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KOJI - Made in Vermont - Barley Koji, 16 oz

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Product ID: 40013909
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About the item

  • SAVE when you buy 2-pack, 3-pack or 15 lbs Rhapsody rice or barley koji..
  • Starter culture to make barley miso, amazake, grain milk, shio koji..
  • Hand crafted in small batches in Cabot, Vermont, USA..
  • We ship the Monday following the day you placed your order. Shipping takes 1-4 days depending on how far you are from Vermont. (Please disregard arrival information in box at right.).
Koji is steamed grain inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake (rice koji), but also miso (rice or barley koji) and a number of other fermented foods. The package includes directions. Traditionally this is what the different kinds of koji are used for: If you want to make amazake or rice milk, order the amazake koji. For miso, either choose short term koji, for the sweeter miso varieties, or long term or barley koji for the darker heartier miso varieties. If you want to use the koji to ferment or marinate vegetables or meat any koji will do; they all contain powerful enzymes that will break down protein, carbohydrates, and s. Subtle flavor differences are the result of the proportions in which these enzymes occur in any particular koji. Not sure? Start with short term koji as an all-round koji, gain some experience with that, then move to the other varieties to expand your horizon. Color varies from ochre to earthy green.
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Frequently Asked Questions About KOJI - Made in Vermont - Barley Koji, 16 oz in Slovakia

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