Miso paste has been a staple of Japanese cuisine for centuries and is a key to the country's health. This fermented delight, ...

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 ...

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

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 ...

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 ...

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 ...

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 ...