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Meat from International
Koji-aged meat is meat coated in koji, rice grown with the mould Aspergillus oryzae, so that the mould's proteases tenderise it and build savoury flavour. In one study, koji powder hydrated into a paste was rubbed on Angus beef at 2 % of its weight and held at 2–4 °C for 72 h. It is a modern chef technique, not a traditional ferment.
| Koji powder2 g per 100 g of meat (2 % w/w) | Grown on cooked, cooled rice, dried to 3–5 % moisture and ground[filip2026] |
| Water1.5 parts water to 1 part koji powder (w/w) | To hydrate the powder into a paste[filip2026] |
| Fine non-iodised salt25 % of the koji powder mass | For the shio-koji version only[filip2026] |
| Beef cuts | Neck (chuck) and round of Aberdeen Angus in the study[filip2026] |
| Starter | koji (Aspergillus oryzae grown on rice) |
Total time across the recorded steps: 7.1 days – 7.2 days
What changes: Koji mould spreads through cooked rice, which is then dried and ground
The koji is then dried to 3–5 % moisture and finely ground.
Microbes at work in this step
Aspergillus oryzae grows through the rice and makes proteases and amylases
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Koji-aged meat is meat coated in koji, rice grown with the mould Aspergillus oryzae, so that the mould's proteases tenderise it and build savoury flavour. In one study, koji powder hydrated into a paste was rubbed on Angus beef at 2 % of its weight and held at 2–4 °C for 72 h. It is a modern chef technique, not a traditional ferment. Made in 5 steps over 7.1 days – 7.2 days. The longest step, grow and dry the koji, takes 4 days (Filip C 2026) and runs at 25–33 °C (Filip C 2026). Aspergillus oryzae, applied as koji; its proteases (about 800 U/g, as specified by the supplier of the study's powder) break down muscle proteins does most of the fermenting.
| Main step | 4 daysReported[filip2026] | Grow and dry the koji |
|---|---|---|
| Temperature | 25–33 °CReported[filip2026] | Grow and dry the koji |
Koji ageing borrows the mould of miso and sake and puts its enzymes to work on meat within days. The mould is grown first on rice, and the meat itself is not fermented by bacteria.
The study aged the beef under refrigeration at 2–4 °C for 72 h, and cooked it before the tasting.
Every number is labelled with how it is known. How this atlas is made
Koji Alchemy (2020) by Rich Shih and Jeremy Umansky is one of the English-language koji resources for professional settings. Hey and Michael (2025) quote it calling koji a "powerhouse of enzymes" and cite koji-aged charcuterie as one of koji's new uses outside Japanese cooking.
