Here’s everything you need to know when using the fermented Japanese staple behind soy sauce, miso, and sake — plus the differences between koji rice, shoyu koji, and shio koji.

When you sell something using a Koji program, you don’t collect 100% of the purchase price. With the sale of something like an ebook, photo or video, the site takes a 15% commission from the ...

Linktree said that Koji’s link-in-bio product will shut down on January 31, 2024. The company is offering Koji users three months of Linktree’s Pro plan as a trial.

In Article Audio PlayerPhotograph courtesy of Robert Cabrales. Cabrales uses a traditional method to make koji. Rice is steamed, cooled, inoculated with koji spores, wrapped in linen, and placed in ...

Koji was founded by Dmitry Shapiro, who formerly worked at Google and Myspace Music, and Sean Thielen, a self-taught coder. The link-in-bio platform launched in March 2021 and now serves over ...

Koji, an ancient mold that originated in China, came to Japan around the third century BC. Since then it has been used to make almost all traditional fermented foods in Japan, including soy sauce ...

In September, Ann Soh Woods, founder of Kikori whiskey, hosted a one-night workshop in Downtown L.A.’s Arts District that highlighted koji. Woods chose the location, Baroo, a fermentation-driven ...

3/4 cup uncooked koji rice 1/2 cup Mexican Coca-Cola 1/3 cup soy sauce 2 tablespoons dark brown sugar 2 tablespoons apple cider vinegar 3 garlic cloves, smashed 1 small shallot, roughly chopped 1/ ...