Dried peeled barley koji grains | ready to use
Barley koji gives depth to the flavor of food (umami). One easy way to start using koji is with dried peeled barley koji grains.
In stock
Product Description
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 a fan of The Noma Guide to Fermentation? They love working with barley — mugi in Japanese. However, it’s a rather tough grain, and regular koji spores struggle to grow on it. Plus, it takes time and effort. With these dried, hulled barley koji grains, you don’t have to worry about cultivating your own koji — that’s already been done for you. This is a ready-to-use product.
Koji isn’t just great with beans and grains — for making miso and shoyu, for example — its enzymes can also break down proteins and fats in meat, or carbohydrates in vegetables, into all sorts of delicious flavors and aromas.
Advantages of using dried peeled barley koji grains
A few of the advantages of using our dried barley koji grains instead of koji spores:
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No need to steam and inoculate the barley yourself
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No risk of unwanted sporulation — the grains were harvested at the perfect moment
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No waiting time: growing koji takes at least two days, but these dried, hulled barley koji grains can be used within an hour
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No complicated tools needed to maintain temperature and humidity
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Follow your creativity: got a cool koji idea? No need to wait days to try it — just go for it!
The grains absorb about 100–110% of their own weight in water.
Content
- Ingredients: dried and peeled barley koji grains
- Soy-free, lactose free, vegan, no preservatives
- Organic
- Net content: 400g (enough for more than 800 grams of fresh koji)
- Made in Italy
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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7 reviews for Dried peeled barley koji grains | ready to use
| 5 star | 71% | |
| 4 star | 28% | |
| 3 star | 0% | |
| 2 star | 0% | |
| 1 star | 0% |
Barley koji gives depth to the flavor of food (umami). One easy way to start using koji is with dried peeled barley koji grains.
In stock
I usually make my own koji, but for a workshop I needed a larger quantity. This koji is very good: just add water, let it sit overnight, and you get excellent quality!
Same here.