Japanese Traditional Miso and Koji Making

Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. In this review, we briefly...

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Detalles Bibliográficos
Autores principales: Kusumoto, Ken-Ichi, Yamagata, Youhei, Tazawa, Rina, Kitagawa, Manabu, Kato, Taeko, Isobe, Kenji, Kashiwagi, Yutaka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307815/
https://www.ncbi.nlm.nih.gov/pubmed/34356958
http://dx.doi.org/10.3390/jof7070579

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307815/
https://www.ncbi.nlm.nih.gov/pubmed/34356958
http://dx.doi.org/10.3390/jof7070579

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