Aspergillus oryzae
Aspergillus oryzae is the koji mould, a domesticated filamentous fungus grown on steamed grain or soybeans to make the enzyme-rich starter behind sake, soy sauce, miso and shochu.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Legumes and pulses