You're likely familiar with miso soup, but where does that umami flavor come from? The answer is miso paste, and here's ...

What is koji? Koji can refer to grains (such as rice and barley) or soybeans that have been inoculated with Aspergillus oryzae mold.

Boxed chicken broth is always a tasty and convenient cooking option, but there's an easy way to make it something truly ...

If you’re a fan of Asian cuisine, you've probably eaten koji, though you may not have known it. This little-known fungus is responsible for so much of what makes Asian food so yummy. Check out ...

For the past two years, the Japanese culinary fungus koji has been colonizing the menus of America's top foodie establishments. Here's how you can use it to create a steak that tastes like a 45 ...

In Japan, the mold called koji is used for fermenting rice and soybeans to make soy sauce, miso and sake, the three staple ingredients in Japanese cuisine.

For the second stage, koji is mixed with mashed soybeans, salt, and water to ferment into miso, a process that can take weeks or months, depending on the type of miso.

At its most basic, miso is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that’s the common name for Aspergillus oryzae ...

Why We're Obsessed with This Barley Koji Miso Mariko Grady of Aedan in San Francisco relies on two kinds of koji (barley and rice) for her delicious miso that tastes like self-care in umami form.