Alternative Nordic Uses of Aspergillus oryzae : the potential of the koji products fava bean shoyu and aged cheese

Sammanfattning

This study explores the potential of integrating koji (Aspergillus spp.), a traditional East-Asian fermentation mould, into novel Nordic produced food items. By exam-ining two Japanese innovations, a fava bean-based shoyu (soy sauce substitute) and a surface-ripened cow cheese using koji, this report evaluates their feasibility and relevance within a Nordic context. Swedish research and consumer behaviour stand example as a Nordic reference. The selection of fava beans addresses regional ag-ricultural suitability and the increasing interest in legumes, while the koji-ripened cheese demonstrates the fungi’s potential on dairy-based substrates. Through a re-view of scientific literature and qualitative interviews with Japanese producers, the report analyses production processes, sensory characteristics, and cultural compat-ibility. Using the 3F framework (ingredients, process, sensory profile), both prod-ucts are positioned within the spectrum of food innovation. Results indicate that both products hold promise for Nordic adaptation, particularly in niche markets prioritizing sustainability, local identity, and culinary innovation. The research highlights both the technical feasibility and cultural considerations necessary for integrating koji into Nordic food production, offering insights for producers inter-ested in developing regionally grounded, fermentation-driven products.