koji

Do you know koji?
If you don't, you should— it's responsible for all kinds of deliciousness.

Koji is an unsung hero among molds. If you enjoy products like soy sauce, shoyu, mirin, miso, and sake, then you can thank Aspergillus oryzae, the filamentous fungus that transforms beans and grains into umami-laden powerhouses of flavor. It does so by producing enzymes that break down starches, proteins, and fats into simple sugars, amino acids, and fatty acids, preserving them, while making them more digestible and delicious. It is the same process that transforms milk into cheese, wheat into bread, grapes into wine— the elegant and complex miracle of fermentation.