JAPANESE HOME COOKING CLASSES

Authentic Japanese cooking classes in Lake Forest, CA. Learn dashi, koji, and gut-healthy recipes in small, hands-on group sessions. Perfect for beginners & food lovers.

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KOJI AND MORE BLOG

Homemade Japanese Miso from Scratch: Traditional, Gut-Friendly, and Easier Than You May Think

Learn how to make traditional Japanese homemade miso using soybeans, koji, and natural fermentation. No additives, no artificial heating, gluten-free, and vegan! A gut-friendly, deeply flavorful staple you can make at home.

Hitomi

3 days ago5 min read

The Ultimate Experience Gift Guide for Orange County Foodies 🎁🥢

Looking for unique holiday gifts in Orange County? Discover hands-on Japanese cooking classes in Lake Forest, CA. The perfect experience gift for foodies and wellness lovers.

Hitomi

Dec 4, 20253 min read

Japanese Classic Comfort in a Bowl: Gut-Healthy Tonjiru (Pork Miso Soup) with Sake Lees

Tonjiru is the ultimate Japanese winter comfort food. This isn't just ordinary miso soup—it's a hearty meal packed with root vegetables and pork. My special version adds a "Koji Twist" using Sake Lees (Sake Kasu), Ginger, and Garlic to warm you from the core and boost your immunity. Discover the secret to a soup that heals your gut and feeds your soul.

Hitomi

Dec 2, 20254 min read

DISCOVER THE KOJI AND MORE

Welcome to Koji and More — where Japanese fermentation meets gut-friendly living.

>> About KOJI and More

OUR MISSION

“To inspire individuals to embrace the wisdom of traditional Japanese food culture, gut health, and mindful living for a healthier and happier life.”

✨ Homemade Miso Is Easier Than You Think ✨
Yes — real, traditional Japanese miso made at home 🍲
And it’s one of the best things you can do for your gut.

I want more people to experience how simple, nourishing, and rewarding homemade miso can be — and to fall in love with fermentation, just like I did 🤍

🫘 Ingredients (Serves 4)
- 600g dried yellow soybeans (≈1.5kg cooked)
- 350g natural sea salt
- 1.2kg dried koji (fresh koji if available)
- 350ml soybean cooking liquid
- 20g sea salt (for surface)
- Sake spray (about ½ Tbsp sake)

📝 Instructions (Short Version)
1. Soak soybeans for 24 hours
2. Cook until finger-soft
3. Mash while warm
4. Mix with salt + koji
5. Add cooking liquid gradually
6. Pack tightly, remove air
7. Salt, spray sake, weigh down
8. Ferment 6+ months in a cool, dark place

CHECK OUT MY WEBSITE @KOJIANDMORE.COM FOR MORE DETAILS.

Homemade miso isn’t just food —
it’s living fermentation, tradition, and your own “microbial fingerprint.”
No two batches are ever the same.

Would you join an online or in-studio miso-making class in the future?
Comment or DM me — it’s coming soon!
#miso #misomaking #japanesefood

Two classes. One day. So much fun and joy in the kitchen 🤍

Yesterday, I taught Traditional Japanese Breakfast and Japanese Vegan Cooking — and once again, I was reminded why Japanese home cooking is so special.

From carefully made dashi and fluffy Dashimaki Tamago,
to mushroom-rich takikomi gohan, sake kasu miso soup, and plant-based dishes full of umami 🌱

Every class is:
✨ Hands-on
✨ Small group
✨ Deeply nourishing
✨ Authentic
✨ Gut-healthy

Seeing attendees cook together, learn new techniques, and enjoy the meal with smiles never gets old.

📅 Next classes are coming in March
Seats are limited — reserve yours via the link in bio ☝️

If you love cooking, Kappabashi in Asakusa is a must 🇯🇵🍳
This famous kitchenware street is lined with shops selling everything you can imagine — pots, knives, plates, cups, and professional cooking tools. I visited over 20 stores and spent 6 hours walking… and still felt like it wasn’t enough.

Halfway through, we took a much-needed break at Imahan, one of the most iconic, traditional restaurants, and enjoyed wagyu Sukiyaki 🍲 Rich, comforting, and exactly what we needed before jumping back into shopping.

I picked up new cooking tools for my classes and plates for my home.
Kappabashi isn’t just a shopping street. It’s where Japanese food culture, craftsmanship, and everyday cooking come together 🤍

#Kappabashi #Asakusa #TokyoFoodCulture #JapaneseKitchenware #cookingtools

=======
浅草にあるかっぱ橋道具街に行ってきました🍳✨
ここは、鍋・包丁・お皿・カップ・調理道具など、料理に関するものなら何でも揃うと言われる有名な道具街。 プロの料理人から家庭料理を楽しむ人まで、多くの人に愛されている場所です。
今回は20店舗以上を巡り、気づけば 6時間歩きっぱなし 🚶‍♀️😅 それでも全然足りないくらい、見どころがたくさん。
途中でひと休みして、老舗の名店今半で和牛すき焼きをいただきました🍲 しっかりエネルギー補給をして、またお買い物へ。
クラスで使う調理道具や自宅用のお皿を購入しました🥢 
かっぱ橋は、日本の食文化と職人技、そして「料理を楽しむ心」が詰まった特別な場所。 料理が好きな方には、ぜひ一度訪れてほしいスポットです🤍

I attended a traditional miso-making class in Japan and loved every minute of it 🍶✨
Miso is incredibly simple to make.
 Once the organic soybeans are cooked, you just mix with Rice koji and Salt. That’s it! The whole process took only about 20 minutes (not including the time to cook soybeans).

One of the most beautiful parts? We used bare hands — no gloves, no tools ✋ By using your hands, your natural microbes become part of the miso, creating a unique flavor that’s different for every household. Thanks to miso’s high salt content, it’s also safe and hygienic.

Unlike most store-bought miso, which is heat-treated for safety (and loses beneficial bacteria), homemade miso continues to ferment and develop depth over time.
 It needs at least 5 months, but it can age for years — becoming milder, richer, and more complex.

I brought home 1.5kg of miso I made myself and also tasted three different misos that had been aged for years. Such a powerful reminder that fermentation is alive. I’d love to start making miso at home — and eventually offer it in my classes. DM me if you’re interested 🤍

#MisoMaking #Fermentation #GutHealth #JapaneseFoodCulture #Koji HandmadeMiso LivingFoods KojiAndMore

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先日、とっても貴重な古来種の紅大豆米麹味噌作り教室に参加してきました🍶✨

味噌作りは実はとてもシンプル。 茹でた有機大豆に、米麹と塩を混ぜるだけ。 
大豆を茹でる時間以外に実際にかかった時間は、たったの約20分でした。
そして印象的だったのが、素手で作る味噌 ✋ 手の常在菌が味噌に移り、その家庭だけの風味と深みのある熟成が生まれるそうです。 味噌は塩分濃度が高いため、衛生面でも問題なく安全に作れるとのこと。 そして、ここから生まれた言葉が「手前味噌」。

市販の味噌は安全性のために加熱処理されているものが多く、その過程で良い菌も失われてしまいます。 手作り味噌は、発酵が生きていて、より美味しく、腸にもやさしい。
最低3ヶ月の発酵で食べられますが、年単位で熟成させると、どんどんまろやかで深い味わいに。
今回は、自分で仕込んだ1.5kgの味噌を持ち帰るのとは別に、何年も熟成された3種類の味噌を試食させていただきました。 
発酵の奥深さを、味で体感できる素晴らしい時間でした🤍
今後は自宅でも味噌作りを続けて、4月以降のクラスでは自家製味噌も使っていく予定です🍲 味噌作りに興味のある方は、ぜひDMしてください✨
味噌作り手前味噌発酵食腸活麹日本の食文化手作り味噌 KojiAndMore

