2ThetypicalJapaneseseasoningsaresalt,soysauce,miso,mirin,vinegar,sake,andsugar.Alloftheseseasoningsaremadeusingkojiexceptsugarandsalt.Kojiismadebycultivatingkojimold,atypeoffungus.Itisamicroorganismonly6micronsinsizethatproducesmorethan200differentsubstances.Thesesubstancesarethebasisoftasteandaroma.Themostcommontypeofyellowkojifungusiscalled“Aspergillusoryzae.”It’sLatinmeaningis“moldthatgrowsonrice.”AspergillusoryzaewasborninJapanoveralongperiodoftimeandisnowknownasthe“nationalfungus.”Onlyabout10“seedkoji”shopsinJapansupplytheneedsofabout4,000otherbusinesses.Theseshopsinclude:miso,vinegar,andsakebreweriesthroughoutthecountry.soysauce,Mycelium andspores of yellow kojiImage of AkitaKonno Co.Miraculous Koji: The Taste of Japanese Food Comes From the Power of Koji
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