Processed
Rhizopus oryzae
A tier
Rhizopus oryzae is a related tempeh mould, often a bit more aggressive, sometimes faster to grey spore, and historically present in traditional mixed cakes. Some makers like its deeper, slightly funkier flavour on soy or grains. It also appears in other Asian fermented foods, so a sachet labelled only "Rhizopus" may be oryzae, oligosporus, or both. Incubation still wants dry, warm beans. Oryzae can overheat a thick cake and turn the centre unpleasant if you pack too deep. Choose it when you want a traditional mixed character, not the whitest supermarket slice. Do not confuse it with the koji mould Aspergillus oryzae—the names rhyme and the kitchens do not.
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Characteristics
Preparations
Traits
History
Traditional tempeh often carried mixed Rhizopus, including oryzae, from leaf inocula.
Culture collections separated R. oryzae from oligosporus for food use.
Some commercial starters used oryzae or mixed Rhizopus for a more traditional flavour.
Grain and mixed-legume tempehs sometimes specified oryzae for a funkier mat.