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NutriBuddy™ 
Description
Koji is a naturally occurring filamentous fungus(Aspergillus oryzae) used to ferment soybeans for making soy sauce and fermented bean paste. It can be used to saccharify the rice, other grains like barley, and potatoes in the making of alcoholic beverages such as sake. It is prevalent in Japan, where it is known as koji-kin. It can also be used for curing, flavouring and preserving foods.