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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-8307815 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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