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.

Koji is a mold that survives by growing on its food source, secreting enzymes that perform special tasks such as breaking down starches into simple sugars. Koji does the hard work, kickstarting ...

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 ...

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.