Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for...

rice. This mold culture comes from dried A. oryzae spores called tane-kōji (種麹, たねこうじ) or "starter koji" and is isolated from plant matter (usually rice)...

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childhood friend of Kei Yūki and his parents run a mold-starter producer (種麹屋, tane-kōji-ya). He is able to see and communicate with microorganisms. Sawaki...