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Koji is the natural inoculator 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. The resulting koji is left to develop for approximately 48 hours, then taken out and quickly dried in order to preserve it for use in making the finest amazake, miso, or koji pickles, etc. Made in small batches by the Marukura Family.
Click here for a recipe for Mugi Miso using Barley Koji.
Contains: 17.6 ounces (500 g) Barley Koji
Ingredients: Japanese naturally cultured barley
OK kosher certified.
Questions on Traditional Barley Koji
- From kristina at 8/7/2012 10:11 PM
- From Christina at 8/29/2012 8:13 PM
- From chrissarah at 1/3/2013 4:34 PM
- From Jen at 1/13/2014 3:52 PM
- From sharon at 2/23/2015 8:10 PM
- From Amy at 5/19/2015 9:39 AM
- Can this be used to make Shio Koji?
- Yes, our kojis can be used to make Shio Koji. The barley will be firmer, but you can easily blend it after the initial culturing period. Our recipe for Shio Koji can be found here: http://www.culturesforhealth.com/shio-koji-recipe
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- lots of good bacteria, prompt deliverydelivery, Review by Bob
Quality Price Value
Lots of good bacteria, rice koji usually does not have so much koji powder included. That's a good thing. Miso won't be ready for a year. That's a good thing too.
(Posted on 4/9/2014)
Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.
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