If you were wondering whether it’d be possible to ferment foods in space, the answer is apparently yes. In a study published ...

Garum is on everyone’s lips at the moment; at Newtown’s newest vegetarian haunt Flora, Head Chef Jude Hughes pairs mushroom ...

"Shio koji is a fermented mixture of rice koji, salt, and water that acts as a natural tenderizer," he said. But what is rice koji? It's a fermented rice that has been introduced to the mold ...

This marks the first time scientists deliberately fermented food in space, opening up new possibilities for future astronauts ...

Scientists have created miso aboard the ISS, and while it is good, it is still not the same as Earth-made miso. Why is that?

Japanese cuisine wouldn’t be the same without miso — but astronauts wanting use the fermented soybean staple in space one day ...

The raw soy sauce is held in a special tank for a few days so the mixture can settle into three layers: oil on top, sediment ...

SALT LAKE CITY, March 12 ... today announced the appointment of Christian Koji Ericson as its new Chief Financial Officer (CFO), effective March 17, 2025. Ericson brings more than 20 years ...

The traditional Japanese condiment is a fermented soybean paste made by combining cooked soybeans, salt and koji, which is a mold culture typically grown on rice or barley. The fermentation ...

While most experts recommend cutting down on salt, some detractors question whether most people really need to be making their meals blander. We have a complicated relationship with salt.