Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, ...

They are the only soy sauce producer that uses the time-consuming and labor-intensive mushiro koji method -- more on what this is this later. All soy sauce is aged, but typically for only a few ...

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.

The soy sauce has been made using the same family recipe since 1753 and follows the traditional mushiro koji method, in which each step takes years to complete. For comparison, most popular soy ...