I visited Hakko Park @yamato_shoyumiso, created by a company with a long history of making shoyu and miso — and I was truly impressed 🍶✨
What stood out the most wasn’t just their history, but their mindset. They respect tradition deeply, yet they’re not stuck in it. They continue to grow, experiment, and create new fermented products with fresh ideas.
I picked up koji, brown rice ama-koji, curry-koji, and other fermented items that aren’t available in the U.S. Unfortunately, there were no classes or workshops during the weekday, but the exhibition room alone was worth the visit. It beautifully explains the history of fermentation and how shoyu and miso are made in Japan.
And before leaving… I had to try their shoyu-koji soft serve 🍦 Sweet with a hint of salt — and somehow it felt gut-friendly, too.
If you’re visiting Japan and interested in fermentation, food culture, or gut health, I highly recommend adding Yamato Koji Park in Kanazawa to your list 🤍
#Fermentation #KoujiPark #Koji #JapaneseFoodCulture #GutHealth #Shoyu #Miso #KojiAndMore

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金沢にあるヤマト・糀パークに行ってきました🍶✨
長年、醤油や味噌を作り続けてきた歴史ある会社が手がける施設ですが、一番感動したのは伝統に縛られず、新しい発想を取り入れ続けている姿勢でした。
加賀棒茶甘酒、玄米甘麹、カレー麹など、新発酵商品がたくさん。 アメリカではなかなか手に入らないものばかりで、思わずいろいろ購入してしまいました。
平日はワークショップやクラスは開催されていませんでしたが、展示室では醤油や味噌作りの工程や歴史をじっくり学ぶことができ、日本の発酵文化の美しさを改めて感じました。
そして帰る前に食べた醤油麹ソフトクリーム 🍦 甘さの中にほんのり塩味があって、クセになる美味しさ。 腸にもやさしそう…と感じる味でした。
日本を訪れる方、発酵や食文化に興味のある方には、ぜひ足を運んでほしい場所です🤍
#糀パーク #発酵文化 #麹 #醤油 #味噌 #腸活 #日本の食文化 #KojiAndMore

Japan makes it easy to support gut health + body warming 🇯🇵✨

When I visit Japan, this rhythm happens naturally:
• Nourishing Japanese breakfasts
• A lot of walking throughout the day
• High-quality sweets in small portions
• Healthy, seasonal foods
• Hot baths and onsen to warm the body

Eating well, staying warm, and moving your body —
then repeating it again and again.

Wellness doesn’t have to be complicated.
No extremes.
No overthinking.
Just daily habits that add up ✨

That’s the Japanese way of living 👍

#GutHealth #BodyWarming #WellnessInJapan #HealthyTravel #OnsenCulture #MindfulEating #KojiAndMore

One of my favorite things about Japan: Depachika.
Basement food floors filled with high-quality, beautifully prepared foods from all over the country.

I picked up a Kaisen Chirashi with uni, ikura, and crab—ingredients shipped straight from Hokkaido—and enjoyed it at home 🐟🦀

What I love most is that Depachika makes it easy to eat well. Whether you’re looking for seafood, vegetables, fermented foods, or balanced meals—
anyone can find something that’s both healthy and delicious.

Convenience doesn’t have to mean low quality.
Japan proves that every day 💛

Try Depachika food next time when you visit Japan!

The ultimate umami hack... but make it Gluten-Free! 🌾🚫✨

Standard Shoyu Koji (Soy Sauce Koji) is amazing, but because regular soy sauce is brewed with wheat, it’s a no-go for many people.

The Solution? Tamari! By swapping regular soy sauce for Tamari (which is typically made with 100% soy and no wheat), you can make incredible, deep-flavor Shoyu Koji that everyone can enjoy.

🥣 Ingredients:

- 150g Dried Rice Koji (米麹)
- 1 Bottle (approx. 300ml) Kikkoman Tamari Soy Sauce (たまり醤油)

👩‍🍳 Instructions (Fermentor Method):
1. Mix Rice Koji and Tamari in a sanitized container.
2. Place in your fermentor.
3. Set temperature to 140°F (60°C) for 6 hours.

Once done, store it in the fridge. Replace soy sauce with this for an instant flavor and gut-health upgrade! 🆙💛

Have you tried making Koji condiments yet?

#GlutenFreeJapan #TamariKoji #ShoyuKoji #KojiMaker #Fermentation

究極の旨味調味料「醤油麹」。でも、グルテンフリー生活をしている方には、普通の醤油（小麦使用）で作ったものはNGですよね...😢

解決策は「たまり醤油」です！ 🌾🚫 小麦を使わずに大豆だけで作られる「たまり醤油」を使えば、グルテンフリーの方も安心して楽しめる、濃厚な醤油麹が作れます！

今回は発酵器（ヨーグルトメーカー等）を使って、通常1-2週間かかるところを、たった半日で仕上げる時短レシピをご紹介します。

🥣 材料：
米麹（乾燥）：150g
キッコーマンたまり醤油：1瓶（約300ml）

👩‍🍳 作り方（発酵器使用）：
1. 殺菌消毒した容器に米麹とたまり醤油を入れ、よく混ぜる。
2. 発酵器にセットし、温度を 60°C (140°F) 、時間は 6時間に設定。
（もし覚えていたら、途中で一度かき混ぜるとより良いです...）

完成したら冷蔵庫で保存してください。普通の醤油の代わりに使うだけで、料理の旨味がアップグレードされますよ✨

✨ New Japanese cooking classes are now open!

I’ve added three in-person, hands-on classes focused on koji, fermentation, and everyday Japanese home cooking:
🍱 Traditional Japanese Breakfast with Koji
Learn the foundations of a balanced Japanese breakfast with fermented foods.

🌿 Japanese Vegan Cooking with Koji & Dashi
Plant-based dishes packed with umami using traditional techniques and Koji.

🍙 Japanese Soul Food: Gut-Healthy Onigiri
Make Onigiris with 3 kinds of fermented fillings + hearty “Tonjiru” miso soup.

These classes are beginner-friendly and designed to help you understand not just recipes, but the culture and health behind Japanese food.

👉 Reserve your spot — link in bio
Spots are limited ✨

✨ 新クラスを追加しました！

麹・発酵・和食の基本を学べる
対面・ハンズオンのクッキングクラスです。

🍱 麹を使った和朝食クラス
毎日続けられる、シンプルで整う和食の基本。

🌿 発酵ヴィーガン和食（麹とだし）
植物性でもしっかり旨味のある料理。

🍙 腸活おにぎり＆豚汁クラス
3種の麹調味料で味付けされた具を使ったおにぎりと野菜たっぷりの豚汁。

初心者の方も大歓迎。
レシピだけでなく、なぜ体にいいのかまで丁寧にお伝えします。

👉 ご予約はプロフィールのリンクから
席に限りがあるのでご予約はお早めに✨

Making Sweet Koji is surprisingly simple ✨

All you need is:
Rice Koji + Water
The most important part? Temperature control.

If you can keep the mixture at 140°F (60°C),
you can ferment Sweet Koji or any other Koji seasonings — no special fermenter required.
Today I’m showing one example using a sous vide, but any method that maintains the temperature works.

