Kōji (food)
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Kōji is a filamentous fungus, most commonly Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal
Koji grown on rice
Aspergillus sojae on soybeans and wheat
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
Kōji (food)
…Kōji (Japanese: 麹; rōmaji: kōji, also written as the kokuji 糀) is a filamentous fungus, most commonly Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean meal. The latter…
Aspergillus oryzae
Conidiophores with conidia of the microscopic fungus A. oryzae under light microscope