Koji

Koji is grain or soybeans cultivated with Aspergillus oryzae or a related mold. Its enzymes break down starches and proteins, enabling fermentation and developing flavor.

Aspergillus oryzae: A filamentous fungus domesticated for producing enzymes used in Japanese food fermentation. This species is the principal mold cultivated to make koji.
Miso: A fermented paste made chiefly from soybeans, salt, and koji. Koji enzymes break down soybean proteins and grain starch during miso fermentation.
Aspergillus sojae: A koji mold species used especially in soy sauce fermentation. It is a related species that can cultivate koji for soy-based fermentations.
Japan: An island country in East Asia with a long history of koji-based fermentation. Koji cultivation became foundational to many established Japanese foods and drinks.
Umami: A savory taste associated especially with glutamate and certain other compounds. Protein breakdown during koji fermentation releases amino acids that contribute to umami.
Amylase: An enzyme that breaks starch into smaller sugars. Koji mold produces amylases that release fermentable sugars from grain.
Soy sauce: A salty fermented seasoning traditionally made from soybeans, wheat, water, and salt. Koji initiates the enzymatic breakdown of soybeans and wheat in its production.
Rice koji: Koji made by cultivating mold on steamed rice. Rice is a common substrate for koji used in sake and other fermentations.
Chinese fermentation: Food and beverage production traditions using microorganisms in China. Related fermentation practices provide historical context for East Asian mold cultivation.
Glutamate: An amino acid that contributes strongly to umami taste. Koji proteases help release glutamate from proteins in fermented ingredients.

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