Traditional Barley Koji
This whole-grain barley koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.
Koji is the natural, edible mold for making miso, shoyu, and many other Japanese specialty fermented foods. Mitoku Barley Koji is handmade from selected natural whole-grain barley, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. Made in small batches by the Marukura Family.
- Contains: 17.6 ounces (500 g) Barley Koji
- OK kosher certified.
- Product of Japan.
- Barley, Koji (Aspergillus oryzae)
Shelf Life and Storage Information
Store in a cool, dry place. Will keep up to 6 months at room temperature or 2 years in the refrigerator or freezer.
What Our Customers Are Saying
My first purchase of Barley Koji from Cultures for Health was from a few years ago. The miso at one year, was magnificent. I have put up about a gallon of new miso,, but I cannot tell you how it tastes yet. It will have to wait.
I expect that it will be great. I have only had the best experiences from the Cultures purchase from Cultures for Health.
Will be buying again
I made about 6 liters of miso with some friends. That was about 6 moths ago. It is really pretty spectactular. It is rich. It has a breadth to the taste that I have never had from store bought. I really have no experience to compare the koji, but the miso it made is special.
The koji was delivered on time and immediately started to make my miso ferment.