Description
Two-stage fermentation process creating complex umami through sequential mold and bacterial activity.
Technical
Initial meju fermentation involves Aspergillus oryzae and Bacillus spp. breaking down soy proteins into peptides, followed by secondary Lactobacillus and yeast fermentation in brine solution producing glutamic acid and esters.
Culinary Significance
Develops profound depth of flavor unattainable through single fermentation, serving as the flavor foundation for Korean stews and sauces.
Gear for Multiple Fermentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.