Isoflavones Search Results

News: Making Soy Sauce Takes Years of Fermentation with Mold & Yeast

Soy sauce is a sushi essential for most Americans and we don't often consider its exact origins whilst chowing down on that tuna roll.

News: You're Eating Mold & You Don't Even Know It

Koji is a culture made up of a certain fungus (mold) called Aspergillus oryzae, which has been used to ferment rice and soybeans in Japanese, Chinese, and Korean kitchens for centuries. Koji can actually have other involved fungi, but Aspergillus oryzae is the most common, and therefore the names can be used interchangeably. Its end purpose is to enhance the flavor of items like soy sauce, sake, and miso.