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 ...

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 ...

Every few days, David Zilber, the fermentation sous chef at Noma in Copenhagen, walks into one of the shipping containers that serves as his lab and peers into a tray of moldering barley. It looks, ...

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, ...

The latest trendy cooking ingredient in Japan is a fungus. And that fungus is spreading. Professional and home cooks in Japan are crazy for it, and it’s flying off the shelves at Japanese markets in ...

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.

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 ...