Koji Rice

Koji rice is rice that has been cultivated with a special mold called *Aspergillus oryzae*. This mold is a key ingredient in many traditional Asian fermented foods. The process involves steaming rice and then inoculating it with the mold spores, allowing the mold to grow and break down the rice starches and proteins.

Koji rice is used as a starter culture to ferment other ingredients, creating flavors and textures in foods like soy sauce, miso, and sake. In packaged foods, it often contributes to savory, umami flavors and can act as a natural sweetener or tenderizer. It is commonly found in sushi, sauces, and fermented rice products.

Koji rice is generally recognized as safe (GRAS) by the FDA for use in food. The *Aspergillus oryzae* mold used to make koji is considered safe for consumption. International bodies like JECFA have evaluated ingredients used in fermentation, but specific evaluations for 'koji rice' as a standalone ingredient with numeric limits are not typically listed. It is a natural part of many traditional diets and is not associated with significant health concerns at typical intake levels.