koji
/ˈkoʊdʒi/
noun
- A fungus (Aspergillus oryzae) used in East Asian cooking to ferment grains and soybeans, especially for making soy sauce, miso, and sake.
- Many modern cooks experiment with koji to create umami-rich dishes.
- The chef grew koji on rice to start the fermentation process.
- Koji is the key ingredient that gives miso its savory flavor.