100% Pesticide-Free Rice! Mygurt with Live Lactic Acid Bacteria from Wild Koji — Freeze-Dried, 1g x 30 Packets

Made with 100% pesticide-free rice. Live Lactococcus derived from wild koji mold supports your gut health.

This natural plant-based lactic acid bacteria powder is made only from rice, using the traditional Japanese sake brewing technique of "kimoto-zukuri."

We use no sugar, artificial sweeteners, or synthetic additives, and only Japanese-grown rice and rice koji grown without pesticides or chemical fertilizers, as well as pure underground water, to create a mash that is naturally fermented over a long period of time in an extremely low-temperature environment, which is then freeze-dried.

The "Lactobacillus Network" that sets it apart from ordinary lactic acid bacteria products allows it to withstand stomach acid and reach the intestines alive.

Mygurt's Features

The power of "lactic acid bacteria" born from wild koji mold

Mygurt's lactic acid bacteria are fundamentally different from the "Lactobacillus" found in many commercially available lactic acid bacteria products.

Most commercially available lactic acid bacteria foods are "Lactobacillus," which is an artificially pure culture of a single strain (one bacterium) that is believed to be beneficial to the human body.

Lactobacillus is a type of sausage-shaped lactic acid bacterium that is characterized by its ability to act independently.

Most of these bacteria are killed by stomach acid, but the remains of the lactic acid bacteria serve as food for the good bacteria that naturally live in the intestines, which will help revitalize the intestines.

However, "Mygurt with Living Lactic Acid Bacteria" is made of streptococci that can survive in harsh environments such as low oxygen and long-term low temperatures.

The bacteria come together and join forces (form a scrum) to form a membrane called a "biofilm (extracellular polysaccharide)" to protect themselves from external stimuli.

This allows it to withstand germs and stomach acid and reach the intestines.

Once the bacteria reach the intestines, they are able to work appropriately for each person according to their individual physical condition.

Carefully Selected Ingredients

It is made using 100% "Gohyakumangoku" sake-brewing rice, grown without the use of pesticides or chemical fertilizers in Atsushiokano-cho, Kitakata City, a rice-growing area in Aizu.

The only ingredients used are pure underground water from the Iide Mountains and rice koji carefully prepared in our own brewery.

No added sugar, artificial sweeteners or synthetic food additives.

A Method Rooted in the Wisdom of "Kimoto-Zukuri"

"Kimoto-zukuri" is a traditional sake brewing technique that has been passed down since the Edo period.

This method, which uses naturally occurring lactic acid bacteria to allow natural fermentation, takes more than twice the time and effort of modern "quick brewing" methods.

Katayama Fermented Food Brewery has conducted hundreds of experiments based on knowledge gained from over 10 years of interaction with natural sake breweries across the country, and has established its own unique "Wazo-style Kimoto brewing" method.

Lactic acid bacteria and yeast live together in an optimal balance, creating truly "real fermented foods."

Naturally Rich in Nutrients

During the fermentation process, where Lactococcus and yeast live together, a rich variety of natural amino acids, lactic acid, enzymes, minerals, vitamins, and more are produced.

These nutrients are not artificially added, but are naturally produced by the activities of bacteria.

Freeze-Dried for Effortless Daily Use

The live moromi is flash frozen and then freeze-dried.

Lactococcus bacteria go dormant and are reactivated when they react with water.

Individually wrapped for easy portability.

It is easy to enjoy when traveling or on the go.

A Home Staple! How to Make Soy Milk Yogurt

(Ingredients)

Mygurt...2 packets (2g)

1 teaspoon water ......

Unsweetened soy milk (we recommend Otsuka Foods' Sugoi Daizu)...900cc

Tupperware, enamel containers, and bottles with mechanical stoppers (screw-type bottles are dangerous, so avoid using them)

Stirring stick

(How to Make)

① Sterilize the container and stirring utensil.

②Put a small amount of soy milk and two packets of Mygurt into a container and mix well.

Add the remaining soy milk and mix well.

④ Leave at room temperature (around 20 to 25 degrees Celsius) and let it ferment for 15 hours.

Fermentation takes place over 24 hours in winter and around 10 hours in summer.

