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Koji

Grain inoculated with Aspergillus mould, used to make miso and sake.

Koji — illustrative ingredient image

About Koji

Koji is grain or another starchy food cultivated with Aspergillus mould and used as a fermentation starter. Rice koji is common, while barley and other grains are also used. It provides enzymes that help transform starches and proteins in preparations such as miso, sake, amazake, and soy sauce.

Its flavour is commonly sweet, savoury, and gently mushroom-like, with a soft, dry, or slightly crumbly texture depending on the grain and stage of fermentation. Koji itself is distinct from the finished fermented foods made with it, whose flavours become deeper and saltier through subsequent processing.

Koji is sold as loose inoculated grains, dried grains, or prepared fresh forms. It is mixed with cooked ingredients or added to a fermentation mash, where moisture and time change its texture and aroma. Dry koji may be rehydrated or ground before use.

Ingredient type
compound ingredient

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Where koji appears

0 linked foods

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Food connections are still being added.

No linked foods are available for this ingredient yet.

Name examples awaiting language review. Confirm the specific food or product.

Local names for koji

Names and romanised forms to recognise on menus and labels.

English

Koji

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Koji nutrition & diet

Koji nutritional value

Rice, non-glutinous rice products, rice-koji — MEXT 01116

Per 100 g of the edible portion in the explicitly named reference form.

Calories
260kcal
Protein
5.8g
Carbs
59.2g
Fat
1.7g

Per 100 g edible portion. Values use MEXT 2023 with March 2026 corrections; the English food name is matched by food code from the official English edition. Carbohydrate is total carbohydrate by difference. Values in parentheses in the source are estimates reported by MEXT. This reference does not cover other preparations or brands.

Portions & preparation

Identify the substrate and form before selecting a reference: rice koji, barley koji, soybean koji, or another grain-based preparation differ. Match loose inoculated grains with finished miso, amazake, sake, or seasoning paste; serving size and any salt, sugar, or liquid added must be considered.

Compare the right form: Match the exact koji substrate and form—loose grains, starter, paste, or finished fermented product—because brand and recipe matter.

Diet considerations

Koji is a mould-inoculated food culture grown on a specified plant substrate, commonly a cereal or soybean. Compatibility changes with the substrate and with finished products containing fish, shellfish, dairy, alcohol, or added seasonings. Miso, sake, and amazake are not nutritionally interchangeable with loose koji.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Not established
  • Vegetarian
    Not established
  • Pescatarian
    Not established
  • Keto
    Not established
  • Paleo
    Not established
  • Low-carb
    Not established
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established
The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established
The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established
A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: MEXT Standard Tables of Food Composition in Japan, 2023 supplement, corrected March 2026 ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .