Barley Koji

(2 customer reviews)



Koji is the result of a culture of Aspergillus oryzae on cereals rich in starch such as rice or barley.
During culture, Aspergillus oryzae, called “Tane-Koji”, creates a white fluff around the seeds, propagating its filaments in order to reproduce. By this action, Aspergillus decomposes the starch and thus produces a large amount of amino acids and enzymes beneficial to the organism and intestinal flora. The Barley Koji is used to make Miso and Shiro-shoyu.

Ingredients : 100% barley Koji * (barley**, Aspergillus oryzae).
* Under the words “Nature and Progres”.
** Organic.

Shelf-life : 1 year in the refrigerator.

Delivery : 10 days.

Our barley Koji is certified “Nature and Progres”, it is delivered dry.

Recipe for making barley miso.pdf

SKU: KOJI-ORGE Category:


Our kojis are delivered dry, in a vacuum bag and are kept for 1 year in fresh air. They are dried naturally, without heating.
For further information, do not hesitate to contact us.

Hors promotion.

2 reviews for Barley Koji

  1. terrasse (verified owner)

    C’est un super produit, comme la description du site, le service, les conseils et la livraison. Top du top !

  2. maferazac (verified owner)

    Very happy with the koji. Thank you very much
    Très content de ce koji. Merci beaucoup

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