Koji

The 'national fungus' of Japan and the hidden engine behind miso, soy, and sake.

Nutrition · estimated · per 100g

0Calories

0gProtein

0gCarbs

0gFat

0gFiber

0gSugar

Benefits

The mold that unlocks deep umami in fermented foods
builds savory depth

Key compounds

Amylase and protease enzymesamino acidsglutamates

Best for these goals

Foundation of Japanese fermentation

How to use it

Grown on steamed rice or soy beans, then used to make miso, soy sauce, sake, mirin, amazake, and shio koji marinades

Evidence level

Traditional

Cautions & interactions

A cultured mold used to ferment other foods; not eaten on its own in quantity. Buy from reputable sources.

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Educational information only — not medical advice, and not evaluated by the FDA. These statements are not intended to diagnose, treat, cure, or prevent any disease. Talk to a qualified healthcare provider before using any ingredient therapeutically, especially if pregnant, nursing, or taking medication.

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