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Barley Koji

Barley koji

Japanese: 麦麹（むぎこうじ）

Koji made by growing koji mold on steamed barley. Used for barley miso and barley soy sauce.

Made by steaming barley and cultivating koji mold. Compared to rice koji, barley koji has a nuttier aroma and is indispensable for Kyushu-style barley miso.

Barley grains are larger than rice with different mycelium penetration, so temperature control requires extra attention. Finished barley koji has a light, grain-like sweetness. Used in miso, it produces a clean, mild flavor. Barley miso ferments quickly, sometimes ready in 3-4 months. Its clean taste suits summer miso soup well. An approachable koji for beginners.

Related words

Aspergillus oryzae

A filamentous fungus essential for brewing miso, soy sauce, and sake. It produces abundant enzymes that break down starches and proteins, and was designated Japan's national mold in 2006.

Seikiku (Koji making)

The general term for the process of cultivating koji mold on grains. Temperature, humidity, and time determine quality.

Miso

A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Its flavor and color vary widely by region and ingredients.

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