Rice wine is one of those ingredients we should all have in our pantry. In its many varieties, from sweet Japanese mirin to mild Chinese mijiu and umami-rich Shaoxing wine, rice wine adds depth ...

Samuel Alcaine, an associate professor of food science at Cornell University, noted for Food & Wine, “Molds are an important part of cheese... sometimes for good and sometimes for bad.” ...

making it slightly stronger than your standard bottle of wine. The secret ingredient to sake is koji—cooked rice or soybeans ...

A discerning consumer should not be inherently scared by the word “mold.” Just like with bacteria, there are good and bad ones. Friendly fungi are involved in the making of many different cheeses, and ...

But after a visit to a traditional izakaya (a Japanese-style pub) where I experienced a variety of sakes — none of which were served hot — it was a revelation of what this rice wine could be.

A discerning consumer should not be inherently scared by the word “mold.” Just like with bacteria, there are good and bad ones. Friendly fungi are involved in the making of many different cheeses, and ...