Nukazuke Fermentation

Description

Nukazuke fermentation is a traditional Japanese technique using rice bran and microorganisms to break down starches and proteins.

Technical

The process involves mixing rice bran with salt, water, and microorganisms such as Aspergillus oryzae, breaking down the starches and proteins into amino acids, sugars, and other flavor precursors through a combination of chemical, biological, and physical changes.

Science

Primary Reaction

Microbial fermentation

Sensory Profile