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2. Aspergillus oryzae - Wikipedia

   en.wikipedia.org/wiki/Aspergillus_oryzae

   Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.

3. Kōji (food) - Wikipedia

   en.wikipedia.org/wiki/Kōji_(food)

   Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for the fermentation of food. In Japanese, kōji refers to both the Aspergillus starter culture and mixtures of Aspergillus with wheat and soybean meal.

4. The funky mold turning food waste into culinary delights

   www.aol.com/funky-mold-turning-food-waste...

   For the last seven years, Kammerer has been working with koji mold, or Aspergillus oryzae, which is widely used in Japanese cuisine to ferment soybeans and make things like soy sauce and miso. In ...

5. Sake Was Just Added to UNESCO's 'Cultural Heritage of ... - AOL

   www.aol.com/sake-just-added-unescos-cultural...

   The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.

6. Red yeast rice - Wikipedia

   en.wikipedia.org/wiki/Red_yeast_rice

   Red yeast rice or red rice koji is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. Red yeast rice is what is referred to as a kōji in Japanese , meaning "grain or bean overgrown with a mold culture", a food preparation tradition going back to ca. 300 BC.

7. Here’s What Happens If You Eat Mold, According to Food Safety ...

   www.aol.com/happens-eat-mold-according-food...

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8. Kojic acid - Wikipedia

   en.wikipedia.org/wiki/Kojic_acid

   It is a derivative of 4-pyrone that functions in nature as a chelation agent produced by several species of fungi, especially Aspergillus oryzae, which has the Japanese common name koji. [ 2 ] [ 3 ] [ 4 ] Kojic acid is a by-product in the fermentation process of malting rice, for use in the manufacturing of sake, the Japanese rice wine. [ 2 ]

9. What happens if you eat mold? Food safety experts share which ...

   www.aol.com/news/happens-eat-mold-food-safety...

   Food mold comes in many different colors and textures. On bread, it may look like green or black spots, says Wee, whereas berries often grow a white cotton-like fuzz, and mold on citrus fruits ...