KOJIYA.JP
KojiyaCommitted to keeping koji, Japan's traditional fermentation culture, in the kitchens of today's cooks.
http://www.kojiya.jp/
Committed to keeping koji, Japan's traditional fermentation culture, in the kitchens of today's cooks.
http://www.kojiya.jp/
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Kojiya | kojiya.jp Reviews
https://kojiya.jp
Committed to keeping koji, Japan's traditional fermentation culture, in the kitchens of today's cooks.
kojiya.jp
Kojiya
http://www.kojiya.jp/index.html
Handcrafted koji since 1689- Spanning 8 generations. March, 2013] Tandoori-style Marinated Chicken. February, 2013] Blueberry Apple Amazake Smoothie. February, 2013] Article in the Japan Times about Kojiya Honten. For eight generations, we have been making handcrafted koji for the people of Saiki in southern Oita Prefecture on the island of Kyushu. Our process is based on traditional methods and techniques passed down from our ancestors to provide high quality koji to our customers. We have developed new...
Koji - Kojiya
http://www.kojiya.jp/koji/index.html
Handcrafted koji since 1689- Spanning 8 generations. The key microorganism in Japanese traditional foods. Koji is steamed rice that has been innoculated with koji spores (Aspergillus oryzae) and incubated to allow the fungus to grow. Rich in enzymes, koji is the key ingredient in all the basic foods of the traditional Japanese diet. It is used as a starter to make miso, soy sauce, sake, shochu, mirin and vinegar. Koji is the essential ingredient used in many Japanese fermented foods, such as miso, soy sa...
Tandoori-style Marinated Chicken - Recipes - Kojiya
http://www.kojiya.jp/recipes/a003.html
Handcrafted koji since 1689- Spanning 8 generations. Poultry and Meat Dishes. Salads and Salad Dressings. Poultry and Meat Dishes. Savory mildly-spicy marinade for chicken. Also great as a marinade for fish such as cod, catfish, tilapia or other white fish. With shio-koj, the chicken is moist and tender. 800-900 g chicken breasts, thighs, or drumsticks. Cup (150 g) plain yoghurt. 1 tablespoon lemon juice. 1 clove garlic, grated. Medium onion, grated. 1 teaspoon ginger, grated. 1-2 tablespoons curry powder.
Hummus - Recipes - Kojiya
http://www.kojiya.jp/recipes/e008.html
Handcrafted koji since 1689- Spanning 8 generations. Salads and Salad Dressings. Salads and Salad Dressings. Salads and Salad Dressings. Hummus makes a great dip or sandwich spread. Shio-koji deepens the flavors of this spread. Ingredients (makes 2 cups). 2 cloves of garlic, chopped. 1 can (400 g) cooked chickpeas (garbanzo beans), drained and rinsed. C tahini (in Japan, you can use neri-goma, add another teaspoon of cumin). Refrigerated, it will last for one week. Saiki City, Oita 876-0832 JAPAN.
Shio-koji - Kojiya
http://www.kojiya.jp/shiokoji/index.html
Handcrafted koji since 1689- Spanning 8 generations. Simple to use and enhances the taste of food. Shio-koji imparts a rich savory flavor and makes any dish delicious. It is excellent to use when marinating fish or meat. Once you start using shio-koji, it will become one of your essential cooking ingredients. Please see our recipe pages. For ways to use shio-koji in your everyday cooking. Golden Ratio of Shio-koji. To bring out the best flavor in foods. 1:10 shio-koji weight: total ingredient weight.
