RIce Koji & on RIce

If you're already washing your rice (and you should be!), don't pour that cloudy, starchy water down the drain. That milky liquid is packed with carbohydrates that beneficial bacteria absolutely...

Making Koji yourself is as satisfying as baking a perfect sourdough loaf. The aroma alone makes it worth it; sweet, chestnut-like and fresh as the head of a newborn baby. 

Amazake isn't just a drink. It's a natural sweetener you can use in place of sugar in baking, smoothies, porridge, and desserts. It's a marinade base for fish and vegetables....

In Japanese, the rice for koji is described as katame (硬め), meaning "on the firm side" or "cooked firmly." It's similar to cooking pasta al dente, but with its own...