{"id":23429,"date":"2025-09-18T19:00:55","date_gmt":"2025-09-18T17:00:55","guid":{"rendered":"https:\/\/johuys.be\/aspergillus-oryzae-koji-kin\/"},"modified":"2026-04-06T07:56:56","modified_gmt":"2026-04-06T05:56:56","slug":"aspergillus-oryzae-koji-kin","status":"publish","type":"post","link":"https:\/\/johuys.be\/en\/aspergillus-oryzae-koji-kin\/","title":{"rendered":"Aspergillus oryzae (Koji-kin)"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-21379\" class=\"wprm-recipe-container\" data-recipe-id=\"21379\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-poster2025_default\"><div class=\"wprm-layout-container wprm-align-center\">\n<div class=\"wprm-spacer\"><\/div>\n\n<a href=\"https:\/\/johuys.be\/en\/wprm_print\/aspergillus-oryzae-koji-kin\" style=\"color: #ffffff;background-color: #000000;border-color: #000000;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21379\" data-template=\"\" target=\"_blank\" rel=\"nofollow\" aria-label=\"Print Recipe\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#ffffff\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> <\/a>\n<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fjohuys.be%2Faspergillus-oryzae-koji-kin%2F&amp;media=https%3A%2F%2Fjohuys.be%2Fwp-content%2Fuploads%2F2025%2F09%2FAspergillus-oryzae_resultaat.webp&amp;description=Aspergillus+oryzae%2C+ook+bekend+als+koji-kin%2C+is+een+schimmel+die+rijst%2C+gerst+of+soja+fermenteert+en+enzymen+produceert+die+zetmelen+en+eiwitten+afbreken.+Het+is+de+sleutel+tot+miso%2C+sojasaus%2C+sake+en+mirin.&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"21379\" data-url=\"https:\/\/johuys.be\/aspergillus-oryzae-koji-kin\/\" data-media=\"https:\/\/johuys.be\/wp-content\/uploads\/2025\/09\/Aspergillus-oryzae_resultaat.webp\" data-description=\"Aspergillus oryzae, ook bekend als koji-kin, is een schimmel die rijst, gerst of soja fermenteert en enzymen produceert die zetmelen en eiwitten afbreken. 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justify-content: center; align-items: center;\">\n  <div class=\"wprm-prevent-sleep wprm-toggle-switch-container\" style=\"display:none;\"><label id=\"wprm-toggle-switch-666003880\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-666003880\" class=\"wprm-prevent-sleep-checkbox\" \/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 20px;\"><\/span><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Kook modus<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-normal\">Verhinder dat je scherm uitvalt<\/span><\/div>\n<\/div>\n<\/div>\n<div class=\"wprm-layout-container\">\n<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-template-poster2025_default-image-container\">\n\t\n<div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/johuys.be\/wp-content\/uploads\/2025\/09\/Aspergillus-oryzae_resultaat.webp\" aria-label=\"Open larger version of the recipe image\"><img fetchpriority=\"high\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"500\" height=\"375\" src=\"https:\/\/johuys.be\/wp-content\/uploads\/2025\/09\/Aspergillus-oryzae_resultaat-500x375.webp\" class=\"attachment-wprm-metadata-4_3 size-wprm-metadata-4_3\" alt=\"Aspergillus oryzae (koji-kin) schimmel op rijstkorrels, gebruikt voor miso, sojasaus en sake\" loading=\"eager\" \/><\/a><\/div>\n\t<div class=\"wprm-recipe-template-poster2025_default-overlay-container\">\n\t\t<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Aspergillus oryzae (Koji-kin)<\/h2>\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\"><em>Aspergillus oryzae<\/em>, ook bekend als koji-kin, is een schimmel die rijst, gerst of soja fermenteert en enzymen produceert die zetmelen en eiwitten afbreken. Het is de sleutel tot miso, sojasaus, sake en mirin.