Kōji is a Japanese term for bacteria cultures used to ferment rice, sweet potato, and barley to make sake and shochu, and to ferment soybeans for soy sauce for miso. Both Aspergillus oryzae and Aspergillus sojae are used depending on the application.

See also:
Shio koji
Miso
Red yeast rice
Contained by: Amazakejp-ro
Has applications: Misojp Rice wine Shōchūjp-ro
Also known as:
English: kōji mold
Latin species name: Aspergillus oryzaeAspergillus sojae
Inbound Links
Amazake
Bettarazuke
Fermented rice
Kome kōji
Shio koji
Soy sauce
Tương


Unlinked Mentions
Jiuqu
Miso
Red rice
Red yeast rice
Rice wine

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