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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.
The process of making rice wine and fermented bean paste using molds was first documented in the 4th century B.C. [23] In 725 AD the Japanese book Harima no Kuni Fudoki ('Geography and Culture of the Harima Province') first mentioned kōji outside of China and described that the Japanese produced kōji with fungal spores from the air.
This is a documentation subpage for Template:Books of the Bible. It may contain usage information, categories and other content that is not part of the original template page. See also
The Book of Genesis in a c. 1300 Hebrew Bible The Great Isaiah Scroll (1QIsa a), one of the Dead Sea Scrolls, is the oldest complete copy of the Book of Isaiah. The Bible is not a single book; it is a collection of books whose complex development is not completely understood.
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.
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As the Book of Acts makes clear, Christians are not obligated to follow this holiness code. This is made clear in Peter's vision in Acts 10:15. Peter is told, 'What God has made clean, do not call common.' In other words, there is no kosher code for Christians. Christians are not concerned with eating kosher foods and avoiding all others.
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 ]