By Lee Jihae UNESCO is expected to include the country's culture of making jang , or sauces and pastes made from fermented ...

Fermented foods have been around for thousands of years, not only as a method to preserve food but also as a natural way to ...

Cleanly wiped traditional earthenware pots, also called 'jangdok,' were neatly lined up across the wide-open backyard of Kim ...

Anchor] If you're a Korean, it's not easy to think of a table without soybean paste, soy sauce, or red pepper paste.Soybean ...

Anchor] If you're a Korean, it's not easy to think of a table without soybean paste, soy sauce, or red pepper paste.Soybean ...

Koji is arguably the most important ingredient in Japanese cooking. Grains or soybeans that have been inoculated with koji mold are behind some of Japan’s most important fermented foods, including ...

Shelby County farmer and United Soybean Board Director Jim Douglas; Mayasari Tempeh owner Mayasari Effendi; Decatur County farmer and S&G Seeds owner/partner Nick Stewart; Effendi’s husband and ...

The U.S. division of miso manufacturer Marukome Co., founded in Japan in 1854, has welcomed back prior president Shuta Aoki. He returned in October as chief executive.Marukome USA Inc. was founded in ...

The Korean tradition of making sauces from fermented soybeans is set for inclusion on UNESCO’s Intangible Cultural Heritage list.According to UNESCO on Tuesday, its assessment ...

There are two main varieties of liquid aminos: one made from soy beans and another derived from the fermented sap of the ...

An Indonesian staple is shaking up the restaurant scene — and may just end up preventing a big source of emissions.

With its mixture of gochujang, kimchi and other umami-rich ingredients, this twist on Brussels sprouts will surprise you.