LINE Sticker

Aspergillus sojae

Posted by Catatan Kaki at 6:40 AM Labels:
In Japan it is used to make the ferment (Kōji) of soy sauce, the mirin and other lacto-fermented condiments like tsukemono. Soy sauce is a condiment produced by fermenting soybeans with Aspergillus sojae,[1] along with water and salt.

Full: Aspergillus sojae
Japanese: A. ソーエ, A. sōe
Type: Yeast

Manga Notes:
Talks alot when it is about umami. (Ch 02) A grown up who talks about umami. (Ch 05)

Story Details:
This is first seen in Itsuki Keizou Sensei's lab. Hasegawa Haruka demands that Sawaki Tadayasu prove his ability, these are seen in a miso culture.