Description
Miso is produced by fermenting soybeans with barley or rice, salt, and Aspergillus oryzae at 15–20 °C for 6 months to 3 years.
Technical
During fermentation, Aspergillus oryzae secretes proteases and amylases that break down soy proteins and starches into free amino acids, peptides, and sugars. The resulting glutamate and other amino acids generate the characteristic umami flavor, while the pH gradually drops from ~6.5 to ~5.5, enhancing flavor development and inhibiting spoilage organisms.
Science
Primary Reaction
Enzymatic proteolysis and amylolysis by Aspergillus oryzae converting soy proteins and starches into amino acids and sugars
Sensory Profile
Aroma ()
earthynuttysavorysubtleumamifermented depthtoasted grainmildly funkycomplex sweetnesssoy richness