Koji is steamed barley or polished rice inoculated with the Aspergillus oryzae culture. It is responsible for the fermentation process of not only amazake, but also miso and a number of other fermented foods. Our specific cultures can be used for amazake, rice milk, barley miso and rice miso, sake, shio koji, and pickles.
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Red Barley Miso Koji$10.00–$112.50
Long-Term Rice Miso Koji$10.00–$112.50
Short-Term Rice Miso Koji$10.00–$112.50