Chapter 1
The magic mold
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Chapter 2
The craft of miso
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Chapter 3
The science of umami
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Chapter 4
The global fermentation revolution
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YOUR GOAL
Master of Koji and the umami revolution
Ch 2 · The craft of miso
alicecooks That deep, savory taste in miso / Is koji working its slow magic / Unlocking all the umami.
Fun Fact
Stone weights: Traditional Hatcho miso barrels are weighted down with tons of river stones piled in a perfect, earthquake-proof cone.
Glossary
miso (noun)
A thick paste made from fermented soybeans, salt, and a grain culture, used primarily in Japanese cuisine. Traditional Japanese brewers age this paste in massive cedar wood barrels to develop its rich umami flavor.
A thick paste made from fermented soybeans, salt, and a grain culture, used primarily in Japanese cuisine. Traditional Japanese brewers age this paste in massive cedar wood barrels to develop its rich umami flavor.
Quiz
Which type of Japanese miso is typically fermented for the shortest amount of time?
Quiz
What are the three essential ingredients required to make traditional Japanese miso?
Quiz
Which Japanese prefecture is famous for Hatcho miso, aged under heavy river stones?