Aspergillus oryzae
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Aspergillus oryzae, also known as kōji mold, 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
Aspergillus oryzae
Conidiophores with conidia of the microscopic fungus A. oryzae under light microscope
Miso
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Miso is a traditional Japanese seasoning. It is a thick paste produced by fermenting soybeans with salt and kōji, and sometimes rice, barley, seaweed, or other ingredients. It is used for sauces and s
Aspergillus oryzae
…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. However, in the production of fermented foods of soybeans such as soy sauce and miso…
Miso
Miso soup with clams
Recreation of miso fermentation process
Six shaku fermentation barrel, 1839