“Without it, Japanese food and flavour don’t exist at all.” To be scientific, koji is aspergillus oryzae, a fermentation culture used in the production of miso, shoyu, rice vinegar, mirin and sake. It ...

Can gluten-free foodies eat miso soup? Well, the answer is that it depends. Here's how to tell the difference between miso ...

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

The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other ...

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 ...

Miso is classified according to the flavor, color and types of “koji,” fermenting vessel, such as rice, barley and soybeans. According to data compiled by the Japan Federation of Miso ...

Her desire to share miso with the wider Australian public grew, establishing Koji and Co, a fermented food manufacturer in Melbourne, in 2019. Saeko Iida makes her own koji grains. Credit ...

The ministry recalls have been issued for 40 more products from other companies containing beni-koji, including: miso paste, crackers, sake, bread and a vinegar dressing. Safety inspections have ...