Organic Mugi Koji, also known as Barley Koji, are barley grains that have been fermented with Koji Kin, a noble Japanese mould called Aspergillus oryzae. This process takes over two days. This is followed by gentle drying at a low temperature over a period of 24 hours. The result of this elaborate fermentation and drying process is a ferment with a sweet, mushroomy flavour.

Mugi koji is used for the traditional production of mugi miso, mugi shio koji or barley amazake.

Organic mugi koji, also known as barley koji, can be used in a similar way to kome koji for the production of Japanese ferments. As barley barley contains more flavour than white rice, mugi koji is generally used for miso in Japan. However, mugi amazake or mugi sake are also delicious. You can also use it to make shio koji or powder it with salt to make koji salt or dry marinade.

On the back of the packaging you will find recipe suggestions for mugi koji cha, amazake and miso with mugi koji.

Barley* (Middle Franconia), A. oryzae

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.

Mugi Koji has a best-before date of twelve months. Store in a cool, dry place.

*This product does not need to be refrigerated.