Koji is a culture made from a grain like rice or barley (or soybeans) that’s been inoculated and fermented with a mold called Aspergillus oryzae. Think of this cool culture as the starter that ...

At 4:10, the video misstates how the steamed soybeans are tossed with the koji and barley. They are tossed together by machine, not by hand. More from So Expensive Kamebishi's 20-year-aged soy ...

To create this savory paste, soybeans have to be fermented in combination with other ingredients, such as rice, barley, nuts, ...

is made by adding kojikabi (koji mold) to steamed rice or barley. Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally ...