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: MORGAN REASE Rice is a staple food across the globe, and has been so for millennia. I’ve personally been eating rice my whole life. Generations upon generations have cooked rice before me. Yet here I am, in my...