With koji, we are able to create any plant-based meat or seafood product you can think of." Because the base of the faux meat products comes from the cultured fungus, ...

Currently, Formo is able to produce 100 tons of the non-dairy-based fermented Koji protein and plant protein-based cheese per month. The new funding will enable it to scale production up to 1,000 ...

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 ...

Year-over-year sales for plant-based meat declined 5.8% from $1.24 billion in 2023 to $1.17 billion in 2024, per SPINS and MULO data from year ending Dec. 29.

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.

3 Home Cook-Ready Koji Products to Power Up Your Pantry. Chefs have long been using this Japanese ingredient to level up their cooking; now you can, too.