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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6/23/2022
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6/23/2022
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6/23/2022
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6/23/2022
1 min read
