KOJI (fermentation starter)

Business handling koji was established long ago.

From late Heian to Muromachi Periods, sellers specializing in koji like koji-uri or tanekoji-ya were established. Even now there are about ten sellers still in business.

Overview

・The basis of traditional condiment of Japan. Rice, wheat and soybeans are steamed and koji mass is added for fermentation.
・Many enzymes are included, such as protease that breaks down protein and amylase that breaks down starch, among others.

Major area of production:

Throughout Japan

Nutrients:

Glucose, various amino acids and various vitamins

Effect on health and beauty:

Relaxation, improvement in metabolism, intestinal tract regulation and appetite stimulation