fermentation starter; seed malt
A culture used to initiate fermentation in brewing and food production, such as for sake, miso, or soy sauce. Often refers to a mold-inoculated grain mixture.
High-quality seed malt is essential for brewing sake.
When making miso, you first mix the fermentation starter with soybeans.
Compound of 種 (seed) and 麹 (koji mold). The term literally means 'seed koji,' reflecting its role as a starter culture for fermentation.