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.