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 ...

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 ...

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, ...

No surprise, Amazake Co. is full of fermentation nerds, too. They source their own rice directly from organic farms from Kurashiki-City in Okayama Prefecture, Japan, which yields a koji with a ...

Coconut aminos is a condiment that has less sodium than soy sauce. It has slightly higher calories and sugar and a sweeter ...

If the kitchen is your playground during the corona lockdown, you may have run out of recipes to try out by now. The new book Koji Alchemy – Rediscovering the Magic of Mold-based Fermentation by Rich ...

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.

The one-night culinary exploration features dishes from award-winning chefs and rare sake selections, including IWA created by Dom Pérignon's former winemaker.

From ancient miso and sake to modern probiotics and precision fermentation, koji fungus is transforming how we understand ...

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 ...