Meet Koji, He's a Real Fungi

A Bit of Biology


The deep umami you get from miso and soy sauce? All thanks to koji. It’s been used across Asia for the last 10,000 years as a key fermentation agent, but we realized the long, fibrous roots koji grows in look a lot like meat muscle fibers under a microscope. Those roots are called “mycelium.”


Yes, the yeast you use to bake bread and brew beer! Yeast are single celled living organisms part of the fungi family that do not have mycelium. Beside creating carbon dioxide very useful for rising dough, yeasts are also a rich source of amino acids and umami flavor.


Enoki, oyster, button, shiitake, porcini – all mushrooms. These are the fruiting bodies of specific types of fungi, enjoyed in cuisines across the globe.

other fungi

Just like the animal and plant kingdoms, the fungi kingdom is incredibly diverse. Other fungi can include truffles or the "functional mushrooms" you might be hearing more about like reishi and lion's mane.