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.

Wrapped in cloth, the rice would rest for 55 hours, its temperature rising with the heat of koji fermentation to nearly 108°F. For most sakes, koji rice is 20% of all the rice in the brew.

Rice Culture has been producing handmade miso and koji (fermented rice) since 2012. The only ingredients are rice, soybeans and salt, but a fermentation process that takes about a year is used.

The new black pearl rice can thrive under regenerative organic practices (a way of farming that focuses on soil health and less environmental impact) and has a higher crop yield than previous ...

Rice wine is brewed in many regional styles, each with its own distinct attributes. In Japan, the alcohol is called sake, fermented with a special koji fungi.

Using a mother spore he brought back from a 2019 trip to Kyoto, Ratino makes seven different strains. A recent project: dry-aging Spanish mackerel for ten days, brushing it with liquid koji, and ...

Lundberg Family Farms says it is growing its regenerative organic certified portfolio, including the commodity in more than 70 products after becoming the first rice brand to launch it last year.

Take 300g of rice koji, mix it with 75g salt and 400ml of tepid water in a container to form a rough liquid. Cover and keep in a warm place for seven days until it becomes sweet, funky and milky ...

Temperature probes and fan boxes control heat and moisture, making sure owner Byron Stithem’s 160 kilograms of living rice doesn’t kill itself. Koji, the rice-and-fungus symbiosis that’s ...

RICHVALE, CALIF. — Lundberg Family Farms has launched Regenerative Organic Certified rice and aims to certify all the organic rice it grows by 2027. The Richvale-based company grows organic rice ...