Rice Culture

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Rice Culture

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Japanese fermented foods, MISO and KOJI made from Australian organic ingredients. Enjoy the rich fl Rice Culture! Enjoy the rich flavours and become healthy!
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The Japanese have a long history of fermenting foods, such as MISO and SOY SAUCE and have enjoyed benefits by taking them into their daily diet. MISO is soybean paste fermented using the power of KOJI, fermented rice. In fact KOJI is also the major contributor in the making of Soy sauce and Rice Wine and can be used to at home fermenting grains and adding flavours to your meat and vegetables. produces MISO and KOJI made from Australian organic ingredients, fermented in the traditional Japanese way.

30/09/2026

The Champions for Melbourne Royal’s Australian Food Awards were announced at the Melbourne Royal Show
and Rice Culture’s Shiro (White) Miso won Best in Class (Pickled, Fermented or Preserved Fruit or Vegetables)🎉🎉🎉 in Savoury Preserve category.

We had a fabulous time tasting amazing award winning products in the Master Chef Kitchen🌟
Congratulations to all the Champions and thank you Melbourne Royal for all the hard work that goes into the competition🙏

16/09/2026

Black Koji Amazake won 2026 Champion Drink at Sydney Royal Fine Food Show for the second consecutive year🎉🎉🎉
Koji Amazake is a traditional summer drink from the Samurai days, fermented 100% from rice with tremendous health benefits - and to receive recognition for this Japanese tradition in Australia hundreds of years later in 2026 for its mind-boggling flavour is so special in so many ways.
It is now available from Two Providores in Sydney and we would love to spread it to other regions of Australia.

Together with Gold🌟medals for all our nine miso varieties, we cannot be happier.
Thank you Royal Agricultural Society NSW for another amazing year🙏

15/09/2026

We often get asked if we ever will make natto (fermented soy bean) and the answer is unfortunately no… Natto spores are so powerful they will contaminate the Koji. Koji makers are expected not to eat natto as the spores are so powerful they can cling to us and travel to the factory.
But the good news is we have Daisuke-san Dai's Natto who makes natto with Australian organic soyw bean🌱
I had the honour to visit his kitchen and see how much care goes into his natto. He even personally hand picks all the imperfect beans.
Dais natto is now available on the Gold Coast too at FUJIMART Gold Coast

06/09/2026

It was hot🔥but a very fun day at the Matsuri Brisbane 2026 yesterday Sep 5🎉

We were luck enough to enjoy the stage performance all day from traditional to idols performances while chatting (sometimes screaming) with many so many people who loves Japanese culture🇯🇵
I hope all our customers are enjoying the Miso, Koji, Amazake and Goma Shio Koji they bought🥰

Thank you Matsuri Brisbane for another superbly organized event🙏 and thank you for all the volunteers who helped us and our wonderful neighbour Poco's Handmade Products🧡

04/09/2026

Brisbane here we come🧡
See you tomorrow at Matsuri Brisbane 2026 - Celebration of all things Japan🇯🇵
Rice Culture will be by the Sakura Outdoor Stage.

We will bring all nine miso varieties (all Gold medal winners at Sydney Royal Fine Food Show 2026), Koji and Amazake.

Come and try our Black Koji Amazake - Champion Drink at Sydney Royal 2025 - made 100% from rice 🌾 only available at festival stalls.

📍Whites Hill State College
138 Burn Street, Camp Hill, QLD 4152
🕛 Sat Sep 5, 2026
　　10am to 5pm
💰 Admission: Free😊

Matsuri Brisbane

02/09/2026

Koji may look like boring dried rice grains but a lot goes on on the rice during the 48 hour journey of the tiny Koji babies🧡

After inoculation, it takes 24 hours for them to germinate on steamed rice, start growing their mycelium and produce enzymes to extract the nutrients from the rice for their growth.

By around 48 hours, they mature and start forming new baby spores to reproduce… that is when we harvest them😱 and use them to make miso…sorry babies😅😅😅

Aren’t they beautiful?

01/09/2026

Koji making Day 2, 8pm - 30 hours after inoculation. The spores have germinated and are growing their mycelium while excreting enzymes to extract nutrients from the rice and producing a lot of heat 🔥 This is when we mix the rice to cool them down and promote enzyme production.
Good night Koji babies… see you in the morning🧡

21/08/2026

Wow😳 GOLD🥇medals for ALL our nine MISO range at the 2026 Sydney Royal Fine Food Show🎉🎉🎉 We are beyond happy🤪

With Amazake and Umami Shiokoji receiving Gold🥇 and Silver🥈 it was our best ever result🧡

An amazing Gold🥇medal score for Shiro Miso at the Melbourne Royal’s Australian Food Awards too👍

These annual recognitions inspire us to keep doing our best - crafting the most delicious and wholesome miso and Koji creations using the best Australian organic ingredients with no compromise🧡

Thank you Royal Agricultural Society NSW and Melbourne Royal Food & Beverage Awards

19/08/2026

Meet the Producers by Two Providores is an amazing event where producers get to meet and connect with new and old friends in Sydney🙏
This year it was particularly special to catch up with Maeve O'Meara after almost 10 years🥰

Maeve visited our factory in Nerang to film a segment for Food Safari in Feb 2017 when Koji was not as widely known in Australia. And fast forward to 2026, I had the privilege to share with Maeve our 10 year old Vintage Miso that was sitting with us since her visit🧡🧡🧡
It feels like yesterday…😆

Address

4/3-5 Keller Crescent
Nerang, QLD
4211

Website

http://www.riceculture.com.au/

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