Kōji (food) is a type of fungus and has been used in fermentation of food such as miso, soy sauce, sake and more. Kōji is very important for Japanese food culture. There are over 8000 varieties of Kōji, and each one produces a different flavor. Japan's climate is good its cultivation. The humidity is always around 60-80%, or the temperatures are between 15 ℃ and 30 ℃, which suits the fungus to survive. Thanks to these conditions, Japan has developed a unique food culture based on fermentation. We have been using Kōji for over 1200 years. I really think the first person who discovered it must have been a genius. Who would have imagined that a fungus could transform food into such various products?

Kōji has several health benefits, such as supporting digestion and absorption, improving intestinal condition, promoting healthy skin, helping fatigue recovery, and more. In 2006, Kōji was designed a Japan's national fungus and was introduced in Expo 2025 Osaka.

My son-in-law works at a sake brewery, so he always gives me high quality Kōji. Every year, I use it to make miso. I also make different seasonings using it.

Kōji itself looks like white rice.

The other day, I made amazake (a fermented rice drink). If you're interested in the recipe, click here.

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