麹

kōji

kōji

kōji used to make miso

room for producing kōji

fermentation starter

koji production

Aspergillus kawachii

Aspergillus niger

yellow-green tinged with grey

salted kōji (traditional condiment)

Monascus purpureus (species of mold)

koji mold (Aspergillus oryzae)

barley kōji

koji mold (Aspergillus oryzae)

emperor's informal robes

fish, meat, vegetables, etc. pickled in kōji and salt

Monascus purpureus (species of mold)