著者

和久 豊

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.31, no.4, pp.217-220, 2021 (Released:2021-05-01)

参考文献数

7

被引用文献数

1

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The koji mold is a useful mold that has been used in the production of Japan’s fermented food like miso, soy sauce, sake (rice wine), and shochu (a distilled beverage) since ancient times. The koji mold is distributed as "Tane-koji” from Tane-koji manufacturers to each brewer. Tane-koji has a long history, dating back to 15th century. It started with the technological development of mixing wood ash when culturing koji mold. In this article/today, I will explain about Tane-koji and koji mold from the point of view of manufacturer.