Koji Burger is offering lunch and dinner service Saturday, March 15 in Dayton’s Fire Blocks District.

The resulting koji mold is a popular fermentation tool in Japanese cuisine, and is also used to make miso, sake, and soy sauce. Rice inoculated with koji is added to non-cultured rice and a ...

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 ...

"Soy, steak, miso, dashi ... To maximize savoriness, Yokomichi lets the koji work for nearly 60 hours, and the rice varietals he uses bring out umami, too. Fujita oversees a yeast starter method ...

Brisbane has gained a new food and drink hub at Queen’s Wharf Brisbane, with plenty more venues on the way. But how will you ...

For example, soy protein has been shown to help reduce ... 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 ...