01 / FERMENTATION DICTIONARY
Opening up the words of fermentation.
499 terms
Microorganisms
90A molecular biology method that identifies microorganisms by comparing the nucleotide sequ…
Aerobic bacteria that oxidize alcohol into acetic acid. Essential for vinegar production, …
A group of Gram-positive bacteria with branching, filamentous morphology. Major producers …
Microorganisms that require oxygen for growth. Acetic acid bacteria and some molds are rep…
A potent carcinogenic substance produced by Aspergillus flavus and A. parasiticus. Conside…
Microorganisms that grow in oxygen-free environments. Includes obligate anaerobes for whic…
A relationship where one microorganism inhibits the growth of another. Competitive exclusi…
A group of prokaryotes phylogenetically distinct from bacteria. Many are known for inhabit…
A koji mold widely used in shochu production. A mutant of black koji mold that produces la…
A koji mold traditionally used for Okinawan awamori production. It produces large amounts …
A filamentous fungus essential for brewing miso, soy sauce, and sake. It produces abundant…
The most widely used koji mold in Japanese brewing. Used for miso, soy sauce, sake, and so…
A genus of Gram-positive, rod-shaped, endospore-forming bacteria. Includes natto bacteria …
A Gram-positive rod-shaped bacterium widely distributed in soil and dried grass. It is the…
A variety of Bacillus subtilis that ferments soybeans into natto. It possesses powerful pr…
The English-derived term for bacteria. Single-celled prokaryotic microorganisms that inclu…
Single-celled microorganisms without a nuclear membrane (prokaryotes). Many fermentation-r…
A general term for viruses that infect bacteria. They invade host bacteria, replicate, and…
Colloquial classification of gut bacteria based on their effects on human health. Benefici…
Anaerobic beneficial bacteria abundant in the human gut. They produce lactic acid and acet…
A community formed by microorganisms attached to surfaces, enclosed in a self-secreted mat…
A system classifying the safety standards of laboratories handling microorganisms into fou…
A rigid structure outside the cell membrane. Bacteria use peptidoglycan and fungi use chit…
An enzyme that breaks down cellulose, the main component of plant cell walls. By disruptin…
A visible cluster of cells on a culture medium, grown from a single microorganism. A funda…
Spores formed by filamentous fungi through asexual reproduction. Produced in chains at the…
The unintended introduction of extraneous microorganisms. It can compromise the quality of…
The process of growing microorganisms in an artificial environment. A technique that provi…
A nutrient-containing environment for growing microorganisms. Includes liquid media and so…
The phenomenon and field of study where gene expression patterns change without alteration…
Microorganisms that can grow with or without oxygen. They perform aerobic metabolism when …
A general term for microorganisms involved in food and beverage fermentation. Representati…
A general term for yeasts that form a white film on liquid surfaces. They may appear on th…
A group of eukaryotic organisms including molds, yeasts, and mushrooms. They have chitin i…
The total genetic information of an organism. Recorded in DNA (or RNA in some viruses), th…
The genetic constitution of an organism, the information in its DNA sequence. It contains …
A staining method that classifies bacteria into two groups based on cell wall structure. G…
A graph plotting changes in microbial population over time. It shows a typical pattern of …
Yeasts capable of growing in high-salt environments. Active in miso and soy sauce mash, th…
The penetration of koji mold hyphae into the substrate (such as steamed rice). The depth a…
Lactic acid bacteria that produce multiple metabolites including lactic acid, carbon dioxi…
Lactic acid bacteria that produce only lactic acid from sugars. They efficiently convert o…
The transfer of DNA directly between different species, rather than vertical inheritance f…
Thread-like elongated cell structures extended by filamentous fungi such as molds and koji…
A symbiotic community of lactic acid bacteria and yeast bound in a matrix of proteins and …
Four criteria for proving that a specific microorganism causes a specific disease. Propose…
The state where koji mold has sufficiently proliferated and formed conidia (spores), appea…
A general term for bacteria that produce lactic acid from sugars. They contribute to a wid…
A large group of rod-shaped lactic acid bacteria. Involved in many fermented foods includi…
A group of spherical lactic acid bacteria. They play important roles in cheese and yogurt …
The period when microorganisms divide and multiply at maximum speed. With ample nutrition,…
A method that extracts and analyzes DNA from microbial communities in an environment witho…
Archaea that produce methane from carbon dioxide and hydrogen or from acetate. Inhabiting …
A branch of ecology studying the interactions between microorganisms and their environment…
The overall community of microorganisms inhabiting a specific environment. Each location h…
A general term for organisms invisible to the naked eye. Includes bacteria, fungi (molds a…
A general term for fungi that grow by extending hyphae. The group includes useful species …
A type of koji mold that produces red pigments. Used in Okinawan tofu-yo, Chinese red rice…
A microbial strain with naturally or artificially altered DNA sequences. Created through U…
A general term for toxic secondary metabolites produced by certain molds. Known examples i…
A title conferred by the Brewing Society of Japan in 2006, designating Aspergillus oryzae …
Microorganisms capable of converting atmospheric nitrogen gas (N2) into biologically avail…
Microorganisms that permanently reside on human skin, in the gut, and elsewhere. They form…
The temperature at which a microorganism grows most efficiently. It varies greatly by spec…
A large genus of filamentous fungi producing blue-green spores. Used in the ripening of bl…
Observable characteristics of an organism that emerge from the interaction between genotyp…
A general term for bacteria that use light energy to synthesize organic matter. Includes p…
Small circular DNA molecules that exist independently of the bacterial chromosome. They re…
Non-digestible food ingredients that selectively stimulate the growth or activity of benef…
Live microorganisms that, when administered in adequate amounts, confer a health benefit o…
A mechanism by which microorganisms sense their own cell density and collectively alter ge…
A genus of filamentous fungi also known as bread mold. R. oligosporus, used in tempeh prod…
A filamentous fungus that produces tempeh, Indonesia's traditional fermented soybean food.…
The most representative yeast used in bread, beer, wine, and sake brewing. A eukaryotic mi…
A symbiotic community of acetic acid bacteria and yeast used in kombucha fermentation. It …
Compounds not directly necessary for microbial growth but advantageous for survival strate…
A state where koji mold hyphae have uniformly penetrated the entire rice grain. With high …
Microorganisms that decompose food, producing unpleasant odors and harmful substances. Lik…
Highly durable dormant structures that microorganisms form in response to environmental st…
Microorganisms or their cultures added to food to initiate fermentation. Examples include …
The period when microbial growth and death reach equilibrium and cell numbers remain const…
The close living relationship between different species. Includes mutualism, commensalism,…
A field that designs and constructs biological functions using engineering approaches. Thr…
The totality of all mRNA present in a cell at a given time and condition. It reveals which…
A state where koji hyphae have intensively penetrated parts of the rice grain, creating sp…
Tiny infectious particles composed of a protein coat and nucleic acid. Unable to replicate…
A general term for yeasts existing in nature that have not been artificially cultivated. T…
Single-celled fungi that convert sugars into alcohol and carbon dioxide. Indispensable for…
An extract obtained by autolysis or enzymatic digestion of yeast cells. Rich in amino acid…
A halotolerant yeast crucial for miso and soy sauce brewing. Adapted to high-salt and high…
Science
120The reaction in which acetic acid bacteria oxidize alcohol into acetic acid. An aerobic fe…
Complex compounds formed in the final stage of the Maillard reaction. Also generated in th…
An environment with sufficient oxygen. Acetic acid fermentation and koji mold growth requi…
The process by which enzymatic and chemical changes deepen flavor and texture over time. T…
The reaction in which yeast breaks down sugar under anaerobic conditions to produce ethano…
A mechanism where a molecule binding to a site other than the active site regulates enzyme…
A molecular rearrangement in the early stage of the Maillard reaction. A Schiff base conve…
The building blocks of protein. Twenty types exist, among which glutamic acid and aspartic…
An enzyme that breaks starch into sugars like glucose and maltose. Secreted by koji mold, …
An environment with no or very little oxygen. Alcoholic and lactic acid fermentation proce…
The action of inhibiting microbial growth. Organic acids and alcohol in fermented foods ex…
Substances that prevent damage from reactive oxygen species and radicals. Fermentation inc…
An equation mathematically describing the relationship between temperature and reaction ra…
An acidic amino acid contributing to umami. Along with glutamic acid, it is a major amino …
The energy 'currency' used by all living organisms. The ultimate purpose of microbial ferm…
A class of amines produced by decarboxylation of amino acids. Includes histamine, tyramine…
A B vitamin involved in fatty acid synthesis and gluconeogenesis. Produced by koji mold an…
A sensory indicator of 'thickness' or 'weight' in beverages and liquid foods. A mouthfeel …
A unit indicating sugar concentration in a solution. Easily measured with a refractometer,…
A short-chain fatty acid produced by gut fermentation that serves as energy for intestinal…
A unit measuring food energy. Fermentation can alter nutrient composition, sometimes chang…
A substance that accelerates chemical reactions without being consumed. Enzymes are biolog…
A compound with two mirror-image stereoisomers. Despite identical molecular formulas, they…
An organic acid abundant in citrus fruits. Produced in large quantities by white and black…
A state where fine particles are stably dispersed in a liquid. Miso's smooth texture and t…
A metric for numerically quantifying and objectively comparing color. Used to quantitative…
The heating time required to reduce viable microorganisms by 90% at a specific temperature…
Breaking large molecules into smaller ones. Most flavor changes in fermentation arise from…
The loss of function in enzymes or microorganisms. Caused by heat, extreme pH changes, or …
Carbohydrates that human digestive enzymes cannot break down. Gut bacteria ferment these f…
An analytical technology that quantifies aroma using multiple gas sensors. Mimicking human…
An analytical technology that quantifies taste using multiple sensors. Mimicking the human…
A stable state where normally immiscible water and oil mix as fine particles. A colloidal …
