| 摘要 |
PURPOSE:To produce MISO (fermented bean paste) having low salt concentration, refreshing acidic taste and a weat smell of MISO, by at least partially using a white KOJI mold or black KOJI mold. CONSTITUTION:In producing MISO by a conventional procedure, part or the whole of a KOJI mold used is replaced with a white KOJI mold such as Aspergillus usamii, A. kawachii, etc., or a black KOJI mold such as A. niger, A. awamorii, etc. |
