The Straits Times reported today that Kitkoji, a spin-off from heritage brand Nanyang Sauce, is working with the National ...

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, ...

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 ...

Koji, the mold that transforms soy beans and wheat into soy sauce and rice into sake, is so beloved in Japan that it has its own holiday. And lately, chefs have been finding new uses for the ...

One of the amazing things about these moldy concoctions, Hill-Maini found, is that the fungi transform indigestible plant material -- polysaccharides, including pectin and cellulose, originating ...

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, miso and other staples of ...

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, miso and other staples of ...

By Anna Cooban, CNN London (CNN) — It’s a problem as intractable as the riddle of the Sphinx: How do you make a vegan cheese that people actually want to eat? Formo, a Berlin-based ...

London (CNN) — It’s a problem as intractable as the riddle of the Sphinx: How do you make a vegan cheese that people actually want to eat?