When it comes to storing honey, it's low moisture content (around 18 percent) helps prevent the growth of mold and bacteria ... However, if it develops a sour or fermented odor, presence of ...

Indispensable to the production of fermented foods that are basic to Japanese cuisine, koji mold is called “kokkin” (literally, “the national fungus”). In the Muromachi Period (1336-1573 ...