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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.
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.
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.
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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6/23/2022
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