Description
Miso is a fermented soybean product produced using local koji.
Technical
During fermentation, Aspergillus oryzae secretes amylases that convert starches into sugars and proteases that hydrolyze proteins into peptides and free amino acids, notably glutamic acid, which imparts umami. Lactic acid bacteria further lower the pH to 4.5–5.5, suppressing spoilage organisms and stabilizing the product. Salt concentrations of 8–12 % NaCl control microbial growth while preserving flavor.
Science
Primary Reaction
Hydrolysis of starches and proteins by Aspergillus oryzae enzymes, followed by lactic acid fermentation
Sensory Profile
Aroma ()
umami-richearthy depthnutty sweetnesssavory complexitymildly funky
Origin & History
Civilization
Japanese
Era