. . . . . "Aspergillus oryzae (Chinese: \u9EB4\u83CC, \u9EB4\u9709\u83CC, \u66F2\u9709\u83CC, pinyin: q\u016B me\u00ED j\u016Bn; Japanese: \u9EB9, k\u014Dji, or \u9EB9\u83CC, k\u014Dji-kin, Korean: \uB204\uB8E9\uADE0, nurukgyun or \uB204\uB8E9\uACF0\uD321\uC774 nuruk-gompang-i) is a filamentous fungus (a mold). It is used in various East Asian cuisines to ferment soybeans. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and sh\u014Dch\u016B. The domestication of A. oryzae occurred at least 2000 years ago. A."@en . "Aspergillus oryzae"@en . . . . .