A versatile seasoning agent from Japan, there is a particular type of soy sauce that can take the title as the most expensive ...

Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, ...

Learn what koji is and the chemistry behind what makes this a wonder in the kitchen as Emily Makrez of F-Word Farms presents ...

Most soy sauce is made from four basic ingredients: soybeans, wheat, salt and water. Many breweries in Kyushu add a blend of sugar and other sweeteners at the end of the process. Yamagami Koji is ...

The soy sauce has been made using the same family recipe since 1753 and follows the traditional mushiro koji method, in which each step takes years to complete. For comparison, most popular soy ...

The factory makes koji spore ― Japan's "national mold" ― and supplies it to brewers of sake and makers of seasonings such as soy sauce and miso. Only around 10 koji spore makers are left in Japan.

Perhaps the most important of these by-products are glutamates, which give miso and soy sauce their intense umami flavour. How do you make koji at home? It’s easy enough to buy a koji starter kit and ...

and koji - a type of fungus cultivated from rice. Beyond that, even ingredients can differ, depending on where the soy sauce is made. There are dozens of soy sauce types to choose from ...

“Koji is a magical mold that grows on grains like rice or barley and is used in fermentation to create incredible flavours. Think of it as the secret behind foods like soy sauce, mi ...

With more and more overseas travelers seeking out day trips to the Japanese countryside while visiting big cities, it’s becoming harder to find hidden hot springs that aren’t crowded with tourists.

Koji, fermented malted rice, is used to make many common Japanese ingredients, including soy sauce, miso, sake and mirin. And at Kitchen Therapy, chef-owner Fumi Ito is making her own salt koji ...