Rice Culture

Rice Culture 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. prod

uces MISO and KOJI made from Australian organic ingredients, fermented in the traditional Japanese way.

Getting ready for the Fermented Food Festival at Summer Land Camels🐪 tomorrow Saturday 6th June 2026🧡🧡🧡　Along with our r...
05/06/2026

Getting ready for the Fermented Food Festival at Summer Land Camels🐪 tomorrow Saturday 6th June 2026🧡🧡🧡
　
Along with our regular miso range, we will be selling three varieties of Amazake - plain (with a hint of ginger), matcha and tangy black Koji and two special Koji creations.

Join us for a delicious day celebrating all things fermented, flavourful and gut-friendly 🌿✨

From miso, sourdough, kefir and kombucha to kimchi, artisan spirits, craft beer and gourmet local produce, the festival is packed with incredible stalls, live demonstrations and passionate makers from across the Scenic Rim and beyond.

🍞 Live demonstrations (Tomoko will speak about miso)
🍺 Craft beer & artisan spirits
🥬 Fermented foods & gut health inspiration
🌶️ Gourmet sauces, salamis & local produce
🐪 Camel encounters & farm experiences

Whether you’re fermentation obsessed or simply love discovering amazing local food, there’s something for everyone.

Gather your foodie friends, bring your appetite and come spend the day with us at the farm 🌞

Tickets on sale now - https://summerlandcamels.rezdy.com/554271/fermented-food-festival?_ga_data=e30%253D

Scenic Rim Eat Local Month Visit Scenic Rim Destination Scenic Rim

Come see us tomorrow 6th June 2026 at the Fermented Food Festival at Summer Land Camels🧡🧡🧡
05/06/2026

Come see us tomorrow 6th June 2026 at the Fermented Food Festival at Summer Land Camels🧡🧡🧡

Thank you and for a great article🙏Yes we make miso on the Gold Coast in a very traditional Japanese style🧡🧡🧡
06/05/2026

Thank you and for a great article🙏
Yes we make miso on the Gold Coast in a very traditional Japanese style🧡🧡🧡

Black Friday Sale is here and all our award winning miso is 10% off🧡We have just launched new “Discovery Set” with mini ...
27/11/2025

Black Friday Sale is here and all our award winning miso is 10% off🧡

We have just launched new “Discovery Set” with mini miso jars of all our miso and Koji powder with recipe🥰 Also “Bundle” of our miso with options of jute gift bags (strictly limited numbers). Both are included in our sale and will make perfect gifts🎁
Please check “New” products from “Shop” tub on our website.

Matsuri Brisbane was so much fun!Looking forward to next year🧡
19/11/2025

Matsuri Brisbane was so much fun!
Looking forward to next year🧡

Did you know that Japan is the only country in the world which recognizes their official “National Fungus”😁? On 12 Octob...
12/10/2025

Did you know that Japan is the only country in the world which recognizes their official “National Fungus”😁?

On 12 October 2006, the Brewery Society of Japan declared Aspergillus oryzae - known as Koji - as Japan’s National Fungus (国菌).

While similar Koji moulds have been traditionally used in countries like China and Korea, Aspergillus oryzae (along with a few other variations) is an indigenous species to Japan, uniquely refined over many centuries. It plays an essential role in fermenting some of Japan’s beloved foods and drinks - miso, soy sauce, rice vinegar, mirin, sake, and shochu.

But Koji’s power goes far beyond the kitchen👍 The enzymes it produces - amylases, proteases, and lipases - are used in pharmaceuticals, cosmetics, animal feed, biofuels, and even laundry detergents🧡 Together there’s Koji-derived innovations account for approximately 1% of Japan’s GDP😳

We at Rice Culture are honoured to be a part of the journey of Koji as it continues to nurture life, flavour and innovation in the world🌏

Matsuri Brisbane 2025🎉If you are in Brisbane and are interested in Japanese culture, don’t miss Matsuri Brisbane🇯🇵With r...
05/09/2025

Matsuri Brisbane 2025🎉

If you are in Brisbane and are interested in Japanese culture, don’t miss Matsuri Brisbane🇯🇵
With record number of stalls, performances and cultural workshops, it is going to be an exciting day🧡🧡🧡

We will be in front of the Sakura Outdoor Stage so please come and say hi🙏

🗓️11:00-5:00 Sat 6 September 2025

📍 Whites Hill State College @ Camp Hill

#味噌

What an amazing day with so many incredible products at Meet The Producers at 👍It was a great honour to meet so chefs fr...
26/08/2025

What an amazing day with so many incredible products at Meet The Producers at 👍
It was a great honour to meet so chefs from famous restaurants around NSW!
We were too busy to take pictures (or visit other stalls to taste the wonderful products🥲) but I hope you can see how packed the place was😁 Thank you for organizing a fantastic event🙏🙏🙏

Have you heard of Koji but don’t exactly know what to do with it? If you are in Sydney, please come to Meet The Producer...
20/08/2025

Have you heard of Koji but don’t exactly know what to do with it?

If you are in Sydney, please come to Meet The Producers Trade Show by and we will show you with lots of samples to try… from sugar-free sweet Amazake drinks to umami boosting secret weapons and many many more😍

Locally made fresh Australian organic koji (not dried!), Shiokoji and Amazake will be available soon through . If you are a chef in Sydney looking for some inspirations, please register and come to talk to us🧡

We will of course have our award winning miso range to sample too👍

📍Carriageworks, Sydney
🗓️Mon 25 August 2025
✨Free event - registration essential with Two Providores (only open to registered Two Providores customers)

On August 9, 1945, today 80 years ago, the atomic bomb reduced most of Nagasaki City to ashes — and killed tens of thous...
08/08/2025

On August 9, 1945, today 80 years ago, the atomic bomb reduced most of Nagasaki City to ashes — and killed tens of thousands of people.
This is a photo of First Urakami Hospital (current Saint Francisco Hospital) back then, which was located 1.8km from the epicentre.

Dr. Tatsuichiro Akizuki was a doctor at the hospital and he recalls his experience in his book “体質と食物 Constitution and Food”.

My hospital, just 1.8 kilometers from the epicebtre, was left standing… a ruin in the midst of deadly fallout.
My colleagues and I kept working -
treating patients burned out of their homes.
Our hospital also served as a warehouse for miso and soy sauce. We had plenty of brown rice and miso… And a large store of wakame seaweed.
The staff who worked with me rescuing patients, caring for the injured never developed what came to be known as atomic bomb sickness.
I am convinced one of the reasons was the wakame miso soup we ate.
How could wakame miso soup protect us from the harm of radiation?
How could miso soup hold such power?
From a scientific point of view… I believe it truly does.

Dr. Akizuki dedicated his life on finding out what we call in traditional East Asian medicine, the highest category of healing substances — superior medicines. Those that can be taken daily without harm and instead strengthen the body over time.
He felt miso was the answer and advocated having a bowl of wakame miso soup every morning. He lived until the age of 89.

Fermented foods like miso help maintain a healthy gut, support immunity, and build resilience for the long run.

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4/3-5 Keller Crescent
Nerang, QLD
4211

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