Based on the Gold Coast, Rice Culture has been making Miso and Koji (fermented rice) since 2012 and to date have won a total of 52 medals including the Royal Agricultural Society of NSW's 16th President's Medal, three Champions and one trophy at Sydney Royal Fine Food Show and Australian Food Awards by Melbourne Royal.

We are all moms and our passion is to produce nutritious fermented food from local organic ingredients following the traditional culture and recipes, 
We care about the health of all living things, large and micro but of all the intriguing micro-organisms, we are particularly in love with the Koji culture that makes beautiful Miso, Soy Sauce and Sake - hence our name! It is our mission to now pass on this "rice culture" tradition to future generations. 

Since Rice Culture started its business in 2012, there have been many discoveries on the importance of “gut health” and the benefits of including “organic fermented food’ in the diet. Miso and Koji fermented in the traditional natural ways have so many health benefits for the gut health and we need to spread the words!

Miso is prebiotic and probiotic, vegan, gluten-free, and contains all essential amino acids. It is a great source of B vitamins and minerals and is rich in antioxidants.

Some of the scientifically proven benefits include improvements and strengthening of the digestive health and immune system. It helps lower LDL cholesterols and reduces the risk for cancers, especially breast, prostate, and colon cancers.

Rice Culture would like more people to enjoy the health benefits of Miso and Koji, while enjoying the delicious flavour and amazing effects they can have on food through cooking. We also host workshops to explore traditional ways of food preparation and fermentation.

Please join our journey to explore what Miso and Koji can do for our gut-health.

Rice Culture

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Rice Culture

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