$3.99 Flat Rate Shipping* Click here for details

Traditional Barley Koji

Availability: In stock

SKU: 4501

Product Alerts



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

Sort by Ascending

6 Item(s)

per page
  • 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
  • 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 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 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 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 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

Ask Your Own Question

Back to the product page

Write Your Own Review

You're reviewing: Traditional Barley Koji

    1 star
    2 stars
    3 stars
    4 stars
    5 stars
  • * Required Fields

Customer Reviews

lots of good bacteria, prompt deliverydelivery, Review by Bob

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)

Free eBook Library Access & Weekly Newsletter

Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 180,000+ other health-conscious readers
  • We never share your information!
first name last name email address

Updating your cart...