I want to make koji from pearl barley
Hey everyone,
I’m pretty new to growing koji from scratch and wanted some advice before I start. I’m planning to make a mushroom garum and thought it would be interesting to make my own koji using pearl barley instead of rice.
My rough plan at the moment is:
Steam or soak/cook pearl barley
Inoculate with Aspergillus oryzae/sojae spores
Incubate around 30–32°C with humidity control
Then use the finished barley koji for a mushroom garum
A few things I’m unsure about:
Does pearl barley work well for koji compared to rice or barley with the husk intact?
What hydration should I be aiming for before inoculation?
Is steaming better than boiling for pearl barley?
How dense should the barley layer be during incubation?
Any common mistakes people make specifically with barley koji?
Would you recommend A. oryzae or B sojae for a deep savoury mushroom garum?
Has anyone here made a mushroom garum with homemade barley koji before?
For context, I’m aiming for something with deep umami, roasted mushroom complexity, and enough enzymatic activity to really break everything down properly. I’d love any tips on temperatures, timing, salt %, or mushroom choices too.
Thanks a lot trying to learn as much as possible before I dive in.