Koji is indispensable for the production of soy sauce, miso, shochu, and sake. Its aroma and flavor add a deep umami taste to dishes. Koji is made by steaming grains or legumes and then propagating koji mold (Aspergillus oryzae) on them. While koji mold is a type of fungus, it is different from spoilage-causing molds and does not produce mycotoxins, making it unique to Japan.
Koji plays a key role in making soy sauce, miso, shochu, and sake. It brings a rich umami taste and aroma to dishes. Koji is made by steaming grains or beans and letting koji mold (Aspergillus oryzae) grow on them. This mold is unique to Japan and doesn't produce toxins, unlike other molds that cause spoilage.
