Koji Culture

Koji culture is a starter culture made from a specific type of mold, typically *Aspergillus oryzae*. This mold is grown on grains like rice, barley, or soybeans, which it breaks down to create enzymes. These enzymes are key to fermenting foods like soy sauce, miso, and sake.

Koji culture is used as a fermentation starter to develop unique flavors and textures in foods. It acts as a natural enzyme source, breaking down starches and proteins to create umami and sweet notes. It is commonly found in Asian fermented products such as miso, soy sauce, sake, and some pickled vegetables.

Koji culture is generally recognized as safe (GRAS) by the FDA for use in food. The enzymes produced by *Aspergillus oryzae* are involved in the breakdown of food components during fermentation. Regulatory bodies like EFSA have also evaluated *Aspergillus oryzae* preparations. There is no widespread controversy regarding its consumption at typical levels.