The koji mold is a FermentedMoldy-Rice Marinade that makes a funky mold.
In Japan, kji mold is used to saccharify rice, sweet potato, and barley in the making of alcoholic beverages.In the production of soy sauce and miso, Aspergillus sojae is used instead of A.Oryzae.The production of rice vinegars is also done with A. oryzae.The grains with A. oryzae hyphae are used to make rice koji.[5]
In the journal of the Brewing Society of Japan, Eiji Ichishima of Tohoku University referred to the kji fungus as a "national fungus", because of its importance to sake and miso making.At the society's annual meeting in 2006 his proposal was approved.[5]
In some cases, the Japanese word kji refers to A. oryzae, and in other cases it means all the molds used in ferment foods.[6]
The properties of A. oryzae strains are important in rice saccharification.
There are three different types of kji mold used for shch.There are 8 and 9 words.
A lecturer at the University of Tokyo succeeded in culturing aspergillus such as A. kawachi, who is said to be the father of modern shchu.[12][13]