あね麴
Traditional koji seasoning
About Me
内科・産婦人科病棟にて約10年間、看護師として医療の現場に携わる。そこで病気になってから治療することの限界やもどかしさを痛感し、「病気にならないカラダづくり（予防医学）」の大切さを痛感。
その後、世界最大の栄養学校（Institute for Integrative Nutrition / IIN）にてグローバルなホリスティック栄養学を学び、ヘルスコーチとして独立。醸酵料理ソムリエ、健康管理士一般指導員、食生活指導士などの資格を取得し、発酵科学や「脳・腸・皮膚・口腔」の相関関係に着目した独自の腸活・健康指導を行っている。
海外での生活経験（ブラジル5年、オーストラリア）や、長年実践しているマインドフルネス・ヨガ・「Zen Eating（マインドフルな食事）」の知見も取り入れ、食と心の繋がりを重視したライフスタイルを提唱。現在は広島を拠点に、発酵調味料のワークショップや予防医学講座、企業・地域での講演活動を精力的に行っている。
"Ane-Koji": Balancing Mind and Body—Brought to You by a Former Nurse and Health Coach
Background and Expertise
Spent approximately 10 years working as a nurse in internal medicine and OB/GYN wards. Through this experience, she keenly felt the limitations and frustrations of treating illnesses only after they had developed, leading to a deep realization of the importance of building a body that resists disease (preventive medicine).
Subsequently, she studied global holistic nutrition at the Institute for Integrative Nutrition (IIN)—the world's largest nutrition school—and launched her career as an independent health coach. Holding certifications such as Fermented Cuisine Sommelier, General Health Management Instructor, and Dietary Lifestyle Advisor, she provides unique gut-health and wellness guidance based on fermentation science and the interconnections between the brain, gut, skin, and oral health.
Drawing on her experiences living abroad (five years in Brazil and time in Australia) as well as her long-standing practice of mindfulness, yoga, and "Zen Eating" (mindful eating), she advocates for a lifestyle that emphasizes the link between diet and mental well-being. Currently based in Hiroshima, she actively conducts workshops on fermented seasonings, seminars on preventive medicine, and lectures for corporations and local communities.
「病気になる前に、
食卓から体を調える文化を」
"Cultivating wellness at the dining table—before illness strikes"
約10年間の看護師生活の中で、私は病気になってから治療することのもどかしさを何度も体感してきました。どうすれば、誰もが日常の中で無理なく健康を維持できるのか——。その問いの答えとして行き着いたのが、日本の伝統的な「発酵」の力でした。
腸内環境を調えることは、体だけでなく心や肌、脳の健康にも直結しています。「特別な健康法」ではなく、「毎日の美味しい食事」を通じて体を労わってほしい。そんな予防医学の想いを一さじの瓶に詰めて誕生したのが「あね麴」です。
During my decade-long career as a nurse, I frequently experienced the frustration of treating illnesses only after they had already set in. I constantly asked myself: how can everyone maintain their health in their daily lives without undue strain? The answer I arrived at lay in the power of Japan’s traditional fermentation practices.
Balancing the gut environment is directly linked to the health of not only the body but also the mind, skin, and brain. I wanted people to care for their bodies through delicious, everyday meals rather than relying on "special health regimens." "Ane-Koji" was born from this vision of preventive medicine—encapsulating that philosophy within a single jar.
「あね麴」ならではの魅力とこだわり
[The Unique Appeal and Dedication of "Ane-Koji"]
予防医学・ヘルスケア視点のアプローチ
単なる調味料にとどまらず、腸活や栄養の吸収率を高める発酵科学の知見を取り入れて開発しています。
An approach based on preventive medicine and healthcare: We develop our products by incorporating insights from fermentation science—going beyond mere seasoning to support gut health and enhance nutrient absorption.
厳選された素材・無添加
毎日口にするものだからこそ、原材料はとことん厳選。余計な添加物・保存料は一切使用せず、素材本来の旨味と栄養分を引き出しています。
Carefully selected additive-free, organic ingredients. Because these are foods consumed daily, we are uncompromising in our selection of ingredients. We use absolutely no unnecessary additives or preservatives, allowing the natural flavors and nutrients of the ingredients to shine through.
手仕事が生む、豊かで深い味わい
大量生産では再現できない、丁寧な手仕事による発酵管理。料理の味を底上げする深いコクと、素材の持ち味を引き出すやさしい甘みが特徴です。
A rich, deep flavor born of artisanal craftsmanship. Fermentation is carefully managed by hand—a process that cannot be replicated by mass production. It is characterized by a deep richness that elevates the flavor of any dish and a gentle sweetness that brings out the natural qualities of the ingredients.
