Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds used for food fermentation.

2019年8月31日 · Koji is a traditional Japanese ingredient used to enhance the flavor of many common dishes. Also known as Aspergillus oryzae, this uncommon ingredient is actually a type of fungus used in the process of fermentation. Rice koji, or koji rice, is made of cooked rice that has been cultured with Aspergillus oryzae.

KOJI: steamed grains that have been inoculated with koji mold (or koji-kin). According to its raw ingredients, koji can be divided into 3 kinds: rice koji, barley koji, and soybean koji. KOJI MOLD: Koji-kin in Japanese and sometimes called ‘koji spores’, is a non-pathogenic filamentous type of fungus used to make koji.

2021年6月7日 · Koji is a strain of Aspergillus oryzae, a fungus used for various culinary purposes, including the production of alcoholic beverages like sake or shōchū, or invaluable condiments like miso, mirin, and shōyu (soy sauce).

2022年9月20日 · What is koji, you ask? Well, it’s a safe-to-eat-fungus, also known as Aspergillus oryzae, that’s traditionally used in Japanese cuisine to make everything from sake to miso to soy sauce

2023年9月13日 · What Is Koji? Koji is the name of the fungus used to make Koji mold. This type of mold is found only in Japan and other humid East-Asian and South-East Asian countries. Due to its wide usage in various foods and drinks, it has …

The Japanese traditional cuisine, Washoku, considered to be responsible for increased longevity among the Japanese, comprises various foods fermented with the non-pathogenic fungus Aspergillus oryzae (koji). We have recently revealed that koji contains an abundant amount of glycosylceramide.

Koji fungus is much more than a mold; it is the very essence of Japanese culinary tradition and its deep umami flavors. From crafting the foundational flavors of miso, soy sauce, and sake to creating modern twists on vegetables and meats, koji’s enzymatic powers transform ingredients into umami-rich delights.

2024年1月18日 · Explore the culinary marvels of Koji fungus, scientifically known as Aspergillus oryzae. Originating in East Asia, Koji has a rich history deeply intertwined with global culinary traditions, contributing to unique flavours and enhanced nutritional value. Join Think Fungi as we explore the secrets behind the umami-rich Koji fungus!

In short, koji is a fungus that grows on grains in order to produce enzymes to carry out biochemical processes that elevate umami. Let’s explore each part in turn. Is Koji a fungus? While we don’t think about them explicitly, we encounter fungi everywhere in our lives.