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Primary Reaction
Proteolysis
Temperature
-10°C optimal
-20°C to -2°C range
Maintain stable subzero temperatures to prevent ice crystal formation
Time
10 days
7 days – 14 days
Equipment
Aroma ()
Compounds: Geosmin, 2-Methylisoborneol
Taste
Texture
Wine Analogy
Similar to aged Riesling with petrol notes
Coffee Analogy
Cold brew with marine salinity
Perfume Analogy
Iso E Super with ozonic top notes
Civilization
Japanese
Era
300 BCE - 300 CE
Region
East Asia
Spread Path
Trade and cultural exchange along the Silk Road and with neighboring countries
Key Compounds Produced
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Koji starter spores for miso, sake, soy sauce, amino paste
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Deep koji technique — amino pastes, shoyu, misos, cured meats
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
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Koji starter spores for miso, sake, soy sauce, amino paste
Pre-inoculated dried koji rice — make shio koji, amazake, miso
Deep koji technique — amino pastes, shoyu, misos, cured meats
Advanced fermentation techniques from the world's best restaurant
Advanced fermentation from Noma — lacto, kombucha, vinegar, garum
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