In addition to the more well-known categories of Japanese food, Mitoku also offers a carefully curated range of additional products, with a focus on organic foods beneficial to those following a macrobiotic or vegan diet. All of these products share certain qualities: superlative taste, exceptional quality, and the promotion of well-being.
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 production begins by hand digging the roots. The prepared starch is cut into blocks and slowly dried in a critical process that determines the color and gelling qualities of the final product.
Organic Brown Rice Koji
Koji is made by cultivating Aspergillus Oryzae, a beneficial strain of mold, on steamed grains. 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.
Organic Brown Rice Mochi
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 junmai-shu, a type of sake made with just three ingredients: rice, water, and koji. This is a dry sake with 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.
Nigari is a liquid by-product of extracting salt from seawater and is used primarily as a tofu coagulant. Magnesium chloride is the main constituent of nigari. It also contains other minerals such as calcium and zinc.
Nigari flakes are made by evaporating liquid nigari. As a coagulant, nigari brings out the natural sweetness of soybeans, creates a softer skin, and allows the tofu to maintain its firm shape naturally. However it has many other uses, most notably as a seasoning. The flakes can be used instead of salt to bring out the best flavor of the ingredients while removing elements that may cause unpleasant odors or bitterness. Nigari flakes can be even added to bathwater.
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; hot & spicy toasted sesame oil; azuki beans and black beans; and sesame.
Mitoku also has 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.