Test_2

Question 1

In what year were they fermenting soybeans in China?

Answer 1

165 BC

Question 2

In what year was Miso and Hishio being made?

Answer 2

552 AD

Question 3

What is Hishio?

Answer 3

Salty seasoning made from grain

Question 4

When was Sake made in Japan?

Answer 4

700 AD

Question 5

When was Natto made?

Answer 5

1000-1100 AD

Question 6

When was Soy sauce made in Japan?

Answer 6

1630-1640

Question 7

What is Natto?

Answer 7

• Adds “beneficial” bacteria to soybeans
• Bacillus natto
• Physical texture is result of the aerobic fermentation process, which happens at 40 degrees C
• Good source of isoflavones and Vitamin K
• 1980: the natural enzyme for breaking down soybean: nattokinase was found (H. Sumi)
• There is high blot-clot dissolving enzyme in the sticky portion (decreases the ability of the blood to clot)
• aroma is due to pryozine
• used for cardiovascular diseases

Question 8

Natto or Bacillus natto is a

Answer 8

Proteobacteria called Firmicutes

Question 9

What are the koji molds? And what do they do?

Answer 9

Aspergillus oryzae and Aspergillus sojae. They ferment and they saccharify rice and other grains for things like sake, miso and soy sauce

Question 10

Why are koji molds important?

Answer 10

Rice is a more complex carbohydrate. The saccharification makes simple sugars for fermenting. Before the koji, saccharification for sake production was done by people chewing the rice and spitting it into the mix

Question 11

Koji vs Tane Koji

Answer 11

Koji: the spores of the fungus themselves
Tane Koji: rice that has been soaked, steamed, cooled, and then inoculated with the fungal spores (kind of like a starter culture)

Question 12

The products of Koji are:

Answer 12

Sake (drink), Soya (sauces), Amazake (drink), Rice Vinegar, Vegetable Pickles, Miso, and Mirin seasoning