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Nattō is a traditional Japanese food made from whole soybeans that have been fermented with Bacillus subtilis var. natto. [1] It is often served as a breakfast food with rice. [ 2 ] It is served with karashi mustard , soy or tare sauce , and sometimes Japanese bunching onion .
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
The process of making rice wine and fermented bean paste using moulds was first documented in the 4th century B.C. [23] In 725 AD the Japanese book Harima no Kuni Fudoki ('Geography and Culture of the Harima Province') first mentioned kōji outside of China and described that the Japanese produced kōji with fungal spores from the air.
Miso, depending on the variety, consists of a starter culture called kōji (麹), soybeans, and usually a grain (either rice, barley, or rye). [14] The miso goes through a two-step process; first creating the kōji , and second the kōji is combined with the other components, and the mixture is left to be enzymatically digested, fermented and aged.
A fermentation starter containing the spores of fungus Rhizopus oligosporus or Rhizopus oryzae is mixed in. [15] The beans are spread into a thin layer and are allowed to ferment for 24 to 36 hours at a temperature around 30°C (86°F). The soybeans have to cool down to allow spore germination and abundant growth of mycelium. Later, the ...
Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. As the mold grows it produces fluffy, white mycelia, binding the beans together to create an edible "cake" of partly catabolized soybeans.
Pain poolish—a type of fermentation starter for bread Nuruk, a fermentation starter for alcoholic beverages. A fermentation starter (called simply starter within the corresponding context, sometimes called a mother [1]) is a preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks.
Meju (Korean: 메주) is a brick of dried fermented soybeans. [1] While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste). [1]