Seed Koji

Seed koji is a starter culture used in the fermentation of various foods, particularly in East Asian cuisine. It is made by inoculating a grain, such as rice or barley, with the mold Aspergillus oryzae and allowing it to grow and colonize the grain.

Seed koji is essential for producing fermented products like soy sauce, miso, sake, and gochujang (Korean chili paste). It breaks down starches and proteins in the base ingredients, contributing unique savory flavors, aromas, and textures. Manufacturers use it to achieve characteristic umami notes and to aid in the fermentation process.

Seed koji is generally recognized as safe (GRAS) by the FDA for its use in food production. The fermentation process it facilitates can produce beneficial compounds, and it is a traditional ingredient in many healthy diets. International bodies like JECFA have evaluated related fermented products, but specific evaluations for seed koji itself are not widely published in the same way as isolated additives. There are no major controversies or safety concerns associated with its traditional use.