Soybeans Fermenting in the Temperature-controlled Room
Steamed soybeans are first coated with flour, then sent into a temperature-controlled room to ferment naturally. As the process begins, a layer of Aspergillus oryzae grows across the beans, appearing as a soft green coating.
Steamed soybeans are first coated with flour, then sent into a temperature-controlled room to ferment naturally. As the process begins, a layer of Aspergillus oryzae grows across the beans, appearing as a soft green coating. This marks the start of koji fermentation, the foundation of traditional soy sauce.
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