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Starters and koji from Japan
Tane-koji is seed koji, rice grown over with koji mould until it is thick with spores. Makers steam and sterilise rice, seed it with their own strain, grow it warm for about six days until yellow-green spores cover the grains, then dry it. Brewers sprinkle it on steamed rice to make the koji for sake, miso and soy sauce.
| Brown rice30 g raw rice per 300 mL flask | Soaked overnight at 4 °C, drained 2 h and steamed 30 min (lab method)[arakawa2020] |
| Aspergillus oryzae culture | Pieces of a 7-day culture on potato dextrose agar, in the lab method[arakawa2020] |
| Starter | defined-culture: each maker's own kept strains of Aspergillus oryzae |
Total time across the recorded steps: 7.9 days – 8.1 days
What changes: Brown rice soaks up water overnight
Output: soaked rice.
Microbes at work in this step
Not documented for this step.
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
Tane-koji is seed koji, rice grown over with koji mould until it is thick with spores. Makers steam and sterilise rice, seed it with their own strain, grow it warm for about six days until yellow-green spores cover the grains, then dry it. Brewers sprinkle it on steamed rice to make the koji for sake, miso and soy sauce. Made in 6 steps over 7.9 days – 8.1 days. The longest step, leave it still until the spores form, takes 5 days (荒川弦矢 2020) and runs at 30 °C (荒川弦矢 2020). Aspergillus oryzae and Aspergillus sojae do most of the fermenting.
| Main step | 5 daysReported[arakawa2020] | Leave it still until the spores form |
|---|---|---|
| Temperature | 30 °CReported[arakawa2020] | Leave it still until the spores form |
Ordinary koji is harvested before the mould makes many spores, at about two days. Seed koji is grown for about six days until it is thick with spores, so it can seed the next koji.
Aspergillus oryzae is closely related to A. flavus, which can make aflatoxin (their coding regions are 99.5 % alike). The industrial strains from five tane-koji makers that Watarai et al. sequenced were confirmed non-aflatoxigenic, and the authors suggest the makers separated A. oryzae from A. flavus by how well it grows on rice, which may have selected against aflatoxin without their intending it.
Every number is labelled with how it is known. How this atlas is made
Before pure seed koji, rice false-smut balls (inakoji) were recorded as a stand-in. Koizumi et al. showed the smut fungus cannot grow on steamed rice, so it was the Aspergillus oryzae living in the balls that made the koji. Watarai et al. found that tane-koji makers have kept their own isolates for decades without sharing them.