TOTAL PAGES IN THIS WEBSITE
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Hard to know where to start – Books and Bamboo
https://booksandbamboo.wordpress.com/2013/03/23/hard-to-know-where-to-start
From the banks of the Bahnjo River. Who, what, why. March 23, 2013. Hard to know where to start. 山桜 Wild cherry trees. It’s cherry blossom time- about 10 days earlier than usual. Most years the wild cherry trees bloom first and after those blossoms fall, the cultivars bloom- this year everything is in bloom at once. Today I took a walk up Shiroyama to see the view from the top of the hill- hazy, but beautiful. There were so many people out and about- I really love this time of year. 5 Years Today →.
katezawa – Books and Bamboo
https://booksandbamboo.wordpress.com/author/katezawa
From the banks of the Bahnjo River. Who, what, why. January 4, 2015. 2015 初 hatsu-denwa, hatsu-shiroyama, hatsu-takoyaki, hatsumode, hatsu-taki. Snow Falling on Sugi Choshi Valley, Honjo. Jiro’s phone rang as we stood at the west end of the castle ruins, it was Kai. Pretty exciting to exchange New Year’s greetings as he stood on a street corner in Oakland and we stood on the top of Shiroyama… oooooh, technology. Hatsu-. Whatever) as a pronouncement of sorts. The snow started flurrying as soon as we parke...
Books and Bamboo – Page 2 – from the banks of the Bahnjo River
https://booksandbamboo.wordpress.com/page/2
From the banks of the Bahnjo River. Who, what, why. June 27, 2012. Has it really been over 2 months since I last wrote? I don’t have much time tonight, but want to get something out there. Middle of the rainy season. and already two typhoons have come and gone. It’s been a long spring and although there is a lot going on, the mood has been pretty somber around here and writing about it never seems to help. Here’s the good news: Kai came to visit for 4 days! Nina moved to SF! April 8, 2012. I’ve alw...
January 2015 – Books and Bamboo
https://booksandbamboo.wordpress.com/2015/01
From the banks of the Bahnjo River. Who, what, why. January 4, 2015. 2015 初 hatsu-denwa, hatsu-shiroyama, hatsu-takoyaki, hatsumode, hatsu-taki. Snow Falling on Sugi Choshi Valley, Honjo. Jiro’s phone rang as we stood at the west end of the castle ruins, it was Kai. Pretty exciting to exchange New Year’s greetings as he stood on a street corner in Oakland and we stood on the top of Shiroyama… oooooh, technology. Hatsu-. Whatever) as a pronouncement of sorts. The snow started flurrying as soon as we parke...
2015 初 hatsu-denwa, hatsu-shiroyama, hatsu-takoyaki, hatsumode, hatsu-taki – Books and Bamboo
https://booksandbamboo.wordpress.com/2015/01/04/2015-初-hatsu-denwa-hatsu-shiroyama-hatsu-takoyaki-hatsumode-hatsu-taki
From the banks of the Bahnjo River. Who, what, why. January 4, 2015. 2015 初 hatsu-denwa, hatsu-shiroyama, hatsu-takoyaki, hatsumode, hatsu-taki. Snow Falling on Sugi Choshi Valley, Honjo. Jiro’s phone rang as we stood at the west end of the castle ruins, it was Kai. Pretty exciting to exchange New Year’s greetings as he stood on a street corner in Oakland and we stood on the top of Shiroyama… oooooh, technology. Hatsu-. Whatever) as a pronouncement of sorts. The snow started flurrying as soon as we parke...
5 Years Today – Books and Bamboo
https://booksandbamboo.wordpress.com/2013/05/31/5-years-today
From the banks of the Bahnjo River. Who, what, why. May 31, 2013. View from the top of Karakunidake. One of several caldera lakes. I just finished the first half of the first semester at the university and it is so much easier this time around. I love having another colleague to share ideas and observations with. I didn’t think I wanted to do this job long term because of the commute and a desire to garden and cook more, but it so satisfying to be engaged and busy. Hike through the forest. So dynamic and...
Saiki Koujiya Honten 糀屋本店 | Shio-koji
https://shio-koji.com/2012/03/19/test
Sharing the joy of cooking with koji and shio-koji. Saiki Koujiya Honten 糀屋本店. March 19, 2012. Our local koji shop- Saiki Koujiya Honten- is a family-run business that has been producing koji for over 300 years. Myoho Asari, also known as the Kojiya Woman, has become well-known all over Japan for her work promoting the use of koji and shio-koji. It is the number one search term. Koji shops all over Japan are now experiencing an increase in sales because of this renewed interest. From → Uncategorized.
