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World's Oldest Bio-Business Is Japan's Seed Koji Retailing, Mold Used to Make Fermented Products like Sake, Miso, Soy Sauce

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By Tatsuya Kimura / Yomiuri Shimbun Staff Writer

16:36 JST, March 9, 2026

Sake, miso and soy sauce are all fermented products made with Aspergillus oryzae, or koji mold. Although koji mold has been a key component in Japanese cuisine for a long time, there are now only 10 “tane koji” (seed koji) retailers nationwide that supply koji mold to domestic breweries and fermente...

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