http://www.cooksscience.com Science from America's Test Kitchen Thu, 29 Jun 2017 20:45:51 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.3 http://www.cooksscience.com/articles/feature/koji/ http://www.cooksscience.com/articles/feature/koji/#respond Mon, 26 Sep 2016 13:30:23 +0000 http://live-cooks-science.alleydev.com/?post_type=feature&p=1207 The secret behind some of the tastiest Asian foods and beverages—like soy sauce, miso, sake, and fermented bean paste—is a fungus called koji. Today, some American chefs are using koji in nontraditional ways. Will it change the way we eat?

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