Sharing traditional wisdom passed down from our ancestors and delivering hand-crafted Miso and Koji
Based on the Gold Coast, Rice Culture has been hand-crafting Miso and Koji (fermented rice) since 2012. The team at Rice Culture are all Mums and our passion is to produce nutritious Japanese fermented food from local Australian organic ingredients.
Rice Culture are particularly fascinated by the potential of Koji culture (Aspergillus oryzae), Japan’s “National Fungus” – officially declared in 2006 – that contributes to the fermentation of Miso, Soy Sauce and Sake. Under their motto “Food is Medicine, Food is Life” they strive to offer ideas on how to incorporate fermented food into our daily lives to improve our gut health.
To date, they have won a total of 52 awards at the Sydney, Melbourne and Tasmanian Royal Agricultural Society, including the 16th annual President’s Medal of Sydney Royal Easter Show 2023 (out of 4000 entries), the Champion Spice, Pickled Product or Vinegar (one of four categories in Speciality Food) at Royal Sydney Fine Food Show in 2021, 2022 and 2023, and the Trophy of Best Preserve at the Australian Food Awards 2018.
Miso is prebiotic and probiotic, vegan, gluten-free, and contains all essential amino acids.
Showing 8 products
Interested in our products?
If you want access to the best produce from Australia and around the world, apply for a wholesale account.
