Aspergillus Oryzae

How Koji's Enzymes Turn Grain Into Umami: The Fermentation Engine Behind Miso, Soy Sauce and Sake

The mold Aspergillus oryzae, known as koji, transforms grains by secreting enzymes that break down starches into sugars and proteins into amino acids. These fundamental products are the basis for the umami and sweetness found in iconic fermented foods like miso, soy sauce, and sake.