1. A fungus (Aspergillus oryzae) used in Japanese fermentation to break down starches and proteins in the production of sake, miso, soy sauce, and other foods.
Usage: Japanese origin; culinary/food science term; also called koji mold or koji spores

Examples

• Sake brewers cultivate koji on steamed rice to convert starches into fermentable sugars.
• The koji fungus is essential to traditional miso production.
• Koji spores are inoculated onto the grain at the beginning of the fermentation process.
• Many Japanese condiments rely on koji to develop their complex flavors.
• The enzyme activity of koji makes it invaluable in Asian food fermentation.