Aspergillus Oryzae

Aspergillus oryzae is a type of fungus, often called koji. It is widely used in East Asian food production, particularly for fermenting grains like rice and soybeans. This process breaks down starches and proteins, creating unique flavors and aromas.

Manufacturers use Aspergillus oryzae to produce fermented foods like soy sauce, miso, and sake. It acts as a crucial enzyme source during fermentation, contributing to the characteristic savory (umami) taste and texture of these products. It is also used in some meat tenderizers.

In the United States, Aspergillus oryzae is generally recognized as safe (GRAS) by the FDA for use in food. It is a key component in many traditional fermented foods consumed worldwide. International bodies like JECFA have evaluated its safety in the context of fermented products. There are no widespread health controversies associated with its typical consumption.