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Aspergillus oryzae
''Aspergillus oryzae'' (Chinese: 麴菌, 麴霉菌, 曲霉菌, pinyin: ''qū meí jūn''; Japanese: 麹, ''kōji'', or 麹菌, ''kōji-kin'', Korean: 누룩균, ''nurukgyun'' or 누룩곰팡이 ''nuruk-gompang-i'') is a filamentous fungus (a mold). It is used in various East Asian cuisines 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. ''A. oryzae'' is also used for the production of rice vinegars.
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. His proposal was approved at the society's annual meeting in 2006.〔Fujita, Chieko, Tokyo Foundation (Koji, an Aspergillus )〕
"Red ''kōji-kin''" is a separate species, ''Monascus purpureus''.
==History of ''koji''==
300 BCE – ''A. oryzae'' is first mentioned in the ''Zhouli'' (Rites of the Zhou dynasty) in China. Its development is a milestone in Chinese food technology, for it provides the conceptual framework for three major fermented soy foods: soy sauce, ''jiang'' / ''miso'', and ''douchi'', not to mention grain-based wines (including Japanese ''sake'') and ''li'' (the Chinese forerunner of Japanese ''amazake'').〔Shurtleff, W.; Aoyagi, A. ''(History of Koji - Grains and/or Soybeans Enrobed with a Mold Culture (300 BCE to 2012). )'' Lafayette, California: Soyinfo Center. 660 pp. (1,560 references; 142 photos and illustrations, Free online)〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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