Japan Data Archive

About Japan > Basic Japanese foods > 

Koji (Rice malt)

  • Koji   Koji rice malt
    Koji forms the basis of the food culture of Japan.
    It is not possible to exist without the power of "koji" to make any soy sauce, miso, sake, vinegar, and mirin, seasoning to represent Japan.
    Koji is a seasoning that you pull out the taste with the ingredients, add a complex flavor.
  • Manufacturing process
  • Koji is made in steamed rice, wheat, and beans ​​by koji mold, which is a type of mold.
    Rice koji, wearing a yellow koji mold to steamed rice is often used in Japan.
  • History
  • The origin of koji, there is a deep connection with the history of sake making.
    The oldest record is back to the Nara period.
    Although we have used the koji mold that occurred naturally in the past, the Meiji period, the word Tanekoji (seed malt) is born, technology to be saved and breeding koji was popular.
    Thus, conventionally, although koji was responsible for prompting fermentation in making seasonings, it has gained popularity as a universal seasoning "Shiokoji" is used to anything recently.