If you've ever looked into the living conditions of astronauts in space, you probably know they make do with spartan ...

When miso first hit the US shores back in the 80s, it was primarily associated with sushi. Americans first met the 1300-year-old Japanese tradition of fermented soybean-salt-koji culture (and ...

Scientists announced on Wednesday (April 2) that they successfully fermented miso aboard the International ... cooked soybeans, salt and koji, which is a mold culture typically grown on rice ...

Desai has amassed around 40 batches of miso, most of ... salt and koji, which is a fungus cultivated on a grain like rice or barley, and acts as a culture to aid the fermentation process.

Japanese miso paste has taken an unprecedented leap into orbit. For the first time, scientists have successfully fermented miso aboard the International Space Station (ISS), producing what could be ...

In early 2020, the team prepared a miso starter from soybeans, rice koji, and salt. The mixture was split into three samples and packaged into boxes outfitted with environmental sensors.

In short, we embody the culinary culture of Kanazawa, one of the gastronomically important ... and fungus—the latter of which includes koji, Japan’s national fungus, which is found only in Japan. If ...