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"lots of good bacteria, prompt deliverydelivery, "

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.

- Bob

Traditional Barley Koji

SKU: 4501
Traditional Barley Koji
$11.99

Availability: In stock

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Description

Details

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.

  • Contains: 17.6 ounces (500 g) Barley Koji
  • Click here for a recipe for Mugi Miso using 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.

 

Actual product may differ from above image. 

 

Additional

Additional Information

UPC N/A

Reviews

1 Reviews For "Traditional Barley Koji"

  1. lots of good bacteria, prompt deliverydelivery,

    by Bob on 04 Wed,2014

    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.

Write Your Own Review

Quality

Price

Value

Ingredients

  • Barley, Koji (Aspergillus oryzae)

Questions

Questions on Traditional Barley Koji

Sort by Descending
6 Item(s)
  • From kristina at 8/7/2012 10:11 PM
    • How much miso can this bag make in the first batch?
    • The recipe (linked on the product page) calls for 300g whole soybeans, cooked. That is about 1-1/2 cups, and the cooking will cause them to expand about 2.5 times, so about 4 to 4.5 cups soybeans.
    • Do you find this question helpful?  Yes   No
  • From Christina at 8/29/2012 8:13 PM
    • Is it possible to save some of the koji starter from the bag to inoculate a new batch of barley? Like you do for kombucha or sourdough.
    • Although some people reuse the culture, we believe it is best to start with fresh koji for each batch.
    • Do you find this question helpful?  Yes   No
  • From chrissarah at 1/3/2013 4:34 PM
    • Is barley koji gluten free? i know that people who have
      celiac can not have beer or soy sauce because of the barley used in their creation, so the question also
      arises for the consumption of koji.
    • The barley koji is not gluten-free.
    • Do you find this question helpful?  Yes   No
  • From Jen at 1/13/2014 3:52 PM
    • Can this be used to make soy sauce at home?
    • Traditional Barley Koji can be used to make both shoyu and tamari from home. Shoyu is soy sauce made from a mash of koji and salted water, whereas tamari is the liquid that puddles on top of miso.
    • Do you find this question helpful?  Yes   No
  • From sharon at 2/23/2015 8:10 PM
    • How long can I keep this unopened before using?
    • We recommend storing our Traditional Barley Koji in the refrigerator, where it can be kept for up to 2 years.
    • Do you find this question helpful?  Yes   No
  • 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
    • Do you find this question helpful?  Yes   No

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