Testionials

Hear what people say about Miki and classes with Tomoko

Stories with Miki

I have had some stomach issues after taking antibiotics and Miki has helped calm my digestive tract. I take it before and after eating. When my stomach is churning at night, I take it before going to bed also.

M.O. 6/1/2023

I take it in the evening before bed and find it to be very comforting when I do so. I feel a boost in energy when taking. I also attribute my healthy hair and skin condition to me using Miki.

C.F. 9/12/2023

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After my breast cancer lumpectomy, I was put on an estrogen blocking medication. One of the side effects of that drug can be a skin rash and itching. My itching was extreme. After only three or four days of taking about two tablespoons of Miki before bed, the itching stopped and the rash gradually disappeared. I took a vacation last week and didn't have any Miki and the itching started again. So happy to be back on Miki.

Also, when I got my haircut the other day, my hairdresser said my hair was thicker, and she showed me a bunch of new hair growth. I've done nothing different in my hair products, vitamin/supplement regime or diet -- the only addition is Miki. I love it!

And not only is it good for you, I think it's delicious.

D.M. 5/22/2023

Digestion, Sleep, Mood, Due to menopause I would feel itchy and I read miki helped to alleviate this. I have been on it going on 2 weeks and my itchiness went away within the first week. Plus I sleep and feel better. I start off my day with miki and I feel good. I appreciate that Miki helped with my itchiness. It's unfortunately a symptom of perimenopause and menopause. I don't feel itchy like I used to and I am thankful for that.

T.F. 9/16/2023

I have been buying Tomoko’s miki, natto and cultured butter for the past 5 months. I love the way miki makes me feel and I eat it daily when I have it on hand. I usually drink miki or eat fermented rice that I make from Tomoko´s miki (used as a starter). I don't eat much first thing but when I break my fast, I have miki or fermented rice with natto. This energizes me and I feel so healthy eating it that I crave the same thing every day! I have never had that happen to me before. Per Tomoko´s recommendation, I eat the fermented rice with natto, avocado, tamari, sesame oil and scallions. The cultured butter is also delicious in place of butter. I am so grateful that Tomoko shares her knowledge about the health benefits and also how to make fermented rice. I look forward to learning to make natto next.

K.S. 6/10/2023

I am doing many things to help my health so it is hard to know for sure what results are specific to miki. But I feel very confident in miki as an amazing and natural probiotic. It is refreshing, pure – providing clarity in many ways. Intuitively I feel very fortunate to have access to miki and am so grateful to Tomoko for making this possible and doing it with such reverence and care. You can feel it. Thank you, Tomoko

E.M. 6/9/2023

I have Miki cultured butter on my toast every morning. It's delicious and I don't get the stomach rumblings I get from butter.

M.B. 6/8/2023

It helps with digestion. I end up using the bathroom a lot. Miki has also helped me lose weight. I give it to my dogs as well, and it makes their poop look good.

C.C. 6/1/2023

Classes with Tomoko

Introduction to Miki

I like the Miki probiotic drink very much, I have been taking it since January of this year and immediately felt improvement in my digestion and bowel movements, felt an overall well being feeling, more energy, more grounded, happier. I take it few times a day and enjoy the taste of it and really crave it. It is an all around very positive addition to my life.

Irit, Acupuncuturist, Pasadena, CA

As a behaviorist, hypnotherapist, and Reiki Master for 25 years, I’m no stranger to working with sacred energy. From the moment I walked into my Miki class and met Tomoko, her tiny but strong stature sang Holy energy to me. I’m very careful who I learn from because knowledge is just one part of a teacher, and for me, not the most important part, especially when learning something in the sacred.

The class was boutique style, that is to say: small, and Tomoko made it an intimate experience and environment.

She teaches with and conveys confidence in her craft, that’s also important to me. There was enough time for all questions and it was clear, she would be an open and available ongoing Miki mentor, also an important aspect of learning a new endeavor to me.

Learning to make Miki was a great decision. I L❤️VE Everything about it. I especially love learning about the historical roots of Miki and about the Noro who were dedicate women to this sacred, heath and wellness drink. The art and science of Miki making isn’t a replacement for anyone’s spiritual practice and it can deepen one’s spiritual practice, if you allow it to. I regularly make Miki at home, and share it anyone needed help with health challenges, including my Integrative Medicine physician, who calls the Miki I bring her “my magic rice”. What do I most look forward to? Sharing Miki making with my grandaughter when she’s old enough to come to grandma’s kitchen and make Miki with me! I can without any reservations recommend Tomoko’s class, and have referred several folks already.

Pam Castillo, Pasadena, CA

The experience was a good one. I enjoy learning new things and the Miki class was definitely fun and unique class. Making something which is good for you and interacting with intelligence people was a good experience.

Richard, Altadena, CA

I am truly grateful for the opportunity to have learned about making Miki and its tradition. The workshop taught us how to make Miki and explained Miki’s origins and how our spiritual and physical presence is essential when making Miki. Daily Miki use has kicked my health up a notch, and I love the way I feel when I take Miki daily. I feel a difference when I am not taking Miki and when I am. Miki has helped improve my gut health for certain! Also, if I’m feeling low on energy during the day, I take my Miki, and oh, do I feel the pick me up and feel just good. I love love Miki, and I highly recommend Tomoko’s Miki-making workshop to everyone seeking to improve their overall health. Tomoko’s workshop will change and improve one’s life for the better as Miki is unforgettable to the body.

If you’ve been enjoying the many benefits of Miki, you may want to consider taking Tomoko’s Miki workshop. It was a wonderful experience. I’ve enjoyed making Miki myself and have found the experience to be very rewarding. The three-part workshop is very helpful. It gives one the opportunity to make Miki and if questions come up, they can be addressed in the follow-up session. (Diane)

Miki! Although I ferment a bit and enjoy it, I had never heard of Miki. I had never fermented with just rice, water and sweet potato before, so that was new to me. The more I make Miki the more I understand the medium and I'm feeling like I can start experimenting with other forms of rice a little (maybe make 1/2 a batch with some brown rice to start. I am looking forward to taking tomorrow's class, Recipes with Miki, where we'll learn more about ways in which to incorporate the use of Miki in our diets, so I can incorporate my knowledge in everyday life.

Future learners - use it. Maybe start with small batches if you're a single person but make it often, until you become comfortable with it and learn the signs of good fermentation. In the end, fermentation is the same, the only difference is the medium and this knowledge became obvious to me as I made Miki last week. It's just fermenting and introducing the Japanese sweet potato and rice, feeds the medium and in the end our gut, which we so need with today's diet. (Zulma)

Natto Workshop (Summer 2023)

I enjoyed everything. Tomoko is an excellent presenter, and very knowledgeable. The facility was gorgeous. The kitchen was immaculate. The food prepared for our lunch was delicious. The classmates were interesting. The handouts and instructions were well written and easy to understand. I look forward to taking the Miki class. (D.R.)

I really enjoyed learning about the history of Natto, cultural context, and also step by step making it. It was amazing to also eat it. (R.M)

I’m so happy to have access to the wonderful healthy food from Shunmei!!! (E.D.)