Garms, a Twisp resident, is launching his line of miso products under the label of Creative Koji on a full scale beginning in ...

US mycelium meat brand Prime Roots has revamped its whole-cut deli lineup, with meat-eaters preferring its cold cuts over ...

After announcing that Koji Burger is moving into the Jollity space in Dayton’s Fire Blocks District, Chefs Brendon Miller and Zackary Weiner are hosting a preview event on Saturday, July 5.

Soy sauce made from scratch Fermenting soy sauce from the ground up, with koji as the catalyst, requires weeks or months of care.

Beyond kimchi and kombucha: How Goa-based brand Brown Koji Boy is redefining fermentation Brown Koji Boy, India’s first fermentary dedicated to koji-based creations, is finding inventive ways to ...

The inside intel on the global pantry essential that is soy sauce What are the different types of soy sauces and how are they used? From fermentation, to flavour and viscosity – we take a look ...

Koji mould is essentially a bouquet of enzymes, and the real magic happens during the fermentation process when those enzymes break down starches and proteins to produce amino acids, fatty acids and ...

Various types of koji have long been a staple method for making spirits like shochu and sake, as well as nonalcoholic products like soy sauce and miso.

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 ...

Moromi’s soy sauce is made using traditional fermentation techniques, including koji (which is rice that’s inoculated with mold and then mixed with soy and fermented).

San-J, which is celebrating its 220th anniversary this weekend (yes, you read that number correctly), has been in the soy and tamari business since the early 1800s, based in Japan. In the 1970s, the ...