What Is Koji, And Why Is It Used In Traditional Japanese Cuisine?

Koji is a type of fungus that is commonly used in traditional Japanese cuisine. It is often used to ferment rice, giving it a unique flavor that many love. Koji is also known for its ability to tenderize meat, making it a perfect ingredient for dishes like sushi and sashimi. In addition to its culinary uses, koji produces sake, mirin, and soy sauce. In this piece, we shall discuss koji in Indian food, its benefits, and its uses. Koji has several beneficial properties that make it ideal for traditional Chinese Medicine (TCM) use. Below are some of the benefits of koji.