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.

Koji has long been used in Japan to make soy sauce, sake, miso and other traditional foods. Now, this ancient fermented ingredient is trending on both sides of the Pacific as restaurant chefs and ...

Koji has long been used in Japan to make soy sauce, sake, miso and other traditional foods. Now, this ancient fermented ingredient is trending on both sides of the Pacific.

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

Koji, or, as it’s known in scientific circles, Aspergillus oryzae, was domesticated by humans around 9,000 years ago. The fungus’s closest relatives can be deadly, due to the chemicals they ...

Koji has long been used in Japan to make soy sauce, sake, miso and other traditional foods. Now, this ancient fermented ingredient is trending on both sides of the Pacific as restaurant chefs and ...

Soy sauce and shoyu are two immensely popular Asian condiments. While similar, there are several key differences between ...

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, ...