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Hoshino Honten Fermented Foods

Hoshino Honten is a producer of fermented foods such as soy sauce, miso, and koji-based seasoning that has been in operation since 1846. It was founded by Hoshino Sangoemon, who studied miso-making in Edo (present-day Tokyo) before returning to Nagaoka to start his business. Hoshino Honten was initially known as Yamahoshisan, and its brand mark still reflects this original name, consisting of symbols for a mountain (yama), a star (hoshi), and three (san) lines stacked vertically. In 1911, it adopted the Hoshino Honten name. While enduring war, earthquakes, and various other hardships, the company has continued producing high-quality, traditional cooking staples for customers in Nagaoka and beyond.

Hoshino Honten Fermented Products

Hoshino Honten’s business began with miso and soy sauce. Though they produce a wide variety of miso products, their specialty is Echigo miso, a red miso made with a mix of koji (rice onto which a specific mold has been cultivated) and soybeans. It is known for its rich aroma and depth of flavor. Their well-balanced soy sauce comes in both rich and light varieties; the former is best for simmered dishes and fatty fish, while the latter is well-suited for clear soups and white fish. In the mid-twentieth century, Hoshino Honten also began selling koji mixed with salt, kelp, and a touch of red chili pepper. This mixture allows for easy overnight pickling of vegetables and adds flavor to meat and fish when used as a marinade.

The brewers at Hoshino Honten utilize refined techniques passed down through generations to carefully monitor the fermentation process. Thanks to this legacy, the company has become known for well-established, award-winning products.

The Three-Story Storehouse

This storehouse was built in 1882 and is located across from the Hoshino Honten main building and shop. Originally it had the typical two stories, but the need for more storage space led to the addition of another story in the Taisho era (1912–1926). The large storehouse has nearly 60 square meters of floor space, king post trusses supporting the frame, and a traditional gabled roof covered in tiles. The walls were constructed in the solid “nine layers” (kyuso) style, consisting of a wood frame, rope binding, and multiple coatings of mixed earth. The outermost layer is plaster, with the lower half covered with clapboard. It is a registered Tangible Cultural Property.

The storehouse was damaged in the 2004 Chuetsu earthquake and was set to be torn down, but a local scholar drew attention to the rarity of three-story storehouses. In 2008, Hoshino Honten had the storehouse repaired, using old beams to make tables and chairs, installing stairs in place of ladders, and adding a glass pane over a section of the wall exposed to show the layers it is made of. The renovated storehouse is now a venue for lectures, art exhibitions, concerts, rakugo comedy performances, and other community events.

星野本店的發酵食品

　　星野本店創立於1846年，是一家製造醬油、味噌及使用米麴製成的調味料等發酵食品的廠商。創始人是星野三五衛門，其在江戶（今東京）學會如何製作味噌，後返回長岡創業。星野本店自創立以來即以「山星三（Yamahoshisan）」的行號而聞名，其品牌標誌至今仍一如當初，由上至下依次由「山（yama）」、「星（hoshi）」及三（san）條線組成。1911年更名為「星野本店」。儘管經歷了戰爭、地震等各種災難，仍然堅持為長岡市及其周邊地區的顧客生產高品質的傳統食品。

星野本店的發酵產品

　　星野本店的事業始於味噌和醬油。雖然生產各式味噌產品，但尤其擅長越後味噌。這是將米麴（用特定黴菌培養的米）與大豆混合製成的赤味噌，其特徵是香氣濃郁、味道醇厚。口感均衡的醬油分為濃口醬油和淡口醬油兩種，濃口醬油最適合燉菜和油脂較多的魚類，淡口醬油適合清湯和白身魚。20世紀中葉，星野本店也開始販售與鹽、海帶和少量紅辣椒混合製成的米麴。使用這種米麴調味料可輕鬆將蔬菜醃製一夜，用作肉類或魚類的醃漬調料可增加風味。

　　星野本店的釀酒師採用世代傳承下來的精益求精的技術，仔細監控發酵過程。憑藉此傳統，該公司的產品在日本各地的眾多品評會中屢獲殊榮，獲得極高評價。

三層倉庫

　　該倉庫建於1882年，位於星野本店主屋（用地內的中心建築）與店鋪的對面。當初為典型的兩層建築，但由於需要更多收納空間，在大正時代（1912-1926年）增建了第三層。這是一座大型倉庫，使用面積約60平方公尺，採用傳統硬山式屋頂，由單柱桁架支撐屋頂，並舖有瓦片。牆壁採用堅固耐用的「九層」結構，由木框、繩索及混合土層層相疊構成。最外層為灰泥，下半部為鑲嵌木板。該倉庫是日本國家登錄有形文化財（登記在文化財登錄原簿上的物質文化遺產）。

　　該倉庫在2004年的中越地震中受損，原本計劃拆除，但一位在地學者註意到了這座三層倉庫的珍稀性。2008年，星野本店修理了倉庫，用舊梁木製作桌椅，安裝樓梯代替梯子，裸露的牆壁採用露出內部結構的建議，安上玻璃窗，作為藝術品展示。經過翻修的倉庫如今成為舉辦講座、美術展、音樂會、落語（一種類似單口相聲的日本傳統藝能）表演及其他社區活動的場地。

星野总店的发酵食品

　　星野总店创立于1846年，是一家制造酱油、味噌及用米曲制成的调味料等发酵食品的制造厂商。创始人是星野三五卫门，他在江户（今东京）学会如何制作味噌后，返回长冈开始创业。星野总店自创立以来便以“山星三（Yamahoshisan）”的商号而闻名，其商标至今仍一如既往，从上至下依次由“山（yama）”、“星（hoshi）”和三（san）条线组成。1911年改名为“星野总店”。尽管曾历经战争、地震灾害等各种磨难，星野总店仍坚持为长冈市及其周边地区的顾客提供高质量的传统食品。

星野总店的发酵产品

　　星野总店的事业始于味噌和酱油。虽然生产各种味噌产品，但最为擅长的要属越后味噌。它是一种将米曲（用特定霉菌培养的米）与大豆混合制成的赤味噌，特点是香气浓郁、味道醇厚。酱油口感均衡，分为浓口酱油和淡口酱油2种，浓口酱油最适合炖菜和油脂丰富的鱼，淡口酱油适合清汤和白身鱼。20世纪中叶，星野总店也开始出售混合了盐、海带和少量红辣椒的米曲。使用这种米曲调味料后，可轻松将蔬菜腌制一夜，作为腌泡调料用在肉类或鱼类上时还可增添鲜味。

　　星野总店的酿酒师采用世代相传、炉火纯青的技术，严格监控发酵过程。凭借这一传统，该公司的产品在日本多个品评会中广受美誉，屡获殊荣。

三层仓库

　　该仓库建于1882年，位于星野总店主屋（用地内的中心建筑）与店铺的对面。最初为典型的双层建筑，但由于需要更多储存空间，便在大正时代（1912-1926年）增建了第三层。这座大型仓库的使用面积约为60平方米，采用铺有瓦片的传统硬山式屋顶，并由单柱桁架支撑屋顶。墙壁采用“九层”式的坚固构造，由木架、绳索及混合土层层叠加而成。最外层涂有灰泥，下半部铺着木板。该仓库是日本国家登录有形文化财（登记在文化财登录原簿上的物质文化遗产）。

　　该仓库在2004年的中越地震中受损，原本决定拆除，但当地学者注意到这座3层仓库的珍贵性。2008年，星野总店修缮了仓库，用旧房梁制成桌椅并设置楼梯代替梯子，裸露的墙壁则采纳了展现内部结构的建议，装上玻璃窗当作艺术品展示。如今，翻修后的仓库成为演讲会、美术展、音乐会、落语（一种类似单口相声的日本传统艺术）表演及其他地区活动的场地。