Koji is an ancient ingredient long used in Japan to make soy sauce, sake, miso and other traditional foods. Koji is loaded with umami, that “fifth taste” often described as a sense of savoriness. As ...

Move over soy sauce, there's another flavor changer in town. If you're looking amp up your barbecue sauce's taste, this ...

Some things, like love or a delicious shrimp base, can’t be hurried, but a lot of things can be approximated. Though there is no substitute for a true dry-aged steak, there are two ingredients that ...

When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells.

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the ...

Koji Burger is opening its doors on Tuesday, Oct. 14. after years of pop-ups around Dayton. The shop is located on East Third ...

Researchers at University of Tsukuba have identified key characteristics underlying the high enzyme production capacity of the koji fungus Aspergillus oryzae.