Koji spores for barley – a culture best suited to barley or grain. A wonderfully fragrant culture on different grain products. By the way, barley miso (also called mugi miso) is also one of our favourite misos. It ferments for 4-12 months.<\/p>\n
As the name says, it is best suited to barley, which is a more difficult substrate (for the fungus) than rice. So this strain has been bred to grow easily on pearl barley. If you have grain directly from a farmer, as we do, it can easily be crushed in a food processor or with the household mill on coarse, as we use.
\nThe amylolytic and proteolytic power are both at the same level.<\/p>\n
If you were to ask us which strain to buy if you only want to buy one – I would say either this one or rice koji, depending on which miso you like better or how long you want them to ferment.<\/p>\n
Easy to dose. Choose between bag sizes: contains 25 g, which is enough for 5 kg of cooked substrate, or contains 100 g, which is enough for 20 kg of cooked substrate. The culture contains koji spores and rice flour.<\/p>\n","protected":false},"excerpt":{"rendered":"
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