Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that have been inoculated with koji ...

To be scientific, koji is aspergillus oryzae, a fermentation culture used in the production of miso, shoyu, rice vinegar, mirin and sake. It’s created by inoculating cooked grains (usually rice, but ...

An essential component of Japanese cooking, this mix of fermented soybeans, grains, salt, and a fungus called koji is key to developing the savory, salty, rich umami in dishes like ramen ...

In both cases, the voiceover remains factually correct. At 4:10, the video misstates how the steamed soybeans are tossed with the koji and barley. They are tossed together by machine, not by hand.

Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso ...

At a basic level, all soy sauces are made with soy beans, salt, water, and koji - a type of fungus cultivated from rice. Beyond that, even ingredients can differ, depending on where the soy sauce ...