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Barley Koji Starter Culture

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.


Trust points for 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.

    60 DAY RETURNS

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