans that had been soaked in water overnight and then boiled for four hours to allow them to swell, and the miso-making process began.
The little ones seemed to have a lot of fun climbing on top of them and crushing them, or punching them with their fists!
The workshop itself, where we mixed the koji, lasted a little over an hour.
Once they have finished making the miso, each person takes it home to ripen, and it takes about six months for it to be ready.
Koizumi Kojiya also provides thorough follow-up support, and will even send postcards to let you know when the produce is ripe to eat.
This way, you can feel at ease even if it's your first time making miso.
I also took a photo of Koizumi-san and the staff.
The half-coat is a perfect match with the apron, with a dark red and navy blue color scheme.
Both of them looked great wearing the aprons we just delivered to them!
This was Ogura's first time visiting a store for an interview, so he was nervous.
I realized later that I should have taken photos of the buildings.
(Sorry...)
But it was nice to meet you!
I'm going to try making miso next time too (^_^)
Thank you, Koizumi Koujiya!
Koizumi Koujiya [Homemade Miso]
http://www.koujiya.com/
045-432-7488
Kanagawa Prefecture Yokohama City Kohoku Ward Kikuna 5-24-25