On food and cooking the science and lore of the kitchen ( PDFDrive ) 949

Various lactic acid bacteria Lactobacilli, Pediococci and salt-tolerant yeasts Zygosaccharomyces, Torulopsis break down the seed proteins, carbohydrates, and oils and produce a host of f

miso making, the mixture is allowed to

ferment (and eventually age) in barrels for months to years at a warm 86–100ºF/30–38ºC

Various lactic acid bacteria (Lactobacilli,

Pediococci) and salt-tolerant yeasts

(Zygosaccharomyces, Torulopsis) break down

the seed proteins, carbohydrates, and oils and produce a host of flavor molecules and flavor precursors Browning reactions generate

deeper layers of flavor and color

Traditionally made miso ends up with a rich, savory, complex flavor dominated by sweet and roasted notes, and sometimes by esters reminiscent of pineapple and other

fruits Modern industrial production cuts the fermentation and aging from months to a few weeks, and compensates for the resulting lack

of flavor and color with various additives

Soy Sauce Soy sauce is made in several

different styles today Broadly speaking, the

flavor of traditional soy sauce depends on the proportions of soybeans and wheat Most Chinese soy sauces, and Japanese tamari, are made primarily or exclusively from soybeans Japanese soy sauce is generally made from an even mixture of soybeans and wheat, and the starch from the wheat gives it a characteristic sweetness, a higher alcohol content, and more

alcohol-derived aromatics Shiro, or “white”

soy sauce, lighter in color and flavor, is made with more wheat than soybeans

The Delightful Physics of Miso Soup

Miso soup is one of the most common Japanese dishes It typically includes a dashi broth (p 238) and small cubes of tofu As is true of many Japanese preparations, miso soup is a delight to the eye as well as the palate When the soup is made and poured into the bowl, the miso particles disperse throughout in an even haze But left undisturbed for a few