Started by Frida Nyström (@frida_forages) ·
Japan has a national fungus
Aspergillus oryzae, koji, is the mold behind sake, miso, soy sauce and mirin. The Brewing Society of Japan named it the 'national fungus' in 2006.
6 sources · 39 min down the hole
How I got here
- Started with
- “koji mold what is it”
- Ended at
- Aspergillus flavus
The Trail
- “koji mold what is it” (google.com)
- Aspergillus oryzae (en.wikipedia.org)
- Miso (en.wikipedia.org)
- Sake (en.wikipedia.org)
- Soy sauce (en.wikipedia.org)
- Aspergillus flavus (en.wikipedia.org)
koji seems to be a domesticated version of this, minus the ability to make aflatoxin
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