Miso/Koji/Rice/Beans

This miso is the masterpiece of Japan's century-year miso history, and when you taste it, you will immediately know why. Crafted by Kyoichi Nakata,...

This organic miso paste is fermented in a perfectly calculated balance of rice koji and soybean and contains 25% less salt than what is normally fo...

Made entirely from soybeans, salt, and water, hatcho miso is a unique miso paste that exhibits a robust flavor, powerful umami with a touch of acid...

Another type of miso paste commonly used for various culinary applications is white miso (often called Saikyo Miso). White miso delivers a much lig...

Miso is commonly used as part of a marinade, with the addition of other ingredients. But now you can simplify the marinating process and get tons o...

Made with garlic, rice koji, and salt, Shio Koji Garlic Paste is a versatile, tasty, and nutritious seasoning. It’s an exquisite blend of shio koji...

Rice koji, generally called malted rice, breaks down proteins and starch into sugar and amino acids, and because of this, it can extract the sweetn...

With this dried malted rice you can easily make your own Shio Koji, Amazake, and even Miso paste! Using only high quality rice produced in Okayama ...

In Japan, pearl barley is often used to support people’s diet due to its high fiber content. When making gohan (steamed rice), Japanese people ofte...

Natto (fermented soybeans) is a superfood that is rich in protein, dietary fiber, and probiotics. However, some people stay away from this particul...

While you can certainly make your own anko, it is so much easier to purchase this pre-made red bean paste made of premium Hokkaido adzuki red beans...

Rice syrup is a plant-based, nutritious sweetener that has been used in Japan for centuries. It is made by combining glutinous rice and barley malt...