Talk:Aspergillus oryzae
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It is highly possible that the japanese word koji refers to the rice (or other fermentable medium) inoculated with Aspergillus, rather than the aspergillus. In the company websites, the inoculated precursor for soy sauce and sake is called koji, not the organism doing the inoculation. However, on Jeffrey's J-E Dict, it is defined as: Kouji: malt; leaven; yeast; mould used to make sake; mold used to make sake. See The dictionary and look up Kouji. I will continue to use Koji as the organism and as the inoculated base. ~~Magicwombat
- The organism is referred to as "Kōji-kin," as "Kōji" refers to the fermented rice-stuff they cultivate it from.--Mr Fink 23:11, 11 June 2006 (UTC)
- oryzae -> Oryza sativa. --Abdull 09:14, 8 July 2006 (UTC)
[edit] Other foods
I think this article would benefit from a list of foods that are made from koji. I notice that amazake is missing. What else?
