Non-GMO

Natto Superfood Set – Gut Health from Beans to Seasoning YAMASAN KYOTOUJI

Natto and Kombu Mix 1.5oz(45g) - YAMASAN KYOTOUJI

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$17.50 USD

NATTO & KOMBU MIX
A Fusion of Two Japanese Superfoods

A healthy and delicious fusion of natto (fermented soybeans) and kombu (kelp), two of Japan’s most powerful superfoods. Enjoy the naturally smooth, gelatinous texture of kelp combined with the umami-rich natto in a variety of easy recipes.

💪 Health Benefits

Natto: Packed with dietary fiber, vitamin K2, B-complex vitamins, and probiotics for digestive health.
Kombu: A traditional source of minerals and fucoidan, also used in making dashi (Japanese soup stock).

⏱️ Quick and Easy Rehydration

Put 1 tbsp (7g) of the mix into a bowl.
Add 30mL of water.
Let it soak for 10 minutes at room temperature.
Stir well and enjoy as-is or with seasoning like soy sauce, sesame oil, olive oil, or vinegar.

🍳 Recipe Ideas

🥢 Vegan Spring Rolls

Ingredients (10 rolls):
40g green onion, 50g carrot, 2 shiitake mushrooms, 1 egg, 3 tbsp natto & kombu mix, 10 spring roll wrappers, 1/2 tsp salt, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp cooking sake, pepper to taste.

Cut ingredients into thin strips and fry. Wrap and seal with flour water. Fry at 150–160°C, turning occasionally.

🍝 Japanese-Style Pasta

Ingredients (1 serving):
200g spaghetti, 30g shimeji mushrooms, 4 cherry tomatoes, 1 tbsp natto & kombu mix, 1 tbsp white soy sauce, olive oil, parsley.

Rehydrate mix. Sauté mushrooms & tomatoes, add pasta & mix. Finish with soy sauce, parsley, and a drizzle of olive oil.

🍅 Stuffed Tomato Salad

Ingredients (1 serving):
1 tomato, 2/3 tbsp natto & kombu mix, 1 egg, 1/3 cucumber, ponzu sauce.

Rehydrate mix and prepare boiled egg. Hollow tomato, slice cucumber and egg, stuff with mix and top with ponzu.

🥣 Egg Drop Soup

Ingredients (1 serving):
[A] 2 shiitake mushrooms, 1 tbsp cooking sake, 1 tbsp soy sauce, 15g green onion, 1 dashi packet, 1 egg (beaten), 1 tbsp natto & kombu mix.

Make dashi with 400mL water. Add green onions, pour in beaten egg. Add rehydrated mix and enjoy.

🧀 Stuffed Green Peppers

Ingredients (2 servings):
2 green peppers, 30g sliced cheese, 30g shiitake mushrooms, 1 egg, 1 tbsp natto & kombu mix, 1 tbsp sesame oil, 1 tbsp cooking sake.

Cut and deseed peppers. Fill with mix and top with cheese. Grill for 5 mins on low heat until cheese melts.

Eat clean, feel good.
Add the power of traditional Japanese superfoods to your daily meals!

Koikuchi Soy Sauce 360ml(12.17fl oz)

(188)

$24.05 USD

Authentic handmade soy sauce from a small brewery who has over 135 years history. Traditional artisanal flavor from the Town of Soy Sauce where has over 400 years history. From the simplest, fine non-GMO ingredients without any artificial additives. Naturally & slowly brewed for more than a year. Because our brewery is adamant for traditional handmade & natural brewing methods, the amount is limited, but we would like to take them over to the next generation.

Japanese Authentic Tradition for Your Creative Daily Life

For your creative recipes. Put Japanese authentic tradition in your daily life.

Introducing 3 types of Soy Sauce

You can feel difference
Natural Brewed Koikuchi Soy Sauce

Authentic Koikuchi soy sauce offers delicate flavors and a mellow aroma. Made from natural sea salt, domestic wheat, and soybeans, it achieves harmony through aging, enhancing the natural taste of blended ingredients. Ideal for enhancing dishes like steak sauce, lobster sauce, chili sauce, gumbo, and Jambalaya, it deepens flavors and masks meat and fish odors as a secret seasoning.

Where is Soy Sauce Made

Gods Brew the Soy Sauce

Our soy sauce is slowly aged using only Koji and organisms from our wooden brewery. The sauce’s quality and flavor vary based on their activity. The brewer's main task is to create the best environment for them. In the past, people believed that an invisible god brewed soy sauce.

