Traditional Barley Koji

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Traditional Barley Koji

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Koji is the natural inoculator for making miso, shoyu, natto 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 oz. (500 g.) Barley Koji

Ingredients: Japanese naturally cultured barley

Questions on Traditional Barley Koji

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  • From kristina at 8/8/12 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.
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  • From Christina at 8/30/12 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 1/3/13 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

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