こうじ家たらぎ — Restaurant in Tokyo

Steamed Chicken w/Soy Sauce Koji 🍗🌾@kouji_ya_taragi

Before coming to Japan, I had never heard of koji. However, for hundreds of years, microscopic koji fungi have been cultivated to make koji, which are a part of making fermented foods. 🍄

Eating foods made with koji, which is rich in enzymes, is said to keep our bodies healthy and even prevent us from getting sick. 🧑🏻‍⚕️

This is especially important in the cold of winter, so I decided to boost my immune system by visiting this place in Sengawa. They make soy sauce koji, salt koji and amazake (sweet sake) every day and serve dishes made from them. 👩🏻‍🍳

The outside and interior of the restaurant have a bright wooden atmosphere that makes it warm & welcoming, and the staff are also very friendly and helpful. Acoustics in this place are really good, with music filling the room, no matter where you sit. 🔊

After ordering, my food arrived super quick in just 3 minutes. 💨

The steamed chicken breast was moist & tender, with soy sauce koji giving it a nice umami punch. Salad dressing was also good, with a substantial & nutty consistency. Miso soup was sweet & delicious, filled with different vegetables. 🥗

The 2 small dishes were egg roll with soy sauce koji, and spinach & mushrooms with a koji dressing. Koshihikari rice from Toyama had a good stickiness and freshness. 🍚

Although it doesn't look like a lot of food, after chewing thoroughly and enjoying the different tastes I was certainly full. 😋

With several different menus for lunch I will certainly be back to try some other items, and great to find a new guilt-free restaurant to frequent! 😆

#steamedchicken #koji #fermentedfoods #sengawa #tokyoeats #dietisalifestyle #exercisetoeat #instafood

#鶏肉の醤油麹蒸し #低温調理 #自社農園野菜 #無農薬野菜 #無添加調味料 #こうじ家たらぎ #仙川 #仙川グルメ #京王線グルメ #こうじ料理のお店 #免疫力アップ #美腸 #腸活 #食べて痩せる #デブエット #食べたら動く #食テロ #デリスタグラマー...

京王線・仙川駅から徒歩3分。生甘酒と麹料理の専門店・こうじ家たらぎを訪れました。 店内は木の温もりを感じる落ち着いた雰囲気で、カウンター席もあり一人でも入りやすい空間。 予約も可能で、静かに発酵食を楽しめるお店です。

この日はこうじ家たらぎ魚御膳（2,130円）を注文。 主菜はサバの甘酒味噌煮を選びました。 甘酒の自然な甘みと味噌のコクが絶妙で、ふっくらとやわらかく、重さのない優しい味わいです。

副菜は塩麹や酒粕を使った5種の小鉢。 ・おくらの胡麻和え ・白菜と油揚げの煮物風 ・マグロの卵黄醤油麹漬け ・ゴーヤチャンプルー ・大根のラタトゥイユ

どれも麹や出汁のやさしい味付けで、素材の味が引き立っていました。 和・洋・沖縄料理の要素が自然に融合していて、飽きずに楽しめる構成です。

出汁の効いたお味噌汁、天水田米の富山県産ごはんも印象的で、全体として整う和定食という印象。

食後にいただいたのは「生甘酒プリン（しょうゆ麹）」（408円...

普通に和食と思って行きました、車だったので若干の渋滞と、駐車所が有料なのは駅近の常です(