Is koji a yeast?
No, it is actually cooked rice and/or soya beans that have been innoculated with a fermentation culture with the Latin name Aspergillus oryzae. This naturally occurring culture is particularly prevalent in Japan, which explains why so many Japanese foods have been developed over the centuries using it. It is used to make popular foods like soya sauce, miso, mirin and sake. Find out more about this fascinating substance here.
