Add Yahoo as a preferred source to see more of our stories on Google. Chefs have long been using this Japanese ingredient to level up their cooking; now you can, too. Kelsey Hansen / Food Styling by ...

Koji fungus, Aspergillus oryzae, has shaped East Asian cuisine and culture through centuries of fermentation. Today, it is being rediscovered for its nutritional, functional, and industrial potential ...

Koji is a mold that survives by growing on its food source, secreting enzymes that perform special tasks such as breaking down starches into simple sugars. Koji does the hard work, kickstarting ...

One day, Ayumi Takeuchi strolled into South Coast Plaza and inspiration struck. She saw a menu posted on the marquee at Populaire Modern Bistro. Listed underneath the duck dish description was the ...

When chef Jeremy Umansky grows a batch of Aspergillus oryzae, a cultured mold also known as koji, in a tray of rice, he says he’s “bewitched” by its fluffy white texture and tantalizing floral smells.