Based on the Gold Coast, Rice Culture has been making Miso and Koji (fermented rice) since 2012. We are all Japanese moms with passion to produce nutritious fermented food from the best local Australian organic ingredients using our traditional Japanese recipes.

The 1,200-year-old recipe for miso have not changed much over the years. The ingredients are very simple – rice, soybean and salt - so the quality of the ingredients make a big difference. We always source the best Australian organic ingredients.

At Rice Culture, we make everything by hand - the traditional way! Koji and miso are actually not made by humans; it is the works of numerous microbes. It is the role of us humans to create an environment where they can perform at their best and the best way to do this is to use our hands and senses as every batch is unique and different.