Aspergillus sojae
Aspergillus sojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment (kōji) of soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono.
Aspergillus sojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment (kōji) of soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono.
Aspergillus sojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment (kōji) of soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono.
Source: Wikipedia "Aspergillus sojae" · CC BY-SA 4.0
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