Koji is the Japanese name for the mold Aspergillus oryzae. The spores of this fungus are called "Koji-Kin" (麹菌). Koji, similar to yeast, is a starter culture used to prepare a variety of ferments. The fungus is essential for the production of miso, soy sauce, amazake, sake, mirin, rice vinegar, and other traditional Japanese seasonings. Since Aspergillus oryzae forms the absolute foundation of Washoku culture (traditional Japanese cuisine), it was designated the official national microorganism of Japan by the "Brewing Society of Japan" in 2006.

The use of koji in Japan has a long history: The first written mention outside of China dates back to 725 AD in the Japanese document Harima no Kuni Fudoki. However, the practice likely originated in China, where the precursor of koji was already documented in the 4th century BC.

But why ferment with koji? The koji mold produces a variety of enzymes (such as amylases and proteases) as it grows on rice or other substrates. These enzymes digest the substrate by breaking down complex starches into sugars and proteins into amino acids. This creates an infinite variety of flavors during the fermentation process and gives miso and soy sauce their full-bodied, delicious taste (umami).