In Japan, it is used to make the ferment (kōji) of soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono.

Soy sauce condiment is produced by fermenting soybeans with A. sojae,[1] along with water and salt.

The glutaminase enzyme in A. sojae is important to the taste of the soy sauce that it produces.

Strain NBRC 4239 had been isolated from the koji used to prepare Japanese soy sauce.

The A. sojae NBRC4239 genome data will be useful to characterize functional features of the koji molds used in Japanese industries.