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 ...

These days, Florence runs the day-to-day of the business. He gets up early, has a cup of coffee around 4:30 a.m., goes over ...

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 ...

On a brisk winter day in early 2019, David Zilber, then head of fermentation at the Copenhagen-based restaurant Noma, placed a batch each of rice, barley and soy sauce koji before a group of students ...

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.

There's a new secret sauce in town. It adds an umami punch to vegetables and fish, it tenderizes meat and it gives roast chicken a golden glow. It allows you to use less salt, less sugar and less fat.

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, ...

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 ...