Discover what dermatologists say about mushroom skincare trends. Learn which fungi ingredients work and which claims lack ...

Used in Japanese cooking for centuries, this ancient fungus—koji—just unlocked a whole new level of steak flavor. Tender, umami-packed, and mind-blowingly good, this experiment might change how you ...

Formo, a Berlin-based biotechnology company, thinks it has found the answer in a minuscule fungus, Koji, that has given that distinctive umami flavor to soy sauce, ...

Prime Roots products are made of koji, the fungi that make soy sauce delicious. Koji is eerily fast-growing, which means a smaller carbon footprint, if you care about that sort of thing.

Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the ...

Formo, a Berlin-based biotechnology company, thinks it has found the answer in a minuscule fungus, Koji, that has given that distinctive umami flavor to soy sauce, miso and other staples of ...

Formo, a Berlin-based biotechnology company, thinks it has found the answer in a minuscule fungus, Koji, that has given that distinctive umami flavor to soy sauce, miso and other staples of ...

Formo, a Berlin-based biotechnology company, thinks it has found the answer in a minuscule fungus, Koji, that has given that distinctive umami flavor to soy sauce, miso and other staples of ...