Description
A mold-fermented soybean product with regional variations in temperature, time, and adjuncts.
Technical
Rhizopus oligosporus enzymes hydrolyze soybean proteins and starches, generating peptides, amino acids, and sugars. The resulting organic acids lower pH, while adjuncts such as coconut milk or fish sauce introduce additional flavor compounds and modify moisture and texture. The process is tightly controlled to prevent spoilage by pathogenic bacteria.
Science
Primary Reaction
Proteolytic and amylolytic hydrolysis of soybean proteins and starches by Rhizopus oligosporus, producing peptides, free amino acids, sugars, and organic acids
Sensory Profile
Aroma ()
nuttyearthyumamimildcoconutfermentedsavorymustytoastedfungal