The biggest challenge when making miso at home is patience. According to this how-to article, the fermented soybean paste ...

When most people think of Korean alcohol, soju is likely the first thing that comes to mind. Widely available and often consumed in green bottles while eating Korean BBQ or enjoyed alongside beer ...

Barley, an ignored crop that has not drawn attention, should be promoted in a campaign mode to highlight its nutraceutical and phytonutrient health benefits. along with diversifying substantial ...

Barley is a type of cereal grain that contains gluten. Those who avoid gluten will need to avoid barley, including barley flour, pearl barley, and malted barley. Barley grass may be gluten-free ...

Miso, a savory, earthy condiment common in Japanese cuisine, is made by fermenting cooked soybeans, salt and koji, a mold from the fungus Aspergillus oryzae that grows on rice and barley. It's the key ...

Among the fast-expanding universe of health beverages, barley water is a plain but very valuable drink. Although it has been around for centuries in different cultures, its excellent health ...

CHICAGO, March 18 (Reuters) - Overdue loans and mounting interest payments often weigh on Montana barley grower Mitch Konen as he bales hay and loads trailers at his remote farm overlooking the ...

Overdue loans and mounting interest payments often weigh on Montana barley grower Mitch Konen as he bales hay and loads trailers at his remote farm overlooking the snow-capped Rocky Mountains.

A fermented paste made from soybeans or chickpeas, rice or barley, salt, and a fungus called koji—it is a cornerstone of Japanese cooking. Back in the 1960s, owner Barry Evans was a typical teenager ...

Barley is highlighted for its health benefits, including promoting digestive health and regulating blood sugar levels. This article offers practical ways to incorporate barley into your diet, such ...

“Koji is a magical mold that grows on grains like rice or barley and is used in fermentation to create incredible flavours. Think of it as the secret behind foods like soy sauce, mi ...

Nikaido Shochu is the first ever 100% barley shochu, using barley koji, and has been described as “smooth, crisp, and bright combined with a richly aromatic fruity barley heart, integrated with ...