What You Need to Know
Endogenous enzymes in squid hepatopancreas (particularly protease Z) break down proteins into peptides and free amino acids (glutamic acid, aspartic acid), while lactic acid bacteria (Tetragenococcus halophilus) lower pH to 5.2-5.8, preventing spoilage.
Provides deep savory depth to regional dishes, acting as both seasoning and microbial inoculant.
Key Parameters
Temperature
18°C
5°C - 28°C
Time
8-12 months
3 months - 2 years
Equipment
Traditional cedar barrels (sugi tara)Stoneware fermentation crocksCheesecloth for koji integration
Steps
- 1.
Ishiri-daki (Noto hot pot): Umami foundation for dashi replacement
- 2.
Kaisendon (Seafood rice bowl): Finishing sauce for raw seafood
The Science
Primary Reaction
Proteolysis