What You Need to Know
Relies on wild halophilic yeasts (Zygosaccharomyces rouxii) and lactic acid bacteria (Tetragenococcus halophilus) for proteolysis of soy proteins into free amino acids, particularly glutamic acid.
Created the umami-rich foundation for Japan's fermented seasoning traditions before Aspergillus oryzae cultivation became widespread.
Key Parameters
Temperature
25°C
10°C - 35°C
Time
6-8 months
3 months - 2 years
Equipment
Ceramic tsukemono potsWooden press lids (otoshibuta)Straw weight stones
Steps
- 1.
Hishio-jiru (Nara period soups): Provided foundational seasoning before dashi usage
- 2.
Narezushi preservation (Lake Biwa region): Antimicrobial brine for fish fermentation
The Science
Primary Reaction
Proteolytic breakdown of glycinin and β-conglycinin