Kuzu is derived from a wild vegetable root indigenous to Japan’s southernmost island of Kyushu, where Mitoku’s family-run producer has been in business for 140 years. Kuzu has long been prized in traditional medicine for its healing properties. Today, it is renowned as a high-quality gelling agent with a silky soft texture.

Kuzu can be used as a thickener for a wide variety of dishes, both sweet and savory, including desserts, soups, stews, sauces, and glazes. To use kuzu, simply dissolve in cold water and add to your cooking pot. Heat the mixture, stirring continuously, until it has thickened.

Koji is made by cultivating Aspergillus Oryzae, a beneficial strain of mold, on steamed grains or other material. The fluffy spores of the mold bloom over the grains to make our brown rice koji. This koji is dried, which makes it easier to store and preserve than raw koji.

Koji has many uses aside from miso and shoyu production. Mix with soy sauce to make shoyu koji, or salt and water to make shio koji; both are brilliant as dips and marinades. Koji can also be used to home brew amazake, a deliciously sweet drink packed with live enzymes that is also an excellent sugar substitute.

Brown rice mochi is a delicious whole grain food made from glutinous sweet rice. The rice is steamed and pounded, then dried. These slices have a pleasantly chewy texture and the nourishing flavor of whole grain. Fry in a little oil or toast until puffed up and golden brown, then serve with a sweet or savory dip such as shoyu or according to taste.

Mitoku’s organic sake is made without added alcohol using just two ingredients: water and organic rice, which is specially grown by our producer.  This is a dry sake with overtones of the robust, cereal flavor of organic rice and a subtly acidic character. Full and rich, this versatile sake works well either chilled or warmed, and will pair with a wide variety of dishes.

*15.0% ABV

Mitoku’s Organic Instant Umami Broth is a flavorful and versatile concentrated stock made from umami-rich kombu, dried shiitake mushroom, and quality Japanese soy sauce. This handy condiment, known as tsuyu in Japan, is commonly used as a base for broths, dips, and dressings. However, while most tsuyu is typically made using fish stock, our Instant Umami Broth uses kombu and shiitake instead of dried fish, making it 100% vegan. We particularly recommend using this broth in combination with our organic soba or udon.

Yuzu is a highly fragrant Japanese citrus with a tart flavor reminiscent of grapefruit and hints of orange blossom. The zest and juice of this versatile fruit are used extensively in Japanese cooking, and are equally at home in savory and sweet dishes. Mitoku’s Organic Yuzu Ponzu blends the finest organic yuzu with top quality shoyu, mirin, and brown rice vinegar to create a well-balanced sauce that can be used alone or in combination to enliven a wide variety of dishes.

Daikon (Japanese white radish) is a regular fixture of daily home cooking in Japan. Our daikon is made using delicious, organically grown produce, shredded and dried. This gives the daikon a gentle flavor with pronounced sweetness and preserves much of its nutritional value. Dried daikon can be used with a wide variety of dishes. First, soak the daikon in warm water, squeeze well, then cook alone or with other vegetables. It is especially delicious with fried tofu, flavored with a few drops of shoyu soy sauce.

Tofu might just be the quintessential health food, being low in calories, rich in protein, and containing beneficial minerals such as magnesium. Our Organic Freeze-Dried Tofu is made with high-quality whole soybeans, using traditional Japanese kuzu and nigari as coagulants.

Nigari is a refined salt solution made by precipitating salt from seawater and is used primarily as a tofu coagulant. It is primarily composed of magnesium chloride, and also contains other minerals such as calcium and zinc. Nigari flakes are made by evaporating liquid nigari.

As a tofu coagulant, nigari brings out the natural sweetness of the soybeans, creates a softer surface, and allows the tofu to maintain its firm shape naturally. It has many other uses as well, however, most notably as a seasoning. The flakes can be used instead of salt to highlight the most desirable flavors of ingredients while removing elements that may cause unpleasant odors or bitterness. Nigari flakes can even be added to bathwater.

Shochu is a distilled Japanese spirit with impressive depth and variety of flavor. Made using simple materials, most typically rice, barley, or sweet potatoes, shochu brings the quality and distinctive characteristics of its ingredients to the fore. Mitoku offers the only organic shochu made using brown rice, specially grown by our producer in rural Kumamoto, a region blessed with ideal conditions for rice cultivation. This crisp shochu combines a refreshing aroma with the warm, inviting flavors of high-quality brown rice.

Mitoku offers naturally grown shiitake mushrooms of the highest quality. These nutritious and flavorsome fungi are log-cultivated in the pine forests of southern Kyushu. Here, the local mushroom farmers construct crisscross frameworks of logs, inserting shiitake spores into small holes drilled within. Taking sustenance from their forest surroundings, the fungi grow slowly over the course of 18 months, eventually emerging from their holes as beautifully formed shiitake mushrooms.

Rich in vitamins, minerals, and other nutrients, shiitake mushrooms have long been renowned for their medicinal properties as well as their culinary charms. Among their many uses, dried shiitake can provide a flavor base for soups or stocks, and make a tasty addition to stir-fries, stews, and sauces.

Mitoku also remains true to our beginnings as a trader in core macrobiotic products. This range includes products such as tekka, a concentrated blend of Hatcho miso and root vegetables; malt syrup, a thick, naturally-sweet syrup made from brown rice and barley; dried vegetables, including daikon radish and shiitake mushrooms; toasted sesame oil (regular and spicy); azuki beans and black beans; and sesame.

Mitoku also carries a range of delicious snacks, including rice malt candies, rice crackers, and wafers. We also offer a selection of authentic Japanese cookware, including sushi mats, knives, cast-iron pots, and tofu kits.