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 ...

for most home cooks looking to make their own shio koji, it's best to start with premade rice koji. Add kosher salt and water, stir until the salt has dissolved, and store it in an airtight jar ...

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 ...

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 ...

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

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 ...