🌾 Sweet Koji Recipe
- 200g Rice Koji
- 350ml Water

Ferment at 140°F (60°C) for 7–8 hours

Fresh, “Nama” Sweet Koji is naturally sweet, enzyme-rich, and incredibly versatile.
I use it in savory dishes, drinks, desserts — even with yogurt instead of sugar.

Fermentation doesn’t have to be complicated.
Start simple, keep it warm, and let Koji do the work 🌿

👉 Save this & follow for more Koji + fermentation recipes

甘麹（あまこうじ）作りはとてもシンプル✨

必要なのは米麹と水だけ。
一番大切なのは温度管理です。

60℃（140°F）をキープできれば、発酵器やヨーグルトメーカーがなくても作れます。
今回は一例として低温調理器（スーヴィード）を使っていますが、温度を保てる方法なら何でもOK。

🌾 甘麹レシピ
・米麹 200g
・水 350ml
・60℃で 7〜8時間発酵

できたての生（なま）甘麹は、自然な甘さで酵素もたっぷり。
お料理、ドリンク、デザート、ヨーグルトと幅広く使えます。

発酵は難しくありません。

👉 保存して、麹レシピシリーズをチェックしてください

The osechi is finally revealed 🎍

Layer by layer, opening the jubako,
each dish carries a wish —
health, longevity, happiness, and abundance for the year ahead.

From the hand-braided kamaboko to carefully sliced nishiki tamago,
every detail is intentional, every color meaningful.

Osechi is not just New Year’s food.
It’s a quiet celebration of time, care, and tradition.

Wishing you a year filled with nourishment and joy ✨
— Hitomi

おせち、完成しました 🎍

重箱を一段ずつ開けながら、
健康・長寿・幸せ・豊かさへの願いを込めた料理たち。

手作業で編んだかまぼこの三つ編み、
丁寧に切り分けた錦卵。
一つひとつに意味と想いがあります。

おせちは、ただの正月料理ではなく、
時間と心を大切にする日本の文化。

皆さまにとって、
実り多く、健やかな一年になりますように ✨
— Hitomi

Happy New Year’s Eve 2026! Today was all about the process 🎍
We spent nearly 12 hours cooking osechi with my mom — every dish made from scratch.

What you’re seeing here is only the making:
Nishime, namasu, gomame, ozoni, steamed shrimp,
kintoki mame, sweet potato kinton, azuki amazake, and koji anko.

Osechi is slow food in its truest form.
Time, intention, and tradition matter just as much as the ingredients.

The finished osechi and mochi table will be revealed tomorrow ✨
👉 Follow along to see it all come together.

今日はおせち料理仕込みの日🎍
母と一緒に、約12時間かけておせち作りをしました。

この動画は完成前の調理風景のみ。
煮しめ、なます、ごまめ、お雑煮、海老の蒸し物、
金時豆、さつまいもきんとん、あずき甘酒、麹あんこ。

おせちは、時間と手間をかけるからこそ意味がある料理。
作る過程そのものが、大切な文化です。

完成したおせちとお餅は明日公開✨
ぜひフォローしてお待ちください。

If you haven’t set up your New Year decorations yet, today (Dec 28th) is actually the best day to do it! 🎍✨

This is Kagami Mochi (鏡餅), a traditional offering to welcome Toshigami-sama, the deity of the New Year, who is believed to bring good health and abundance.

🍊 Why Two Layers? The two stacked mochi represent the Sun and the Moon. Stacking them symbolizes “Happiness Piling Up” (Fuku ga kasanaru) and the wish for a harmonious year.

🗓️ Timing is Everything!

Start Displaying: Dec 28th (Today is the lucky day!)

Avoid: Dec 29th (Sounds like “suffering” in Japanese) and Dec 31st (Considered “one-night decoration,” which is traditionally considered rude).

Kagami Biraki (The Opening): Usually on Jan 11th (depending on the region), we take down the mochi.

🙏 Why we eat it: In Japanese tradition, it is believed that the spirit of the New Year resides in the mochi during the holidays. By eating it in a warm soup (Zenzai or Ozoni) on the 11th, we share in that power and receive blessings for the year ahead!

Have you set yours up yet?

#KagamiMochi #JapaneseNewYear #Oshogatsu #JapaneseTradition #Mochi

お正月飾りの準備はお済みですか？実は**今日（12月28日）**が、鏡餅を飾るのに最も縁起が良い日なんです！🎍✨

🍊 鏡餅の意味大小2つの丸いお餅は、太陽（陽）と月（陰）を表しています。これを重ねることで「福が重なる」「円満に年を重ねる」という願いが込められています。

🗓️ 飾るタイミング

今日（12月28日）：末広がりの「八」がつく縁起の良い日です。

避ける日： 12月29日（「苦」に通じるため）と12月31日（「一夜飾り」となり神様に失礼とされるため）は避けましょう。

🙏 鏡開き（1月11日）年が明けたら、一般的に1月11日に「鏡開き」を行います（地域によって異なります）。飾っている間、鏡餅には年神様の魂が宿るとされています。そのお餅を食べることで、神様の力を体に取り込み、一年の無病息災などのご利益をいただくのです。

ぜひ今日中に飾って、気持ちよく新年を迎えましょう！

#鏡餅 #お正月準備 #鏡開き #日本の文化 #KojiAndMore

Today’s Japanese breakfast cooking class was all about going back to basics @taste.eatery 🍚✨

We made & enjoyed:
- Dashimaki Tamago (Japanese rolled omelet)
- Miso soup from scratch with real dashi
- Steamed salt-koji marinated salmon
- Steamed Haiga rice
- Hiyayakko topped with ginger, green onions & katsuobushi
- Koji amazake

What I loved most?
✨ Learning Japanese fermentation together — and watching everyone try natto (some for the first time!), laugh, and have fun exploring new flavors.

Japanese home cooking isn’t complicated.
It’s about simple techniques, fermented foods, and meals that support your gut and body.

Thank you to everyone who joined today 🙏
📩 DM me if you’d like to join the next class!

今日は和朝食クッキングクラスでした 🍚✨
作って・味わったもの：
・だし巻き卵
・一から作るお味噌汁（本物のだし）
・塩麹漬けサーモンの蒸し料理
・胚芽米（はいがまい）
・冷奴（生姜・青ねぎ・鰹節トッピング）
・麹甘酒

私が一番嬉しかったのは、
✨ 日本の発酵について学びながら、みんなで納豆にチャレンジして、笑い合いながら楽しめたこと。

和食は難しくありません。
発酵・シンプルな調理・体と腸を整えることが基本です。

ご参加ありがとうございました☺️
次回クラスに参加したい方は 📩 DM してください！

Let’s wrap up 2025 on a delicious, healthy note! 🎉

We are just a few days away from our Traditional Japanese Breakfast (“Ichiju Sansai”) workshop. We’ll be diving deep into gut-healthy Koji seasonings, making dashi from scratch, and preparing a restorative, delicious meal together.

As of today (Sunday 12/21), we have literally THREE spots left.

If you’ve been thinking about joining, this is your sign to grab one of the last seats before they disappear!

🗓 Date: THIS Saturday, Dec 27th
⏰ Time: 10:00 AM
📍 Location: Lake Forest (@taste.eatery)

⬇️ Tap the link in bio to secure your spot! ⬇️

#JapaneseCooking #OCEvents #LakeForestCA #GutHealth #IchijuSansai #JapaneseBreakfast #CookingClassOC #Koji #OrangeCountyFoodies

Are you still pumping sugary syrup into your Matcha Latte? 🛑🥤

At Koji and More, our promise is simple: NO refined sugar and NO artifitial flavors, ever.

Instead of syrup, I use Sweet Koji. It provides a natural, gentle sweetness and is packed with prebiotics and all 9 essential amino acids to support your gut health. 🌿✨

🍓 Gut-Healthy Strawberry Matcha Latte
Ingredients:
- 8 fresh organic strawberries
- 1/4 cup Sweet Koji (or Amazake)
- 2 tsp Matcha powder (+ 1/2 tsp for topping)
- 40ml Hot water
- 40ml Unsweetened Soy milk (or your favorite milk)
- Ice cubes

Instructions:
1. Finely chop the remaining 2 strawberries. Place them in a glass.
2. Slice 6 strawberries and blend into a puree/paste then pour the puree on top.
3. Add the Sweet Koji and 2-3 ice cubes to the glass.
4. Whisk the matcha with hot water and pour it over the strawberry mixture.
5. Foam the soy milk (if possible) and pour it on top.
6. Dust with extra matcha powder and enjoy!

👇 Have you tried sweetening with Koji yet? Let me know in the comments!

#GutHealth #MatchaLatte #SugarFree #KojiAndMore #Amazake #StrawberryMatcha #HealthyRecipes #FermentedFoods #JapaneseSuperfoods

🍓”超” 腸活・苺抹茶ラテ
まだ抹茶ラテにシロップ漬けのフルーツや砂糖を入れていますか？🛑🥤

Koji and Moreの約束。それは「精製糖や人工甘味料を一切使わない」こと。

今回は砂糖の代わりに「甘麹」を使いました。自然な甘さだけでなく、プレバイオティクスと9種類の必須アミノ酸がたっぷり。美味しく飲んで、腸もハッピー🌿✨

👇 甘麹を砂糖代わりに使ったことはありますか？コメントで教えてください！

#腸活レシピ #抹茶ラテ #砂糖不使用 #甘麹 #甘酒レシピ #KojiAndMore #発酵食品 #手作りおやつ #ギルトフリー

Stop guessing sizes. Start giving memories. 🎁✨

We all have that one person on our list who is impossible to shop for. Instead of another gadget that gathers dust, why not give them an experience that feeds their soul (and their belly)?

Here are 3 reasons why a Japanese Cooking Class is the ultimate gift this year:

1️⃣ It’s 100% Clutter-Free 🌿 The best gifts don’t take up shelf space. They take up space in our hearts. An experience gift is eco-friendly, zero-waste, and creates a fun memory you can share together.

2️⃣ It’s the Gift of Wellness 💪 At Koji and More, we don’t just cook; we heal. You are gifting them the ancient wisdom of Koji fermentation—teaching them how to make food that boosts immunity and supports gut health. It’s a gift that says, “I care about you.”

3️⃣ It’s a Skill for Life 🥢 A sweater lasts a season. Knowing how to steam the perfect juicy Jidori chicken or make miso soup from scratch? That lasts forever. You are giving them the confidence to create delicious meals for years to come.

✨We have launched Digital Gift Cards on our website! 💌 delivered instantly via email 🗓 recipient chooses their own date 🎄 printable option for under the tree

Tap the link in my bio to shop Gift Cards now!

#ExperienceGift #GiftGuide2025 #LakeForestCA #OCFoodies #JapaneseCooking #GutHealth #KojiAndMore #ClutterFreeLiving #CookingClassOC #OrangeCountyGifts

Today’s Japanese Breakfast Class @taste.eatery 🍙

We made everything from scratch:
🥚 Dashimaki Tamago (everyone’s favorite!)
🥣 Homemade dashi & miso soup
🐟 Steamed salt-koji salmon
🍚 Rice, tsukemono & amazake (served)

So much laughter while making tamago,
and the feedback after the meal meant everything 🤍

This is what I love most—
teaching the “why” behind Japanese food,
and sharing simple meals that support your gut and your day.

✨ Join the next class
📩 DM me or check the link in bio

Forget instant powders and shortcuts. In my upcoming class, we are going back to the roots. We’re making Dashi from scratch with Kombu and Katsuobushi, grinding fresh sesame seeds for Goma-ae, and—the star of the show—preparing premium Jidori Chicken using the traditional power of Salt Koji.

It’s not just a cooking class; it’s a full sensory experience where you’ll learn why Japanese food tastes so good when made with care.

The Menu:
🍗 Steamed Salt-Koji “JIDORI” Chicken (Juicy & Gut-Healthy!) and Mushrooms
🥣 Authentic Miso Soup & Steamed Rice
🥗 Green Beans “Goma-Ae”, sweet sesame seed dressing
🍚🍵 Homemade Amazake with Match

Join me for this intimate dinner & workshop:
🗓 When: Friday, Dec 19 @ 4:00 PM
📍 Where: Taste Eatery, Lake Forest (OC)
🎟 Link in Bio to grab a spot!

#JapaneseCooking #JidoriChicken #CookingClassOC #LakeForest #IrvineFoodies #SaltKoji #GutHealth #AuthenticJapanese #OCEvents

Found a rare Japanese treasure at the Japanology Fair right here in Irvine! 🍵✨

I stopped by the Moff Moff booth (they are a local fermented food specialist!) and picked up this “Awa Bancha.” It’s a unique fermented tea from Tokushima prefecture in Japan. They’ve been making it the traditional, organic way for hundreds of years.

Unlike regular green tea, this undergoes anaerobic fermentation with lactic acid bacteria (similar to how pickles are made!).

Why it’s special:
🌱 Gut Health Powerhouse: Because of the unique fermentation process, it’s loaded with plant-based probiotics (lactobacilli) designed to support your gut microbiome.
🌱 The Taste: It has a distinct, slight sourness (酸味 - sanmi) that is surprisingly refreshing and very easy to drink.
🌱 Sustainable: The owner told me you can even reuse the leaves for a second brew!

It’s gentle, tangy, and feels incredibly nourishing. Have you ever tried fermented tea that wasn’t kombucha? Let me know below! 👇

#AwaBancha #FermentedTea #JapaneseTea #GutHealth #Probiotics #MoffMoff #JapanFair #IrvineCA #TeaLover #腸活 #阿波晩茶 #OCFoodie

アーバインのジャパンフェアで、日本の超レアなお茶を発見！🍵✨

発酵食専門店「Moff Moff」さんのブースで、徳島県の伝統的な発酵茶「阿波晩茶」をゲットしました。何百年も前から変わらない、オーガニックな製法で作られているそうです。

普通の緑茶と違って、これはお漬物のように乳酸菌で発酵させているのが特徴。

ここがすごい：
🌱 最強の腸活ドリンク: 植物性乳酸菌がたっぷり含まれているので、腸内環境を整えるのに最適です。
🌱 味の感想: ほんのりとした独特の「酸味」がありますが、それがまた爽やかで、とても飲みやすい！
🌱 エコ: お店の方によると、茶葉は二煎目まで美味しく飲めるそうです。

優しくて、体が喜ぶ味がします。コンブチャ以外の「発酵茶」、試したことありますか？コメントで教えてください👇

I am so excited to announce that next Saturday’s Traditional Japanese Breakfast Class (12/13) is OFFICIALLY SOLD OUT!

Thank you so much to the 7 amazing people who grabbed a seat. I cannot wait to welcome you into the kitchen to cook a wholesome, gut-healthy meal to start your weekend. It’s going to be such a cozy morning! ☀️🍱

I have added a SECOND DATE for this exact same workshop between Christmas and New Years!

