Koji

Koji, the ubiquitous raw material in Japanese cuisine, is probably the least known component of Japanese cuisine in Germany. Koji, a noble mold culture, plays a key role in the manufacture of products such as soy sauce, miso or sake and thus in the Japanese world of flavors. Its scientific name is Aspergillus oryzae. Koji gives fish, meat or vegetables a wonderful note of delicacy, complexity and depth.