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Fermenting soybeans with koji creates savoury miso paste
Salt and microorganisms transform soybean mash into a complex fermented condiment
Miso is a traditional Japanese paste produced by fermenting soybeans with salt and koji cultured rice or barley. The fermentation process can last from several weeks to a few years, depending on the desired colour and strength. Fungal and bacterial activity converts soybean proteins into umami-rich amino acids, yielding white, red, or dark brown miso.
Where this comes from
Food and Agriculture Organization
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Tags: miso, fermentation, soy
Fermenting soybeans with koji creates savoury miso paste: the short answers
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