A Journey of Inward Transformation
Rice Flower was born from my own journey of returning to myself, through the quiet power of fermentation, and the ancient wisdom of koji. As a Japanese mother and daughter raised in the foothills of Mt. Fuji, I grew up surrounded by the gentle rituals of food as medicine. The comfort of miso soup, the flavors of fresh-picked vegetables, the soft scent of steamed rice. These small moments shaped how I understood nourishment: full of joy, intention, and connection.
But somewhere along the way — amid the rush of motherhood, modern life, and the endless pressure to “do it all” — I lost touch with that rhythm. I felt depleted. Disconnected. I craved something slower, simpler and more grounded. So I returned to what I knew — koji, the heart of Japanese fermentation. I began making small-batch miso, marinades, and sauces using organic, preservative-free, superior quality ingredients. And through that process, something shifted. Cooking became a joy again. A daily act of care — for my family and myself.
Rice Flower is a continuation of that rhythm.
Our koji-based products are made to bring flavor, ease, and that same sense of joy back into your kitchen. They're rooted in tradition, crafted with intention, and designed to support your wellbeing — without overcomplicating your day. We believe that the act of cooking — even something simple — is one of the most powerful forms of self-care. You don’t need hours or fancy ingredients. Just a spoonful of something real, something made with love.
Let’s return to joy, one meal at a time. With warmth and gratitude,
Haruna Deasy
Founder, Rice Flower