Description
A salt‑based fermentation that uses Aspergillus oryzae to convert proteins and starches into umami‑rich amino acids and sugars.
Technical
Aspergillus oryzae secretes proteases that hydrolyze proteins into free amino acids, notably glutamic acid, while its amylases break starches down to glucose. The 8–10 % NaCl brine creates an osmotic environment that suppresses bacterial growth and favors mold activity at 20–25 °C. Over 3–14 days the pH drops from ~6.5 to ~5.5, enhancing flavor development and safety.
Science
Primary Reaction
Proteolysis of proteins to free amino acids and amylolysis of starches to sugars by Aspergillus oryzae enzymes under saline conditions
Sensory Profile
Aroma ()
savorysweetearthymildly fermentednuttymaltyfruity
Origin & History
Civilization