Fuwatto Koji

Fuwatto Koji represents the pinnacle of fermentation culture technology, cultivated under precise conditions to ensure optimal spore viability and enzymatic potential. This specialized strain of Aspergillus oryzae facilitates superior starch saccharification and protein breakdown, yielding complex flavor compounds essential for authentic Japanese fermented foods. Ideal for culinary professionals seeking consistent, high-quality fermentation outcomes.

Our Fuwatto Koji represents a pinnacle achievement in microbial cultivation, featuring proprietary Aspergillus oryzae strains selected for their superior enzymatic expression profiles. This culture demonstrates exceptional amylolytic and proteolytic activity, catalyzing the transformation of substrate compounds into complex flavor precursors. The resulting sensory profile exhibits remarkable umami depth, aromatic complexity, and a characteristic subtle sweetness that distinguishes authentic Japanese fermented preparations.