Rice Koji
Rice koji is a traditional fermented food ingredient with a long history of safe use. Aspergillus oryzae has been domesticated and lacks the toxin-producing pathways of related wild Aspergillus species.
What it is
Steamed rice inoculated with Aspergillus oryzae mold, a foundational ingredient in Japanese fermentation.
Source of enzymes (amylases, proteases) used to ferment sake, miso, soy sauce, mirin, and amazake.
What regulators actually say
"Aspergillus oryzae... is the subject of multiple GRAS notices for enzyme preparations used in food."
"Aspergillus oryzae is recommended for the QPS list."
Regulatory status
United States — FDA
Aspergillus oryzae has GRAS notices for various enzyme preparations.
European Union — EFSA
Aspergillus oryzae included in EFSA's Qualified Presumption of Safety list.
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