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Barley Koji Starter Culture

21 reviews

This whole-grain barley koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Our Traditional Barley Koji is handmade from natural whole grain barley, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions. The resulting Koji is then left to develop for 48 hours before being quickly dried in order to preserve it for use in making the finest amazake, miso, or koji pickles.


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MORE INFORMATION
Koji is the natural, edible mold 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. Made in small batches by the Marukura Family.
  • Contains: 17.6 ounces (500 g) Organic Brown Rice Koji
  • OK kosher certified.
  • Product of Japan.
  • INGREDIENTS
    Barley, Koji (Aspergillus oryzae)
    HOW TO STORE YOUR BARLEY KOJI
    Store in a cool, dry place. Will keep up to 6 months at room temperature or 2 years in the refrigerator or freezer.
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    Filter Reviews:
      LK
      01/11/2020
      louis k.
      Corpus Christi, Texas, United States

      Review of Miso from Koji Purchase two years ago.

      My first purchase of Barley Koji from Cultures for Health was from a few years ago. The miso at one year, was magnificent. I have put up about a gallon of new miso,, but I cannot tell you how it tastes yet. It will have to wait. I expect that it will be great. I have only had the best experiences from the Cultures purchase from Cultures for Health.

      JD
      06/19/2020
      John D.
      Ilion, New York, United States

      Traditional Barley Koji

      TJ
      12/27/2019
      Tyler J.

      Will be buying again

      AS
      06/12/2020
      Alex S.
      Denver, Colorado, United States

      Great culture, got started in no time

      My barley koji arrived quickly and I was able to use it immediately to begin inoculating barley, rice, and millet. It worked well and quickly.

      B
      04/08/2014
      Bob

      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.

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