Aspergillus oryzae (koji) is eaten raw in Japan, every day, since a long time ago. It's used to make miso. When making miso soup from raw miso (which is made us

Aspergillus oryzae (koji) is eaten raw in Japan, every day, since a long time ago. It's used to make miso. When making miso soup from raw miso (which is made using raw koji), you shouldn't bring the soup to a boil after putting in the miso in order to preserve the positive health effects. Koji is relatively well-known even outside of Japan these days I believe, even Fedora's build system is named after it.