The Kobayashi red yeast rice scandal (Japanese: 紅麹サプリ事件) is an ongoing widespread supplement contamination that was first noted on 22 March 2024, resulting...

making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation. However, in the...

Kōji (ニホンコウジカビ, 日本麹黴, ‘nihon kōji kabi’) refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for...

Miso, depending on the variety, consists of a starter culture called kōji (麹), soybeans, and usually a grain (either rice, barley, or rye). The miso goes...

Chhau-a-koe is a type of kuih with a sweet dough made with glutinous rice flour, sugar, and a ground cooked paste of Jersey cudweed or Chinese mugwort...

of traditional Japanese foods made using the koji mold Aspergillus oryzae (麹, kōji), which also includes miso, soy sauce, and sake. There are several recipes...

the probable origin of true sake (which is made from rice, water, and Koji (麹, Aspergillus oryzae)) in the Nara period (710–794). The fermented food fungi...

miso Shoyuzuke 醤油漬け soy sauce Kasuzuke 粕漬け sake kasu (sake lees) Kojizuke 麹漬け mold-cultured rice Nukazuke 糠漬け rice bran Karashizuke からし漬け hot mustard...

digraph used in several languages; Qu County, county in Sichuan, China; Qū (曲/麹/麴), fermentation starters used in East Asia in the production of traditional...

sra (Khmer: ម៉ែស្) (Cambodia) Meju (메주) (Korea) Nuruk (누룩) (Korea) Koji (麹) (Japan) Ragi tapai (Indonesia and Malaysia) Bakhar, ranu, marchaar (murcha)...