🗓 NEW DATE ADDED: Saturday, Dec 27 @ 10 AM

This is the perfect opportunity to reset your gut after the holiday feasts and learn a skill that will serve you all of 2026.

We will be making the full Ichiju Sansai spread:
✨ The famous fluffy Dashimaki Tamago (Omelet)
✨ Gut-Healing Miso Soup from scratch
✨ Steamed Salt Koji Salmon & seasonal sides

Tap the link in bio > “Book a Class” to grab your spot for Dec 27th!

#SOLDOUt #LakeForestCA #OCFoodies #JapaneseCooking #GutHealth #CookingClassOC #KojiAndMore #OrangeCountyEvents #JapaneseBreakfast

Struggling to find a gift for the person who has everything? 🤔 I just wrote a guide on why Experience Gifts might be the answer you’re looking for! (Spoiler: Science says they make us happier than ‘stuff’!)

Read the full post on the blog to see why a Japanese Cooking Class is the ultimate clutter-free, gut-healthy gift this year. 🎁✨

Link in bio to read & shop gift cards!

AND THE WINNER IS... 🥁🍗

Congratulations to @ashlynnwaggener! 🎉 You have won a free seat to our Steamed Jidori Chicken Workshop AND a whole fresh Jidori Chicken to take home! Please check your DMs to claim your prize. 💌

Didn’t win this time? You are still invited to the party! 🥳

Come taste the difference of premium Jidori chicken paired with authentic Japanese Salt Koji. It is going to be a delicious, cozy night.

👇 Secure your spot before they are gone: Link in bio > Steamed Jidori Chicken Class

A huge thank you to everyone who entered and to @jidorichicken for making this happen! ✨

#GiveawayWinner #JidoriChicken #KojiAndMore #LakeForestCA #OCFoodies #CookingClass #WinnerAnnouncement

当選者発表！ 🥁🍗

@ashlynnwaggener さん、おめでとうございます！🎉 「塩麹蒸し地鶏」料理教室の無料ご招待＆Jidori Chicken（丸鶏）のプレゼント当選です！詳細はDMをお送りしますのでご確認ください。💌

外れてしまった方も、まだチャンスがあります！ 🥳 12月19日（金）のクラスはまだご予約可能です。

プレミアム地鶏と、魔法の調味料「塩麹」のコラボレーション。ジューシーで旨味たっぷりの感動の味を、ぜひ一緒に作りましょう。

👇 ご予約はこちらから: プロフィールのリンク > Steamed Jidori Chicken Class

たくさんのご応募、そして @jidorichicken さんのご協力、本当にありがとうございました！✨

In Japan, (traditionally) breakfast isn’t just coffee and a pastry. It’s a balanced meal called Ichiju Sansai (One Soup, Three Sides). 🍱 It’s designed to give you sustained energy without the crash.

Join us next Saturday, Dec 13th, to learn how to make a traditional Japanese Breakfast from scratch—featuring my secret weapon: Koji. 🌾

Menu includes:
✅ Gut-Healing Miso Soup with Homemade Dashi
✅ Super Fluffy Japanese Omelet (a.k.a Dashimaki Tamago)
✅ Steamed Salt-Koji Salmon with Shiso
✅ Steamed Rice & Pickles
✅ Koji Amazake Topped with Matcha Powder

Comment ‘BREAKFAST’ and I’ll DM you the direct link to book!

Come hungry, leave with a skill for life.
🗓 Saturday, Dec 13 @ 10 AM at Taste Eatery in Lake Forest, CA
🎟 Link in bio to book!

#CookingClass #Matcha #HealthyEating #JapaneseCooking #IrvineEvents #BreakfastIdeas

Japan’s coziest winter comfort soup… TONJIRU 🍲✨
In Japan, Tonjiru (Pork Miso Soup) is a winter staple. My family used to make a massive pot weekly, and I never got tired of it. Today, I’m sharing my special “Koji and More” version.

I add a secret trio: Sake Lees (Sake Kasu), Ginger, and Garlic. 🍶🧄
Why? Because winter is cold, and this combination warms you from the core while boosting your gut health. Plus, we use root veggies and Konnyaku (the “broom of the stomach”) to detox the system.

👉 Ingredients (4 servings)
- 60-80g Kabocha (Japanese Pumpkin)
- 2-3 inches Japanese Sweet Potato (Satsumaimo)
- 2-3 inches Daikon Radish
- 1 Carrot
- 1/2 Onion
- 1 Naganegi (Tokyo Negi/Large Green Onion)
- 1/2 pack Konnyaku (Konjac)
- 200g Sliced Pork Belly (Shabu shabu cut)
- 4 cups Dashi Broth (Katsuobushi & Konbu)
- The Koji Twist: 3 tbsp Sake Lees, 2 tsp Grated - Ginger, 0.5 tsp Grated Garlic
- 3 tbsp Koji Miso

✨ Gut Health Benefits
- Fermented miso & sake lees → enzymes + microbiome support
- Root veggies → prebiotic fiber
- Ginger & garlic → immune-boosting + warming
- Konnyaku → blood sugar-friendly fiber

Save this recipe & follow @kojiandmore for more gut-friendly Japanese cooking 🤍

冬といえば豚汁！🍲✨
体の芯から温まる日本の定番メニューをひと工夫！いつもの豚汁に【酒粕・生姜・ニンニク】をプラスしました。酒粕と生姜のパワーで体の芯からポカポカ温まり、腸活効果も抜群です✨ 冷蔵庫の余り野菜で美味しく作れるので、ぜひ試してみてください。

作り置きにも最高で、次の日はさらに美味しい！

✨ 腸活ポイント
・味噌＆酒粕 → 発酵の力
・根菜 → 食物繊維たっぷり
・生姜＆にんにく → 免疫サポート
・こんにゃく → 血糖値ケア

ぜひ保存して冬の定番に🍲💛
@kojiandmore フォローして一緒に腸活しましょう！

Happy Thanksgiving Eve! 🦃✨
Let’s talk about something important today…
Holiday meals don’t have to rely on ultra-processed, boxed shortcuts to be delicious — and they certainly don’t need to leave our gut struggling the next day! 😉

This year, let’s swap a few things to make your feast more gut-friendly & real-food focused:

🍒 Fresh cranberry sauce
(good-bye canned cranberry jelly 😅)

🥖 Sourdough stuffing
from real bread instead of boxed mixes with additives you can’t pronounce

🍐 Fresh pear or apple pie
using whole fruit — not sugary syrup from a can

🍋 Homemade citrus + herb brine
instead of packaged brines full of preservatives

It takes a little extra prep — but making even just one dish from scratch can reduce additives, support better digestion, and make your body say “thank you!” 🤍

Progress over perfection.
Healthy choices can be joyful.
And every ingredient swap is a win for your gut!

✨感謝祭は手作りで腸活しよう🦃✨
少しの工夫で、食品添加物を減らして体に優しいごちそうに。
フレッシュな素材でおいしく＆ヘルシーに🍐🍠
みなさん、素敵なサンクスギビングを🤍
いつも応援ありがとうございます✨

🥦 Are you getting enough fiber?
Most adults in the U.S. only get 12–18g of fiber per day, far below the recommended 28g for women and 35g for men.

A diet low in fiber can slow digestion and affect gut balance — which is why cho-katsu (gut health care) always starts with what’s on your plate 🌾✨

💡 Tip: Add more whole grains, vegetables, beans, and Japanese fiber-rich foods like gobo, seaweed, daikon, and mushrooms to your meals for a healthier gut!

🧡 Your gut will thank you!

#GutHealth #ChoKatsu #FiberFacts #KojiAndMore #HealthyEating #腸活 #食物繊維 #腸内環境改善

🥦 あなたは十分な食物繊維をとっていますか？
アメリカでは多くの大人が、1日あたりわずか12〜18g しか食物繊維を摂取しておらず、
推奨量の女性28g・男性35g に大きく届いていません。

食物繊維が不足すると、腸の動きが鈍くなったり、腸内環境のバランスが崩れやすくなります。
だからこそ、腸活の基本は「毎日の食事」🌾✨

💡 ポイント：
玄米・豆類・野菜・大根・ごぼう・きのこ・海藻などの日本食食材を取り入れて、
腸からキレイに整えましょう！🧡

Seasonal Kabu (Japanese turnips) are here! 🌱
So I made 4 types of Salt-Koji Pickled Kabu — easy, refreshing, and packed with enzymes + fiber for better gut health 💛

✨ Ingredients:
(Per variation — serves 2)
2 Kabu (peeled and thinly sliced)/flavor

your choice of flavor:
• 1tbsp Awase Dashi + 2” Rehydrated Kombu + 1tbsp Katsuobushi Flakes + 1tsp Salt-Koji
• 1tsp Yuzu + 1tsp Salt-Koji
• 2 Shiso leaves + 1tsp Salt-Koji
• 1 Nanban + 1tbsp Dashi + 1/2tbsp Rice Vinegar + 1tsp Salt-Koji

🧠 Gut-Health Benefits
✔ Fiber for healthy microbiome
✔ Anti-inflammatory root veggie
✔ Enzymes + probiotics from koji
✔ Gentle + easy to digest

Save this for your next Japanese grocery store trip! 🛒
#KojiAndMore #SaltKoji #Chokatsu

ミツワで季節の野菜「かぶ」を発見！🌱✨
淡白な味に塩麹がとっても合うので、4種類の塩麹漬けを作ってみました！
味変して毎日楽しめる腸活おかずです💛

🧠腸活ポイント
✔ 食物繊維で腸内環境UP
✔ 発酵食品で消化を助ける
✔ 抗炎症作用のある根菜
✔ 優しい味で胃腸に負担なし

保存して、旬の味を楽しんでね🌿
#麹生活 #腸活レシピ #塩麹

Have you heard of Jidori chicken? 🐔
It’s Japan’s premium free-range chicken — ethically raised, hormone-free, antiboitic-free, additive-freem and packed with flavor and nutrients.

💛 Why Jidori is special:
* Free-range & stress-free
* Naturally fed (no antibiotics, no hormone, no additives!)
* Deep umami flavor & firm texture
* Lean, nutrient-rich, and gentle on digestion

At Koji and More, all our chicken and egg dishes are made with locally sourced California Jidori chicken! 🐔✨

✨ Save this post and try cooking with Jidori next time — your body (and taste buds) will thank you!

#JidoriChicken #KojiAndMore #GutHealthRecipes #JapaneseCooking #HealthyJapaneseFood

🐔知っていますか？「地鶏（Jidori）」は日本のプレミアム鶏肉✨
放し飼い・ホルモン剤不使用・自然飼料で育てられた、旨味たっぷり＆栄養豊富な鶏なんです！

💛 Jidoriの魅力:
・自然でストレスフリーな環境飼育
・旨味が濃く、食感もしっかり
・低脂質で栄養バランス◎
・消化にも優しく、腸活にもぴったり！

Koji and Moreでは、全ての鶏・卵料理はカリフォルニア産地鶏を使用しています！
ぜひ一度Jidoriで作ってみてね！

#地鶏 #JidoriChicken #発酵食 #腸活 #和食レシピ #KojiAndMore

✨ Booking is OPEN! ✨
We’re launching our first 3 Japanese cooking classes — and to celebrate, I’m offering a special introductory rate (up to 50% OFF!)
Each class is limited to 6 participants, so grab your spot early!

🍃 Three Class Options:
1️⃣ Japanese Vegan Cooking with Koji Seasonings & Vegan Dashi — Dec 4 @ 4pm — $36
2️⃣ Traditional Japanese Breakfast Enhanced with Koji & Homemade Dashi — Dec 13 @ 10am — $40
3️⃣ Steamed JIDORI Chicken Japanese Way — Dec 19 @ 4pm — $40

Hands-on, cozy, gut-healthy cooking using traditional Japanese methods and fermented seasonings.
🔗 Link in bio to book!
https://www.kojiandmore.com/book-online

✨ いよいよ募集スタート！✨
最初の３つの料理クラスを特別価格（最大50%オフ）で開催します！
各クラス限定6名様の超少人数制です。
麹調味料や日本の伝統的な発酵食品を使って、いつもの日本食を少し丁寧に作ってみませんか？

🍃 ３つのクラス：
1️⃣ ヴィーガン出汁で作るヴィーガン和食: 12/4（木）4pm - $36
2️⃣ 麹調味料を使った日本の腸に優しい朝食 : 12/13（土）10am - $40
3️⃣ 塩麹で味付けた地鶏の和食ディナー: 12/19（木）4pm - $40

🔗 予約はプロフィールのリンクから！

Craving something warm and nourishing but short on time? ⏱️
This 3-Minute Spinach & Egg Miso Soup is full of protein, fiber, and probiotics — perfect for mornings or busy days.

✨ Ingredients (Serves 2)
- 400ml Awase Dashi broth
- 2 cups baby spinach
- 1 egg (well beaten)
- 1.5 tbsp miso (adjust to taste)

🥢 Just boil the dashi, add spinach, drizzle in the egg, and mix in miso off the heat.
That’s it — a comforting, gut-friendly bowl in minutes!

💛 Save this post & tag me if you try it!
#KojiAndMore #GutHealthyRecipes #MisoSoup #FermentedFoods #ChoKatsu #HealthyJapaneseFood #QuickMeals

忙しい朝でもすぐできる腸活スープ✨
出汁があればたった3分で作れる「ほうれん草と卵の味噌汁」！
プロテインも食物繊維も発酵食品もこの一杯でバランスよく摂れます🍃

出汁を沸かして、ほうれん草と卵を加え、最後に味噌を溶くだけ。
あっという間に完成！朝から腸が喜ぶ一杯です☺️

#腸活 #味噌汁 #発酵食品 #簡単レシピ #和食 #KojiAndMore

Fluffy, juicy, and packed with umami — this Mill-Feuille Style Japanese Omelet is made with Ama-Koji and Salt-Koji for a gut-friendly twist! 🌿✨ a.k.a Dashimaki Tamago!

Ama-Koji adds gentle sweetness, while Salt-Koji enhances flavor with natural enzymes — no refined sugar, no dairy, just wholesome balance.

🥚 Ingredients (2 Servings)
- 2 eggs
- 2 tbsp Japanese dashi
- ½ tsp salt-koji
- 1 tbsp ama-koji
- 1 tbsp olive oil
- Toppings (optional): shiso leaf, grated daikon, soy sauce koji

Save this recipe and try adding a touch of Koji magic to your morning routine 💛

#koji #tamagoyaki #guthealth #japanesefood #fermentedfoods #healthyrecipes #kojiandmore

ふわふわジューシーなミルフィーユ風だし巻き玉子🥚✨
甘麹と塩麹でやさしい甘みと旨みを引き出した、腸活にもぴったりな和食の定番レシピです。

甘麹の自然な甘さと塩麹の酵素の力で、砂糖なしでも大満足の美味しさ！

#だし巻き玉子 #甘麹レシピ #塩麹 #腸活ごはん #発酵食品 #和食レシピ #KojiAndMore

✨ Low-carb, low-calorie, gut-friendly meals in 15 minutes! ✨
Steaming is the best way to lock in nutrients, keep calories down, and support digestion.

