Devoted foodies and restaurant newbies love The Feed. Sign-up now for our twice weekly newsletter. Welcome to Chefology, where married couple Ben Wolfe (a Harvard microbiologist) andScott Jones (the ...

Miso has always been a constant in the life of Mariko Grady, a former actor and singer. She grew up in Mie, a prefecture in Japan’s Kansai region, known for its many rice fields and, in turn, many soy ...

Rich Shih, the ferment and koji authority behind the OurCookQuest blog, is a mechanical engineer by day and a ferment overlord by night. Between jars of lacto-ferments sits his incubator (an Igloo ...

There’s a sterile room in the back of Rice Vice with its own monoculture. Temperature probes and fan boxes control heat and moisture, making sure owner Byron Stithem’s 160 kilograms of living rice ...

When the Sake rice arrives at the sake brewery, the first step is to mill and polish it. The notion of rice polishing is essential for determining the quality of a Sake. Koji-kin is a mould. Koji is ...

In terms of its ingredients, sake is simple, made from just four elements: rice, water, yeast and fermentation-spurring mold called koji-kin. And yet as a category, it’s disconcertingly complex, ...

Food writer Nancy Matsumoto’s fascination with sake began a decade ago when she was writing about sake culture in New York City. “Sake is the 2,000-year-old ancient beverage of Japan, made by ...