It can also refer to the mold itself, which is called koji-kin in Japan. While many different yeasts and fungi can facilitate ...

“We thought about the potential of fungi and how it can be unlocked by tinkering with what was already there [in the genome],” said Hill-Maini. Hill-Maini used A. oryzae, commonly known as koji mold, ...

Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally, “the national fungus”). In the Muromachi Period (1336-1573 ...