A fungus species used to make kouji for soy sauce, miso, mirin, tsukemono, and other soybean products. A second fiddle to the more famous <i>A. oryzae</i>.
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A fungus species used to make kouji for soy sauce, miso, mirin, tsukemono, and other soybean products. A second fiddle to the more famous <i>A. oryzae</i>.
