Traditional Barley Koji – Happy Kombucha
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Traditional Barley Koji

Traditional Barley Koji


koji is the natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Mitoku Barley Koji is handmade from selected natural whole-grain barley, which is steamed, then inoculated with spores of Aspergillus Oryzae and incubated under strictly controlled conditions.

The resulting koji is left to develop for approximately 48 hours, then taken out and quickly dried in order to preserve it for use in making the finest amazake, miso, or koji pickles, etc. Made in small batches by the Marukura Family.


  • Contains: 17.6 ounces (500 g) Barley Koji
  • OK kosher certified.
  • Product of Japan.



  • Barley, Koji (Aspergillus oryzae)


Shelf Life and Storage Information

Store in a cool, dry place. Will keep up to 6 months at room temperature or 2 years in the refrigerator or freezer.


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