<\/span><\/div>\n\t\t<div class=\"wprm-spacer\"><\/div>\n\t\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #ffffff; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #ffffff; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #ffffff; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><\/div>\n\t<\/div>\n<\/div>\n<div class=\"wprm-align-center\">\n\t\t\n<div class=\"wprm-spacer\"><\/div>\n\n\n\n\t\t\n\n\t\t\n\n\n\n\n\n\t\t\n\t\t\t\t\n<\/div>\n\n\n\n\n\n\n\n\n<div id=\"recipe-21379-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21379-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"21379\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div>&nbsp;<div class=\"wprm-recipe-adjustable-servings-container wprm-recipe-adjustable-servings-21379-container wprm-toggle-container wprm-toggle-buttons-container wprm-block-text-normal\" style=\"\"><button class=\"wprm-recipe-adjustable-servings wprm-toggle wprm-toggle-active\" data-multiplier=\"1\" data-servings=\"1\" data-recipe=\"21379\" aria-label=\"Adjust servings by 1x\">1x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"2\" data-servings=\"1\" data-recipe=\"21379\" aria-label=\"Adjust servings by 2x\">2x<\/button><button class=\"wprm-recipe-adjustable-servings wprm-toggle\" data-multiplier=\"3\" data-servings=\"1\" data-recipe=\"21379\" aria-label=\"Adjust servings by 3x\">3x<\/button><\/div><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: none;\" data-uid=\"0\"><span class=\"wprm-checkbox-container\"><input type=\"checkbox\" id=\"wprm-checkbox-0\" class=\"wprm-checkbox\" aria-label=\"&nbsp;Aspergillus oryzae &#032;(sporen)\"><label for=\"wprm-checkbox-0\" class=\"wprm-checkbox-label\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\">&#x25a2; <\/span><\/label><\/span><span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/johuys.be\/aspergillus-oryzae-koji-kin\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">Aspergillus oryzae <\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">(sporen)<\/span><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div>\n\n<div id=\"recipe-21379-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-line\" style=\"\"> <div class=\"wprm-decoration-line\" style=\"border-color: #9B9B9B;\"><\/div><\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">\u00a0<\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">\u00a0<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"894\" data-end=\"1183\"><strong data-start=\"894\" data-end=\"909\">Wat is het?<\/strong><\/h3>\n<span data-start=\"894\" data-end=\"1183\" style=\"display: block;\"><em data-start=\"914\" data-end=\"934\">Aspergillus oryzae<\/em> is een edele schimmel die in Japan al meer dan 1000 jaar wordt gebruikt om voedingsmiddelen te fermenteren. Door enzymen aan te maken (amylasen en proteasen) breekt de schimmel zetmelen en eiwitten af in suikers en aminozuren \u2192 de bron van umami.<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"1187\" data-end=\"1213\">\u00a0<\/h3>\n<h3 data-start=\"1187\" data-end=\"1213\"><strong data-start=\"1187\" data-end=\"1211\">Gebruik in de keuken<\/strong><\/h3>\n<ul>\n<li data-start=\"1218\" data-end=\"1274\">Fermentatie van <strong data-start=\"1234\" data-end=\"1242\">miso<\/strong> (sojabonen + rijst\/gerstkoji)<\/li>\n<li data-start=\"1279\" data-end=\"1307\">Productie van <strong data-start=\"1293\" data-end=\"1305\">sojasaus<\/strong><\/li>\n<li data-start=\"1312\" data-end=\"1347\">Brouwen van <strong data-start=\"1324\" data-end=\"1332\">sake<\/strong> en <strong data-start=\"1336\" data-end=\"1345\">mirin<\/strong><\/li>\n<li data-start=\"1352\" data-end=\"1412\">In <strong data-start=\"1355\" data-end=\"1368\">shio-koji<\/strong>, een marinade die vlees en vis mals maakt<\/li>\n<\/ul>\n<h3 data-start=\"1416\" data-end=\"1541\">\u00a0<\/h3>\n<h3 data-start=\"1416\" data-end=\"1541\"><strong data-start=\"1416\" data-end=\"1432\">Smaakprofiel<\/strong><\/h3>\n<span data-start=\"1416\" data-end=\"1541\" style=\"display: block;\">Niet eetbaar op zichzelf, maar geeft door enzymwerking zoetheid en umami aan gefermenteerde producten.