Aspergillus Oryzae

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
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. Aspergillus oryzae is used for the production of rice vinegars.