Japan has the most systematically developed fermented food culture of any country — a complete ecosystem of fermented grains, vegetables, proteins, and condiments that has evolved over 2,000 years. The Japanese fermented food system is not a collection of individual products but an interconnected web: soy sauce requires koji; miso requires koji; sake requires koji; mirin requires koji. Aspergillus oryzae — koji — is the foundation of the entire fermentation system.
The Japanese fermented food ecosystem — documented from Japanese professional sources.
JAPANESE CULINARY TRADITION — DEEP EXTRACTION