🧪#Miso is made through a fermentation process involving soy, salt and a mold called koji (Aspergillus oryzae). It is rich in umami, which comes from the amino acid glutamate, which is produced during the fermentation process.This fermentation process can take anywhere from a few weeks to several years and affects the flavor, color and nutritional profile of the miso.🎥 @nicolassintes @lesrochesblanches @thebestchefawards #foodmeetsscience #thebestchefawards | Food Meets Science

New batch of fresh koji out of the incubator! Koji is cultured rice that's used to make other dishes such as sake and miso! We'll be using this for our miso workshop today! #probiotic #fermented #fermentation #guthealth #fermentedfoods #koji #kojibuildscommunity #miso #misosoup | Fermenters Club