Miso / Koji

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...

Echizen miso refers to a type of low sodium miso traditionally produced in the Echizen region (part of Fukui Prefecture). As compared to Shinshu mi...

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...

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

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...

Marukura’s Shio Koji Powder is an innovative seasoning that has all the great qualities of shio koji (a savory paste made with rice koji and salt) ...