If people came with warning labels, mine would simply say, “does not travel well with others.” That’s not to say that I’m a hyper-planner (far from it) or I kick the seat in front of me on airplanes ...

Rich Shih, the ferment and koji authority behind the OurCookQuest blog, is a mechanical engineer by day and a ferment overlord by night. Between jars of lacto-ferments sits his incubator (an Igloo ...

The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it’s flying off the shelves at Japanese markets in ...

There’s a sterile room in the back of Rice Vice with its own monoculture. Temperature probes and fan boxes control heat and moisture, making sure owner Byron Stithem’s 160 kilograms of living rice ...

Chanie Kirschner is a writer, advice columnist, and educator who has covered topics ranging from parenting to fashion to sustainability. If you’re a fan of Asian cuisine, you've probably eaten koji, ...

I discussed sake a few weeks ago. Today, I will discuss the art of making this traditional table beverage of Japan. You’ll need just a few things — rice, water, a cultivated mold called koji and yeast ...

If people came with warning labels, mine would simply say, "does not travel well with others." That's not to say that I'm a hyper-planner (far from it) or I kick the seat in front of me on airplanes ...