Here are 5 simple steamed dishes you’ll love:
1️⃣ lemony Salt Koji Chicken & Seasonal Veggies
2️⃣ Salt Koji Salmon with Shiso & Lemon
3️⃣ Miso Salmon with Seasonal Root Vegetables
4️⃣ Soy Sauce Koji and Ginger Marinated Pork Belly & mushrooms
5️⃣ Bok Choy, Pork, Shrimp & Shiitake with Ponzu & Sweet Koji

🥢 Dairy-free, sugar-free, gluten-free, and packed with fiber, protein, and probiotics.

Check out the receipes on KOJIANDMORE.COM

👉 Save this for your next healthy meal idea & follow for weekly Japanese gut health recipes!

✨ 蒸すだけ簡単！低糖質・低カロリーで腸にやさしい料理 ✨
蒸し料理は、栄養を逃さず、カロリーを抑え、消化にもやさしい調理法。
今回紹介する5つの蒸し料理はすべて、腸活にもぴったり！

🥢 グルテンフリー、乳製品不使用、砂糖不使用。食物繊維・プロテイン・プロバイオティクスたっぷり！

👉 保存して次の食事の参考にしてね！フォローして「和の腸活レシピ」をチェック！

Green Beans with Ama-Koji Sesame Sauce 🍃✨
Simple, addictive, and packed with probiotics!

This gut-friendly side dish uses Ama-Koji’s gentle sweetness, soy sauce koji’s umami, and freshly ground sesame for a deep, satisfying flavor.

🥢 Ingredients (2 servings):
・Green beans 180g
・Toasted white sesame seeds 2 tbsp
・Ama-koji (natural sugar alternative) 3 tbsp
・Soy sauce koji 2 tbsp
・Sesame oil 1 tbsp

👩‍🍳 Instructions:
Steam green beans for 4–5 mins, grind sesame seeds, and mix all ingredients together. Done!

💚 Gut Health Tip:
Koji enzymes + fiber-rich green beans = happy gut & glowing skin!

#KojiRecipe #GutHealth #JapaneseFood #FermentedFoods #EasyHealthyRecipes #KojiAndMore

甘こうじとごまの香りが最高✨グリーンビーンのごま和え🥢
茹でずに“蒸す”のがポイント！色も味も段違い。
自然の甘みたっぷりの甘こうじと、醤油麹、すりたて胡麻で栄養満点＆腸活サイドメニュー。

🍁 Fall Gut Health Recipe: Steamed Miso Salmon & Root Veggies!
Warm, nourishing, and perfectly balanced — salmon fillet topped with probiotic-rich miso and koji sauce and steamed with seasonal root vegetables like pumpkin, sweet potato, and carrot.

Ingredients (2 servings):
For Salmon Layer:
- Salmon fillet – 2 pieces
- Onion – ½, thinly sliced
- Cremini mushrooms – 6, sliced (or any mushrooms you like)
- Miso – 1½ tbsp
- Mirin – ½ tbsp
- Sake – 1 tbsp
- Ama Koji – 1 tbsp
- Shoyu Koji – 1 tsp
- Grated garlic – ½ tsp

For Root Vegetable Layer:
- Pumpkin – 4 slices
- Sweet potato – 4 slices
- Carrot – 1 small, roughly chopped

🫶 Gentle steaming helps preserve nutrients and enzymes — perfect for gut health.
🌿 Save this recipe & tag me when you make it!

#guthealth #kojiandmore #miso #seiro #salmonrecipe #japanesecooking #probioticfoods #healthyjapaneserecipes #fermentedfoods

🍁 秋の腸活レシピ：鮭の味噌蒸籠蒸しと季節の根菜蒸籠蒸し
味噌麹ベースのソースをのせた鮭フィレを、かぼちゃ・さつまいも・人参などの季節の根菜と一緒に蒸すだけ✨
プロバイオティクスや、食物繊維、オメガ3たっぷりで、体にやさしく心もホッとする腸活ごはんです。

🌿 蒸すことで栄養と酵素をそのままに。
🍱 保存して、週末の腸活ごはんに！

Crunchy, golden, and gut-friendly 🥖✨

Why buy croutons full of additives when you can make your own in just 20 minutes? These homemade sourdough croutons are healthier, customizable, and absolutely delicious!

Ingredients (4 servings):
4 cups cubed sourdough
4 Tbsp olive oil
½ tsp pink salt
Black pepper, to taste
1 tsp rosemary
1 tsp thyme
4 Tbsp grated Parmigiano Reggiano

Sourdough is easier to digest thanks to fermentation, lower glycemic index, and supports gut-friendly bacteria.

Bake, cool, and store. Perfect for salads, soups, or snacking on their own.

👉 Save this recipe & try it for your next salad! 🥗✨

カリッと香ばしい、腸に優しい手作りクルトン 🥖✨
添加物いっぱいの市販クルトンを買うより、20分で簡単＆ヘルシーに自家製を作りませんか？サワードウを使って栄養満点、しかも美味しい！
👉 保存して、次のサラダにぜひ！🥗✨

Overnight Oats with a Japanese Twist 🌸
This gut-friendly breakfast takes just 1 minute to prep and gives you probiotics, prebiotics, protein, and fiber all in one jar!
🍑 Fruit + Chia Seed version for natural sweetness
🥑 Avocado version for a low-sugar, savory option

✨ Ingredients (1 serving)
- 1/3 cup organic old fashioned rolled oats
- 1/3 cup amazake
- 1/3 cup Greek yogurt
- 1 tbsp chia seeds (optional)
- Seasonal fruits OR avocado

Just mix, chill overnight, and top before serving. Perfect for busy mornings!

Would you go 🍓fruit or 🥑avocado?

#GutHealth #OvernightOats #AmazakeRecipes #KojiMagic #HealthyBreakfast

🌸 甘酒入りオーバーナイトオーツ 🌸
たった1分で仕込めて、翌朝はトッピングするだけ！プロバイオティクス、プリバイオティクス、食物繊維、プロテインが一度に摂れる腸活最強朝食✨

🍑 フルーツ＋チアシードで甘めバージョン
🥑 アボカドで低糖質＆ヘルシーバージョン

混ぜて冷蔵庫で一晩寝かせるだけ！忙しい朝にぴったりです。

あなたは 🍓フルーツ派？それとも 🥑アボカド派？

#腸活レシピ #オーバーナイトオーツ #甘酒レシピ #麹の力

🥄 1-minute prep, overnight magic! ✨
This Koji Amazake Chia Pudding is gut-friendly, dairy-free, vegan, and oh-so-creamy. Just chia seeds + amazake, chilled overnight, and topped with your favorite fruits or yogurt in the morning.

