CultureAugust 8, 2026
koji
KOH-jee
Definition
A specific mold, Aspergillus oryzae, used as a starter culture to break down starches and proteins during the fermentation of foods like soy sauce and miso.
Etymology
The word is a direct loanword from Japanese, derived from the characters for 'grain' and 'mold,' referring to the culture grown on rice or other grains used in traditional Japanese food production.
In the news
In the article, koji is identified as an essential, traditional fermentation starter that contributes to the high-quality production of soy sauce, distinguishing it from products made via acid hydrolysis.
The Viral Test For Checking The Quality Of Soy Sauce: Does Shaking The Bottle Actually Work?
Read the full article ↗Chowhound