Barley Koji

Koji is the natural inoculator for making miso, shoyu, natto and many other Japanese specialty fermented foods.  Barley Koji is handmade from 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. Net wt. 8 oz

 

Make it a Miso Making Kit with the book, Miso, Tempeh, Natto and Rancho Gordo Beans.  Check out our Rice Koji as well.