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We provide an easy explanation of the differences between Aspergillus oryzae, Aspergillus flavus, and Aspergillus niger, explaining which starter culture to choose when making rice koji. We have organized the content in a way that is easy for beginners to understand, covering everything from the reasons for variations in the taste and aroma of rice koji to changes depending on fermentation temperature. If you want to make sauces, beverages, or even rice yogurt using rice koji, check out how to select the starter culture that suits your purpose. [Chapter] 00:00 Rice Koji Starter Culture: Which One Should You Choose? 01:30 Summary of Aspergillus oryzae Characteristics by Starter Culture 03:16 The Taste of Rice Koji Varies Depending on the Fermentation Environment