“Kōji”: The Secret Behind Japanese Cuisine’s Flavors

Soy sauce (left) and miso, key condiments in Japanese cuisine, are both fermented foods. (© Pixta)

Rice grains with a thick coating of kōji mold. (© Pixta)

Japan’s “national mold”: Aspergillus oryzae RIB40. (Courtesy Maehashi Kenji)

When kōji condiments are used with fish or meat, it makes them more tender and boosts their umami. (© Pixta)

Fish coated in miso, another preparation method leveraging the characteristics of kōji condiments. (© Pixta)

Fish basted in miso before grilling boasts a complexity of flavors. (© Pixta)

With fermented foods, tastier equals healthier. (© Pixta)