Kozaki, Chiba, Japan｜カフェうふふ

I visited two weeks ago. It was Friday, but I happened to be able to sit down without a reservation and without waiting. I was a little nervous because I was alone at a large table, but the staff's service was pleasant. The dessert was accompanied by leaves of ``Nanten that turns into trouble''. All of our menus are filled with ``Love for the bodies of those who eat ❤️'' and ``Exploration into the deliciousness of fermentation 💫.'' When I visited for the first time, I was told that there seemed to be a lot of repeat customers, or rather, that they were all repeat customers who were used to the store's system. After the meal, the store clerk informed me that a shop next door was holding an organic vegetable market, and I bought some rare cabbage there. Finally, I went to Terada Honke and bought a few delicious-looking sake 🍶 before heading home. In a friendly atmosphere, he not only explained about alcohol but also taught us how to make Narazuke. Come to think of it, I tried to contact him because I thought I might have left something behind at the cafe, but he didn't seem to have a phone number. In addition to improving your physical condition, you will feel warm and happy while feeling grateful for food. I would like to visit you again.

A cafe located at the foot of Kanzaki Shrine adjacent to [Terada Honke] that serves fermented dishes that incorporate plenty of sake lees and koji. The building was originally a dormitory, but was renovated using waste materials from a sake brewery. The menu boasts fermented foods made with locally grown seasonal vegetables and seasoned with traditional Japanese fermented seasonings such as sake lees, koji, and amazake. Additionally, it is a vegetarian dish that does not contain meat, fish, eggs, or dairy products. Our recommendation is definitely the ``today's ufufu rice'' where the side dishes of the day are arranged on a plate. The set consists of mixed grain rice sprinkled with rice bran, soup, and 8 side dishes, with the amount depending on your mood and how hungry you are. There are three options to choose from: the 6-minute belly set, which includes a small plate and a small amount of rice, the 8-minute belly set, which includes a medium plate and medium-sized rice, and the ``Manpuku set,'' which includes a large plate and large amount of rice. This time, I ordered the ``6-minute belly set'' and the long-fermented amazake ``Ufufu no Moto.'' The combination of seasonal vegetables and the power of fermentation makes it look simple, but it's so delicious that if you eat it every day, you'll feel like you'll be healthy. The fermented menu is created by Satomi Terada of Terada Honke, who is also an expert on sake lees cooking. The idea for the fermented menu came about after witnessing how useless germinated brown rice sake lees were accumulating at Terada Honke's sake brewery. It's right next to Terada Honke, so if you live nearby, we recommend that you visit at least once. *The shop is only open on weekdays (Thursday) and (Friday) from 11:00 to 15:00. Located at the foot of the Kanzaki Shrine adjacent to Terada Honke, this café serves fermented food that incorporates plenty of sakekasu and koji. The building was originally a dormitory, but was renovated using scrap wood from the sake brewery. The menu boasts fermented foods seasoned with locally grown seasonal vegetables and traditional Japanese fermented seasonings such as sakekasu, koji, and amazake. In addition, vegetarian dishes are prepared without meat, fish, eggs, or dairy products. The "Today's Ufufu Gohan," a plate of the day's side dishes, is highly recommended. It consists of cereal rice sprinkled with rice bran, soup, and eight side dishes, and the amount can be adjusted according to your mood or how hungry you are. There are three sets to choose from: the "6 portions set" consisting of a small plate and a small portion of rice, the "8 portions set" consisting of a medium plate and a medium portion of rice, and the "Manpuku set" consisting of a large plate and a large portion of rice. This time, I ordered the "6 portions set" and "Ufufu no moto," a long-term fermented sweet sake. The power of seasonal vegetables and fermentation makes this seemingly simple but very tasty and healthy if eaten every day. The fermented menu is created by Ms. Satomi Terada of Terada Honke, who is also a sake-kasu cookery expert. The idea for the fermented menu came from seeing the accumulation of unused germinated brown rice sakekasu (sake lees) in the Terada family's sake cellar. The shop is located right next to Terada Honke, so those who live nearby are encouraged to visit at least once. *The store is only open on weekdays from 11:00 to 15:00 on (Thursday) and (Friday).

nice place. A space filled with kindness and warmth. Surrounded by greenery, it has a refreshing atmosphere. It's delicious.