Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). You can make various foods with barley koji, such as barley miso, shio koji, amazake, and even bread.
In this article, we would like to show you how to make homemade miso Barley Koji. But before that, make sure to check our following article to know more about Barley Koji and How to make it below:
About Barley Koji and How to make it
How To Make Barley Koji Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). With barley koji, you can make various food…
The barley miso made with barley koji has a lighter taste than the rice miso made with rice koji. Barley Koji has a unique fragrant aroma from barley that becomes its charm point.
Put the soybeans in a pan, add water to the pan, and let it heat. Cover the lid of the pan.
When it boils, remove the foam, open the pot lid a little and simmer for 3-4 hours.
While boiling the soybeans, take barley koji, and make sure the grain doesn't stick each other with your finger.
Mix Barley Koji with salt.
Wipe the storage container taht will be used for fermenting the miso with shochu and disinfect it.
Let's the soybeans boiled for about 3 hours.As a guide, you can easily crush it with your thumb and little finger.If it is still hard, boil it a little more.
Crush the soybeans while they are hot.Do not throw away the broth. or water used to boil the soybeans.
When the crushed soybeans have cooled down, add salt and barley koji mixture, also the soybeans broth little by little and mix well.
Roll the mixture of soybeans into balls, into miso balls, put and arrange them into the sterilized storage container, and pack them tightly so that air does not enter.
As the final step, spread a thin layer of salt on top of the miso balls. Make sure to cover all the top surface of miso balls to keep out the air.
cover with the container lid, place something heavy for weight on top of the lid and cover it.
Leave it in a warm place in the winter or a cool place in the summer and let it fermented for about 10 months. Make sure to check the miso once around the end of the rainy season and remove any mold.
Notes
We recommend you to try it once at the end of summer. If it tastes the way you like it, store it in the refrigerator to prevent further aging or fermentation.
Keyword Barley Koji, barley koji recipe, miso barley
Another Recipes Using Barley Koji
There are a lot more dishes you can make using Barley Koji. Check our recommended recipes in these articles below:
Moromi Natto Using Barley Koji
Recipe Using Barley Koji Series: Moromi NattoMoromi Natto can be made using Barley Koji Have you ever heard about Moromi Natto? Non-Japanese people might not familiar with this food. Or even never once …
Shio Koji made from Barley Koji
Shio Koji made from Barley Koji RecipeBarley Shio Koji for Seasoning Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). You can make variou…
Barley Koji Bread Recipe
Barley Koji Bread RecipeAdding Barley Koji to your Bread makes it more interesting Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (ko…
Kawashima The Japan Store provides you with ready-to-use dried barley koji. But if you want to make your own barley Koji, we also provide Koji starterand equipments to make Barley Koji that you might want to check.
Dried Barley Koji Product
Koji Starter and Equipments suitable for Making Barley Koji
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