Label
All
0
Clear all filters

Ole Mouritsen, Klavs Styrbæk

Aspergillus Oryzae

Appears in
Umami: Unlocking the Secrets of the Fifth Taste
Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

  • About

Aspergillus oryzae mold species; an ingredient in the fermentation medium kōji, used for the production of soy sauce (shōyu), miso, mirin, and sake.

© 2014 All rights reserved. Published by Columbia University Press.

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌

Spotted a problem? Let us know!

The licensor does not allow printing of this title