Changes

Other Names : 麴菌, 麴霉菌, 曲霉菌, qū meí jūn; 麹, kōji, 麹菌, kōji-kin, 누룩균, nurukgyun, 누룩곰팡이, nuruk-gompang-i<br> is a filamentous fungus (a mold). It is used in Chinese and Japanese cuisine to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli and shōchū. The domestication of A. oryzae occurred at least 2000 years ago. Dr. Eiji Ichishima of Tohoku University called the kōji fungus a "national fungus" (kokkin) in the journal of the Brewing Society of Japan, because of its importance not only for making the [[koji]] for sake brewing, but also for making the koji for [[miso]], soy sauce and a range of other traditional Japanese foods like soy sauce, rice vinegars and Amazake. His proposal was approved at the society's annual meeting in 2006.<br>See also :*[[Fibrinolytic Enzymes]]*[[Koji]]