Interview with President Kusuto Tomio and Store Manager Washino Katsuyuki
The Travel Medicine Box is visited by both locals and tourists.
We spoke with President Kusuto Tomio and Store Manager Washino Katsuyuki about the store's commitment and product introductions.
Launching the Travel Medicine Box with the Cooperation of Yoshida Laboratory
Can you tell us about the background of the business?
Kusuto
With the growing health consciousness, natural foods, vegan options, and fermented foods are gaining attention. I thought it would be great to handle healthy items, fermentation, and koji.
Personally, I was diagnosed with colon cancer five years ago (2017), and that experience led me to focus on health.
It was an early detection, so it was stage zero, which was good, but the aftermath of the surgery was tough.
I had to rush to the hospital multiple times due to intestinal obstruction.
During that time, I started thinking about my body and turned my attention to pickles, which are one of the fermented foods.
The producer of our store is Yoshida Laboratory, where Yoshida Ai has obtained a fermentation meister certification and conducts fermentation classes.
We wanted to have her cooperate from the start of the store. Yoshida is my daughter, and the store manager is my son.
Was Yoshida influenced by you in her interest in fermentation?
Kusuto
I wonder. I think it just happened that Yoshida and I had matching interests.
It wasn't a decision to start a fermentation store and then move forward.
Washino
Yoshida opened her class five years ago (2017).
Yoshida also entered the world of koji due to health issues.
The Charm of Koji
Has your condition changed since you started drinking koji?
Kusuto
Since I started drinking black koji, I haven't had intestinal obstruction even once.
I hardly have to rush to the hospital these days.
Black koji is used in shochu production in Kyushu and Okinawa, and it's not very common in Okayama.
Washino
Black koji is handmade at our store.
For those who are not fond of sour flavors or for children, mixing it with milk makes it taste like yogurt and easier to drink.
We serve it mixed with sweet sake or milk at our store.
Kusuto
I like sour flavors, so I drink it in its concentrated form.
Washino
The sour component is citric acid, which helps energize the body.
Black koji is rich in citric acid and is said to have four times the enzymes compared to regular koji.
Enzymes have the power to digest and break down food.
By marinating meat in koji before cooking, the protein is broken down. This breakdown works similarly to the digestive activity of the stomach.
Meat marinated in koji likely reduces the burden on a weakened digestive system, which is why my father's intestinal obstruction has improved.
Why do you sell koji by weight in jars?
Washino
When the temperature rises, fermentation progresses, and a larger surface area exposed to air makes it easier for bacteria to enter.
To prevent enzyme inactivation (loss of enzyme function), we arrived at selling by weight in jars.
Kusuto
Black koji is from Yoshida Laboratory, while other fermented seasonings and sweet sake are homemade at our store.
What sparked Washino's interest in the world of fermentation?
Washino
My sister has been working in fermentation for a long time, so I was aware of it and had tasted it.
However, I had no interest in fermentation at all until this store was established.
After opening the store and continuously drinking black koji, I noticed changes in my body.
This is just my personal impression, but after three months of continuous drinking, I noticed that the unevenness in my skin had disappeared.
Customers also tell me that my skin has become beautiful.
From there, I became more and more interested and began to study koji in earnest.
What is the origin of the store's name?
Kusuto
Since this is a tourist area, I wanted to include "travel."
Making the body healthy is like medicine, right? So, I named it "Travel Medicine Box."
Washino
I want to support the health of local residents and travelers through our takeout drinks and products.
I heard that many people get unwell while traveling, so I hope our products can help them feel better.
Can you tell us about the soft serve ice cream? Does koji remain active when frozen?
Washino
The soft serve ice cream contains koji, and its enzymes play a role in assisting digestion and improving the intestinal environment.
Enzymes are made from proteins and are sensitive to heat, but low temperatures are not a problem.
They may be resting, but they are still active.
It depends on the enzyme, but generally, when exposed to temperatures above 65 degrees Celsius, their activity stops.
However, just because heat is applied doesn't mean it loses its effectiveness; even dead bacteria can serve as food for beneficial bacteria.
This can indirectly have a positive effect on the intestines.
A Store Where You Can Easily Taste and Purchase Fermented Foods
Why did you decide to develop soft serve ice cream?
Kusuto
As it gets hot, people will want something cold.
Washino
There may be soft serve ice cream with sweet sake, but as far as I know, this is the first time using black koji sweet sake.
So, we created soft serve ice cream with black koji sweet sake.
Was the development difficult?
Kusuto
We are also in the process of developing salt koji soft serve ice cream. It was a complete failure.
When salt is added, the temperature drops rapidly and it freezes inside.
Please look forward to its completion.
Do you personally search for the products that are lined up in the store?
Kusuto
We all go out to various places, and if we find something good, we handle it.
Washino
Basically, we focus on products that have fewer additives, are gentle on the body, and are made using traditional methods.
We mainly stock products from Okayama, and we plan to increase them in the future.
I want to increase the "fermentation population"
Do you have any future goals?
Washino
Fermentation seems to be a deep and difficult world.
I think it might be perceived as a somewhat inaccessible world from the outside.
I believe awareness is gradually increasing, but many people seem hesitant to step into making it themselves.
I want to spread the benefits of koji and make it easy for even those people to handle it and improve their cooking.
I hope to increase the "fermentation population" so that everyone can become healthier.
I hope this can become a base for increasing the fermentation population.
I want young people to know about it. This is also my sister's wish.
Kusuto
If there are people struggling with health issues, I would like to recommend it based on my own experiences.
Okayama has a good climate, with both mountains and the sea, and an abundance of food.
I want people who come to visit to recognize Okayama's food. I hope they can also learn about koji in that context.
Okayama has 40 sake breweries, which are one of the fermented foods, so I want people to taste them, and I have some on display.
Washino
Koji has supported the Japanese people from the roots. It is used in soy sauce, miso, and sake.
Most of the seasonings loved by the Japanese are derived from koji.
I believe everyone understands that fermented foods are good for the body.
However, many people may not know specifically how to consume them.
Kusuto
In the future, I will also publish recipes and plan to prepare samples of the products we make.
I want to introduce fermented foods in a more understandable way.
Washino
It seems that women are mainly interested in fermented foods.
It appears that men are not very aware of them, but I think young people might be interested if it's soft serve ice cream.
It seems to be trending on social media right now, and there are times when locals come to try the soft serve ice cream.
I would be happy if they could also develop an interest in koji from there.
Conclusion
Through this interview, I was able to learn not only about the Travel Medicine Box but also about fermented foods, koji, and enzymes.
There are many benefits, such as aiding digestion, improving intestinal health, and promoting beautiful skin, although individual results may vary.
The takeout menu at the Travel Medicine Box is sugar-free and has a gentle sweetness derived from koji, making it easy for the body to accept.
Delicious and healthy fermented foods that are a win-win.
For those who think cooking with them is difficult, I recommend starting with the takeout menu for a casual experience.
You might awaken to the world of fermentation.
Data on the Travel Medicine Box
| Name | Travel Medicine Box |
|---|---|
| Address | 5-15 Honmachi, Kurashiki City, Okayama Prefecture |
| Contact | 086-454-5636 |
| Parking | None |
| Business Hours | 10:00 AM - 6:00 PM |
| Regular Holidays | Monday If a holiday, we are open |
| Payment Methods |
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| Smoking | Completely non-smoking |
| Restroom | No restroom |
| Website | Travel Medicine Box |
