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

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.

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.

Learn to cook morels and more at Berkeley’s Tilden Fungus Fair On Feb. 1 and 2, ... a San Francisco producer of koji-based foods. 1 p.m.: Bay Area Applied Mycology Presentation.

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.

Formo, a Berlin-based biotechnology company, thinks it has found the answer in a minuscule fungus, Koji, that has given that distinctive umami flavor to soy sauce, ...