Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

The enzymes in koji turn starch into sugar and protein into deep umami flavors. It can be used to tenderize meat , thicken sauces, and add sweet and salty depth to just about anything.

“Koji refers to a variety of molds used in fermentation…[it] contains some 50 enzymes, and these break down the starch in grains like rice into sugars to make them available for yeasts to ...

Kikori Miso Old Fashioned INGREDIENTS. 1.5 ounces Kikori Whiskey. 0.5 ounces Miso-infused simple syrup (recipe below) 4 dashes aromatic bitters. Shiso leaf ...

More than 130 years after its inventor tried to introduce it in the U.S., whiskey made with a mold called koji is catching on in bars and stores.

Kikori Miso Old Fashioned INGREDIENTS. 1.5 ounces Kikori Whiskey. 0.5 ounces Miso-infused simple syrup (recipe below) 4 dashes aromatic bitters. Shiso leaf ...