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Koji (Aspergillus oryzae)

Koji (Aspergillus oryzae) suppliers and sourcing guide

Koji is Aspergillus oryzae, a filamentous mold domesticated in East Asia, grown on steamed rice, barley or soybeans to make the starter for sake, miso, soy sauce, mirin and rice vinegar. Producers buy spores (tane-koji or koji-kin) to inoculate their own substrate, or finished dried koji rice. A. oryzae is also a major production organism for food enzymes such as amylase and protease, which are sold as separate ingredients rather than as koji.

See suppliersWhat to ask for on the COA
Also known as
Aspergillus oryzae · koji mold · koji-kin · tane-koji · A. oryzae
Facts checked
November 2026

Forms and grades of koji (aspergillus oryzae)

Suppliers sell different products under the same name. Specify the one you need.

  • Koji spores (tane-koji)

    Spore powder, often mixed with rice flour, sold by spore count for inoculating steamed grain.

  • Dried koji rice or barley

    Grain already grown through with the mold and dried, ready for miso, amazake or seasoning production.

  • Fresh koji

    Undried koji with a short refrigerated life, sold locally to food makers.

  • Use-specific strains

    Strains selected for sake, miso or soy sauce, which differ in amylase and protease output; the intended use belongs on the specification.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Spore count
Spores per gram by hemocytometer or plate count against a minimum.
Germination rate
Share of spores that germinate under standard conditions, a check on viability for tane-koji.
Identity
Species confirmed by sequencing (for example the calmodulin or beta-tubulin gene), which separates A. oryzae from the closely related A. flavus.
Aflatoxins
Aflatoxins B1, B2, G1 and G2 by HPLC or LC-MS/MS on koji and finished grain, since A. flavus contamination is the main mycotoxin risk.
Contaminant microbiology
Bacterial counts including Bacillus, coliforms and E. coli, and absence of Salmonella in dried koji.
Moisture
Loss on drying for spore powder and dried koji against the supplier's maximum.

Storage, lots and expiry

Storage and shelf life

Keep spore powder sealed, dry and refrigerated, away from humidity, which triggers germination. Dried koji is stored sealed, cool and dry; fresh koji is refrigerated or frozen and used within days. Shelf life is set by the supplier from germination or spore count data, and older spores are retested before use.

Lots and expiry dates

Spore count, germination rate and enzyme output vary by lot, so record them with the strain and intended use, and note fermentation time and temperature for each batch. Rotate stock FEFO.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The EU Novel Food Catalogue entry for Aspergillus oryzae (POL-NF-15106) gives it the status not novel in food.

    Source: ec.europa.eu (opens in a new tab)

  • FDA's GRAS Notice Inventory lists GRN 90, filed by the Enzyme Technical Association, for carbohydrase and protease enzyme preparations from Aspergillus oryzae (and a carbohydrase from Rhizopus oryzae) for use in foods in general as an enzyme; it closed on April 4, 2002 with FDA having no questions. It covers the enzyme preparations, not koji itself.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • 21 CFR 137.105, the standard for flour, allows harmless preparations of alpha-amylase obtained from Aspergillus oryzae as an optional ingredient.

    Source: ecfr.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Koji (Aspergillus oryzae) suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking koji (aspergillus oryzae) suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of koji (aspergillus oryzae) can brands buy?

Common forms include koji spores (tane-koji), dried koji rice or barley, fresh koji and use-specific strains. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for koji (aspergillus oryzae) include?

Expect spore count, germination rate, identity, aflatoxins, contaminant microbiology and moisture, each with its method, specification and result for that lot.

How should koji (aspergillus oryzae) be stored?

Keep spore powder sealed, dry and refrigerated, away from humidity, which triggers germination. Dried koji is stored sealed, cool and dry; fresh koji is refrigerated or frozen and used within days. Shelf life is set by the supplier from germination or spore count data, and older spores are retested before use.

What is the regulatory status of koji (aspergillus oryzae)?

The EU Novel Food Catalogue entry for Aspergillus oryzae (POL-NF-15106) gives it the status not novel in food. FDA's GRAS Notice Inventory lists GRN 90, filed by the Enzyme Technical Association, for carbohydrase and protease enzyme preparations from Aspergillus oryzae (and a carbohydrase from Rhizopus oryzae) for use in foods in general as an enzyme; it closed on April 4, 2002 with FDA having no questions. It covers the enzyme preparations, not koji itself. 21 CFR 137.105, the standard for flour, allows harmless preparations of alpha-amylase obtained from Aspergillus oryzae as an optional ingredient.

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