komekoji
Komekoji is a Japanese term referring to the cultivation of Koji, a mold that is essential in the production of many traditional Japanese foods. Koji, scientifically known as Aspergillus oryzae, is a domesticated mold that is intentionally introduced to grains, most commonly rice, barley, or soybeans, to begin the fermentation process. The process of cultivating Koji is known as Koji-making, or Komekoji-zukuri.
The Koji mold produces enzymes that break down starches into sugars and proteins into amino acids. This
The Komekoji process typically involves steaming grains and then inoculating them with Koji spores. The inoculated