Koji is a transformative, mesmerizing ingredient. Its name may not ring any bell, but it is commonly used to create miso, shoyu (Japanese soy sauce), sake, and makgeolli. Also known as a strain of Aspergillus oryzae, koji is a fungus whose imperatively umami flavor kickstarts, Read more
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Join us at the RCA Conference & Expo in St. Louis
The countdown is on! See you at RCA Conference & Expo! We’re just one day away…
Join us tomorrow for our Symrise North America 2025 Top Trends Webinar
The food and beverage landscape is evolving rapidly, and staying ahead of…
