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All grains and starches152Cereal, grain, root and starch fermentations100Unfermented breads50Adjacent and excluded1Koji, mold starters and mold-ripened ferments1
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Finished barley koji: pearled barley grains clustered beneath a soft white culture on a plain ceramic plate.

Barley koji

Steamed pearled barley grown into a white koji cake with Aspergillus oryzae over about 36 hours in a 30 °C chamber, turned three times under a damp cloth.

Denmark · Modern adaptation
Grains and starches