Aspergillus oryzae (Koji-kin) The fungus behind Japanese flavours
Aspergillus oryzae, also known as Koji-kin, is a fungus essential for the flavourful products widely used in Japanese cuisine. From sake to miso and soy sauce, this fungus plays an indispensable role in fermenting ingredients and bringing unique flavours to life.
A fungus that creates flavour
Aspergillus oryzae is the powerhouse behind a wide range of fermented products. Without this fungus, staples like sake, miso, soy sauce, and gochujang wouldn’t exist. These ingredients are integral to kitchens worldwide, especially in Japan. Koji-kin helps develop the complex, rich flavours that give dishes their distinctive character.
Japan’s national pride
In Japanese fermentation traditions, A. oryzae is indispensable. Naturally, such an important fungus deserves a special title. On 12 October, also known as ‘National Fungus Day,’ this organism—officially titled the National Fungus (kokkin)—takes centre stage. Many believe this recognition is well-deserved; without this fungus, the foundation of Japanese cuisine as we know it wouldn’t exist.
Used for centuries
The use of Aspergillus oryzae for fermentation has centuries of history. In 13th-century China, advertisements were found for selling “moyashi,” or koji. Long before people understood microbes, they were already using them to ferment food and extend its shelf life.
Discover Aspergillus oryzae at ARTIS-Micropia
Curious about how this fungus has shaped the world of flavour and fermentation? Visit ARTIS-Micropia and see for yourself how Aspergillus oryzae and other microbes contribute to our daily lives. Explore the fascinating world of microbes and be amazed by their role in the kitchen and beyond.