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Mikotu Traditional Koji & Natto Starter Spores
Japanese Dried Culture
How to Make Homemade Natto
Click above for Natto Spore English Instructions

The fermentation process used in miso production is miraculous as it seamlessly breaks down the indigestible protein of soybeans to readily assimilable amino acids. Koji spores acting on brown rice or barley form a culture that transforms soybeans into an ideal meatless, protein rich superfood. As the scholar William Shurtleff so eloquently describes in The Book of Miso- ..."a near-miraculous world in which tiny spores burst into blossom like elegant and complex flowers, enzymes reach out inquisitively like long fingers melting solid particles at their touch, and populations of mold explode until they have totally enveloped the foods- or "substrates"-which support their life"... Oh, the miracle of fermentation!


  Name Product Id Price Quantity
  ShioKoji -2.1 oz./60g 88022   $1.49  
  Shio-Koji -9.17 oz./260g 88016   $4.39  
  Shio-Koji w/Aoi-Umi Salt -9.17 oz./260g 88013   $4.99  
  Mitoku OG Brown Rice Koji - 17.6 oz. 88225   $19.32  
  Mitoku Traditional Barley Koji - 17.6 oz. 88227 =No Longer Available   $10.32  
  Natto Starter Spores -.1 oz. 88040 =No Longer Available   $10.95  

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IMPORTANT NOTICE:

We are experiencing a power outage caused by Hurricane Helene and therefore our phones and email have been down since Thursday, Sept. 26th. As a result, there will most likely be a delay in responding to inquiries. FedEx has resumed pickups, so shipping is now back on schedule. We appreciate all your patience and thank you for your continued support! Our staff and families are safe and we thank you for all your concerns. Western North Carolina where we are located, got hit hard and will take some time to recover. Our hearts go out to those most impacted by this devastating storm.

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Natural Import Company

170 Chilly Bowl Road

Rutherfordton,  NC 28139