Koji is a famous mold that is popular in Japan. It is the basic foundation of amazake, soy sauce, sake, and other traditional Japanese fermented foods. The mold, scientifically called Aspergillus oryzae, is usually inoculated on all kinds of steamed grains like rice, soy, or barley.

Rice koji is a type of koji that is made using white rice as the base. This type of koji is the most famous one. To make rice koji, steamed rice is sprinkled with koji starter (koji seed) and kept at a controlled temperature. When the mold starts to cover the rice grains, the koji is done and can be used as an ingredient.

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