Rice koji, molted rice, is the most popular kind of koji and used in a wide variety when making fermented foods, such as sake, miso, shoyu, salt koji, and amazake.
Koji contains glucosylceramide, which has improving effects on skin and intestinal microbial flora. It can function as a prebiotic in gastrointestinal function.
It is rich in vitamin B1, vitamin B2, vitamin B6, and so on. Vitamins have the effect of converting carbohydrates into energy and promoting recovery from fatigue. Vitamin B2 also promotes the growth of the body and the regeneration of cells such as skin, hair and nails.
