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White Rice Koji

Low concern

Aspergillus oryzae is GRAS for use in food fermentation; rice koji has centuries of safe traditional use. The mold strains used are non-toxigenic and selected to be free of aflatoxin production.

Found in

9 products

What it is

Steamed white rice inoculated and fermented with Aspergillus oryzae (koji mold).

Source of amylases/proteases for fermentation; base for sake, miso, soy sauce, amazake.

Why it's flagged

allergy to rice or A. oryzae rare
ensure non-toxigenic strain

What regulators actually say

"Carbohydrase and protease enzyme preparations from Aspergillus oryzae … are generally recognized as safe (GRAS) for use in food."

21 CFR 184.1027 — ecfr.gov

Regulatory status

United States — FDA

Aspergillus oryzae enzyme preparations affirmed GRAS (21 CFR 184.1027 and related)

European Union — EFSA

Authorised as food/food enzymes

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