Kōji (麹): What It Is, Ingredients & Origin
Kōji (麹) is a Japanese food classified as distiller's yeast, fermentation starter. Ingredients listed for it include Aspergillus luchuensis, Aspergillus niger, Aspergillus oryzae, Aspergillus sojae, Aspergillus tamarii.
| Name in Japanese | 麹 |
|---|---|
| Type | distiller's yeast, fermentation starter |
| Main ingredients | Aspergillus luchuensis, Aspergillus niger, Aspergillus oryzae, Aspergillus sojae, Aspergillus tamarii, Aspergillus tubingensis |
| Background reading | Wikipedia (English) |
We are working to carry Japanese craft and everyday culture beyond Japan, by building Japan Towns with local partners. Read the plan, or tell us if it resonates.
Read the Japan Town plan →Ordering and asking about it in Japan
- Showing the Japanese name (麹) on your phone is the easiest way to ask for it.
- Recipes and ingredients vary by region, shop and household. If you have a food allergy or dietary restriction, always confirm the ingredients with the shop before eating.
Source: Wikidata (CC0). Compiled by this website.