What You Need to Know
Stage 1 employs Aspergillus oryzae koji to hydrolyze starches/proteins into sugars/amino acids. Stage 2 utilizes salt-tolerant microbes like Tetragenococcus halophilus and Zygosaccharomyces rouxii for acidification and flavor development. Named reactions include Maillard and Strecker degradation during moromi phase.
Essential for creating deeply savory condiments where initial koji preparation determines final flavor potential. Allows controlled breakdown of tough plant proteins into digestible forms while developing signature aromas.
Key Parameters
Temperature
°C - °C
Time
6-12 months
3 weeks (accelerated industrial) - 3 years (traditional tamari)
Equipment
Wooden trays (koji-kin propagation)Ceramic/glass fermentation vesselsStone weights for submersion
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Enzymatic hydrolysis → Microbial fermentation