Koji bloom / Koji flower
Koji bloom
Japanese: 麹の花（こうじのはな）
The state where koji mold has sufficiently proliferated and formed conidia (spores), appearing as green powder. It appears at the final stage of koji-making and indicates enzyme potency.
Koji bloom is a beautiful expression for the state where koji mold has proliferated sufficiently and produced spores (conidia). When the surface of rice koji is covered in green powder, it is a sign that the koji has bloomed.
Koji in this state has high enzyme potency for amylase and protease, making it suitable for miso and sake preparation. However, excessive blooming can scatter spores that contaminate the workspace or introduce bitterness.
For the koji, blooming means passing life to the next generation. For humans, it signals that fermentation preparations are complete. The same phenomenon, received from entirely different perspectives. An important concept bridging theory and practice.