Dried emmer koji grains | ready to use

Koji is the mold that can do anything: miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun—they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. One easy way to start using koji is with dried emmer koji grains, a ready-to-use product. No need to grow your own koji!

This koji variant: dried emmer wheat koji grains – ready to use

If you’re ready to go beyond the basics, ’emmer’ is your grain. Emmer wheat—an ancient ancestor of modern wheat—is prized for its rich, nutty flavor and complex structure. High in fiber and protein, emmer offers a different enzymatic profile than barley or rice, making it ideal for chefs and fermentation geeks who want to create misos, amino sauces, or shoyu-style ferments with a more distinctive, layered taste.

Used by high-end restaurants and experimental chefs alike, emmer koji has even been used to create chocolate-like flavor experiences in desserts—without using cacao at all. A clever, local, and ethical alternative to an ingredient that often comes from faraway and questionable sources.

Advantages of using dried emmer koji grains

Just a few of the major advantages of using our emmer koji grains:

• No need to steam and inoculate grains yourself
• No chance of unwanted green oversporulation, it’s harvested at the exact right time.
• No waiting time: growing koji takes at least two days. Dried emmer koji can be used immediately
• Works very quickly
• No special tools needed to control humidity and temperature
• Capture inspiration in the moment: no fermentation prep delay
• Expect the emmer grains to absorb about 100% of their weight in water (so 400 grams makes around 800 grams)

Content

• Ingredients: dried emmer koji grains
• Soy-free, lactose-free, vegan, no preservatives
• Organic
• Net content: 400g (makes 800 grams of fresh koji)
• Made in Italy
• Storage: cool or refrigerated

Some suggestions for the use of dried emmer koji grains

• unique misos, shoyus, shio koji, amazake, or amino sauces
• fermented marinades for vegetables and meat
• fermented base for savory or even dessert-style applications

Other variants

Also check out our ready-to-use dried brown koji rice  and barley koji grains.

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