Aspergillus oryzae is a type of fungus commonly used in food production, especially in Asian cuisines. It plays a crucial role in making traditional products like soy sauce, miso, and sake. This mold helps break down starches and proteins in grains, transforming them into flavorful and nutritious ingredients. In addition to its culinary uses, Aspergillus oryzae is also important in biotechnology. Scientists study this fungus for its ability to produce enzymes, which can be used in various industries, including pharmaceuticals and biofuels. Its safe use in food has made it a valuable organism in both cooking and research.