Japanese Traditional <i>Miso</i> and <i>Koji</i> Making
<i>Miso</i> is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of <i>koji</i> mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
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| Series: | Journal of Fungi |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2309-608X/7/7/579 |