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 ...

If you dine at Ground Up, chef Gayatri Desai’s ferment-forward restaurant in Pune, chances are you will be offered a tour of her miso room. Desai has amassed around 40 batches of miso, most of ...

When it comes to stocking your pantry with quality miso, you might be surprised to ... aka (red), awase (mixed), hatcho (soybean only), mugi (barley), and more — each one offering a different ...

The vibrant dressing gets its savory kick from miso and an earthy edge from golden turmeric. Feel free to swap in any two grains of your choosing to cook together—we like farro + quinoa ...

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use ... It is traditionally made of soaked soybeans, water, salt and koji (a type of mold), and traditionally ...

This 1933 art deco mansion, fronted by both a Western-style rose garden and a Japanese stroll garden, was once the home of Prince Asaka Yasuhiko – the uncle of Emperor Hirohito – and his wife, ...

Japan: Koji-Based Fermentation Japan is known for its koji-based fermentation, where Aspergillus oryzae mold is cultivated on rice, soybeans, or barley. This process is used to produce staples like ...

13, after the firm said a customer had found a dead rodent in its miso soup. Sukiya said the animal made its way into the soup while meals were being prepared at a branch in Tottori Prefecture on Jan.

In Nagano, she started to give miso-making a try ... Add 250 grams salt to rice koji and thoroughly mix. 5. Add soybeans and mix as if turning it over. Add simmering liquid and mix well.