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
Soy sauce
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Soy sauce is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds. It is recognized for
Aspergillus oryzae
…Asia to saccharify 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…
A bowl of soy sauce
Shoyu ramen, flavored with soy sauce
Soy sauce is made from soybeans.
Soy and wheat with Aspergillus sojae cultures to brew soy sauce