The mold koji is one compelling example of why fermented, and brewed products are considered healthy. A fermentation expert with high praise for the mold says, “Koji is good for you. It has fungal filaments called ‘hyphae,’ which grow and branch out. The more they do so, the more they break down the food they’re attached to, converting it to amino acids and creating the basis of umami flavor. The hyphae themselves are a cluster of polysaccharides, meaning that they help regulate the body’s immune system once they’re in the intestines.” So foods and drinks made with koji mold are not only delicious for you but your intestines too.