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naturally fermented, gently dried, vegan, handmade in Berlin Organic Mugi Koji, also known as barley koji, is barley grains that have been fermented with Koji Kin, a noble Japanese mold called Aspergillus oryzae. This process takes two days. This is followed by gentle drying at a low temperature over a period of 24 hours. The result of this complex fermentation and drying is a ferment with a sweet, mushroomy taste. How to useMugi 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 to make Japanese ferments similar to Kome Koji. Since the barley groats contain more flavor than white rice, Mugi Koji is usually used in Japan for miso. But Mugi Amazake or Mugi Sake are also delicious. You can also use it to make Shio Koji, or pulverize 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. Ingredients
Barley* (Middle Franconia), A. oryzae *certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |