Japanese Traditional <i>Miso</i> and <i>Koji</i> Making

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...

Full description

Bibliographic Details
Main Authors: Ken-Ichi Kusumoto, Youhei Yamagata, Rina Tazawa, Manabu Kitagawa, Taeko Kato, Kenji Isobe, Yutaka Kashiwagi
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Journal of Fungi
Subjects:
<i>Aspergillus oryzae</i>
<i>koji</i>
<i>miso</i>
soybean
enzymes
peptidase
Online Access:https://www.mdpi.com/2309-608X/7/7/579

Similar Items

Similar Items