A Traditional Fermented Food: Miso

Abstract

In recent years, the importance of fermented foods such as Miso has become increasingly apparent with the growing interest in healthy nutrition. Miso is a significant fermented product produced and consumed for centuries. In the first century BC, the Miso-like product called “Chiang” in China later spread to Japan and other Eastern countries and was called “Miso”. To produce Miso, cooked rice, barley, or soybeans are crushed and fermented with wild mold spores (Koji). Then, the Koji obtained is mixed with salt and water and left for the second fermentation in clay vessels. The duration of fermentation varies depending on the type of Miso, and the color and flavor intensity increase in parallel with the longer fermentation period. While traditional Miso was made in small batches at home, this has been replaced by commercial Miso production in recent years. Miso is particularly rich in essential amino acids. The microorganisms present in Koji and Miso contribute to the product’s unique taste, texture, nutritional profile, and positive health effects. Miso is used as a flavor enhancer in both savory and sweet dishes. This review discusses in detail the physical, chemical, bioactive, and sensory properties of Koji and Miso.