September 2013 – Books and Bamboo
https://booksandbamboo.wordpress.com/2013/09
From the banks of the Bahnjo River. Who, what, why. September 2, 2013. Directional sign in downtown Portland. It’s been almost two weeks since I arrived. I am having fun, eating too much, meeting with old friends and family. I also have taken care of paperwork related to living outside the country and have run lots of errands. On a hike with my sisters. I’ve wanted to write, but I haven’t had much free time. I will write again in the next few days. What have you done? How has the weather been?
Checking in – Books and Bamboo
https://booksandbamboo.wordpress.com/2013/09/02/checking-in
From the banks of the Bahnjo River. Who, what, why. September 2, 2013. Directional sign in downtown Portland. It’s been almost two weeks since I arrived. I am having fun, eating too much, meeting with old friends and family. I also have taken care of paperwork related to living outside the country and have run lots of errands. On a hike with my sisters. I’ve wanted to write, but I haven’t had much free time. I will write again in the next few days. What have you done? How has the weather been? You are co...
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Dadakan Informasi
Peserta Kontes Menulis KlikSaya.Com Periode 2. Hanya orang biasa yang mencoba menjalani hidup dengan apa asanya. View my complete profile. Friday, February 6, 2009. Pertama-tama yangperlu diketahui untuk membuat blog adalah niat. Ada apa dengan niat? Karena jika kita berniat baik maka hasilnya akan baik,. Banyak orang yang nge- blog untuk ngeburuk- burukin org lain tapi tak semua org begitu . sepertinya cuku basa-basinya nih, kita akan memulainya. IBlog = singkatan dari Web log. Tulis nama situs blogmu a...
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KojixLovesxYou (banana) | DeviantArt
Window.devicePixelRatio*screen.width 'x' window.devicePixelRatio*screen.height) :(screen.width 'x' screen.height) ; this.removeAttribute('onclick')". Oh bo play that oboe. Deviant for 8 Years. This deviant's full pageview. Last Visit: 6 weeks ago. Oh bo play that oboe. This is the place where you can personalize your profile! By moving, adding and personalizing widgets. You can drag and drop to rearrange. You can edit widgets to customize them. The bottom has widgets you can add! Why," you ask? Many well...
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Kojiya
Handcrafted koji since 1689- Spanning 8 generations. March, 2013] Tandoori-style Marinated Chicken. February, 2013] Blueberry Apple Amazake Smoothie. February, 2013] Article in the Japan Times about Kojiya Honten. For eight generations, we have been making handcrafted koji for the people of Saiki in southern Oita Prefecture on the island of Kyushu. Our process is based on traditional methods and techniques passed down from our ancestors to provide high quality koji to our customers. We have developed new...
Koji Yahagi Portfolio
Hi, I’m Koji, that’s 耕志 in Japanese. I’m a filmmaker/photographer. I have a range of skills from writing, directing, producing, working with lights and cameras, non-linear editing, to photo retouching. And I’m well versed in anything from scrappy social content to cinematic narratives. Thanks for checking out my work! Grey Goose Cocktails – Director. Delivering pristine videos in little time and money. It was a challenge to shoot 7 separate videos in . Foot Locker Pick Up – Director, Cinematographer.
Tajima Crossroad+ | kojiyama.net
Monday, August 17, 2015. Http:/ jinja.kojiyama.n. クリックして Twitter で共有 (新しいウィンドウで開きます). クリックして Google で共有 (新しいウィンドウで開きます). インターネットとホームページの今後 現代の中小企業にとっても、ホームページ WEbサイト 持っていると良いこと があることが第一歩でしたが、今では個人 中小企業に至るまで 持っているのが当たり前 となりました。 クリックして Twitter で共有 (新しいウィンドウで開きます). クリックして Google で共有 (新しいウィンドウで開きます). 最近、インターネット、コンピュータ関連の記事にIoT Internet of Things という用語が多く登場するようになった。 クリックして Twitter で共有 (新しいウィンドウで開きます). クリックして Google で共有 (新しいウィンドウで開きます). クリックして Twitter で共有 (新しいウィンドウで開きます). クリックして Google で共有 (新しいウィンドウで開きます).
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