Koji is a Japanese term for the rice into which koji-jin has been propogated
Other definition:
Koji refers to a steamed rice into which koji-kin (which means koji mold) has been cultivated. This mold is known in English as Aspergillus Oryzae. It is used in sake brewing to break down the starch molecules into sugar molecules that can be used as food by the yeast cells. Since rice is milled, there is no husk and therefore no enzymes, so malting (as in beer brewing) is not possible. Koji provides those enzymes to create the sugars for fermentation. This cultivation of koji-kin mold onto steamed rice to create koji itself is the heart of the sake brewing process.

Related Articles

Koji-kin ■■■■■■■■■
Koji-kin refers to a Japanese term for Aspergillus Oryzae, a starch dissolving mold used to prepare sake. . . . Read More
Muar Chee ■■■■■■■
Muar Chee refers to steamed glutinous rice flour dough which is rolled in a mixture of ground peanuts, . . . Read More
Mochi ■■■■■■
Mochi is a traditional Japanese rice cake made from glutinous rice that has been pounded into a sticky . . . Read More
Shochu ■■■■■■
Shochu refers to the Japanese low-class distilled spirits, made from rice, corn or wheat. It is distilled . . . Read More
White rice vinegar ■■■■■■
White rice vinegar also known as bok cho, or shaojiu or lesser wine is a type of Chinese vinegar that . . . Read More
Chagayu (Tea Gruel) ■■■■■■
Chagayu (Tea Gruel) refers to the Japanese popular food for Yamato people since ancient times. Chagayu . . . Read More
Kayu ■■■■■■
Kayu refers to a Japanese rice gruela watery, soft cooked rice that resembles oatmeal and porridge. It . . . Read More
Barley malt ■■■■■■
Barley malt refers to a thick, dark, slow-digesting sweetener made from sprouted barley. It has a malt-like . . . Read More
Kappa Puzhungiyathu ■■■■■■
Kappa Puzhungiyathu refers to boiled or steamed cassava which is called Kappa or Kappioka in Malayalam, . . . Read More
Corn ■■■■■
In British English "corn" means any cereal. Maize, known in some English-speaking countries as corn, . . . Read More