What foods are fermented with Koji?

Sam van der Laan
2025-10-11 07:30:38
Count answers
: 30
Koji is commonly used in the production of traditional Japanese foods such as soy sauce, miso, and sake.
Koji fermentation involves cultivating the koji fungus on a substrate such as rice, barley, or soybeans.
Koji fermentation has been used in Japan to preserve and enrich foods while also supporting general wellbeing & longevity.
Koji fermentation is a traditional method of food fermentation that has been used in Japan for centuries to create various fermented foods like sake, soy sauce, and miso.