Koji fungus

Only Japan has fermented foods using Koji.

Miso, soy souce, mirin and sake, many fermented foods in Japan are made using Koji.

And Japanese food is made using those seasonings.

Therefor, Koji is indispensable for Japanese.

Koji fungus is a species of the molds classified under the Aspergillus genus.

Koji is certified as a national fungus in Japan.

Two enzymes of Koji fungus, protease breaks down protein and produces umami, amylase breaks down starchy matter and produces sweetness.

Koji is maintly produced by adding Koji mold to steamed rice, wheat and soybeans.

The Koji fungus enzyme produces delicious fermented foods.