Koji spores-barley-front
✓ Gluten-free 1.05g Barley

Koji Spores

★★★★★ 5.0 · 914 Google reviews
Koji Spores - Barley (1.05g) -50 AED

Premium Hishiroku Barley Koji Spores, repacked by Tabchilli with cornstarch for consistent use. Specially developed for barley fermentations, this strain is widely used in making barley miso and shochu, adding depth, earthiness, and balanced sweetness.

Contents: 1g spores + cornstarch (carrier)

Usage: Suitable for ~2kg substrate (up to 5kg with advanced technique)

Storage: Keep sealed, refrigerate/freezer recommended, use within 12 months

Origin: Spores sourced from Hishiroku (Kyoto, Japan)

Packed in Dubai by Tabchilli
50.00 AED
20 servings
Order in 3h 20m, delivered tomorrow
Delivered chilled, keeps 3 months in the fridge
Free delivery over 200 AED · Next-day UAE dispatch

Napa cabbage, radish, spring onion, gochugaru (Korean chilli), garlic, ginger, natural sea salt.

Contains: fish Not vegan✓ Gluten-free ✓ No added sugar
Energy79 kJ / 18.81 kcal
Fat0.80 g
of which saturates1.57 g
Carbohydrate1.64 g
of which sugars0.96 g
Protein1.24 g
Salt1.22 g

Serve alongside burgers, sandwiches, grilled meats, grain bowls, wraps, or enjoy straight out of the jar as a crunchy, probiotic-packed snack.

Keep refrigerated (2°C – 6°C). Shelf life is up to 1 year unopened. Once opened, consume within 3 months and ensure the vegetables remain submerged in brine.

Next-Day UAE Delivery: Orders placed before 7 PM Sunday through Friday are dispatched for next-day delivery in temperature-controlled refrigerated vans.

Emirates Served: Dubai, Abu Dhabi, Sharjah, Ajman, RAK, Fujairah, UAQ, Al Ain.

Freshness Guarantee: If your delivery is anything less than 100% fresh and perfect, contact us at customercare@tabchilli.com for a swift replacement or refund.

What Koji Spores buyers say

★★★★★ 4.9 on Google · 10.3K reviews
Read all Google reviews →
★★★★★

“Proper authentic fermentation, not the vinegary supermarket stuff. Perfectly crunchy, tangy, and deeply flavorful. Now in our regular box every month.”

Purchased: Koji Spores
Sarah K. ✓ Verified Buyer · Dubai Marina
★★★★★

“Spicy, tangy and wonderfully balanced. My family eats it with rice bowls and wraps. You can really tell it is handmade with active live cultures.”

Purchased: Koji Spores
Tariq M. ✓ Verified Buyer · Abu Dhabi
★★★★★

“The quality and packaging are second to none. Delivered chilled right to our doorstep next day. Noticeable improvement in digestion within two weeks!”

Purchased: Koji Spores
Elena R. ✓ Verified Buyer · Downtown Dubai
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Koji Spores
Koji Spores 50.00 AED · 1.05g Barley

Frequently asked questions

Koji spores-barley-front

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.