Barley Koji Starter Culture

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.

Start Your Fermentation Journey with Koji Spores

Embark on a culinary adventure with our top-quality koji spores. As the foundation of many Japanese ferments, koji spores are the initial ingredient for creating soy sauce, miso, and sake, among others. Our koji spores provide the perfect kick-start to your fermentation journey, helping you recreate authentic Japanese flavors right at home.

The Versatility of a Koji Starter

A koji starter isn't just for the professionals. It's a handy addition to any home cook's pantry, unlocking a world of fermenting possibilities. Whether you're aspiring to make umami-rich miso or the perfect batch of sake, our koji starter gives you a reliable base from which to work. Experience the joy and satisfaction of creating traditionally fermented foods with our easy-to-use starter.

Source Your Koji Culture from Cultures for Health

Wondering where to buy koji? Look no further. At Cultures for Health, we specialize in supplying quality barley koji. We're committed to making fermenting accessible to all, with products designed to ensure your home fermentation efforts are successful. Check out our koji spores and join the fermenting revolution today.