Miso fermentation

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 01 Jul 1962 English Publisher:Springer Science and Business Media LLCJournal:Economic Botany, volume 16, pages 180-195 (issn: 0013-0001, eissn: 1874-9364,

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Authors: K. Shibasaki; C. W. Hessbltine;

doi: 10.1007/bf02860037

Miso fermentation

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Abstract

Miso is a fermented food widely consumed in the Orient and is prepared from mold rice, soybeans and salt. About 13 million bushels of soybeans are made into miso each year, the annualproduction amounting to 974,000 metric tons.

Related Organizations

United States Department of Agriculture
United States
Tohoku University
Japan
Agricultural Research Service
United States

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