[Chikusa-ku, Nagoya] Fermented Drink Kombucha that Pleases the Body "+ kombucha"

Do you know "Kombucha"? The pronunciation of kombucha tends to be associated with kombucha (kelp tea), but it is actually something completely different. This fermented drink is popular overseas as it is very good for beauty and health.

This time, we would like to introduce＋kombucha, a shop specializing in craft kombucha made with carefully selected ingredients.

The location is on the second floor of a building facing Higashiyama Dori, near Higashiyama Zoo and Botanical Gardens.＋kombucha, a craft kombucha shop that is rare in Japan, is located in an easily accessible location, just a 1-minute walk from Exit 4 of Higashiyama Koen Station on the Higashiyama Subway Line.

This signboard is the landmark.

The interior of the store is stylish and has a calm atmosphere like a cafe bar.

There are picture books and chairs for children, so it would be nice to stop by before or after walking around Higashiyama Park with your children.

We interviewed the owner, Yosuke Kikuchi, who is constantly searching for ways to enjoy various styles of kombucha.

What is kombucha anyway?

– What is kombucha?

Mr. Kikuchi:"Simply put, it is a fermented drink made by fermenting tea. It is not kelp tea. Most people who are new to kombucha associate it with kelp tea, but it doesn't contain any kelp ingredients at all."

– What kind of tea do you use?

Mr. Kikuchi: “Kombucha can be made with a variety of teas, including Japanese tea, black tea, roasted green tea, jasmine tea, and rooibos tea. Although it is not yet a major product in Japan, it is popular in Australia, Europe, and the United States, and recently in Southeast Asia and the Middle East.”

– What ingredients do you use?

Mr. Kikuchi: "The ingredients are very simple. Just water, tea leaves, sugar, and fermentation bacteria. The fermentation bacteria used in＋kombucha was brought back when I learned how to make it in Australia."

A non-alcoholic drink with a fruity taste that you wouldn't believe was made with only these ingredients. Not only is it delicious, but you can also expect skin beautifying effects and intestinal regulation effects due to the action of plant-based lactic acid bacteria.

Meet on the Gold Coast where health-conscious people gather

– Please tell us how you first encountered kombucha.

Mr. Kikuchi:“The first time I drank kombucha was about six years ago, when I was an office worker and I visited my cousin's house in the Gold Coast, Australia. My cousin's child was suffering from constipation, and I didn't want to rely on medicine, so he drank homemade kombucha all the time. Many people on the Gold Coast make it at home.”

Constipation is common when traveling. However, on that trip with kombucha, Mr. Kikuchi had a very good bowel, and despite eating out, he didn't have any swelling or gain weight.

Mr. Kikuchi: "On the Gold Coast, kombucha was lined up on the shelves of supermarkets as a matter of course. At the organic market, there was also a bottled sale by weight in the container you brought.

Also, organic is the standard there. What I found amazing is that just because it's organic doesn't mean it's overpriced, it's affordable, and a lot of people choose organic."

Organic is the standard and affordable, what an enviable environment, it's ideal.

The charm of kombucha that has become addicted

– What motivated Mr. Kikuchi to open the shop?

Mr. Kikuchi: "I saw kombucha from various manufacturers lined up on the shelves of local supermarkets and felt something. I thought this might be interesting, so I brought kombucha back to Japan, did a lot of research to make a delicious kombucha, and drank it at home for a long time. I kept trying different ingredients to enjoy different tastes, so I wanted to try different things. The more I tried, the more I fell in love with kombucha."

Mr. Kikuchi:"At the time when I was a company employee, my wife was teaching people as a workshop, but the more I learned about its charms, the more I felt that it should not end with a workshop. The more I learned about its charms, the more I felt that I could not stop at workshops."

Mr. Kikuchi: "On May 1, 2019, we opened as the first craft kombucha specialty store in Tokai.

I am even more fascinated by it since the store took shape. I believe that, in addition to its beauty and health benefits, there are other interesting possibilities that I probably don't even know about yet, and that no one else is aware of. I started thinking about it only recently, at the end of last year, after drinking kombucha for six years."

Let's learn about kombucha!

– Please tell us about the concept of “＋kombucha”.

Mr. Kikuchi: "Enjoy playing kombucha!"

Mr. Kikuchi: "I want to share the fun and possibilities with many people. While having fun, before I know it, I'm feeling better and healthier. I want this store to be that kind of place."

Mr. Kikuchi: “We basically change the flavor every week so that you can enjoy it no matter when you come. At the earliest, we change one flavor every two to three days. By adding fruits, spices, and herbs to the finished kombucha, you can create a completely different flavor.”

Mr. Kikuchi:"What is interesting is that it is a sensory substitute for alcohol. When you want to drink something with food, you can replace it with kombucha. Just as you would pair this wine with this meal, kombucha is a drink that can be paired with food by changing the combination of ingredients."

Mr. Kikuchi:"Actually, I am currently working on a prototype of a uniquely Japanese kombucha. I want to use fruits and medicinal herbs unique to Japan to create something that no one knows about yet. For example, hinoki (Japanese cypress) kombucha. It is very fragrant and tastes surprisingly fruity. I would like to share the aroma of hinoki and the fun of using wood to bring out its flavor, for example, as Japanese kombucha that goes well with Japanese food, with our main market being the rest of the world.

