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Traditional Koji & Natto Spores 

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!

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Natural Import Company

170 Chilly Bowl Road

Rutherfordton, North Carolina 28139 U.S.A.

800-324-1878 or Local 828-277-8870