Kojiya Honten Dried Barley Koji 350g (500g After Rehydration) | Additive Free

Kojiya's Dried Barley Koji (Kyushu Grown)
Ideal for Miso Making and More

Dried Barley Koji
Made from Kyushu-grown barley.

When rehydrated in lukewarm water, 350g of dried barley koji will yield approximately 500g of barley koji in about 1 hour.

Perfect for making barley miso or blended miso.

How to Rehydrate Dried Barley Koji

Ingredients:

• 1 bag of dried barley koji (350g)

• A large tray or bowl

• Lukewarm water (150ml)

Instructions:

1. Spread the Dried Barley Koji on the Tray
   Spread the dried barley koji evenly on the tray. If there are clumps, gently break them up with your hands. A tray is recommended to ensure that the water is evenly distributed, but a bowl can also be used.

2. Add Lukewarm Water to Rehydrate
   Add 150ml of lukewarm water (about 50°C or 122°F) to the barley koji. If making miso, you can also use 150ml of soybeans’ cooking liquid instead of water, or a mix of both. Mix well to ensure the barley koji absorbs the water evenly.

3. Stir and Let It Rest
   Stir the mixture every 15-20 minutes to make sure the moisture is evenly distributed. After about 1 hour, your rehydrated barley koji is ready for use.

Note: Use the rehydrated barley koji within the same day.

Important Notes:

• Be sure to cool the lukewarm water to about 50°C (122°F) before adding it to the barley koji. Water that is too hot may damage the koji’s enzymes.

• Use the barley koji soon after opening the package.

• Store in a cool, dark place away from direct sunlight.

Recipe: Barley Soy Sauce Koji

Ingredients:

• 100g of Kojiya Dried Barley Koji (no need to rehydrate)

• 350ml of dark soy sauce

Instructions:

1. Place the dried barley koji into a tightly sealed bottle or container.

2. Pour the soy sauce over the koji, and mix thoroughly.

3. Let it ferment at room temperature for about one week. Stir once daily.

4. Once the barley koji absorbs the soy sauce and becomes plump, it’s ready to use. Store it in the refrigerator after fermentation.

Note: The salt concentration of this soy sauce koji will be around 12.4%. To season dishes, use 10% of the ingredient’s weight in soy sauce koji, just as you would with salt koji. It also makes a great topping for cold tofu or sashimi!