Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, ...

"Koji" mold, which is key to sake production and is called "the mold of the nation," has been developed in Japan since ancient times. With traditional sake production's addition to the UNESCO list ...

Hill-Maini used A. oryzae, commonly known as koji mold, for his experiment. Using clustered regulatory interspaced palindromic repeats (CRISPR), the team overexpressed two genes: one that produced ...

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.

The petri dish on the left contains the natural koji mold, whereas the one on the right has been engineered to contain higher levels of a nutrient called ergothioneine and more heme – an iron ...

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 ...

is made by adding kojikabi (koji mold) to steamed rice or barley. Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally ...