The three soybean pastes described in the following are used in making soup or side dishes. Japanese Miso and Indonesian Tauco have greater economic significance than Korean Doenjang and Kochuzang.
(a) Japanese Miso: This is prepared by fermentation of soybeans, with or without addition of rice or barley, using A. oryzae or A. soyae and S. rouxii (Hesseltine and Shibasaki 1961); (b) Korean Doenjang and Kochujang: A. oryzae, Mucor sp., Penicillium sp., Rhizopus sp., R. flava, and T. dattila are some of the essential microorganisms used in fermentation (Chang et al. 1977); (c) Indonesian Tauco: A. oryzae, Rhizopus oligosporus, and Hansenula sp. are involved. Soaked soybeans are boiled, dehulled, washed, boiled again, and covered to encourage fungal growth. Alternatively, they are inoculated with ragi tempe and mixed with rice flour, and incubated for several days following the second boiling. They are then dried in the sun, put in salt brine, fermented for 3-4 weeks before the addition of palm sugar, cooked, then bottled or packed (Winarno et al. 1977).
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