provide bacteria and yeasts). In traditional
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