You may not have heard of shio koji before. It's a marinade native to Japan, made from fermented rice, that breaks down the proteins in meat gently.

“Without it, Japanese food and flavour don’t exist at all.” Koji is created by inoculating cooked grains (usually rice, but sometimes soy beans and barley) with aspergillus spores and leaving them to ...

The product contains a type of yeast-fermented rice called beni-koji. The company says it suspects the death is related to its product, and is investigating. The person's family contacted the ...

water and a rice mold known as koji, and gives it a good mix with a long paddle. “The morning hours are crucial in sake making,” said Takahashi, 43. Her brewery is in Nagano prefecture ...