Tag: Koji mold

Research suggests that the fermentation process used to create sake produces a variety of compounds, including peptides and antioxidants, which may have potential anti-inflammatory effects. This article explores the scientific basis behind claims that sake is anti-inflammatory and discusses the factors that influence its health impacts.

Aspergillus oryzae, also known as koji mold, has been used in East Asian food fermentation for over a thousand years, playing a pivotal role in creating staples like soy sauce and miso. But is Aspergillus oryzae good for you? This safe, domesticated microorganism produces a variety of beneficial compounds that support digestive health and nutrient absorption.

For over a thousand years, koji mold (*Aspergillus oryzae*) has been a cornerstone of traditional Japanese cuisine, used to make staples like miso, soy sauce, and sake. While the word "mold" can sound unappealing, this specific, domesticated fungus is not only safe but also celebrated for its remarkable health-enhancing properties.