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Koji is defined in macrobiotic cookbook glossaries as a grain/seed
inoculated by a bacteria. There doesn't seem to be any guarantee that the
grain used is always rice. Besides sake, koji is used in making other
fermented foods: tamari soy sauce, miso (a paste), amasake (a sweet drink)
and natto (a soybean dish).
Mary Courtney
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Los Angeles, California