Our store started as a family business that made koji (malted rice) in the Edo Period’s Bunsei era and started conducting business under the name tanekojiten in 1895. At this time we were the only business in this trade in the Hokuriku area and one of only 10 in the entire country. Despite the rarity of these stores, in our opinion, koji should be included as one of the fermented foods that has supported Japan’s rich food culture. Thanks to their dedication to koji and refined technique, our chefs have worked with superb skill since this our store’s founding. We are always thinking about our customers’ health, so all of our products are made sanitarily and with no added ingredients.