Koji is essential for seasonings such as soy sauce and miso, which are basics of traditional Japanese cuisine. It is not an overstatement to say that the "power of koji" has supported Japan's unique culinary culture.

About Koji

Koji is prepared by adding koji mold to steamed grains (rice, barley, soybeans, etc.). It is then carefully cultured in warm, humid conditions that promote propagation.
Koji mold spores are just 3 to 10 μm (micrometers) in size.
* 1 μm = 0.001mm.

Koji mold is certified as the "National Mold" of Japan!

In 2006, the Brewing Society of Japan designated koji as "a valuable asset carefully nurtured and used by our ancestors," and certified koji as Japan's "national mold". Ancient people recognized koji mold from among various molds as valuable, and used it for miso, soy sauce, Japanese sake, etc.

Scientific name: Aspergillus oryzae
Japanese name: Nihon koji kabi
Uses: Miso, soy sauce, refined sake

Types of Aspergillus

Types of Aspergillus

How to make rice koji