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Barley Koji 

For Delicious Homemade Mugi Miso

Mitoku Barley Koji is made from the finest quality selected barley, which is steamed, then inoculated with spores of Aspergillus Oryzae mold, and incubated under strictly controlled conditions. The koji is left to develop for approximately 48 hours, after which it is covered with an intricate bloom of mold filaments. It is then taked out and dried quickly, to preserve it for use in making the finest country-style mugi miso.

In Japan, for centuries barley has been used to prepare the richest, heartiest miso, and this tradition still persists in rural areas today. Each area, each village, and even each household has its own particular recipe which is treasured for its special taste and aroma.

Start your own tradition of miso making, using this special concentrated dried koji. All you need to add is cooked soybeans and salt.

For further details on making mugi miso, please refer to the "Book of Miso", by Shurteff and Aoyagi. (Autumn Press & Ballantine).

IMPORTANT NOTICE:

We are experiencing a power outage caused by Hurricane Helene and therefore our phones and email have been down since Thursday, Sept. 26th. As a result, there will most likely be a delay in responding to inquiries. FedEx has resumed pickups, so shipping is now back on schedule. We appreciate all your patience and thank you for your continued support! Our staff and families are safe and we thank you for all your concerns. Western North Carolina where we are located, got hit hard and will take some time to recover. Our hearts go out to those most impacted by this devastating storm.

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Natural Import Company

170 Chilly Bowl Road

Rutherfordton,  NC 28139