Miura Jozo is located in Awa City in Tokushima. Their aim is to bring joy in to the home through the time and care that they put in their produce.
The family have been making miso since 1949. Today, they use a small workshop on site and one further East to produce their artisanal Koji.
Their koji is mixed with soy beans, salt and water to produce an intensely flavoured paste. Following their ethos, they do not add any preservatives to stay true to the ingredients. It is then matured for one year before it is packaged and ready to eat.
Its beautiful, traditional packaging makes Kome Koji an ideal present for an adventurous foodie.