By: Karin Cho Koji is a beloved fungus in Japanese cuisine because of its role in producing sake, miso, soy sauce, rice vinegar, and many more umami-packed ingredients. Koji belongs to the Aspergillus genus, but unlike some of its...
By: Alexander J. Taylor It has now been almost four years since I entered grad school… Okay. Wow. That just made me contemplate everything. Being a grad student definitely has its ups and downs. One aspect that I have...
By: Yim Fan Yan One thing I take for granted from time to time is the privilege of having grown up multi-culturally in metropolitan Los Angeles. My family moved to the US in the late 1980s and eventually made...