✓ Non-GMO ✓ Vegan ✓ Gluten-Free 1.05 g

Koji Spores (1.05g ) Barley

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

Inoculates up to 2.5 kg of grains

Order before 7 PM, delivered tomorrow

Delivered chilled, keeps 3 months in the fridge once opened

Free delivery over 200 AED · Next-day UAE dispatch

Ingredients & allergens −

Pure Aspergillus oryzae spores for barley koji (mugi koji).

✓ Non-GMO✓ Vegan✓ Gluten-Free

Nutrition per 100 g +

Energy	79 kJ / 18.81 kcal
Fat	0.80 g
of which saturates	1.57 g
Carbohydrate	1.64 g
of which sugars	0.96 g
Protein	1.24 g
Salt	1.22 g

How to enjoy it +

Steam pearl barley, cool to 30°C, sprinkle spores and incubate at 30–35°C with high humidity for 48 hours to create aromatic barley koji for miso and shio koji.

Storage & shelf life +

Keep in the freezer (-18°C) or refrigerator for maximum spore viability up to 2 years.

Delivery & returns +

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 our customers say

★★★★★ 4.9 on Google · 10.3K reviews

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Koji Spores (1.05g ) Barley 50.00 AED · 1.05 g

4.9 ★ RATED ON GOOGLE

Loved in Dubai kitchens

Complete the box

Pairs well with

Sauerkraut Beetroot500 g

40.00 AED

Kimchi Original500 g

Medium heat

40.00 AED

Fermented Pickles Original500 g

40.00 AED

Sauerkraut Original500 g

40.00 AED

Frequently asked questions

What are Barley Koji Spores?

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.

What is included in this product?

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.

What can I make with Barley Koji Spores?

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

What is Aspergillus oryzae?

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.

Why are these spores designed specifically for barley?

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.

How much substrate can one pack inoculate?

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.

Are these authentic Hishiroku Koji Spores?

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

Why are the spores mixed with cornstarch?

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

How should I store Barley Koji Spores?

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

Are these spores suitable for beginners?

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.

What is the difference between Barley, White, and Soy Sauce Koji Spores?

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.

What makes Tabchilli Barley Koji Spores different?

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.