Koji mold, aspergillus oryzae, is the secret of Japanese fermentation ... to interact with the artisans in person and learn about a process he had only previously read about.

After a period of time, when the grains are clumped together and covered in a flossy fungus, they’re ready to be mixed with other ingredients in order to kickstart the fermentation process. Never miss ...

There are slight differences depending on the sake to be made. In the fermentation process, koji converts starch into sugar and yeast produces alcohol from the sugar at the same time. This is ...

The team's approach involves repurposing spent grains—byproducts from local breweries and distilleries—by using a natural "Koji" fermentation technique, meaning Koji flour requires no ...

and other craftspeople at sake breweries who utilize koji in the rice fermentation process. The Agency for Cultural Affairs said during its Nov. 5 announcement that there has never been a case ...

Sake has been around for a long time, like really long. And there are some interesting fermentation techniques that helped ...

Now, however, chefs and home cooks are reviving fermentation with creative twists. Entrepreneur Prachet Sancheti’s brand Brown Koji Boy is India’s first fermentary crafting unique products ...