"Koji" is a Japanese word that refers to a type of fungus called Aspergillus oryzae. It is used in the production of many traditional Japanese foods such as soy sauce, miso, and sake. Full definition
Miso Master Organic Chickpea Miso has less salt and more rice koji (rice innoculated with aspergillus spores) than traditional misos. (great-eastern-sun.com)
You can also try it as a kind of ice cream — blend the ama - koji with 200 mL (7 fluid ounces) of extra water until smooth, add cocoa powder or cacao powder to taste, then freeze or put into your ice - cream maker. (mindbodygreen.com)
, others you've never heard of (koji powder?). (bonappetit.com)