The History of Aojiru
Aojiru is one of today’s most popular proprietary blends in Japan. Japanese aojiru history dates back to Heian era (794-1185), when this unique concoction was originally used as an ancient medicine to treat illnesses. First recorded in Ishinpo, aojiru comes from the oldest surviving medical text from Japan. There were 27 of these famous scrolls created throughout the Heian era, and an acupuncturist Yasuyori Tamba presented it to the Emperor in the year 984. It covered a wide range of medicinal and health-related topics including acupuncture, herbal remedies, and diet. Today, Ishinpo is listed as a National Treasure of Japan and that very scroll is now stored and exhibited at the Tokyo National Museum.
The custom of Japanese aojiru has been around for centuries, but it has only recently received widespread recognition even in Japan. Older aojiru drinks on the market were known for being somewhat bitter, however aojiru consumers were willing to overlook its unpleasant taste in favor of something healthy. As more people began introducing the nutrient powder to their daily routine, its popularity has only continued to skyrocket.
Fast forward to today, Kiwami Greens has found a way to make daily aojiru not only nutritious, but rich and smooth-tasting, too. By mixing young barley leaves and ashitaba together with delicious matcha and sencha, this propriety blend is now incredibly popular in Japan. It is largely used as part of a daily routine and favored for its nutritious vitamin and mineral content. It’s also preferred for its convenience, making it easy to get a daily dose of healthy greens even while on-the-go.
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