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

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 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 ... 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... 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...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