Discover the unique flavors and health benefits of barley inoculated with koji spores (Aspergillus oryzae), meticulously cultivated in Quebec. This innovative ingredient brings the ancient art of fermentation to a modern culinary staple, transforming barley into a nutrient-rich, flavor-enhancing powerhouse.
The inoculation process involves introducing koji spores to barley, initiating a natural fermentation that breaks down starches and proteins into simpler, more digestible forms. This not only enhances the barley’s nutritional profile but also imbues it with a distinct umami flavor, making it a versatile addition to a variety of dishes.
Perfect for gourmet cooking and everyday meals alike, barley inoculated with koji spores can be used in soups, stews, and risottos to add depth and complexity. It also serves as an excellent base for homemade miso and other fermented foods. Additionally, it can be ground into flour for baking, creating unique breads and pastries with a rich, savory note.