Disclaimer: Although many of the cultures from this site have a history rich in tradition and folk wisdom, they have not been evaluated by the F.D.A. Some statements made, or products sold through this web site, have not been evaluated by the F.D.A. They are not intended to diagnose, treat, cure, or prevent any disease. Please consult your health care professional or herbalist before using any products.
Last Update 01/2017
~ Specialized Koji Kin Spore Starter for Making Mugi Miso, 20g fresh spores
Made in Kyoto, Japan ~
New Koji Spore Supply from Japan!
This packet is specially isolated strain for making Mugi miso or Amakuchi miso. Contains 20g of Koji-kin spores (Aspergillus oryzae) for making 15kg kome-koji barley.
This strain of spores are the best for those who wish to make mugi miso (12 to 18 months), or Amakuchi Mugi Miso, mellow barley (1 to 2 months), even Nattoh Miso and Hishio condiments. A mellow barley taste over the traditional koji spores.
This is a nice packet of fresh koji spores for the price. You can make one large batch or split and make smaller amounts or a little of each recipe type. Just started getting these direct from Japan and they sell very well. We thank our Japanese friends in providing such great products.
Qty NET : 20g
Maker : Hishi-roku, Kyoto Japan or other brand name.
Labeling and manufacturer may vary from photos. Most is by manufacturer: Hishiroku
Ingredients : Aspergillus oryzae
- Shelf Life: 6 months to 1 yr
- Needs to be stored in freezer for longest shelf-life.
Freezer - 1 year+ spore shelf-life
Refrigeration - 6 months spore shelf-life.
Room Temperature - 1 month shelf-life
Note: If using old spores, you may have to use more per recipe to have the desired results.
Use the Standard Koji Rice Instructions for making koji rice found on our main site, just use barley instead of rice.
- 1.5kg (or 15kg) steamed barley
- Koji-kin 2g (or 20g)
- Quality sourced water, no city tap water/
See link above for details and equipment needed.