Koji has long been used in Japan to make soy sauce, sake, miso and other traditional foods. Now, this ancient fermented ingredient is trending on both sides of the Pacific. Koji has long been used in ...

According to A Dictionary of Japanese Food, koji is "rice, barley or soybeans infected with the mold (kabi) called Aspergillus oryzae."Bill Hogan Koji has long been used in Japan to make soy sauce, ...

It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on ...

When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells.

Hou said a more ambitious project — a new production base with an investment of 2 billion yuan — is currently under ...

Koji is a mold that survives by growing on its food source, secreting enzymes that perform special tasks such as breaking down starches into simple sugars. Koji does the hard work, kickstarting ...

Koji has long been used in Japan to make soy sauce, sake, miso and other traditional foods. Now, this ancient fermented ingredient is trending on both sides of the Pacific as restaurant chefs and home ...

When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells.