Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

What is koji, you ask? Well, it’s a safe-to-eat-fungus, also known as Aspergillus oryzae, that’s traditionally used in Japanese cuisine to make everything from sake to miso to soy sauce. It ...

He uses koji to cure short ribs and chuck for a smash burger that’s one of the most popular dishes at Michele’s. Baker sources the probiotic-heavy flavor booster locally from McLean’s Cabrales Koji, ...

This illustration, from Koeki Kokusanko, an agricultural book of Japan’s Edo era (1603-1867), shows the production of soy sauce. At top right, the koji mold is being mixed with soybeans and ...

Both soy sauce and mirin are made using traditional fermentation practices, but they use different ingredients and produce ...