Kōji
Kōji is grain or soybeans cultivated with useful molds whose enzymes support the production of sake, miso, soy sauce, vinegar, and other foods.
Aspergillus oryzae
TokyoWaltz
Kōji is grain or soybeans cultivated with useful molds whose enzymes support the production of sake, miso, soy sauce, vinegar, and other foods.