Kazuka Katsuura

Kazuko Katsuura is a traditional Japanese fermentation artisan and educator from Hiroshima Prefecture, Japan, with over 20 years of experience making miso and umeboshi by hand. Deeply curious by nature and devoted to simple living, Kazuko brings a life-centered approach to food as daily practice, nourishment, and connection to the natural world.

A mother of three and grandmother of one, Kazuko lives with a love for nature, mindful craftsmanship, and the quiet joy of creating food with intention. Her hobbies include watching professional baseball, enjoying films, and driving—yet her greatest passion lies in sharing the wisdom of traditional Japanese food culture.

Kazuko specializes in rice koji cultivation, hands-on miso-making classes, and instruction rooted in the living traditions of Japanese fermentation. Through workshops, market stalls, and collaborative teaching, she shares the wonders of rice koji—the foundation of Japanese cuisine—and its role in sustaining health, culture, and community.

Her dream is to foster peace and understanding through food. By sharing the magic of koji mold, a national fungus unique to Japan, Kazuko hopes to create opportunities for people around the world to reconnect—with food, with tradition, and ultimately, with themselves.

Her guiding motto: to live simply.