Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, including true soy sauce (shoyu), sake, and miso. Koji has also been ...

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 ...

When you think of soy sauce, chances are high that you'll think ... with soybeans fermented in brine and koji mold (don't worry, it's totally safe). But while Japanese varieties stay simple ...

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.

Until the early 1900s, soy sauce was only made using the process dubbed traditional, natural, brewed or fermented. This sees a grain flour like wheat, rye, millet or sorghum inoculated with ...

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 ...

Prime Roots products are made of koji, the fungi that make soy sauce delicious. Koji is eerily fast-growing, which means a smaller carbon footprint, if you care about that sort of thing.