Koji Spores for Barley Koji from Bio'c
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Tane Koji / Koji Starter
This koji spore is suitable for making Barley Koji, which can be used for barley miso making.
The color of this spore is white. This fungus grows well on barley and is recommended for beginners. The Barley Koji made from this koji spore can be used for Mugi Miso (barley miso) and Kinzanji Miso (a complex dish made from rice koji, soybean koji, barley koji and vegetables).
This koji spore includes amylase, a saccharifying enzyme and well-balanced enzymes.
(This can be used to make 10kg/22lb of Barley Koji)
Shelf Life and Storage Information:
The expiration date is printed on the front label. Store in a cool, dry, dark place (59F°/ 15℃), avoiding direct sunlight and moisture. You can also store it in the refrigerator or freezer. When you remove it from the refrigerator/freezer, do so briefly to avoid condensation due to drastic temperature changes. After opening, use it sooner than later. Any remaining spores should be sealed well and stored as described above.
The oldest koji manufacturers in Japan, Bio'c started as Kojiya Sanzaemon in Kyoto 600 years ago. They are now located in Toyohashi, Aichi prefecture, which is known for its traditional Japanese fermentation of sake, miso, mirin, shoyu and vinegar brewing. Made in a temperature-controlled, clean room of the highest standards, they produce exceptional koji.
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