Umami, which translates to “delicious savory taste, ” was identified as a distinct flavor in 1908 by Japanese chemist Kikunae ...

This vibrantly tasty salmon, brushed with a flavorful miso ginger sauce, seared, and then baked for perfect tenderness, can ...

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

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

In March 2020, the team sent a small container of high-koji, low-salt "miso-to-be" to the ISS to ferment for a month before returning it to Earth. Two other miso batches that were packed into ...

Japan's oldest woman Okahi Hayashi lived to the incredible age of 115 and would swear by eating the same delicious dish ...

miso. This rich, dark, thick variety is made only from soya beans and a special type of koji. Other types you might see are mugi miso, which is made from barley and soya beans. It often has a ...

Okahi Hayashi, 115, was Japan's oldest woman before she passed away last week - and she swore by eating the same simple meal ...

SAN FRANCISCO — Prime Roots is seeking to stand out in the plant-based category with its clean label deli meat alternatives.

Miso, the salty fermented bean paste ... It is traditionally made of soaked soybeans, water, salt and koji (a type of mold), and traditionally takes about six months to develop its distinct ...