The most basic is koji-inoculated rice, which looks like a big, white block of dried ramen. This can be mixed with rice or ...

That modest number includes those who make varieties of koji for soy sauce, miso and other things. Just eight companies produce koji specifically for sake, reportedly to meet the demand of some ...

The factory makes koji spore ― Japan's "national mold" ― and supplies it to brewers of sake and makers of seasonings such as soy sauce and miso. Only around 10 koji spore makers are left in Japan.

With that in mind, they were to make sure not to overshare the intel they had. Similarly, there is a chance that Koji is stopping Boruto from heading to the Land of the Wind to stop him from ...

Miso Master in Rutherford County honors an ancient craft. It has become the world's largest organic producer of a Japanese culinary staple.

Producing a beverage through mold may sound unappetizing. But “traditional knowledge and skills of sake-making with ‘koji’ mold in Japan” is now registered as a UNESCO Intangible Cultural ...

Now, it has provided another reason to celebrate. UNESCO on Dec. 4 registered the “traditional knowledge and skills of sake making with ‘koji’ mold in Japan” as an Intangible Cultural ...