Koji Barley Spores, 20g/15kg, Mugi Miso Koji
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 names.
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 the 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 older 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)
- White rice flour may be used as a carrier>br> - Quality sourced water, no city tap water/
See link above for details and equipment needed.