Kobukurokonajyo Koji Spore (Packet)-Koji Starter for Barley & Wheat Miso

$18.00
Limit 5 per order

Barley miso is my summer miso — lighter, a little sweet, and ready sooner than a rice miso. This is the strain I use for it.

Barley grains behave differently from rice. They're tougher on the outside and softer once cooked, and this starter is balanced for that: enough enzyme strength to work through the grain, with the round traditional koji aroma that makes mugi miso taste like the countryside instead of like a grocery store.

It also does well on wheat if you're working toward a wheat-based miso or a lighter shoyu.

From Hishiroku in Kyoto, 300 years of koji-making behind it.

In stock now. Shipping is calculated at checkout.

Barley miso is my summer miso — lighter, a little sweet, and ready sooner than a rice miso. This is the strain I use for it.

Barley grains behave differently from rice. They're tougher on the outside and softer once cooked, and this starter is balanced for that: enough enzyme strength to work through the grain, with the round traditional koji aroma that makes mugi miso taste like the countryside instead of like a grocery store.

It also does well on wheat if you're working toward a wheat-based miso or a lighter shoyu.

From Hishiroku in Kyoto, 300 years of koji-making behind it.

In stock now. Shipping is calculated at checkout.

  • The Best Koji Starter for Making Barley Koji Miso. Special Product from Hishiroku Shop, Kyoto.

  • This spore is suitable for barley/wheat miso. The features of this Koji starter are well-balanced in enzymatic power and good aroma of traditional Koji.

  • We ship within the United States only.

    Orders ship within 5 business days. Standard shipping is $7 per order, no matter how many packets you order.