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Traditional Barley Koji

This whole-grain barley koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.

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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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