What Is Koji?

Koji is made by adding Koji bacteria mould (Aspergillus oryzae) to steamed rice, barley or soya beans. Rich in enzymes, Koji is the key ingredient in all the basic foods of the traditional Japanese diet.

When Koji is used in food preperation, the enzyme proteases break down proteins to produce amino acids including glutamate. This amino acid is responsible for umami, the enigmatic fifth taste in Japanese food. a rich savoury flavour that makes food taste delicious.

Another enzyme amylase breaks down starches to produce simple sugars such as glucose when making amazake (a healthy and creamy natural beverage)

The Brewing Society of Japan has designated Koji as the National Fungus of Japan as its so vital in the food culture of Japan.

The Koji I produce is made with Minori Rice which is grown in the Ebre Delta, in Catalonia. This high quality rice is grown in an eco-friendly way restricting the use of agricultural chemical. I use organic soya beans for the miso.