Koji mold is a type of fungus known scientifically as Aspergillus oryzae. It is commonly used in the fermentation process of various Asian foods, such as soy sauce, miso, and sake. The mold helps convert starches in grains into sugars, which are then fermented by yeast or bacteria. This mold is essential in traditional food production, as it enhances flavors and preserves food. Koji is typically cultivated on steamed rice or other grains, allowing it to grow and produce enzymes. These enzymes break down complex carbohydrates, making them easier to digest and improving the overall taste of the final product.