Articles: koji
Koji Kitchen: 6 Recipes to Get You Started
There’s a whole new world out there when it comes to koji. It doesn’t matter if you’re making bread, cheese,…
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Making Amazing Amazake Rye Bread
Ready to take your rye bread to the next level? Whether you’re in the mood for a piece of toast…
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How to Make A Basic Miso Paste
There are reasons that miso paste has become popular around the world: it’s versatile, relatively inexpensive, and can be made…
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Make Rice Koji in 12 Easy Steps
Looking for a new cooking project? Try your hand at rice koji! Follow these steps by two renowned chefs to make…
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Holiday Cookies with a Koji Twist
Looking for a twist on a classic cookie? We’ve got you covered! Chef Markow uses the sweetness and caramelization of…
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Koji for a Touch of Sweetness: Koji Sorbet
The possibilities with koji are endless; cheese, condiments, bread, the list goes on! Let’s not forget about that sweet tooth. It…
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Umami Bomb: Caramelized Miso Cheese
If you read our post about growing koji in your kitchen, you’re probably itching to try out those new koji skills!…
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Fermentation as Metaphor
If you’re a foodie, then you’re probably familiar with fermentation; sauerkraut, kimchi, cheese, and beer are just a few of…
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Welcome to the Wonderful World of Koji
What if we told you there’s a world of flavor that you’ve never tasted before? There is, and it all…
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Growing Koji in Your Own Kitchen
Koji, the microbe behind the delicious, umami flavors of soy sauce, miso, fermented bean sauce, and so many of the…
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