For the past two years, the Japanese culinary fungus koji has been colonizing the menus of America's top foodie establishments. Here's how you can use it to create a steak that tastes like a 45 ...

Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

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 ...

Koji is something of a celebrity in Japan, where fans can buy koji cell phone charms, read koji-focused manga, and celebrate the microbe on October 12, a.k.a. National Fungus Day.

"It's koji," he explains with pride. "And it's a game changer." Used for millennia in Japan and China to ferment foods and drinks, koji is a fungus—proper name Aspergillus oryzae —commonly ...

One such fungus, the mold Aspergillus oryzae, would go on to become a culinary superstar. Through fermentation of raw ingredients like soybeans or rice, A. oryzae helps to bring us soy sauce, sake ...

In a couple of days, the spores grow and begin to form perfectly round mycelium balls. Another strain of koji fungus, Aspergillus oryzae, has also been used. Depending on the goal, the balls can be ...

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, ...

(Koji, or Aspergillus oryzae, is well-known enough in Japan that it has inspired a manga series and, after being named “national fungus,” is celebrated each year on October 12.) “Instead of ...

Thus, the white fungi blossomed red and, after dehydrating and grinding, the mold could be easily formed into a meat-like patty and “fried into a tempting-looking burger,” the scientists said.