Koji grown on rice 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 …

Feb 11, 2025 · Learn what koji is and what koji is used for in traditional Japanese products and cooking. Plus, discover how koji is used to make plant-based meats and enhance umami in snacks and sauces.

May 20, 2024 · Koji encompasses mold-inoculated grains (often rice) and soybeans. It is used as a fermentation starter in Japanese cooking for umami-forward products like miso, shoyu, and sake.

“In Japan, koji is essential for making alcoholic beverages such as sake and awamori, flavorings such as miso and soy sauce, and fermented foods such as traditional forms of sushi and pickles,” says Dr. Rath.

Apr 3, 2020 · Learn how to cook with koji, an essential of Japanese cooking that's popular with chefs. Marinate meat, vegetables, and more.

Jul 16, 2025 · What is koji? Explore its importance in fermentation and how it transforms ingredients into delicious foods like miso and sake with this informative guide!

Oct 27, 2025 · Unlock the secrets of koji! Discover what this magical mold is, its unique sweet and savory umami taste, and how to use it to transform your cooking.

Nov 1, 2024 · Koji refers to grains—usually rice, barley or soybeans—that have been inoculated with a specific mould called Aspergillus oryzae.

Koji is used to make many of the staple ingredients of Japanese cuisine. It gives soy sauce, miso and sake their defining tastes through its ability to transform simple grains and beans into something …

May 21, 2025 · Koji, on the other hand, refers to steamed grains (like rice, barley, or soybeans) that have been intentionally inoculated with koji mold and allowed to grow. So when we say “rice koji,” we …