What You Need to Know
Aspergillus oryzae secretes amylases/proteases to hydrolyze rice/soybean starches into sugars/amino acids, while Monascus purpureus produces red pigments (monascorubramin, rubropunctatin) and statin compounds. The combination creates angiotensin-converting enzyme (ACE) inhibitory peptides.
Creates deep red miso with fruity/wine-like notes, traditionally used in braised pork (Hongshao rou) and Japanese 'aka miso soup'. The dual fermentation allows faster amino acid conversion than single-koji methods.
Key Parameters
Temperature
°C - °C
Time
12-18 months
3 months - 36 months
Equipment
Cedar fermentation barrelsCeramic weights for anaerobic presspH meter with flat surface probe
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Proteolytic/amylolytic hydrolysis → Maillard-pigment polymerization