- Get to know miso
- Miso is actually a fascinating condiment, and when well-made, delicious, too. It begins with koji – a cooked grain, usually rice or barley, that has been innoculated with a fungus called Aspergillus oryzae.
- The Best Rice Pudding Has a Little Funk
- Why, that would probably have to do with the fact that you're using koji—which is fermented rice that has been inoculated with aspergillus oryzae—to give toothsome sushi rice unparalleled depth and flavor.
- Japanese Seasonings
- For example, the work of Aspergillus oryzae, Japan's most representative species of kōjikin mold, turns mixtures of soybeans, wheat, rice, and salt into soy sauce or miso.
Aspergillus Oryzae is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Aspergillus Oryzae books and related discussion.
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