Traditional Barley Koji

$11.99

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.

 Ingredients

  • 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

See More Reviews Write a review


Recently viewed