Cargando…

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...

Descripción completa

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:
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
Descripción
Sumario: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 explain what miso means in the Japanese culture and food industry, varieties of miso available today, and steps involved in miso making. Then, we review early and latest scientific researches in koji mold species, their safety, and beneficial enzymes they produce during fermentation and maturation processes, which play a major part in determining the quality and sensory profile of miso.