Ingredients (2 servings):
- 4 Tbsp chia seeds
- 1 cup koji amazake
- Toppings: blueberries, figs, seasonal fruit, 2 Tbsp Greek yogurt, 2 Tbsp granola

💡 Benefits:
✔ Chia = fiber, protein & omega-3s
✔ Koji amazake = probiotics & natural sweetness
✔ Fruits = vitamins & prebiotic fiber

👉 Save this recipe for your next quick, healthy breakfast! 🌿

🥄 たった1分で準備OK！✨
「麹甘酒チアシードプディング」は腸に優しい、乳製品フリー＆ヴィーガン対応の濃厚プディング。チアシードと甘酒だけで作れて、一晩冷やすだけ。翌朝はフルーツやヨーグルトをのせるだけで、忙しい朝にもぴったり！

💡 腸活ポイント
✔ チアシード＝食物繊維＆オメガ3で腸スッキリ
✔ 麹甘酒＝プロバイオティクス＆自然な甘み
✔ フルーツ＝ビタミン＆プレバイオティクス

👉 保存して、明日の朝ごはんにどうぞ！🌿

✨No-Cook Japanese Gut-Healthy Bowl✨
This Soy Sauce Koji-Marinated Tuna with Yamaimo Tororo is the ultimate nutrient-packed, refreshing dish!

💚 Enzyme-rich soy sauce koji aids digestion
💙 Omega-3s from tuna help reduce gut inflammation
🌱 Yamaimo provides prebiotic fiber for a happy gut
🔥 And it takes less than 40 minutes!

Ingredients (2 servings)
- 2 tbsp Soy Sauce Koji
- 1 tbsp Sesame Oil
- 1 tsp Wasabi (to taste)
- 200g Bluefin Tuna, diced
- 1 Yamaimo (~4 inches)
- 3–4 Shiso leaves
- Shredded Nori

Save this recipe and let’s cook the Cho-Katsu way! 🌿

✨火を使わないから栄養を損なわなず丸々摂れる！腸活和風ボウル✨
醤油麹漬け本マグロと山芋とろろで、栄養満点＆腸に優しい一品！
💚 醤油麹の酵素が消化をサポート
💙 本マグロのオメガ3が腸の炎症を抑える
🌱 山芋はプレバイオティクス食物繊維たっぷり
🔥 35分以内で完成！

とっても簡単、なのに美味しくて栄養満点！保存してぜひ作ってみてね！🌿

Steamed, simple, and gut-friendly! 🥢✨
This 15-minute steamed bowl combines bok choy, pork, shrimp, and shiitake, finished with a ponzu & ama-koji dipping sauce. Packed with protein, probiotics, and fiber, it’s the perfect quick and satisfying lunch or dinner.

🌱 Ingredients (2 servings):
- Bok choy (2 bunches)
- Pork shabu loin (thin-sliced)
- Shrimp (4-6, peeled & deveined)
- Shiitake mushrooms (6, thick-sliced)
- Ponzu (5 tbsp)
- Sweet koji (ama-koji, 3 tbsp)

Would you try this fridge-friendly gut-health bowl? 💛

👉 Save this recipe & follow for more Japanese-inspired gut-friendly meals!

蒸すだけ！🥢✨たった15分でできる腸にやさしい一品！
冷蔵庫に残っていた青梗菜、豚しゃぶ肉、えび、椎茸を蒸籠に並べて蒸すだけ。仕上げはポン酢＋甘麹のさっぱり漬けだれで！

💪 たんぱく質、プロバイオティクス、食物繊維がしっかり摂れる満足ランチです。

👉「腸活」×「和食」のレシピをもっと見たい方はフォローしてください！

🍲🌿 Daikon & Seaweed Miso Soup 💚
A soothing, gut-friendly miso soup packed with fiber, probiotics, and minerals. The perfect balance of daikon’s gentle sweetness and wakame’s umami richness!

✨ Ingredients (2 servings)
- About 1.5 inches daikon (peeled, julienned)
- 3–5 g dried wakame
- 2 cups dashi
- 1–2 tbsp miso

✨ Gut Health Benefits
- Miso’s probiotics & enzymes support a healthy microbiome
- Daikon aids digestion, detox, and bowel regularity
- Wakame provides minerals, iodine, fucoidan & antioxidants to nourish the gut
- Light dashi broth is easy to digest and boosts umami

🌱 Gut health can be simple, soothing, and delicious.
🔖 Save this recipe & follow us for more gut-healthy Japanese dishes!

🍲🌿 大根とわかめのお味噌汁 💚
腸に優しく、食物繊維・発酵パワー・ミネラルがたっぷりの味噌汁。大根のやさしい甘みと、わかめの旨みが絶妙に合わさった栄養満点の一杯です。

✨ 腸活ポイント

- 味噌の発酵パワーで腸内環境をサポート
- 大根は消化酵素＆食物繊維で消化を助け、デトックス効果も
- わかめはミネラル・ヨウ素・フコイダンで腸と免疫を守る
- 出汁は消化に優しく、旨みで満足感もUP

🌱 シンプルで栄養たっぷりのお味噌汁で腸を元気に！
🔖 保存してぜひ作ってみてください✨

🍆🥬 Baby Spinach & Eggplant Miso Soup 💚
A soothing and gut-friendly miso soup you can easily customize with your favorite dashi and miso. This version is packed with iron, beta-carotene, potassium, and gut-boosting fiber!

✨ Ingredients (2 servings)
- 1 Japanese eggplant
- 2 cups baby spinach
- 2 cups dashi
- 1–2 tbsp miso (adjust to taste)

✨ Why it’s gut-healthy:

- Miso provides probiotics to balance your microbiome
- Spinach supports digestion, immunity & iron levels
- Eggplant offers fiber, potassium, and antioxidants
- A light dashi broth is easy on digestion

🌱 Gut health starts with simple, delicious meals like this.
🔖 Save this recipe & follow us for more Japanese gut-friendly recipes!

🍆🥬 ベビースピナッチとなすのお味噌汁 💚
好みの出汁と味噌で自分好みの味噌汁を！鉄分やβカロテン豊富なベビースピナッチと、食物繊維やカリウムたっぷりのなすを組み合わせて、栄養満点の腸活スープに仕上げました。

✨ 腸活ポイント
- 味噌の発酵パワーで腸内環境を整える
- ほうれん草は鉄分・βカロテンで免疫サポート
- なすは食物繊維や抗酸化成分で腸と体を守る
- 出汁は消化に優しく、体にしみ込む栄養

🌱 シンプルで美味しいお味噌汁が腸を元気に！
🔖 保存して、ぜひ作ってみてください✨

Gut-Loving Matcha Cappuccino Upgrade with Ama Koji ✨

Whisk, froth, sip, repeat 🍵✨
Warm, soothing, and gut-loving—this Matcha Soy Cappuccino with Ama Koji is loaded with matcha antioxidants, soy protein, and natural digestive enzymes. Unlike coffee shop lattes with sugary syrups, additives, and minimal nutrients, this version uses Ama Koji for gentle sweetness and earthy matcha flavor.

Ingredients (1 serving)
- Matcha 1 tsp
- Hot water 40 ml
- Unsweetened Soy milk 160 ml
- Ama Koji 2 tbsp (or Amazake)
- Matcha powder for topping

☝️ Adjust sweetness by changing the amount of ama koji. Try with oat or almond milk, too!

💚 Save this recipe for your next cozy moment and let me know how you like it!

点てた抹茶に、ふわふわの豆乳フォームと甘麹のやさしい甘さをプラス🍵✨
シロップフリーの「抹茶ソイカプチーノ with 甘麹」は、腸活にもぴったりの一杯です！

☝️ 甘麹の量で甘さ調整OK！オーツミルクやアーモンドミルクに変えてもおいしい。

💚 ぜひ保存して、作ったら感想を教えてね！

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