Soy Sauce Terroir-Premier Tatsuno Brand

Tatsuno, in Japan's inland sea, enjoys ideal mild climate and humidity, protected by mountains. Pure, soft water from the Ibo River enhances umami through slow fermentation. These natural advantages have historically enabled Tatsuno to brew premium soy sauce.

Manufacturing scene of soy sauce making

The soy sauce koji is made by adding koji mold to steamed soybeans and roasted, finely crushed wheat. This is the key to making delicious soy sauce.

The completed soy sauce koji is transferred to a tank and mixed with salt water to create Moromi. Stir occasionally to incorporate air while maturing.

The Moromi is pressed using a special machine, and the liquid that is squeezed out is then heated and filtered to increase its clarity.

After completing the finishing process and bottling, each bottle is individually wrapped and shipped by hand.

Small Brewery’s Traditional Philosophy

"We do not manufacture but "cultivate" the soy sauce."

Naturally brewing soy sauce, like organic farming without chemicals, involves listening, sniffing, and observing subtle changes during aging. These subtle adjustments could never be made by machine, meaning that it is impossible to manufacture the sauce in a large scale.

Koji Grain Miso

(69)

From $17.99 USD

A beautifully presented dish of fresh vegetables with a side of white miso dressing on a wooden surface

White Miso Paste with Malted Rice 350g(12.35oz)

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$20.30 USD

Characterized by its mellow sweetness & aroma of abundantly contained rice koji, white miso has deep connection with the traditional food culture of Kansai region in western Japan. The miso is often used for Ozoni (Miso soup with mochi rice cake & seasonal vegetables), stir fry sauce for seafoods, and pickled sauce for vegetables.

Miso is widely used in both traditional and modern Japanese cuisine and has attracted worldwide attention. And this white miso uses twice the amount of rice koji as soybeans, so it has less salt than other miso, and you can feel the natural and mild sweetness of the koji.

Why has Japan become the World's Most Long-Lived Country?

For a long time, Japan has cultivated a culture of fermented foods as preserved foods, such as miso, soy sauce, natto, and eating them on a daily basis.

A healthy diet based on eating fermented foods, which is deeply rooted in the Japanese people, has made Japan a country of longevity.

Start your day with miso soup

The ingredients for standard Japanese miso soup are very simple. Things like miso, dashi stock, a few cups of water, tofu, mushrooms, green onions, and wakame seaweed. Boil the water to extract the stock, simmer the ingredients, and finally add the miso.

It is important not to boil the water when adding the miso. If the miso boils, the good bacteria won't survive, so turn off the heat before dissolving the miso.

Match Your Lifestyle

Vegetables become More Flavorful!

This is a refreshing salad that will have your taste buds dancing with the perfect combination of flavors and textures. If you're not a fan of onions, I would recommend adding half the amount. Save the miso leftover-- it will be good on just about anything!

Types of Cooking Methods

Miso is very compatible with meat. This Miso Marinated Meat dish will tenderize the meat and pull out the savor “umami” flavors within it for a mouth-watering and satisfying meal. Use this marinade in all types of beef, pork, fish and chicken.

Ponzu Sauce (Yuzu Blend) 300ml(10.14floz)

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$24.08 USD

This Product is made by blending Japanese natural four types of citrus juice and naturally brewed soy sauce. The sourness of natural juice makes the food even more delicious. It can be used not only for hot pot dishes but also for salads and grilled fish. The manufacturing site of Tatsuno City, Hyogo Prefecture, is blessed with a mild climate peculiar to the Seto Inland Sea and is a town with lots of greenery and rich nature. In addition, the Ibo River that flows through the center of the city is the "soft water" that is most suitable for making soy sauce. The most suitable climate for making soy sauce, and "water", we are making soy sauce with a traditional manufacturing method that makes the most of its nature and "water", thanks to these benefits. Our history of soy sauce making and its technology have been handed down by many craftsmen. In the past, many craftsmen have been trying to protect traditional soy sauce in the past. At present, we are working hard to make soy sauce every day, incorporating the new technologies and knowledge, but also what we must not change and what we must protect. And we want to value the relationship of trust with our customers that have been nurtured in that history and above all else. Soy sauce cannot be made with human power alone. In order to make "soy sauce" from soy and wheat as raw materials, various microorganisms need to help. One of them, "Soy Sauce Yeast", has been living in the warehouse for many years to create the taste and aroma of soy sauce. This "soy sauce yeast" supports the unchanging taste of our soy sauce. It is one of the irreplaceable wealth given in tradition.

