For years most of us have chosen soy sauce because of the bottle, the brand or the price. But there is a little home experiment - backed by science - that can give you clear clues as to whether that ...

Study maps the genetic changes involved in the domestication of Aspergillus oryzae, one of the fungi used to make sake, soy sauce and miso. What do beer, dogs and cats, and corn all have in common?

In today's ever-evolving food industry landscape, Native Aspergillus oryzae exo-Inulinase, a food-grade enzyme preparation, has emerged as a true game-changer. Its remarkable attributes and ...

So what is koji exactly? Koji is a mold called Aspergillus oryzae. It has been used for thousands of years in Japan to make culinary staples such as mirin and sake. The mold releases enzymes that ...

Koji is made by combining a mold spore of the Aspergillus oryzae fungus with steamed rice or other grains like barley or soybeans. Koji also can be made using Saccharomyces cerevisiae and lactic ...

Koji can refer to grains (such as rice and barley) or soybeans that have been inoculated with Aspergillus oryzae mold. It can also refer to the mold itself, which is called koji-kin in Japan.

The process involves salt and a koji starter, which usually contains the Aspergillus oryzae fungus. You’ve likely seen miso soup on the menu of a Japanese restaurant. It’s traditionally used ...

Conidiophores with conidia of the microscopic fungi Aspergillus oryzae under light microscope (credit: Wikimedia Commons) Many say he died from something like a mosquito bite, but others suggest ...