The original culture that is used to create miso, sake, and many other fermented items. This product is grown and produced in Japan by Michie's family and is now available in Australia for the first time. The culturing business has been running for over 450 years in the same family and is situated in the Choshi area which is approximately 110 klms east of Tokyo right on the seafront to the North Pacific. The product is wholly organic and pure, and takes upwards of 18 months to mature before being packaged.
Available in single packet of 35 grams and double 75 gram. A little Hishio will go a long way as it is pure and undiluted.