<\/span><div class=\"wprm-spacer\"><\/div>\n<span data-start=\"1545\" data-end=\"1565\" style=\"display: block;\">\u00a0<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"1545\" data-end=\"1565\"><strong data-start=\"1545\" data-end=\"1563\">Bijzonderheden<\/strong><\/h3>\n<ul>\n<li data-start=\"1570\" data-end=\"1640\">Wordt beschouwd als een <strong data-start=\"1594\" data-end=\"1626\">nationale schimmel van Japan<\/strong> (<em data-start=\"1628\" data-end=\"1636\">kokkin<\/em>).<\/li>\n<li data-start=\"1645\" data-end=\"1699\">Veilig voor consumptie en traditioneel gecultiveerd.<\/li>\n<\/ul>\n<span style=\"display: block;\">\u00a0<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"2083\" data-end=\"2215\"><strong data-start=\"2083\" data-end=\"2119\">Is Aspergillus oryzae veilig?<\/strong><\/h3>\n<span data-start=\"2083\" data-end=\"2215\" style=\"display: block;\">Ja, deze schimmel is volledig veilig en wordt al eeuwenlang in Japan gebruikt voor voeding.<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"2217\" data-end=\"2331\"><strong data-start=\"2217\" data-end=\"2253\">Waarvoor gebruik je koji-kin?<\/strong><\/h3>\n<span data-start=\"2217\" data-end=\"2331\" style=\"display: block;\">Voor de productie van miso, sojasaus, sake, mirin en shio-koji marinades.<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"2333\" data-end=\"2467\"><strong data-start=\"2333\" data-end=\"2377\">Kan ik zelf Aspergillus oryzae kopen?<\/strong><\/h3>\n<span data-start=\"2333\" data-end=\"2467\" style=\"display: block;\">Ja, koji-starters zijn verkrijgbaar in gespecialiseerde Aziatische winkels en online.<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"2469\" data-end=\"2643\"><strong data-start=\"2469\" data-end=\"2512\">Wat doet Aspergillus oryzae precies?<\/strong><\/h3>\n<span data-start=\"2469\" data-end=\"2643\" style=\"display: block;\">De schimmel produceert enzymen die zetmelen en eiwitten afbreken, waardoor suikers en aminozuren ontstaan \u2192 de bron van umami.<\/span><div class=\"wprm-spacer\"><\/div>\n<h3 data-start=\"2645\" data-end=\"2791\"><strong data-start=\"2645\" data-end=\"2709\">Is Aspergillus oryzae hetzelfde als de schimmel in natto?<\/strong><\/h3>\n<span data-start=\"2645\" data-end=\"2791\" style=\"display: block;\">Nee, natto wordt gefermenteerd met <em data-start=\"2747\" data-end=\"2766\">Bacillus subtilis<\/em>, niet met Aspergillus.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px;\"><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Aspergillus oryzae, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. Indispensable in fermentation. <\/p>\n","protected":false},"author":1,"featured_media":21382,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":[],"rop_publish_now_history":[],"rop_publish_now_status":"pending","_uag_custom_page_level_css":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":[],"wpupg_custom_link_nofollow":[],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4488,4650],"tags":[6389,6390,6391,6388,6414],"class_list":["post-23429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-herbs","category-ingredients-en","tag-fermentation-en","tag-japanese-ingredients","tag-koji-en","tag-miso-en","tag-mold"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.3) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Aspergillus oryzae (Koji-kin) - Jo Huys<\/title>\n<meta name=\"description\" content=\"Aspergillus oryzae, also known as koji-kin, is the Japanese fungus that makes miso, soy sauce, sake and mirin possible. 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