Description
Early anaerobic fermentation of soybeans using salt-tolerant microbes rather than cultivated koji molds.
Technical
Relies on wild halophilic yeasts (Zygosaccharomyces rouxii) and lactic acid bacteria (Tetragenococcus halophilus) for proteolysis of soy proteins into free amino acids, particularly glutamic acid.
Culinary Significance
Created the umami-rich foundation for Japan's fermented seasoning traditions before Aspergillus oryzae cultivation became widespread.
Science
Primary Reaction
Proteolytic breakdown of glycinin and β-conglycinin
Parameters
Temperature
25°C optimal
10°C to 35°C range
Time
6-8 months
3 months – 2 years
Equipment
Ceramic tsukemono potsWooden press lids (otoshibuta)Straw weight stones