Miso, a Japanese spice created by fermenting soybeans, brown rice, or barley with koji fungus, serves as another probiotic source. It can be used in soup, as a butter substitute, or as a dip for ...

Making sake may sound simplistic due to the presence of only three ingredients–water, rice, and a fungus called koji. But it requires immense precision and discipline to create the perfect recipe.

Koji (Aspergillus oryzae) is a fungus used in East Asian fermentation, which is the key to making soy sauce, miso, and sake. Used in East Asia for thousands of years, it has been a cornerstone of ...

London's Lyaness cocktail bar has unveiled a new menu inspired by unexpected partnerships, from koji and KitKat to Lego and MIT ...

Miso is a common seasoning in Japanese cuisine. It’s made by fermenting soybeans with salt and koji, a type of fungus. It’s most often found in miso soup, a flavorful dish made of miso paste ...

MISO (1D: Bean paste fermented with koji) MISO is a thick paste made by fermenting soybeans with salt and kōji (a filamentous fungus also used in making sake). EMERALD (4D: The ___ City (largest city ...

While using imported Japanese Koji (the essential fungus for fermentation), Maia has successfully adapted indigenous Indian rice varieties for her brews. Through meticulous experimentation, she's ...

Miso Master in Rutherford County honors an ancient craft. It has become the world's largest organic producer of a Japanese culinary staple.