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

Amazake is a traditional sweet, low-alcohol or non-alcoholic Japanese drink made from fermented rice. Amazake dates from the Kofun period, and it is mentioned in the Nihon Shoki. It is part of the fam