Mitoku Barley Koji (Aspergillus Oryzae)

Macrobiotic Essentials » Koji, Nigari & Natto Starter

500g

£26.50

In Stock

Dairy Free Organic Vegan Vegetarian Wheat Free

Start your own tradition of miso making, using this special concentrated dried koji. All you need to add is cooked soybeans and salt.

Mitoku Barley Koji is made from finest quality selected barley, which is steamed, then inoculated with spores of Aspergillus Oryzae mold, and incubated under strictly controlled conditions. The koji is left to develop for approximately 48 hrs, after which it is covered with an intricate bloom of mold filaments. It is then taken out and quickly dried to preserve it for use in making the finest country-style mugi miso.

In Japan, for centuries barley has been used to prepare the richest, heartiest miso, and this tradition still persists in rural areas today. Each area, each village, and even each household has its own particular recipe which is treasured for its special taste and aroma.

Ingredients: Barley, koji (Aspergillus oryzae)

We have taken great care to ensure that all the information relating to the products on our website is as accurate as possible. However, recipes and product formulations change all the time, which may affect nutritional content and dietary indicators. Please do not just rely on the website information - always check the label. Thank you.

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