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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.
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.
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.
It’s made using just four ingredients: cooked soybeans, grains (typically rice), salt, and koji mold, a type of fungus scientifically known as Aspergillus oryzae. The koji works by producing ...
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 ...
The 2,500-Year-Old Japanese rice wine joins the ranks of Haiti's Joumou soup, Tajikistan's Oshi Palav, and Tunisia's Harissa.
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]
The ministry has put up a list on its official site of all the recalled products, including some that use benikoji for food coloring. The company is investigating the cause of the problem.