Kaokao Miso - Dry Barley Koji
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Kaokao miso's Dry Barley Koji can be use for making Miso/ Barley Soy sauce.
You can also use it to make the 'magic' ingredients of Amazake and Shiokoji.
Shiokoji is used like a marinade to add incredible depth of flavour to vegetables, and for pickling,
Read more about the magic qualities of koji in this Epicurious article.
What is Koji ?
Steamed barley has been inoculated with Koji starter (Aspergillus Oryzae) and It has been fermented in warm humid enviroment for up to 50hours.
Koji digests starches and proteins and breaks them down into sugars and amino acids. Koji is the most important ingredient for Miso, Soysauce, Amazake(sugar-free sweet drink), Shio-koji(Salted Koji), Mirin and Sake.
What is Dry Koji ?
Dry Koji is the type of koji that have been dehydrated.
Kaokao Miso Dry Koji can be used for Miso, Shio-Koji(Salted Koji), Sake, Pickles, and Amazake.
Ingredients: Organic Barley Koji, Koji Starter(Aspergillus Oryzae)
Made in Daylesford, Vitoria with at least 99% Australian Ingredients.
Best Before Date: 6 Month
How to Store: Put in Air tight container or prastic bag,Store cool and dry place.