Description
A Japanese salted‑rice fermentation using Aspergillus oryzae to generate umami‑rich amino acids and sugars.
Technical
Aspergillus oryzae secretes amylases and proteases that hydrolyze starches and proteins in a 5‑10 % salt rice slurry. The enzymatic breakdown yields free glutamic acid, other amino acids, glucose and maltose, which together create a savory, slightly sweet flavor profile. Controlled temperature (25‑30 °C) and short incubation (2‑3 days) prevent excessive acidification and undesirable microbial growth.
Science
Primary Reaction
Enzymatic hydrolysis of starches and proteins by amylases and proteases produced by Aspergillus oryzae.
Sensory Profile
Aroma ()
savorysweetearthymildfermentednuttytoasted ricemushroom-likesubtle funkcaramelized