Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods ...

the stage of fermentation when the koji and soybeans become a soft solid. The thick paste sits in large open-air vats and is stirred frequently for the first few months. After the initial few ...

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 ...