What You Need to Know
Aspergillus oryzae-derived enzymes hydrolyze soy proteins into glutamic acid (umami) and aromatic compounds, while lactic acid bacteria (Tetragenococcus halophilus) and yeasts (Zygosaccharomyces rouxii) produce secondary metabolites.
Creates the foundational flavor profile for soy sauce, with balanced saltiness, sweetness, and umami depth.
Key Parameters
Temperature
25°C
15°C - 30°C
Time
12 months
6 months - 3 years
Equipment
Cedar fermentation tanks (traditional)Stainless steel vats (modern)Weight stones for submersion
Steps
- 1.
Koikuchi Shoyu (Japan): Standard soy sauce with balanced wheat/soybean moromi
- 2.
Tamari (China): Wheat-free moromi producing thicker sauce
The Science
Primary Reaction
Proteolysis → Amino Acid Formation