KnowraKojiLinked fromLinked fromThe 6 pages that link to Koji, each with the reason it gives.All 6Broader topic 1Related 5Soy sauceRelated: Koji supplies enzymes that break soy proteins and grain starches into flavor precursors.SakeRelated: Koji supplies the enzymes that turn sake rice starch into fermentable sugars.AspergillusRelated: Koji cultivation is a direct food-production use of a domesticated Aspergillus species.MirinRelated: Koji enzymes break rice starch into sugars during mirin production.Miso soupRelated: Its enzymes help create the fermented paste that flavors the soup.Rice wineBroader topic: Koji is the enzyme-rich starter used to saccharify rice in sake and some other rice wines.