Miso fermentation |
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| Authors: | K. Shibasaki C. W. Hessbltine |
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| Affiliation: | 1. Tohoku University, Sendai, Japan
2. Northern Utilization Research and Development Division, Agricultural Research Service, U. S. Department of Agriculture, USA
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| Abstract: | Miso is a fermented food widely consumed in the Orient and is prepared from mold rice, soybeans and salt. About 13 million bushels of soybeans are made into miso each year, the annualproduction amounting to 974,000 metric tons. |
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