Fermented Soybean Seasoning

Miso. Miso is a paste-like food having the consistency of peanut butter. It is made by fermenting cooked soybeans and salt with or without a cereal such as rice or barley (92). It is used as a base for soups in Japan, and as a seasoning in southern and eastern Asia. It is produced on a small scale in the United States. 

Soy sauce is a dark brown salty liquid with a peculiar aroma and a meaty taste. It is the chief seasoning agent in oriental cuisine, but it is becoming increasingly popular in many other regions of the world. It is produced from salt, water, wheat, and soybeans, originally in the batch mode. Today s processes are continuous and much faster than the traditional batch fermentation. They allow the production of 100 million L/year in one factory. The heart of the manufacturing process is a complex sequence of fermentation steps in which the carbohydrates are converted to ethanol and lactic acid and the proteins are broken down to peptides and amino acids. 

Soy sauce is a dark-brown liquid extracted from the fermented mixture of soybeans and wheat. Due to its salty taste and sharp flavor, it is served as an all-purpose seasoning for thousands of years. The product is known zsjiangyou (Mandarin) or chiangyu (Cantonese) in China, meaning oil from jiang shoyu in Japan tao-yu in Indonesia and tayo in the Philippines. Among all fermented soyfoods, soy sauce is now the widest-accepted product, not only in Far East but also in Western countries. 

Mlso Is traditional Japanese seasoning produced by fermenting rice and soybeans. 

FsfuiBnttd soyfaBins Prepared from black soybeans in China, using a species of Mxot as the fermentation organism. After fetmenta-lion, they are aged far 6 months or longer in sealed earthenware lars, then seasoned with salt, spices, and wine or whiskey. As an appetizer ... 

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