Processed

Koji

Koji is cooked grain or soy inoculated with Aspergillus oryzae (or related koji moulds) and incubated until a fragrant, enzyme-rich mycelial culture forms. It is the foundation of miso, soy sauce, sake, amazake, and many modern fermented seasonings, supplying amylases, proteases, and lipases that transform starches and proteins into sweet, savoury depth. Rice koji is the most familiar home and craft form—pearly grains felted with white to pale green mould and smelling of chestnut and mushroom. Barley and soybean kojis suit regional miso styles. Fresh koji is perishable; dried and frozen koji extend supply for non-brewery kitchens.

Also known as: Kōji, Qu / Related Moulded Starters, Nuruk-Adjacent / Koji Imports, Koji

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

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Form

Substrate

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Aspergillus sojae Koji

Barley Koji

Rice Koji

Soybean Koji

Brown Rice Koji

Characteristics

Preparations

DriedFreshFrozenGroundIncubated On SubstrateSpore Inoculum

Provenance

Food GradeNon-GMOOrganic OptionsTraditional Spore Line

Sources

Biotechnological SporeCultured On GrainIndoor Farmed

Traits

EnzymaticFunctional Group: CultureMouldy FragrantPerishable When FreshSweet Chestnut AromaUmami BuildingWhite Mycelium

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 364

Amount per 100 g

Total Fat 1.04 g
Saturated Fat 0.48 g
Trans Fat 0 g
Monounsaturated Fat 0.21 g
Polyunsaturated Fat 0.19 g
Cholesterol 0 mg
Sodium 18.6 mg
Salt 0.05 g
Total Carbohydrate 89.6 g
Dietary Fibre 0 g
Total Sugars 85.8 g
Complex / starch 1.94 g
Protein 1.97 g
Water 5.14 g

Detailed nutrients

Energy 364 kcal
Water 5.14 g
Carbohydrates 89.6 g
- Sugars 85.8 g
  - Monosaccharides 60 g
  - Disaccharides 25.7 g
- Starch 1.94 g
  - Amylose 0.49 g
  - Amylopectin 1.46 g
  - Digestible Starch 1.65 g
  - Resistant Starch 0.19 g
Protein 1.97 g
Fat 1.04 g
- Saturated Fat 0.48 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.19 g
  - Omega-3 0.02 g
  - Omega-6 0.1 g
Vitamins 24.6 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.04 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.7 µg
- Vitamin C 2 mg
- Vitamin E 0.08 mg
- Vitamin K 0.4 µg
Minerals 323 mg
- Major Minerals 317 mg
  - Calcium 49 mg
  - Sodium 18.6 mg
  - Potassium 249 mg
- Trace Minerals 6.8 mg
  - Iron 1.4 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.04 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.7 · vitamin-e: 0.08 · vitamin-k: 0.4 ·

Minerals

Sodium: 18.56 · Potassium: 249 · Calcium: 49 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·

Refined processed sweeteners and additives are energy-dense carbohydrate with little else.

In the kitchen

Culinary partners and combinations that usually underperform with Koji.

Pairs well with

Classic and complementary matches

Mirin
Miso
RiceSake and amazake
Sake
SaltFerments
SoybeanMiso and soy sauce

Usually avoid with

Often clash in flavour or tradition

History

300CN

Moulded grain fermentation traditions in East Asia prefigured specialised koji production.

700JP

Japanese brewery and miso crafts refined rice and grain koji as a distinct cultured ingredient.

1600JP

Specialist koji houses supplied sake and soy brewers with consistent tane-koji spore starters.

1900JP

Scientific selection of Aspergillus oryzae strains industrialised sake, miso, and shoyu production.

2010

Global chefs adopted fresh and dried koji for dry-aged meats, garums, and Western fermented pantry goods.