4 Japanese citrus juices that enhance the taste and aroma of dishes

Yuzu

Yuzu juice is a symbol of Japanese food flavor. Strong acidity and fresh aroma enhance the flavors of various dishes.

Sudachi

Squeezing sudachi fruit juice into dishes will enhance the flavor. It's refreshing acidity and aroma are indispensable flavor for Japanese cuisine.

Daidai (Bitter Orange)

It has a refreshing sweetness, strong acidity, and a pleasant aroma. Goes well with soy sauce and enhance the flavor of dishes.

Yuko

It is called a "phantom fruit" because of its low production volume. Good balance of acidity and sweetness, goes well with various dishes.

Authentic soy sauce made by traditional methods

Naturally brewed soy sauce

We use naturally brewed soy sauce that is fermented and aged over a long period.

This soy sauce is made using the traditional method of making whole soybeans and wheat, without using any additives or enzymes, and with the help of yeast that lives in the factory.

A Tradition Passed Down

The traditional techniques cultivated at 100 years old soy sauce factory that has been passed down to the present day through many craftsmen. They work on making traditional soy sauce with the pride of “things that should not be changed'' and “things that should be preserved and handed down.”

Miso Paste Malted Rice300g(10.58oz)

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$17.95 USD

Shiitake Mushroom Umami Powder 40g(1.41oz)

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$13.91 USD

Premium Tamari Soy Sauce 360mL(12.1floz)　

(1)

$27.53 USD

Umami Vegan Dashi Stock 6g×15Packets (Before Before:2026.6.13) YAMASAN KYOTOUJI

Umami Vegan Dashi Stock 6g×15Packets (Before Before:2026.11.30)

(1)

~~$17.99 USD~~From $12.99 USD

Rice Cake Mochi (Round) 180g(6.3oz)

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$17.80 USD

Miso Paste Malted Rice 300g(10.58oz)

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$18.30 USD

It is a typical "Rice Miso" made from rice koji (malted rice) and soybeans.It is characterized by its shiny light color, refreshing strong taste and rich aroma due to the action of yeast and lactic acid bacteria.

Traditional Japanese Food

Miso, as an ingredient of miso soup, has a long history in Japan. It was introduced to Japan as far back as the Asuka period (710-794), but at that time miso was not soluble in water, so people ate miso by licking it off. People began to eat miso soup in the Kamakura period.(1185-1333). In the Kamakura period, a meal style called "Ichiju-ichisai" (One soup and One Vegetable) began to take root in samurai society, and the custom of eating miso soup with every meal was established. From then, miso soup became popular as a food for warfare. In the Edo period (1603-1867), miso became popular for Japanese people in their daily lives. Nowadays, miso soup appears on every family's dining table. Since then, miso soup has been a staple of the Japanese diet.

Natural Brewing

During fermentation and maturation of miso, the fermentation tanks are placed in a warm room. Several kinds of microorganisms and enzymes from the koji greatly contribute to this process, creating various flavors unique to miso.The Yatsugatake Natural Brewery is located at an altitude of approximately 850m above sea level. We use subterranean water of Yatsugatake pumped up from nearly 90 m underground and matured slowly over a long period of time. This brings out a mellow and deep flavor to this naturally brewed Shinshu Miso.

How Rice Miso is Made

First, soybeans are in the boiling, steaming and pressure cooking process. Rice will go into the steaming process then it will become rice malt(koji). After that, the soybeans and the rice malt will be mixed with water and salt. Then, the mixture of soybeans, rice malt, water and salt will go into the fermentation and aging process for a long period of time in a brewing warehouse. The brewery is located in a mountainous area at an elevation of 849 meters, making it an ideal place for fermentation and maturation of miso due to the cooler temperatures. This long-term aging process gives miso a mellow, full-bodied flavor.

Commitment to Ingredients

We manufacture with a commitment to raw materials and use only Japanese ingredients.

As for the ingredients used to make miso, we carefully selected Koshihikari rice from Akita prefecture which is famous among Japanese people and even people overseas.

Various New Ways to Use Miso Paste - Twice-cooked Pork with Miso

Miso is generally used as an ingredient in miso soup. However, miso is also suitable for a wide variety of dishes as seasoning. Twice-cooked Pork with Miso is a nutritious recipe that combines vegetables and meat with miso. You can use this miso to create your own recipes!