What You Need to Know
During fermentation, Aspergillus oryzae and halophilic bacteria secrete proteases that hydrolyze soy proteins into peptides, free amino acids such as glutamic acid, and isoflavone aglycones. The resulting amino acids react with reducing sugars in a Maillard reaction, generating a complex flavor profile and volatile compounds like 2‑acyl‑pyridines and 2‑acyl‑furans.
Key Parameters
Temperature
°C - °C
Time
-
Steps
- 1.
Miso Shiru (Japan): Fermentation creates instant umami base for traditional soup
- 2.
Miso Dengaku (Kyoto, Japan): Aged miso caramelizes when grilled on tofu/eggplant
- 3.
Miso-Marinated Black Cod (Nobu restaurants (global)): Enzymes tenderize fish while imparting savory depth
The Science
Primary Reaction
Proteolysis and Maillard reaction