Kyokushi (traditional Chinese-style koji)

Kyokushi is a type of koji used in making fermented foods, produced especially by traditional techniques used in China. Raw grains are coarsely crushed into a powder, then kneaded with water and pressed firm. The resulting paste is then fermented in an environment suited to the growth of molds and microorganisms, and finished in a base-like form such as a brick, a dumpling, or a flat disc. This process produces compounds that add depth to taste and aroma, making kyokushi an important element in the production of a variety of dishes and alcoholic drinks. In sake as well, it may influence flavor and mouthfeel through its interaction with yeast and koji.