Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for the...
17 KB (2,150 words) - 12:14, 3 September 2024
soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation. However...
26 KB (2,628 words) - 17:40, 12 September 2024