LA Fermented Foods: Oriental Fermented Products

Question 1

starter of soy sauce

Answer 1

Koji/Chou

Question 2

microorganism used in soy sauce

Answer 2

Aspergillus oryzae (A. soyae)

Question 3

In soy sauce, brine mash is held ____

Answer 3

2.5 months to 1 year (or longer)

Question 4

in soy sauce, the fermentation used are:

Answer 4

LAF, Acetic Fermentation,

Question 5

Japanese soy sauce fermented by A. Tamari

Answer 5

TAMARI SAUCE

Question 6

Uses Koji and is fermented through A. oryzae for 1 week to 2 months

Answer 6

MISO

Question 7

An Indonesian food from soybeans

Answer 7

Tempeh

Question 8

mold spores in tempeh

Answer 8

Rhizopus stolonifer, oryzae,
oligosporos, arrhizus

Question 9

Chinese red rice produced by the growth of Monascus purpereus

Answer 9

Ang-khak-

Question 10

Boiled soybean wrapped in rice straw and fermented for 1-2days

Answer 10

Natto

Question 11

Chinese fermented food made by soaking soybeans, grinding into paste and then filtering

Answer 11

SOYBEAN CHEESE

Question 12

Fermented food from India. From rice and black gram mungo. M/o includes L. Mesenteroids/ S. faecalis/ S. Cerevisiae

Answer 12

Idli

Question 13

Japanese prepared fish by cutting into strips, cooking it then
encouraging fermentation by molds – Aspergillus

Answer 13

Fermented fish

Question 14

Duck eggs coated with a slurry
of soda, burned rice straw, salt, and slaked lime and covered with/ rice husks. Uses Bacillus bacteria

Answer 14

Pidan or Chinese preserved eggs

Question 15

Hawaiian rather than Oriental. Made by fermentation in barrels for at least 1 day and at the most not more than 6 days.

Answer 15

Poi

Question 16

a staple in Korean cuisine, is a traditional side dish of salted and
fermented vegetables, such as napa cabbage and Korean radish

Answer 16

kimchi

Question 17

microbes involved in kimchi

Answer 17

Leuconostoc gelidum,
Weissella koreensis, and Lactobacillus sakei

Question 18

Common in Philippines. Raw materials are small shrimps and fishes fermented under a salty medium (10%-20% salt).

Answer 18

Fermented Fish Paste (Bagoong) and Fermented Fish Sauce (Patis)