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.
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.
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
Mainly used in the production of miso, soy sauce, and refined sake.
The spores are yellow, light green, or yellowish brown.
Mainly used in the production of shochu.
The spores are brown.
Mainly used in the production of “awamori” (Okinawa liquor).
The spores are blackish brown.
Used in the production of tofu-yo, Chinese red wine, and Shaoxing wine. This mold produces bright red koji.
Use in the production of katsuobushi (dried bonito).
This mold absorbs residue moisture from the katsuobushi, produces umami components, and breaks down fats and oils.
Used in the production of tofu-yo, Chinese red wine, and Shaoxing wine. This mold produces bright red koji.
Use in the production of katsuobushi (dried bonito).
This mold absorbs residue moisture from the katsuobushi, produces umami components, and breaks down fats and oils.
Ingredient for rice miso, Japanese sake, mirin, vinegar, and amazake.
Ingredient for barley miso and shochu.
Ingredient for soybean miso.
