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Koji is rice inoculated with a Japanese fungus, Aspergillus oryzae. It is a recent introduction to the West, although it has been domesticated for two millenia according to Wikipedia.
Through the action of amylase enzymes, koji breaks down the long chains of starches into simpler sugars. I purchased koji from along with a jar of Red Bean Miso. The koji was a dry product, and I used it to make a 5 pound batch of regular miso according to [WiFer] .