Koji Spores (1.05g ) Barley

Barley Koji Spores are a fermentation starter culture containing Aspergillus oryzae, specially selected for fermenting barley. They are traditionally used to make barley miso, shochu, and other barley-based fermented foods and beverages.

Each pack contains approximately 1.05g of Barley Koji Spores, consisting of 1g of authentic Hishiroku spores blended with food-grade cornstarch for easier handling and even distribution during inoculation.

These spores are suitable for making:
● Barley Miso
● Shochu
● Barley Koji
● Traditional Japanese fermented foods
● Other barley-based fermentation projects

Aspergillus oryzae is a beneficial fermentation culture that has been used in Japanese food production for centuries. It naturally produces enzymes that help break down starches and proteins during fermentation.

This Hishiroku strain is specially developed for barley fermentation. It supports the production of traditional barley-based ferments and is commonly chosen for recipes that require the flavour profile associated with barley koji.

One pack is suitable for approximately 2kg of substrate under normal conditions. Experienced fermenters may use one pack for up to 5kg of substrate using advanced inoculation techniques.

Yes. The spores are sourced from Hishiroku, a well-known koji producer in Kyoto, Japan, and are carefully repacked by Tabchilli in Dubai.

Food-grade cornstarch is used as a carrier to help distribute the spores evenly across the substrate, making inoculation easier and more consistent.

Store the spores in a sealed package in the refrigerator or freezer whenever possible. For the best quality, use them within 12 months.

Yes. Beginners can use Barley Koji Spores by following a reliable barley koji, barley miso, or shochu recipe. They are also suitable for experienced home fermenters.

Each strain is selected for a different fermentation purpose:
● Barley Koji Spores – Best suited for barley miso, shochu, and barley-based fermentation.
● White Koji Spores – Commonly used for amazake, shio koji, sake, and certain types of miso.
● Soy Sauce Koji Spores – Specifically developed for fermenting soybeans and wheat to make soy sauce, tamari, and dark miso.

Tabchilli carefully repacks authentic Hishiroku Barley Koji Spores sourced from Kyoto, Japan. Each pack is blended with food-grade cornstarch for easy application and is specially formulated for barley fermentation projects such as barley miso and shochu.