Description
Miso paste is a salt‑controlled fermentation of soybeans with Aspergillus oryzae (koji).
Technical
During fermentation, Aspergillus oryzae produces proteases that hydrolyze soybean proteins into peptides and free amino acids, notably glutamic acid, which imparts umami. Lipases release fatty acids, while carbohydrate‑fermenting bacteria generate lactic acid and ethanol, all contributing to the complex flavor profile of miso.
Science
Primary Reaction
Microbial fermentation (proteolysis, lipolysis, carbohydrate fermentation)
Sensory Profile
Aroma ()
earthynuttyumamifermentedsavoryyeastycaramelizedfunkytoastedcomplex