What is Koji?
Koji is the result of the action of Aspergillus oryzae fungus on cereals, rich in starch, such as rice or barley. It is a process that requires a lot of attention and care. Koji is considered to be a must, or a primer for fermentation and is obtained by converting the starch in the grains by Aspergillus oryzae.
During culture, Aspergillus oryzae, called Tane-Koji , creates a white fluff around the grains, propagating its filaments in order to reproduce itself.
What is the Koji for?
Koji is used to make Miso, Amazake, Shio-Koji, shoyu-koji, onion koji, vegan cheese, sake, Shochu, etc.
What is Aspergillus oryzae?
Aspergillus oryzae is a microscopic fungus, native to southeast Asia and is one of the so-called noble moulds.
It is widely used in Japan for the manufacture of Koji, which serves to develop Miso, Shoyu, Sake, Shochu, Shio-Koji or Amazake, and others…
By propagating, Aspergillus oryzae decomposes starch from cereal grains and thus produces a large amount of amino acids and enzymes beneficial to the organism and intestinal flora *.
Aspergillus oryzae, also known as the Queen of Moulds transforms everything it ferments into a delicious elixir and reveals the 5th flavour, the one that Japanese tradition calls “UMAMI”.
*By propagating on grains of starch-rich cereals, Aspergillus decomposes the starch present by saccharification and makes it fermentable. It also produces a wide variety of enzymes including amylase and protease, proteolytic enzymes that breaks down proteins into peptides and amino acids.
Where does our Aspergillus oryzae come from?
It comes from the rigorous and meticulous selection of a Japanese family factory etablished in 1855. There are 8 Aspergillus producers in Japan, and their work is recognized and respected by all: they are holders of tradition and history.