Koji

Koji is a culinary ingredient made by fermenting rice, barley, or soybeans with a mold called *Aspergillus oryzae*. This mold is native to East Asia and is essential for making traditional fermented foods like soy sauce, miso, and sake. The fermentation process breaks down starches and proteins, creating unique flavors and aromas.

Koji is used as a natural flavor enhancer and tenderizer in a variety of foods, particularly in Asian cuisine. It adds a savory, umami depth and can also contribute to sweetness and a pleasant aroma. Manufacturers use it in marinades, sauces, seasonings, and fermented products.

In the United States, koji is generally recognized as safe (GRAS) by the FDA for its intended use as a food ingredient. It is a traditional food component with a long history of safe consumption. International bodies like JECFA have evaluated it, and EFSA has also considered its use. Evidence suggests it is safe when consumed in typical amounts found in food.