The truck divisions of Japan’s Toyota and Daimler of Germany have agreed to merge to form “a new strong Japanese truck powerhouse” to work together in vehicle development, procurement ...

From innovative ways to slash sugar and sodium to time-honoured traditions, these Canadian condiment companies make meals ...

Did you know that the low FODMAP diet is not soy-free? That is true, but there are both low FODMAP and high FODMAP soy ...

Nectar’s blind taste test demonstrated that, overall, plant-based meat still has a long way to go to compete with animal meat on flavor, texture, price, and other attributes. But that so many of the ...

Miso paste, made from fermented soybeans, is high in umami ... A company called Muso makes organic umami purees from soy sauce and koji-cultured rice designed to add flavor and tenderize foods.

all made by inoculating rice or soy beans with spores of koji (Aspergillus oryzae). Any soup or stew relies on dashi, a stock of kombu and katsuobushi — bonito that has been simmered ...

A fermented paste made from soybeans or chickpeas, rice or barley, salt, and a fungus called koji—it is a cornerstone of Japanese cooking. Back in the 1960s, owner Barry Evans was a typical teenager ...

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 ...

“Koji is a magical mold that grows on grains ... red rice and poe bread (used for syrups and caramel) are from Goa, and soybeans are from Uttarakhand. They also offer both soy-free products ...

“Without it, Japanese food and flavour don’t exist at all.” Koji is created by inoculating cooked grains (usually rice, but sometimes soy beans and barley) with aspergillus spores and leaving them to ...

Formo’s first dairy-free cheeses feature Aspergillus Oryzae (koji), a food ingredient commonly used in the preparation of fermented products such as soy sauce, soybean paste and rice wine. Image ...