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

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 ...

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.

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

If the kitchen is your playground during the corona lockdown, you may have run out of recipes to try out by now. The new book Koji Alchemy – Rediscovering the Magic of Mold-based Fermentation by Rich ...

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

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.