Isesou Miyako Dried Malted Wheat Mugi Koji - 1kg

Isesou Miyako Dried Malted Wheat Mugi Koji - 1kg

Isesou

Discover this dried wheat Koji made from 100% Japanese wheat. These pearl-like Koji grains are dried at a low temperature to ensure the cultures are kept alive alive and for the extended shelf-life. They are also reduced in size for easier incorporation in recipes. 


You can use this the same way as rice Koji. Simply replace your rice Koji in the cooking recipe with this wheat Koji. If you have been making miso with rice Koji, wheat Koji will give you a different flavor profile.

Fermented foods are indispensable in the Japanese food culture and Koji is undeniably an important element in fermented foods such as miso, soy sauce and sake


Can't miss out for making Miso, Amasake, Bettara-zuke Pickles, Koji-zuke Pickles, Shoyu Koji and Shiokoji.


Using the special techniques such as cultivation, fermentation, and aging to commercialize the useful microorganisms. Fermented foods are indispensable in Japanese food culture, and koji is an important element of these fermented foods such as miso, soy sauce, and sake. Made from Japanese wheat, this Koji is perfect for making homemade Amazake, Shio koji, Shoyu Koji.

Suggested Use: Make Amazake (sweet sake), Miso and also try making your own Shio Koji to marinate your food.


How do you ferment Mugi Miso?


Mugi Miso (麦みそ): Wheat Koji 1kg, Soy Beans 650g, Salt 375g - Fermentation time 10 months


Before using in your recipes, mix the dried Koji with 120ml hot water (about 50C to 60C) and soak for 30 minutes to activate.

Suggested Use: Make your own jar of miso! And try a new Wheat Shio Koji to marinate your food such as cod fish, stir-fry and blended soup!


Before using in your recipes, please mix the dried Koji with 120ml hot water (about 50°C to 60°C) and soak for 30 minutes to activate.


Ingredients: Japanese Wheat


Storage: Keep in cool dry place, avoid direct sunlight. Refrigerate after opening. 


Origin: Product of Japan


Interested in making Miso? Learn to ferment your own with Shima Shimizu in our Miso Making Class! Your children can start this at an early age and learn the science behind this in the KIDS Miso Making Class! 


    190.0 190.0 190.0 HKD

    190.0

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    Discover this dried wheat Koji made from 100% Japanese wheat. These pearl-like Koji grains are dried at a low temperature to ensure the cultures are kept alive alive and for the extended shelf-life. They are also reduced in size for easier incorporation in recipes. 


    You can use this the same way as rice Koji. Simply replace your rice Koji in the cooking recipe with this wheat Koji. If you have been making miso with rice Koji, wheat Koji will give you a different flavor profile.

    Fermented foods are indispensable in the Japanese food culture and Koji is undeniably an important element in fermented foods such as miso, soy sauce and sake


    Can't miss out for making Miso, Amasake, Bettara-zuke Pickles, Koji-zuke Pickles, Shoyu Koji and Shiokoji.


    Using the special techniques such as cultivation, fermentation, and aging to commercialize the useful microorganisms. Fermented foods are indispensable in Japanese food culture, and koji is an important element of these fermented foods such as miso, soy sauce, and sake. Made from Japanese wheat, this Koji is perfect for making homemade Amazake, Shio koji, Shoyu Koji.

    Suggested Use: Make Amazake (sweet sake), Miso and also try making your own Shio Koji to marinate your food.


    How do you ferment Mugi Miso?


    Mugi Miso (麦みそ): Wheat Koji 1kg, Soy Beans 650g, Salt 375g - Fermentation time 10 months


    Before using in your recipes, mix the dried Koji with 120ml hot water (about 50C to 60C) and soak for 30 minutes to activate.

    Suggested Use: Make your own jar of miso! And try a new Wheat Shio Koji to marinate your food such as cod fish, stir-fry and blended soup!


    Before using in your recipes, please mix the dried Koji with 120ml hot water (about 50°C to 60°C) and soak for 30 minutes to activate.


    Ingredients: Japanese Wheat


    Storage: Keep in cool dry place, avoid direct sunlight. Refrigerate after opening. 


    Origin: Product of Japan


    Interested in making Miso? Learn to ferment your own with Shima Shimizu in our Miso Making Class! Your children can start this at an early age and learn the science behind this in the KIDS Miso Making Class! 


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