Description

What is Yellow Koji Mold?

Yellow Koji (Aspergillus oryzae) is a domesticated filamentous fungus essential to traditional Japanese fermentation. It’s used to produce a wide variety of fermented foods and beverages, including miso, soy sauce, sake, amazake, and rice vinegar. Koji breaks down starches and proteins in cooked grains or legumes, producing the enzymes amylase and protease — key drivers in flavor and texture development during fermentation.

This species has been safely used for over a thousand years and remains a cornerstone of Asian culinary biotechnology.

Where Is Aspergillus oryzae Used?

Aspergillus oryzae is used globally but remains most strongly associated with Japan, China, and Korea. In industrial and artisanal applications alike, it is grown on steamed grains such as rice, barley, or soybeans in carefully controlled conditions. After a short incubation, the Koji-covered substrate is used to ferment or enhance other ingredients in everything from broth to alcoholic drinks.

Because it is highly selective and non-toxic, it is a preferred organism in professional fermentation labs and home projects alike.

Unique Characteristics and Study Potential

The Enzyme Powerhouse Behind Fermented Foods

Yellow Koji produces strong enzymatic activity while remaining safe for human use. It is non-pathogenic, non-toxigenic, and does not sporulate heavily when grown under optimal fermentation conditions.

Researchers and culinary scientists study A. oryzae to explore its genetic stability, fermentation efficiency, and ability to enhance umami and sweetness in various substrates.

Perfect for Culinary and Educational Use

This 12cc liquid culture syringe contains pure Aspergillus oryzae mycelium, ideal for expanding onto cooked rice, barley, or other traditional substrates. It’s perfect for chefs, fermentation labs, culinary schools, and experimental brewers exploring traditional and modern Koji applications.

Note: While this is a mold, it should be treated with the same cleanliness and sterile technique used in mushroom cultivation for optimal results.

Order Your Yellow Koji Culture Today

Start your next fermentation project with confidence using high-quality Yellow Koji culture. Whether you’re crafting miso, brewing sake, or studying enzymatic fermentation, Aspergillus oryzae is your gateway to flavor and function.

Taxonomic Details for Aspergillus oryzae

• Kingdom: Fungi

• Division: Ascomycota

• Class: Eurotiomycetes

• Order: Eurotiales

• Family: Trichocomaceae

• Genus: Aspergillus

• Species: Aspergillus oryzae