Traditional Barley Koji

$11.99

Our mission is to set you up for success in the world of DIY cultured foods. If you’ve followed the instructions we’ve provided and find that your culture isn’t working properly within 60 days of purchase please contact us! We’re here to help you. Just remember, like anything else  - culturing just takes practice!

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.


Our mission is to set you up for success in the world of DIY cultured foods. If you’ve followed the instructions we’ve provided and find that your culture isn’t working properly within 60 days of purchase please contact us! We’re here to help you. Just remember, like anything else  - culturing just takes practice!



What Our Customers Are Saying

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Customer Reviews

Based on 17 reviews
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G
Glen
Works well, and barley koji is surprisingly different from rice koji

I've made garbanzo miso, red chili bean miso, and oat amazake with this barley koji. Everything cultured fine, and the flavor of the barley is very distinct. Loved the misos, and the amazake was quite good, though it didn't send me.

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PAUL MALONE
Barley Kiji

this is good made some great miso last year. making new batch for the coming year.

C
Cynthia

Great product, arrived quickly...thanks!

C
Carol Ann
Unsure

I received my Barley Koji kit over a month ago. I’m not sure how to begin. Do I cook it with water and salt? I’m confused how to begin.

B
Ben Bartelle
I use it as a rapid dry age.

I grind this into a fine powder and use it on meats or eggplant as a dry age for 48h in the fridge. It tenderizes and adds a deep umami flavor to everything.