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

You're likely familiar with miso soup, but where does that umami flavor come from? The answer is miso paste, and here's ...

Miso Master in Rutherford County honors an ancient craft. It has become the world's largest organic producer of a Japanese culinary staple.

I always keep miso paste in our refrigerator. It’s a great ingredient for vegan cooks to have on hand, because it adds great flavor to dishes and has many health benefits.

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 ...

In last week’s edition of Winter Soup Club, Jerrelle Guy treated us to a lemony artichoke soup with a sneaky secret ...

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 ...

Koji malted grain, which enhances the aroma and umami flavor of traditional Japanese condiments such as miso and shoyu, is made by adding kojikabi (koji mold) to steamed rice or barley ...