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🧪#Miso is made through a fermentation process involving soy, salt and a mold called koji (Aspergillus oryzae). It is rich in umami, which comes from the amino acid glutamate, which is produced during the fermentation process.This fermentation process can take anywhere from a few weeks to several years and affects the flavor, color and nutritional profile of the miso.🎥 @nicolassintes @lesrochesblanches @thebestchefawards #foodmeetsscience #thebestchefawards | Food Meets Science
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