Fermentation Market where you can enjoy Fermentation Foods

This fresh miso is made using traditional methods using only homemade koji, soybeans, and salt, and contains no preservatives. The flavor can vary depending on the seasonings used. Why not take your everyday cooking to the next level?

"There is also a wide selection of soy sauce from Chiba Soy Sauce, a renowned soy sauce manufacturer that was founded 160 years ago in 1854. Why not try some of the famous products that have been featured on Japanese television?

"Kozaki Natto," developed by the roadside station, is made from medium-sized soybeans that are sourced exclusively from the prefecture, and has a strong stickiness, aroma, and the delicious flavor that is characteristic of natto.

Koji products are also called "drinkable infusions" because they contain a wealth of nutrients, including vitamins, minerals, and nine essential amino acids. The taste of rice koji amazake also varies from brewery to brewery.

The salt koji donuts are made by kneading salt koji made from whole rice into the dough and then deep frying them, resulting in a moist dough with a mellow sweetness and a subtle salty taste.

Brewed using Fusakogane rice grown in Kanzaki Town, Katori County, where the brewery is located, the sake has a well-balanced taste and aroma, resulting in a clean, dry sake with no peculiar taste.

"Sake Kasu Chiizu" is a powdered cheese-like seasoning made by combining sake lees from natural sake with rice flour, oil, and salt. It is popular for its rich, savory, and light taste.

The sweet potato and amazake vichyssoise is made using a simple and rustic method to make the most of the natural sweetness, and when eaten half-thawed it tastes like a luxurious ice cream.

"Ajizen" is a popular all-purpose umami sauce made with ingredients from Chiba Prefecture, with 130,000 bottles sold. It is also very popular at service areas within the prefecture.