Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study published in iScience, ...

Furikake (fooh-rih-kah-keh) is a savory Japanese condiment made of dried seaweed, toasted sesame seeds, and dried fish. It's often sprinkled on rice, fish, eggs, and noodle dishes. Furikake is ...

For the first time, fermentation has been achieved in space. Miso made aboard the International Space Station (ISS) aged ...

Koji malted grain, which enhances the aroma and umami flavor of traditional Japanese condiments such as miso and shoyu, is made by adding kojikabi (koji mold) to steamed rice or barley ...

When fermented aboard the International Space Station, the Japanese condiment miso tasted nuttier than two earthbound versions, researchers report April 2 in iScience. The finding not only reveals ...

The traditional Japanese condiment is a fermented soybean paste made by combining cooked soybeans, salt and koji, which is a mold culture typically grown on rice or barley. The fermentation ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journal iScience, researchers successfully made miso on the ...

Miso is a traditional Japanese condiment made by fermenting cooked soybeans and salt. In a study publishing April 2 in the Cell Press journal iScience, researchers successfully made miso on the ...