ABOUT THE KOJI MOLD

Koji mold (*Aspergillus oryzae*) is one of the key filamentous fungi used in the production of various traditional Japanese fermented foods and beverages, such as sake, shochu, miso, soy sauce, mirin, and amazake. It contains a variety of enzymes, including protease, which breaks down proteins into amino acids, amylase, which converts starches into sugars, and lipase, which breaks down fats.

The koji itself, which is created by cultivating the mold on steamed grains, is rich in B vitamins, such as B2, B6, and niacin. These B vitamins play a crucial role in protein metabolism, helping to remove waste products from the skin and promoting the development of youthful, healthy skin and hair.

Additionally, enzymes in koji aid in the production of oligosaccharides, which foster the growth of beneficial bacteria in the gut. This helps improve gut health, which in turn stimulates immune cells and boosts the body’s overall immune function.

Because of its numerous health-promoting effects, koji mold is now gaining worldwide attention for its potential benefits in improving well-being.