Two fermentation experts break down everything you need to know about this centuries-old ingredient. “You could say koji mould is Japan’s national mould,” says Yoko Nakazawa, a fermentation expert who ...

Miso is a traditional Japanese seasoning made by fermenting soybeans with salt and koji, a type of fungus (Aspergillus oryzae). It is a key ingredient in miso soup. You can also make this with other ...

Koji Sato, the new president of Toyota Motor Corp., was a car nut from the word go. He was obsessed with cars as a child and majored in mechanical engineering at Tokyo’s Waseda University ...