What is kojic acid, exactly? To get technical, this active is a natural byproduct of fermenting fungi like Aspergillus oryzae, which (fun fact) is the same process used to make sake, soy sauce, miso, ...

Kojic acid has antioxidant properties which help in reducing ageing signs Read this article to know more benefits of it ...

A naturally occurring mold called Aspergillus oryzae, koji has a number of uses and, when mixed into a shio koji, makes a tongue-tingling marinade for your next prime rib roast. Though it might ...

Koji (Aspergillus oryzae) is a fungus used in East Asian fermentation, which is the key to making soy sauce, miso, and sake. Used in East Asia for thousands of years, it has been a cornerstone of ...