LA Fermented Foods: Oriental Fermented Products Flashcards
starter of soy sauce
Koji/Chou
microorganism used in soy sauce
Aspergillus oryzae (A. soyae)
In soy sauce, brine mash is held ____
2.5 months to 1 year (or longer)
in soy sauce, the fermentation used are:
LAF, Acetic Fermentation,
Japanese soy sauce fermented by A. Tamari
TAMARI SAUCE
Uses Koji and is fermented through A. oryzae for 1 week to 2 months
MISO
An Indonesian food from soybeans
Tempeh
mold spores in tempeh
Rhizopus stolonifer, oryzae,
oligosporos, arrhizus
Chinese red rice produced by the growth of Monascus purpereus
Ang-khak-
Boiled soybean wrapped in rice straw and fermented for 1-2days
Natto
Chinese fermented food made by soaking soybeans, grinding into paste and then filtering
SOYBEAN CHEESE
Fermented food from India. From rice and black gram mungo. M/o includes L. Mesenteroids/ S. faecalis/ S. Cerevisiae
Idli
Japanese prepared fish by cutting into strips, cooking it then
encouraging fermentation by molds – Aspergillus
Fermented fish
Duck eggs coated with a slurry
of soda, burned rice straw, salt, and slaked lime and covered with/ rice husks. Uses Bacillus bacteria
Pidan or Chinese preserved eggs
Hawaiian rather than Oriental. Made by fermentation in barrels for at least 1 day and at the most not more than 6 days.
Poi
a staple in Korean cuisine, is a traditional side dish of salted and
fermented vegetables, such as napa cabbage and Korean radish
kimchi
microbes involved in kimchi
Leuconostoc gelidum,
Weissella koreensis, and Lactobacillus sakei
Common in Philippines. Raw materials are small shrimps and fishes fermented under a salty medium (10%-20% salt).
Fermented Fish Paste (Bagoong) and Fermented Fish Sauce (Patis)
