Discover what dermatologists say about mushroom skincare trends. Learn which fungi ingredients work and which claims lack scientific proof.

The fermented mould, which is a cornerstone of Japanese cuisine, unlocks sweet-savoury-umami flavours, and has become a foundation for culinary experiments in modern Indian cuisine ...

Used in Japanese cooking for centuries, this ancient fungus—koji—just unlocked a whole new level of steak flavor. Tender, umami-packed, and mind-blowingly good, this experiment might change how you ...

Drew Zimmerman, aka Unkle Fungus, a New Providence forager and mushroom farmer, and Capri Cafaro hunt morels in a mushroom-focused episode of "America the Bountiful." ...

Prime Roots products are made of koji, the fungi that make soy sauce delicious. Koji is eerily fast-growing, which means a smaller carbon footprint, if you care about that sort of thing.

Each serving contains between 6-7 grams of protein – a considerable decrease compared to other plant-based deli meats – however, each 4.52 pound pack of koji meat contains between 14-17 ...

3 p.m.: Christian Schwartz, naturalist, on the Fungi of New Zealand 3 p.m.: Children’s Puppet Theatre Originally Published: January 30, 2025 at 6:30 AM PST ...

Koji is created by inoculating cooked grains (usually rice, but sometimes soy beans and barley) with aspergillus spores and leaving them to cultivate in warm, humid conditions. After a period of time, ...

Koji is so pervasive in Japanese culture that people call it “the national fungus.” Dr. Takamine’s insight was to apply traditional koji methods to making corn whiskey.