Dried peeled barley 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 peeled barley koji grains, a ready to use product. No need to grow your own koji!

This koji variant: dried peeled barley koji grains – ready to use

Also big fan of the Noma Guide to Fermentation? They love to work with barley,  “Mugi” in Japanese. However, it is a rather sturdy grain, and normal koji spores have difficulty growing on it. This koji type however is produced with barley, and you don’t have to worry about growing your own koji, it has been done for you. This is a ready to used product.

Not only does koji know how to deal with beans and grains, by turning into miso and shoyu, but its enzymes can also break down the proteins and fats in meat or carbohydrates in vegetables into all kinds of delicious flavors and aromas.

Advantages of using dried peeled barley koji grains

Just a few of the major advantages of using our dried barley koji grainsare:

• No need to steam and inoculate rice or barley
• No chance of unwanted sporulation- just the spores you need
• No waiting time: growing koji takes at least two days. Dried peeled barley koji grains can be used immediately
• Works very quickly
• No tools needed
• Tap into your fleeing creativity: when you get a cool koji idea you don’t have to wait for days to make it happen. Do it straight away.
• expect for the barley grains to soak up roughly 50% of their weight in water

Content

• Ingredients: dried and peeled barley koji grains
• Soy-free, lactose free, vegan, no preservatives
• Organic
• Net content: 500g
• Hecho en España

Some suggestions for the use of dried peeled barley koji grains

• misos, soy sauces, garums, amino sauces and amino pastes

Other Variants

Also check out our ready to use dried brown koji rice.

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