Cascade Naturals

Nigari:  The crystallized salt residue from the liquid ddroppings of dampened sea salt.  Used in making tofu.

Koji:       Koji is the natural inoculator for making miso, shoyu, natto and many other Japanese specialty fermented foods. Mitoku Brown Rice & Barley Koji are handmade by the Marukura Family from selected whole brown rice and barley.

Natto Starter Spores:     Natto-Moto, or Natto Spores are the key starter in making Japanese fresh natto. Use these essentials to make your own delicious, natural Japanese culinary treats at home!