Since the bacteria are living, the rate at which fermentation progresses varies depending on the environment.

If you use a fermenter, it will solidify at 40°C for 8 hours.

⑤ Once set, refrigerate for at least 1 day before serving.

Other ways to use Mygurt

Spread on Meat or Fish for Tender, Digestive-Friendly Results

(Ingredients)

Pork loin...2 slices

Mygurt...1g

Salt, white pepper, rice flour, oil... to taste

(How to Make)

1. Dissolve 1g of Mygurt in 1 teaspoon of water.

2. Spread 1 over the surface of the pork and refrigerate for 1 hour.

Sprinkle with salt, white pepper and rice flour, heat oil in a frying pan and brown on both sides.

Bread Starter with Mygurt

(Ingredients)

Mygurt...5g

Water......15g

Bottle with machine stopper

(How to Make)

1. Add 5g of Mygurt and 15g of water to a sterilized bottle and mix with a clean spoon.

2. Ferment at room temperature (approximately 36 hours at 25°C, approximately 96 hours at 15°C).

3. When you open the mechanical stopper, if you hear a whoosh of carbon dioxide escaping and smell something similar to sake yeast, it's OK.

4. Proceed to the process of combining with the flour.

If you can't make it right away, store in the refrigerator for up to 2 days.

Be sure to let it return to room temperature before using.

FAQ

How should I take it?

Take 1–2 packets per day as is, or dissolve in water or warm water. It has a delicate flavor reminiscent of amazake (sweet sake) and a light, snow-like texture. Also delicious mixed into yogurt or smoothies.

Can you really make soy milk yogurt?

Yes, you can make homemade soy milk yogurt with one Mygurt packet (1g) and 350–500cc of unsweetened soy milk. Ferment at room temperature for 15–24 hours, then continue fermenting at low temperature in the refrigerator for 1–2 days. Enjoy the refreshing, lightly fizzy taste.

What is the difference between this and other general lactic acid bacteria supplements?

Most commercially available lactic acid bacteria products are "Lactobacillus" strains that are artificially cultured from a single species, and most are killed by stomach acid. In contrast, Mygurt's "Lactococcus" bacteria form a biofilm by linking together bacteria, allowing it to withstand stomach acid and reach the intestines alive. Another major difference is that it also contains a variety of metabolites produced by natural fermentation.

Since it is plant-based, is it okay for people with dairy allergies?

Mygurt's ingredients are rice, rice koji, and water only. It does not contain any dairy products, so it can be safely consumed by people with dairy allergies.

Can it be used in cooking?

Yes, it can be used in a wide variety of ways. If you spread it on meat or fish before cooking, it will become fluffy and tender. Also, if you add it to mayonnaise, it will become fluffy and mellow as it ferments. It can also be used as a starter, and can be used to make natural yeast bread.

About Katayama Fermented Food Brewery - A passion for fermentation and brewing that continues for over 70 years

In 1950, the first generation, Kazuzo Katayama, founded Katayama Honten in Kawasaki City, Kanagawa Prefecture.

For over 70 years since then, we have continued to pursue our mission of "delivering authentic fermented and brewed foods that nurture life to Japanese dining tables."

In the past, alcoholic beverages and foods that utilized the power of fermentation and brewing were common on Japanese dining tables.

However, as time passed, the traditional, time-consuming craftsmanship faded into obscurity and was replaced by methods that prioritized efficiency.

Katayama Co., Ltd. continues to resist this trend by planning and selling fermented and brewed foods that are meticulously crafted from the cultivation of raw materials to the brewing method.

Natural sake made from pesticide-free rice, mirin and soy sauce made using traditional methods, and "Mygurt" containing live lactic acid bacteria.

We deliver only the genuine products, based on deep relationships of trust with discerning sake breweries and seasoning manufacturers across the country.

French entomologist Fabre and Japanese naturalist Minakata Kumagusu.

Katayama continues to confront the invisible world of microorganisms, remembering these two great men who held a deep reverence for nature and continued to observe the workings of life.

With a humble attitude of "learning" from microorganisms that have a history of over 3 billion years, we continue to explore the possibilities of fermented foods, which are necessary for us today.