Aichi is also a production area for fermented foods such as miso and soy sauce. I thought it would be interesting to combine fermentation with fermentation, so I'm currently working on a prototype kombucha that can be drunk like red wine with soy sauce. ”

Mr. Kikuchi, who plays kombucha to the fullest, never stops with ideas and curiosity. It's a great point that you can enjoy different tastes whenever you go.

– Please tell us about your commitment to craft kombucha.

Mr. Kikuchi: "It's about using carefully selected good ingredients.

We are particular about organic and use seasonal ingredients. We are particular about domestic seasonal fruits. Seasonal foods are highly nutritious and taste delicious. ”

Mr. Kikuchi:"The tea is from a farm in Yokkaichi that is very particular about the cultivation of their fields. The farmer does not use any scientific products and is particular about soil preparation. They also raise livestock that are the source of fertilizers such as cow manure, and the feed for the livestock is the surplus parts of the vegetables they grow in their fields. They also generate biomass power."

It is said that the tea grown with great care has a very good flavor and aroma.

In addition, the vegetables grown on the farm appear on the menu as salads for＋kombucha, or are sold as vegetables. The taste is so shocking that Mr. Kikuchi has been eating only this vegetable for about five years.

– Are you particular about being eco-friendly?

Mr. Kikuchi: "We are conscious of reducing plastics.

We want to reduce plastic as much as possible by using bottles and selling by weight. If you take out with a flat-rate system, 100% bring your own bottle. I'm not asking for anything in particular, but everyone is naturally cooperating.

At this stage, we are forced to use plastic cups for take-out. In order to reduce the use of disposable cups, we are still in the proposal stage, but we would like to eventually take action such as making cups from scrap wood and sharing them with neighboring restaurants.”

In order to provide products that are good for the body,＋kombucha 's style is to carefully select the necessary ingredients, and to practice eco-friendly methods so that the ingredients can be continuously obtained. It feels consistent and reliable.

A simple but discerning menu

Because we are particular about the seasonal ingredients, our recommendations change daily.

kombucha

On this day, in addition to the Japanese black tea-based “plain”, we had a blended kombucha called “Soukan” that uses Amanatsu citrus, Dekopon citrus, and ginger.

Left "Plain" 500 yen (tax included) Right "Blend" 700 yen (tax included)

“Plain” has a refreshing yet fruity taste similar to plum juice.

"Soukan", as Kikuchi named it, has a refreshing citrus aroma like a refreshing juice with a pleasant slightly spicy aftertaste.

Other recommended drinks include "Energy Spice," which uses various spices to create a craft beer-inspired flavor, and "Kombucha Lemonade," made with homemade lemonade, which Kikuchi highly recommends.

Fruit Punch

Since the quantity is limited, please make a reservation.

The best non-kombucha drink is "Fruit Punch". This is made by soaking seasonal fruits in kombucha. The kombucha gives the soaked fruits a rich flavor.

In a large glass jar, we had a fruit punch with strawberries, Amanatsu citrus and dekopon citrus. The strawberries mellowed the acidity, and the sweetness spread in the mouth. The kombucha is more fruity and almost syrupy, with fruit extracts seeping out.

Depending on the season, the fruit may differ, or when there are few fruits, it may be closed, so please check.

Salads made with vegetables from the field are also highly recommended, but unfortunately they are closed due to the COVID-19. I would love to try it when it reopens.

Nuts & dried fruit

Nuts and dried fruit are also great accompaniments to kombucha. The items sold at＋kombucha are truly delicious. All organic and JAS certified.

Mr. Kikuchi: "Mangoes are surprisingly delicious. If you cut them into small cubes and dip them in yogurt, they will return to their original form. The taste is completely different from that of mangoes that have been colored or sprinkled with sugar, so I would like you to try it.

Dates are the largest variety, the Major variety, and have a firm, sweet texture that resembles that of dried persimmons. You can also use it as a sweetener for red bean paste instead of sugar. ”

It's sold by weight, so it's fun to try different things little by little.

Flat rate plan

There is also a flat-rate service where you can drink one cup of "plain" kombucha a day for 5,000 yen (tax included) per month. It's a great deal, so it's really recommended for those who want to do intestinal activities, those who live nearby, and those who can stop by before work.

Bringing foods is OK

You can bring your own food inside the store. During lunchtime, many customers buy it from the bakery next door and bring it in.

Home party liquid

Plain ¥2,500 (tax included) Blend ¥3,500 (tax included)

We also sell bottles of about 10 cups of kombucha and home party liquids.

Kombucha for various occasions

Outdoor × Kombucha

I'm glad that I don't have to worry about driving because it's non-alcoholic, so it's great for outdoors. In the coming season, taking out for a walk in the park seems to be good.

Sports x Kombucha

Perfect for post-workout recovery. Mr. Kikuchi himself runs every morning without fail, and after running, he always rehydrates with kombucha. "The feeling that it permeates your body is irresistible," he said.

Family x Kombucha

Mr. Kikuchi: "It's delicious, so it's become an indispensable drink in our household. Now, my kids and I make a toast with kombucha every morning to start the day."

“Delicious” is an absolute requirement for drinking with children. It's wonderful to have a toast in the morning that seems to cheer you up.

Kombucha for any occasion

Kombucha goes well with anything, and is recommended for yoga, walking, and drinks at work. When you want to relax, please accompany delicious food.

It seems that the store name "+ kombucha" was given so that you can enjoy it as a "plus" for any occasion.

A fermented drink that will make your body happy that everyone can enjoy. Be sure to visit＋kombucha to enjoy kombucha that is carefully handmade using only the best ingredients.