miso

A Dictionary of Food and Nutrition | 2005 | 288 words | Copyright

miso A Japanese sauce, prepared from autoclaved soya beans mixed with cooked rice and partly fermented with Aspergillus oryzae and A. sojae to form koji. Salt is added to stop further mould growth, bacterial fermentation continues for 1–2 months with the addition of Lactobacillus.

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DAVID A. BENDER. "miso." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "miso." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-miso.html

DAVID A. BENDER. "miso." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-miso.html

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