MITOKU - Japan's Natural Foods Pioneer
Published in Macrobiotics Today, November/December 2002 (vol. 42, No. 6)
By John Belleme
If you are cooking with a high quality, traditional Japanese food that was made in Japan or drink organic green tea that was grown in Japan, there is about an 80% chance it came from Mitoku Company, Ltd., of Tokyo, Japan. This company has profoundly influenced the eating habits of food conscious Americans……
Organic Matcha
Matcha, which literally means “powder tea”, is a finely milled green tea powder. This treasured drink is an integral part of the culture of Japan, and is perhaps best known for its role in the traditional tea ceremony.
Matcha is distinguished……
Mr. and Mrs. Akiyoshi Kazama, founder and president of Mitoku Company, Ltd., were presented with the "Aveline Award" in the first annual "Aveline's Thanking Ceremony" that was held at the Kushi Foundation International Summer Conference on August 6, 2002. Following is the text of the speech given by Mr. Michio Kushi honoring and thanking Mr. and Mrs. Kazama:
Dear Mr. and Mrs. Kazama,
While we were beginning education in Boston, we formed the first natural food company ……
Japanese green tea is characterized by its bright green color, refreshing aroma, and delicate balance of umami, sweetness, astringency, and bitterness. Green tea comes from the same plant, Camellia sinensis, as black and oolong teas. However, the processing of the leaf, in particular the steaming process unique to Japanese green tea, allows the tea to retain both its beautiful color and beneficial health properties.
Generally, tea leaves are harvested se……
We are delighted to announce that Mitoku has been awarded the Minister of Agriculture, Forestry, and Fisheries Prize at the 5th Awards for Excellence in Exports.
This award is intended to shine a light on organizations and individuals involved in the export of Japanese foods. By recognizing their contributions, the Minist…… 
Ask any miso maker and the answer will be the same: great miso cannot be made without great Koji. That’s how essential Koji is to the production of miso. But just what is Koji?
Koji, the fermentation starter without which miso cannot be made, is made with a culture (sometimes also referred to as a fungus), Aspergillus oryzae. This is called <…… 
Kuzu powder, also known as “white gold”, is a traditional gelling agent made by extracting starch from the large, bulbous root of the kuzu plant. This fine, white powder is highly prized for its unique flavor, translucency, texture, and gelling properties. Kuzu powder can be used in a wide variety of dishes ranging from sweets to soups and plays …… 
Mulberry leaves have a pleasant, mellow flavor and are naturally caffeine-free and rich in minerals, especially calcium. These wholesome herbs have been renowned since ancient times for their therapeutic properties and have long been used in Oriental medicine.
More recently, modern science has provided evidence to support this traditional wisd…… 
In central Japan’s Aichi Prefecture, in the town of Okazaki, on the former site of Hatcho Village, is a curious set of old, somewhat churchlike buildings. They are the home of Hatcho Miso Company, Ltd., makers for five centuries of one of Japan’s true living treasures, the most revered miso in all Japan.
Under the ancient rafters of the shop stand ro…… 
The Key to Health and Happiness
Uji in Kyoto is the oldest center of tea production in Japan, and today is home to Mitoku’s tea plantation. Tea from Uji is the most celebrated of all Japan’s teas; “Uji tea” is considered a synonym for green tea of the very highest quality. The founder of Mitoku’s tea plantation, Aijiro Nagata,……