Koji encompasses mold-inoculated grains (often rice) and soybeans. It is used as a fermentation starter in Japanese cooking for umami-forward products like miso, shoyu, and sake. Koji-based condiments ...

We may receive a commission on purchases made from links. Soy sauce is a staple condiment of Asian cuisine. It brings a salty punch of flavor to your favorite dishes and can be used for dipping, as a ...

Longtime readers will remember Julie Kay as queen of the Crock-Pot. Author of "Slow Cooking in the Fast Lane" cookbook and the "What a Crock!" column, Kay could make everything — and we mean ...