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What is koji? Koji can refer to grains (such as rice and barley) or soybeans that have been inoculated with Aspergillus oryzae mold.

You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently.

Cabrales uses a traditional method to make koji. Rice is steamed, cooled, inoculated with koji spores, wrapped in linen, and placed in cedar boxes handcrafted with dovetail joints, so there are no ...

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“With the help of machines, more tasks are accessible for women.” Sake, or nihonshu, is made by fermenting steamed rice with koji mold, which converts starch into sugar.

This Koji All-Purpose Meat Marinade recipe gets its flavor from Mexican coke, uncooked koji rice, and dark brown sugar. Get the recipe from Food & Wine.

Sake brewer Mie Takahashi prepares steamed rice with koji mold for sake making in a temperature-controlled room at her Koten sake brewery in Okaya, central Japan, Saturday, Nov. 30, 2024.