Koji
Also known as: kōji, koji culture, koji spores, koji starter
Koji (Aspergillus oryzae) is a traditional fermentation organism with FDA GRAS status; centuries of safe use in Asian cuisine. Produces beneficial enzymes and fermentation metabolites.
What it is
Aspergillus oryzae fungus cultured on rice, soybeans, or grains; used to ferment traditional Asian foods.
Fermentation starter producing enzymes (amylase, protease) for sake, miso, soy sauce, mirin.
What regulators actually say
"Aspergillus oryzae is included in the EFSA Qualified Presumption of Safety (QPS) list of microorganisms intentionally added to food."
Regulatory status
United States — FDA
Aspergillus oryzae is GRAS for use in food fermentation.
European Union — EFSA
Recognized as a traditional food fermentation organism; QPS-listed.
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