麹 kouji
麹（こうじ）は、蒸した米や麦などに「麹菌」を付着させて発酵させた、日本の伝統的な発酵調味料の原点です。発酵の過程で豊富な酵素が生まれ、食材の旨味を引き出したり、お肉やお魚を柔らかくしたりする力を持っています。腸内環境を整える善玉菌のサポートや、ビタミン群による美容・健康効果も期待できる、毎日の食卓に寄り添う万能な素材です。
About Koji: Koji is the foundation of traditional Japanese fermented seasonings, created by inoculating steamed rice or barley with *koji* mold (*Aspergillus oryzae*) and allowing it to ferment. The fermentation process generates an abundance of enzymes capable of drawing out the natural *umami* of ingredients and tenderizing meat and fish. It is a versatile, everyday staple that supports the beneficial bacteria in your gut and offers beauty and health benefits thanks to its vitamin content.
塩麹
Shio-Koji (Salted Koji)
お米の甘みとやさしい塩気が絶妙に調和した、万能の基本調味料です。素材の持つ旨味をギュッと引き出し、お肉やお魚を漬け込むだけで驚くほど柔らかくジューシーに仕上げます。スープや炒め物の隠し味としても重宝する、キッチンに欠かせない定番の一品です。
A versatile, essential seasoning that strikes a perfect balance between the natural sweetness of rice and a gentle saltiness. It intensifies the *umami* of ingredients and—simply by marinating meat or fish in it—transforms them into incredibly tender, juicy dishes. It is a kitchen must-have, useful even as a "secret ingredient" to add depth to soups and stir-fries.
甘麹
Ama-Koji (Sweet Koji)
「飲む点滴」とも呼ばれる甘酒のベースであり、お米本来の自然で濃密な甘みが凝縮された発酵スイーツ調味料です。砂糖不使用なので体にやさしく、ヨーグルトにかけたり、お料理のみりん・砂糖代わりに使うことで、まろやかなコクと上品な甘みをプラスできます。
The base for *amazake* (often called "drinkable IV fluid"), this is a fermented, sweet seasoning that concentrates the rich, natural sweetness of rice. Free from added sugar, it is gentle on the body; drizzle it over yogurt or use it in place of *mirin* or sugar in cooking to add a mellow richness and refined sweetness.
ヴィーガン出汁醤油麹
Vegan Dashi-Soy Sauce Koji
動物性原料を一切使わず、植物由来の出汁とヴィーガン醤油麹を贅沢にあわせました。麹の旨味と出汁の深い香りが相乗効果を生み、ドレッシングや冷奴のトッピング、和え物などにサッとかけるだけで、深みのあるリッチな味わいに仕上がります。
A luxurious blend of plant-based *dashi* stock (made from ingredients like kombu kelp and shiitake mushrooms) and soy sauce *koji*, containing no animal-derived ingredients. The *umami* of the *koji* and the deep aroma of the *dashi* create a synergistic flavor; simply drizzle it over dressings, chilled tofu (*hiyayakko*), or dressed vegetable dishes to instantly add depth and richness.
ショコララテ麹
Chocolate Latte Koji
麹の優しい甘みに香ばしく濃厚なカカオをブレンドした、ヘルシーな和製ショコラペーストです。温かいミルクや豆乳に溶かしてショコララテとして楽しむのはもちろん、パンに塗ったりフルーツに添えたりと、罪悪感のない贅沢なカフェタイムを演出します。
A healthy, Japanese-style chocolate paste that blends the gentle sweetness of *koji* with aromatic, rich cacao. Dissolve it in hot milk or soy milk for a delicious chocolate latte, or spread it on bread or serve it with fruit to enjoy a luxurious café-style treat without the guilt.
抹茶ラテ麹
Matcha Latte Koji
風味豊かな抹茶のほろ苦さと、麹由来の自然な甘みがベストマッチした和の発酵ペーストです。お湯やミルクで割るだけで本格的な抹茶ラテが楽しめるほか、アイスクリームのトッピングや和スイーツのアクセントとしても幅広く活躍します。
A Japanese-style fermented paste that perfectly balances the rich, bittersweet notes of matcha with the natural sweetness derived from *koji* (malted rice). Simply mix it with hot water or milk to enjoy an authentic matcha latte; it is also highly versatile as an ice cream topping or an accent for Japanese-style sweets.
ココナッツ麹
Coconut Koji
甘い香りのココナッツと米麹を掛け合わせた、アジアンテイスト漂う新感覚の発酵調味料です。ココナッツ特有のコクと麹の甘みが絶妙で、エスニック料理の隠し味にはもちろん、トーストやグラノーラ、ヨーグルトと合わせて南国風の味わいをお楽しみいただけます。
A novel fermented seasoning with an Asian flair, created by combining aromatic coconut with rice *koji*. It offers an exquisite harmony of coconut’s signature richness and the sweetness of *koji*. Use it as a secret ingredient in ethnic cuisine, or pair it with toast, granola, or yogurt to enjoy a taste of the tropics.
