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Koji’s Japan history
Koji’s Japan company history timeline
1867 – in A Japanese and English Dictionary, by James C. Hepburn – the first written occurrence of koji referred to as a ‘malt’.
1881 May 1 – R.W. Atkinson explicitly distinguishes koji from malt, and insists on the use of the Japanese word in English to avoid “erroneous impressions”.
Ahlburg named the mould Eurotium oryzae, which was later renamed Aspergillus oryzae by Cohn in 1884.
1891 Feb 20 – The first article (appearing in the Chicago Daily Tribune) about Jokichi Takamine, a Japanese chemist residing in Chicago who developed method of using koji instead of malt to make whiskey, with 12-15% improvement in efficiency.
1897 – Yamamori Jozo-sho in San Jose, CA is the earliest-known company to produce shoyu (Japanese soy sauce) in the US.
1908 – Kodama Miso Seizo-sho in Los Angeles is the earliest-known company to make and sell koji in the US, advertising its product as ‘Shiro Koji’.
1972 – The Erewhon Trading Co., Inc. catalog entitled ‘Traditional Foods’ advertises its koji imported from Japan.
Among these, koji is thought to have been used for more than 2000 years.
History of Koji – Grains and/or soybeans enrobed with a mold culture (300BCE to 2012). USA: Soyinfo Center, 2012.
Nov 24 2013. <en.wikipedia.org/wiki/Aspergillus_oryzae>.
4: Slow Malt Vinegars with Nordic FlavoursFebruary 19, 2014
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Koji’s Japan may also be known as or be related to Kojis's Japan and Koji’s Japan.