Kimiyo Hashimoto will be serving "Kombucha" with Lypo-C at the Lypo-C event in Omotesando, Tokyo.

“Kombucha” is a fermented drink made by fermenting tea with yeast, and it used to be popular in Japan under the name “kombucha”.
Such kombucha is a fermented food, vegan, and raw, and has seen a resurgence in recent years.
 
This time, we asked Mr. Hashimoto, who is based in Kamakura and works as a "Kombucha Meister", about the appeal of kombucha and advice on intestinal activity.
 
Kimiyo Hashimoto
Kombucha Meister, MTA Intestinal Flora Advisor, Intestinal Activity Concierge. He encountered kombucha in Costa Rica, Central and South America, and after returning to Japan, started selling handmade kombucha at the cafe "HOUSE YUIGAHAMA" in Kamakura in order to convey the charm of kombucha.

Drinking kombucha abroad changed my life

─What made you come across kombucha?

 
I was originally a therapist, studied oriental medicine, and actually ran a salon.
One day, I went to a retreat facility in Costa Rica in Central and South America as a volunteer for a month to reconsider myself.
 
There was a gathering of top-notch wellness-related people from all over the world.
As I was living my life while being inspired by it, one day I came across a shop selling handmade kombucha in the city. When I bought it and drank it, I was surprised at how delicious it was!
 
Originally, I bought and drank kombucha when I traveled to Bali and Hawaii.
But I didn't come across anything that tasted good, so I didn't really get it.
 
But the kombucha I drank in Costa Rica was so delicious that I was moved.
Not only is it delicious, but it's also great for your intestines, and it's good for your body and mind.
 
And even after returning to Japan, I couldn't forget "that taste", so I searched for places in Japan where I could drink kombucha, but they all didn't fit.
At that time, I happened to read an English book about how to make kombucha.
 
Through repeated trial and error, one day I was able to reproduce “that taste”!
From there, I got hooked on kombucha, and my body started to change as I drank it every day.
It's been 5 years since I started selling it, partly because I thought, "I want to sell this!"

* At the cafe "HOUSE YUIGAHAMA" in Kamakura, you can drink Mr. Hashimoto's handmade kombucha.

─ How did your body change after you started drinking kombucha?

 
I have been weak since I was little.
I had pneumonia as a chronic disease, and I was in and out of the hospital many times until I became an adult.
 
Also, I tend to get a fever, I have allergies, and I have menstrual pain that is unique to women.
 
In my 20s, I used to deceive myself with my physical strength, but since I entered my 30s, I have been in a constant state of discomfort.
On the other hand, I thought, "Isn't it wrong to go to the doctor?", and started studying Oriental medicine such as Ayurveda, using aroma oil as a trigger.
 
What I learned from that is that food is important.
In my twenties, I liked junk food, but I started eating fermented foods with fewer additives, and then I discovered kombucha.
 
What I feel most after starting drinking kombucha is that the intestinal environment has really improved.
I no longer have a fever, and I used to have severe hay fever, but now I don't need medicine. After that, the pain of menstruation was eased, and various malfunctions improved.
 
Also, compared to my 30s, my hair quality, skin firmness and moisture content are clearly different!
I live in Shonan and surf every day, and I'm getting older, so normally my skin should lose its elasticity and moisture.
After all, I think that incorporating kombucha into my daily life is very important.

─ Kombucha is back in the spotlight. Why are you re-booming?

 
Kombucha had its first boom in Japan in the 1970s under the name of kombucha. It has been featured on NHK as a “natural food that changes your body”.
 
Many elderly people living in Kamakura used to make and drink it.
But the second word is something like "It's not delicious, isn't it?", "It's sour, isn't it?"
 
In Japan, it used to be made only with black tea, but now it is possible to enjoy various flavors and delicious tea using various teas.
Various ways to enjoy kombucha have been transmitted from overseas, and it has returned to Japan.
 
As a trend that is reviving now, it is popular to use "herbal tea".
If you make it with black tea, the caffeine remains, but if you make it with herbal tea, it is caffeine-free, and you can make various kinds. It tastes delicious and looks colorful and cute.
The old concept of kombucha has changed, and more and more people are enjoying it with a new sensation.
 
It's caffeine-free, so it's perfect for pregnant women and post-fast recovery.
 
Kombucha during fasting is NG, but kombucha is perfect when you are wondering what to put in your intestines after fasting. I want you to drink more and more for recovery.
Kombucha can be made with black tea, green tea, herbal tea, or whatever tea you like, so it's a lot of fun!

─Are there many people who drink kombucha for the purpose of stimulating the intestines?

 
I agree. “Fermented foods” are gaining attention in the world.
This is probably because various research results have shown that the "intestinal environment" is greatly involved in "pre-symptomatic disease," which prevents disease.
 
