Koji is the natural inoculator for making miso, shoyu, natto and many other Japanese specialty fermented foods. Mitoku Brown Rice & Barley Koji are handmade by the Marukura Family from selected whole brown rice and barley.

Natto-Moto, or Natto Spores are the key starter in making Japanese fresh natto. Use these essentials to make your own delicious, natural Japanese culinary treats at home!