Koji Spores for barley – culture best suited for barley or grain. A very pleasant-smelling culture on various grain products. Incidentally, barley miso (also called mugi miso) is also one of our favourite misos. It ferments for 4-12 months.
As the name suggests, it is best suited for barley, which is a more difficult substrate (for the fungus) than rice. So this strain has been bred to grow easily on pearl barley. If you have grain directly from the farmer, as we do, it can easily be crushed in a food processor or with a household mill on coarse setting, as we use.
Amylatic and proteatic power are both at the same level.
If you were to ask us which strain to buy if you only want to buy one, I would say either this one or riskoji, depending on which miso you like better or how long you want them to ferment.
Choose between bag sizes: contains 25g, which is sufficient for 5kg of cooked substrate, or contains 100g, which is sufficient for 20kg of cooked substrate. The culture contains koji spores and rice flour.
