"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 ...

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 ...

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 ...

She stands on an uneven narrow wooden platform over a massive tank containing more than 3,000 liters (800 gallons) of a bubbling soup of steamed rice, water and a rice mold known as koji ...

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 ...

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.

Following its inclusion on UNESCO’s cultural heritage list, Japanese brewers hope to showcase the true identity of sake and ...