Fermentation is one of the oldest food preservation techniques, used by cultures worldwide to enhance flavour, improve ...

Base ingredients ― rice, barley, or soybeans ― are first steamed inside the sealed container to prevent contamination from other mold or bacteria. After cooling, koji spores are sprinkled over ...

is made by adding kojikabi (koji mold) to steamed rice or barley. Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally ...

At 4:10, the video misstates how the steamed soybeans are tossed with the koji and barley. They are tossed together by machine, not by hand. More from So Expensive Kamebishi's 20-year-aged soy ...

Miso Master in Rutherford County honors an ancient craft. It has become the world's largest organic producer of a Japanese culinary staple.