LOANWORD What is Koji? The Fermentation Power Behind Miso, Soy Sauce, and Sake
Once known only within Japan, Koji has become a rising star in the global culinary scene. Chefs and health-conscious consumers alike are drawn to its ability to unlock umami, boost nutrition, and support natural fermentation. This article introduces Koji from its ancient roots to its modern-day applications, giving insight into why it's capturing the world’s taste buds.
