EDITOR-IN-CHIEF

Editor-in-Chief

ORYZAE JAPAN TIMES is written and edited by a single Editor-in-Chief who works as both researcher and practitioner of fermentation.

AI KAWAHARA

No.01

Editor-in-Chief

Ai Kawahara

Editor-in-Chief / CTO, ORYZAE Inc.

Credentials

Ph.D. in Environmental Symbiotic Sciences
Registered Dietitian (Japan)
CTO, ORYZAE Inc.

CTO at ORYZAE Inc. Holds a Ph.D. in Environmental Symbiotic Sciences with doctoral research on microorganisms in fermented foods. A registered dietitian, she combines nutritional knowledge with a research background in microbiology and fermentation science. At ORYZAE she oversees all R&D in koji and fermentation.

Articles by the editor-in-chief

No.01
What is Koji Sweetener? A Science-Based Guide to the Fermented Sugar Alternative
Koji sweetener is a fermentation-derived natural sweetener made by growing Aspergillus oryzae (koji mold) on steamed rice and using its enzymes to convert starch into a blend of maltose, glucose, and oligosaccharides. Unlike refined sugar or synthetic sweeteners, it contains functional compounds such as resistant protein, has a lower glycemic index than sucrose, and is plant-based, gluten-free, vegan-, halal-, and kosher-compatible — making it one of the few sugar alternatives that satisfies modern dietary, health, and clean-label requirements simultaneously.

Ai Kawahara

Credentials

Articles by the editor-in-chief

What is Koji Sweetener? A Science-Based Guide to the Fermented Sugar Alternative