Aspergillus oryzae

Miso is familiar to the main ingredient of Miso soup. Do you know what Miso is made from and how Miso is made? Miso is made from soybeans which are fermented by koji, or malted rice. Koji is also used to make sake, or Japanese alcoholic drink and soy source. Koji is the most important ingredient of Miso, sake and soy source. Although Koji is used by a lot of makers of Miso, sake and soy source, Koji is made by the limited factors. These limited factors have cultured the each origin of Koji for hundreds of years. This each origin of Koji is called an Aspergillus oryzae.