Koji is the result of growing Aspergillus oryzae on cereals rich in starch such as rice or barley. During cultivation, Aspergillus oryzae, called Tane-koji, creates a white down around the seeds, propagating its filaments in order to reproduce itself. By this action, Aspergillus breaks down starch and thus produces a large amount of amino acids and enzymes beneficial to the body and the intestinal flora. Barley koji is used to make Miso.
100% BARLEY KOJI * (PEARL BARLEY, ASPERGILLUS ORYZAE). *CERTIFIED UNDER 'NATURE AND PROGRESS'