Mold is something that many might fear and avoid, but Elliott Notrica ‘26 says let it grow — or rather, ferment.

Academics from Abertay's Department of Built Environment and Life Sciences have collaborated with Fermtech, a food biotechnology firm based in Oxford, to create an ingredient called "Koji flour." ...

Tour members learned that colors of koji are different depending on how it is used in Japanese foods. Koji mold, aspergillus oryzae, is the secret of Japanese fermentation. Nowadays, machines are ...

Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally, “the national fungus”). In the Muromachi Period (1336-1573 ...