Past, Present and Future of Koji and Seed Koji

Abstract

In anticipation of the registration of "Traditional knowledge and skills of sake-making with koji mold in Japan" as an Intangible Cultural Heritage of Humanity by UNESCO, we invited Mr. Murai Yuichiro, the 29th head of Kojiya Sanzaemon, to deliver a lecture. His family-run company has been producing seed koji (conidia of koji mold used to make koji) for over 600 years. In his lecture, Mr. Murai covered a wide range of topics, including the definition, roles, and types of koji; the history of koji and seed koji; methods of seed koji production; its international spread and associated challenges; and the cultural and traditional significance of koji. With his permission, we have included an outline of the lecture along with highlights from the Q&A session.