Statements (35)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:Fungi
|
| gptkbp:alsoKnownAs |
kōji mold
rice mold |
| gptkbp:brokenBy |
starch
lipids proteins |
| gptkbp:commonIn |
gptkb:Chinese_cuisine
gptkb:South_Korean Japanese cuisine |
| gptkbp:firstDescribed |
1901
|
| https://www.w3.org/2000/01/rdf-schema#label |
Koji
|
| gptkbp:material |
koji barley
koji beans koji rice |
| gptkbp:origin |
gptkb:East_Asia
|
| gptkbp:produces |
gptkb:protease
enzymes amylase lipase |
| gptkbp:relatedTo |
gptkb:Aspergillus_sojae
gptkb:Aspergillus_flavus |
| gptkbp:requires |
steamed grains
warm, humid environment |
| gptkbp:role |
fermentation starter
|
| gptkbp:safeForConsumption |
yes
|
| gptkbp:scientificName |
gptkb:Aspergillus_oryzae
|
| gptkbp:usedIn |
sake production
soy sauce production amazake production mirin production miso production shochu production |
| gptkbp:bfsParent |
gptkb:mecha
gptkb:Koji_Tanaka |
| gptkbp:bfsLayer |
5
|