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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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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
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author Kusumoto, Ken-Ichi
Yamagata, Youhei
Tazawa, Rina
Kitagawa, Manabu
Kato, Taeko
Isobe, Kenji
Kashiwagi, Yutaka
author_facet Kusumoto, Ken-Ichi
Yamagata, Youhei
Tazawa, Rina
Kitagawa, Manabu
Kato, Taeko
Isobe, Kenji
Kashiwagi, Yutaka
author_sort Kusumoto, Ken-Ichi
collection PubMed
description 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.
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spelling pubmed-83078152021-07-25 Japanese Traditional Miso and Koji Making Kusumoto, Ken-Ichi Yamagata, Youhei Tazawa, Rina Kitagawa, Manabu Kato, Taeko Isobe, Kenji Kashiwagi, Yutaka J Fungi (Basel) Review 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. MDPI 2021-07-20 /pmc/articles/PMC8307815/ /pubmed/34356958 http://dx.doi.org/10.3390/jof7070579 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Kusumoto, Ken-Ichi
Yamagata, Youhei
Tazawa, Rina
Kitagawa, Manabu
Kato, Taeko
Isobe, Kenji
Kashiwagi, Yutaka
Japanese Traditional Miso and Koji Making
title Japanese Traditional Miso and Koji Making
title_full Japanese Traditional Miso and Koji Making
title_fullStr Japanese Traditional Miso and Koji Making
title_full_unstemmed Japanese Traditional Miso and Koji Making
title_short Japanese Traditional Miso and Koji Making
title_sort japanese traditional miso and koji making
topic Review
url 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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