When it comes to fermented foods, not only kombucha, but also koji and miso are attracting a lot of attention.
 
Kombucha is a fermented food that is perfect for intestinal activity, and it is delicious and easy to take every day. I also think that the fact that it is vegan and raw food is another reason for the resurgence.

─I can make kombucha at home, but I would like to know your advice on how to make it at home.

 
When making at home, the "environment" is important.
Kombucha likes dark places, so choose a dark, well-ventilated area.
Microorganisms can work safely in a calm environment, so it is better not to move the place.
 
But the most important thing in making it is love (laughs).
Since the bacteria are alive, the person who makes them should talk to them every day and take care of them.
For some reason, that is the biggest problem, and I often hear people say, "I failed," because if I leave it alone, it will eventually fail.
 
Kombucha is naturally strong bacteria.
It doesn't get moldy or go bad quickly, and it's a very easy fermented food to make.

What makes kombucha different from other fermented foods is the visible growth of bacteria.
There are very few fermented foods where you can see the fermentation process.
 
Miso and koji are also invisible to the human eye because they become miso in the process of koji. But with kombucha, you can see the function of the bacteria and the growth process.

Another interesting thing is that kombucha becomes “your own taste”.
It reflects the character and environment of the creator.
 
I also hold kombucha workshops, and even if all the participants make kombucha with the same ingredients, the taste of the finished product is completely different!
 
The taste reflects the person's living environment (temperature, humidity, ventilation) and the person's personality. That's interesting too.
 
 

Nurture the "gut" with daily meals

 
I don't use the word "intestines," but I use the term "intestines," with the meaning of nurturing the intestines.
 
The total length of the intestine is about 9m, and it is divided into two parts, the small intestine and the large intestine, each of which has a different role.
 
Simply put, the small intestine is where the nutrients in food are absorbed.
Immunity and hormone secretion are also performed in the small intestine.
 
And the ′′ large intestine ′′ is the role of defecation to drain unnecessary things.
In the past, it was said that this was all there was to it, but recently it has been found that a large layer of bacteria called "intestinal flora" gathers between the large and small intestines, and is attracting attention.
 
The most important thing in the body is the "gut", but the important thing is to increase the intestinal bacteria.
It is said that the number of bacteria in the intestine is 1 kg. Whether that 1kg contains good or bad bacteria is the key to getting sick or having beautiful skin.
 
In order to keep good bacteria, there is only a daily meal.
Eat foods that are pleasing to intestinal bacteria (fermented foods, dietary fiber, etc.). This will increase the number of bacteria in the intestines, which will lead to better not only the intestines but also the whole body.
 
The important thing in "intestinal education" is to know what kind of constitution you have, your personality, your lifestyle including work.
Everyone's body is different, so it's important and most important to look at yourself and know yourself, not "because that person is like this".
From the point of view of "How can I do something good for my intestines?"
 

─At the event, Mr. Hashimoto will provide “Kombucha” in collaboration with Lypo-C. Please tell us about this drink.

* Kombucha with fermented lemon ginger tea x Lypo-C

There are three types of collaboration with Lypo-C this time.
Basic English tea is fermented using pesticide-free black tea. It is easy to drink and has a distinctive apple cider-like taste.
In addition, the fermented herb tea called "Lemon Ginger" is refreshing like lemon squash and has a soft ginger taste.
 
And we also have “Rose Hip x Hibiscus”.
I think rose hips have a sour image, but kombucha is made with sugar (sugar is the food of fungi), so the acidity is suppressed during the fermentation process and the taste is mellow.
It's rich in potassium, so women can improve swelling.
 
Both are caffeine-free, and Lypo-C is added just before serving. You can enjoy it at the event, so please come to the venue.
 

─By the way, Mr. Hashimoto, this was the first time you drank Lypo-C. How did you feel after drinking it?

 
Until now, I thought that vitamin C had a sour lemon-like taste.
When I first drank Lypo-C I had a completely different image of vitamin C than I had before, and it was shocking (laughs).
 
But I feel like I'm taking real vitamin C!
It may be an exaggeration, but for me, who makes the real thing by fermenting it, my body is happy.

A limited drink of "Lypo-C x Kombucha" is now available!

Lypo-C 's real event will be held in Omotesando, Tokyo from July 16th (Sat) to 18th (Mon/holiday)!
In the event, a limited drink of handmade kombucha x Lypo-C will appear.
In addition, a kombucha workshop by Mr. Hashimoto will be held at the same time. (reservation required)
 
Anyone can participate in the event, so we look forward to seeing you there!

Text : Makito Uechi
Photo: Shimpei Suzuki
 
Interview cooperation: HOUSE YUIGAHAMA
1-12-8 Yuigahama, Kamakura City, Kanagawa Prefecture