Author:
Kusumoto Ken-Ichi,Yamagata Youhei,Tazawa Rina,Kitagawa Manabu,Kato Taeko,Isobe Kenji,Kashiwagi Yutaka
Abstract
Miso is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of koji 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 and women. In this review, we briefly explain what miso means in the Japanese culture and food industry, varieties of miso available today, and steps involved in miso making. Then, we review early and latest scientific researches in koji mold species, their safety, and beneficial enzymes they produce during fermentation and maturation processes, which play a major part in determining the quality and sensory profile of miso.
Subject
Plant Science,Ecology, Evolution, Behavior and Systematics,Microbiology (medical)
Reference71 articles.
1. An Introductory Guide to Miso and Shoyu;Yamamoto,2013
2. Miso, the traditional fermented soybean paste of Japan;Kusumoto,2017
3. The Book of Miso;Shurtleff,2018
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