What You Need to Know
The fermentation process involves the breakdown of proteins and carbohydrates by enzymes from Aspergillus oryzae, followed by the action of lactic acid bacteria to produce lactic acid and other compounds. This process can take anywhere from 6 to 24 months and requires careful control of temperature and salt concentration.
Steps
- 1.
Miso Soup (Japan): Provides foundational umami flavor
- 2.
Miso-glazed Black Cod (Nobu restaurants (Japanese-Peruvian fusion)): Creates caramelization substrate and flavor depth
- 3.
Doenjang Jjigae (Korea): Fermented soybean paste forms the stew base
The Science
Primary Reaction
Proteolysis and carbohydrate breakdown by Aspergillus oryzae, followed by lactic acid production by lactic acid bacteria