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, ...

Adam H. Callaghan is a multilingual editor and writer based in New England who has worked across digital and print for 10 years, covering food and drink, travel, lifestyle, and sustainability. His ...

We may receive a commission on purchases made from links. For sushi or a veggie stir-fry, it's easy enough to head to most grocery stores and pick up a bottle of soy sauce without glancing at the ...

In many instances, soy sauce (or tamari) is an afterthought. Oftentimes sitting in a nondescript bottle on tables at sushi bars and Japanese restaurants, or sometimes kept in your refrigerator for ...

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 ...