One mirror-image form of a chiral compound. Despite identical formulas and bonds, enantiom…
A thermodynamic measure of a system's 'disorder.' Fermentation breaks down ordered materia…
A protein that accelerates chemical reactions in living organisms. Acting as a catalyst, i…
A numerical indicator of how fast an enzyme can break down its substrate. An essential mea…
A constant expressing the ratio of product to reactant concentrations at equilibrium. Pred…
Aromatic compounds formed when organic acids combine with alcohols. Produced by yeast duri…
The drinkable alcohol produced by alcoholic fermentation. The main component of sake, beer…
The total heat required to sterilize a specific microorganism to target levels. An indicat…
A self-regulatory mechanism where a metabolic pathway's final product inhibits the first e…
The process by which microorganisms break down organic matter to obtain energy. When the t…
The integrated sensory experience combining taste and smell. Neither taste nor aroma alone…
A B vitamin essential for cell division and DNA synthesis. Abundant in fermented foods, wi…
Amino acids that exist independently, separated from proteins. It is free amino acids in t…
An inhibitory neurotransmitter known for its relaxation effects. Fermentation increases it…
An analytical instrument that separates and identifies volatile compounds. One of the most…
A thermodynamic indicator of whether a reaction proceeds spontaneously. Negative ΔG means …
The most fundamental simple sugar. It serves as the starting material for fermentation, us…
The quintessential umami amino acid. Found abundantly in kombu, miso, and cheese, it stimu…
The fundamental metabolic pathway that breaks glucose into pyruvate. Operating both aerobi…
A nucleotide-based umami compound abundant in dried shiitake mushrooms. It amplifies umami…
An international food safety management system that analyzes hazards across all manufactur…
A biogenic amine produced from the amino acid histidine by microbial enzymes. Can be prese…
An analytical instrument for separating and quantifying components in liquids. Essential f…
A nucleotide-based umami compound. Abundant in katsuobushi and meats, it creates synergist…
A type of polyphenol abundant in soybeans. Fermentation converts it into the aglycone form…
The study of reaction rates and factors affecting them. The theoretical foundation for und…
An organic compound produced by koji mold. It inhibits melanin production and is used as a…
Fermentation in which lactic acid bacteria break down sugar to produce lactic acid. Found …
An enzyme that breaks lipids (triglycerides) into fatty acids and glycerol. Involved in th…
A general term for biological molecules including fats and oils. Broken down by lipase dur…
A chemical reaction between amino acids and reducing sugars that produces brown pigments a…
The phenomenon where one taste or aroma conceals another. Salt suppressing bitterness, swe…
An analytical technique that ionizes molecules and separates/identifies them by mass-to-ch…
The maximum speed an enzymatic reaction can achieve—the velocity when all enzyme molecules…
Brown macromolecular pigments formed in the final stages of the Maillard reaction. They de…
A technique for quantitatively measuring the flow rate of substances through metabolic pat…
The comprehensive study of metabolites in biological systems. An omics technology for gras…
A value indicating the affinity between enzyme and substrate. The smaller the Km, the more…
Inorganic substances essential for body function. Fermentation can transform them into mor…
The amount of water in a food product. Essential for microbial activity, moisture levels d…
A brewing method where saccharification and alcoholic fermentation proceed simultaneously …
A B vitamin involved in energy metabolism. Abundant in fermented foods because koji mold p…
A technique that uses nuclear magnetic properties to analyze molecular structures. Used to…
A general term for reactions that brown foods without enzymes. Maillard reaction and caram…
The pH at which an enzyme shows maximum activity. Activity drops rapidly when pH deviates …
The temperature at which enzyme activity peaks. Exceeding this causes thermal denaturation…
A general term for carbon-containing acids, including citric, lactic, and acetic acid. The…
The force that drives water from a dilute solution to a concentrated one across a semiperm…
A chemical reaction in which a substance combines with oxygen or loses electrons. Deeply i…
An enzyme that breaks down pectin found in fruits and vegetables. Involved in clarifying j…
A short chain of 2 to several dozen amino acids. An intermediate product of protein breakd…
A scale indicating how acidic or alkaline a solution is, ranging from 0 to 14 with 7 as ne…
The collective term for techniques that maintain food quality and safety. Fermentation is …
A class of enzymes that cleave peptide bonds in proteins. Proteases secreted by koji mold …
A macromolecule composed of amino acid chains. In fermentation, it is broken down by prote…
The comprehensive study of proteins in biological systems. An omics technology for underst…
Microbial decomposition of organic matter that is harmful to humans. Chemically identical …
The final product of glycolysis. From here, metabolic pathways diverge into fermentation (…
The factor by which reaction rate increases when temperature rises by 10°C. For most bioch…
An extremely reactive molecule or atom with an unpaired electron. A type of ROS that direc…
A value indicating the power to which reactant concentration is raised in the rate law. A …
Highly reactive molecules derived from oxygen. They cause oxidative cell damage while also…
The reverse of oxidation. A reaction in which a substance loses oxygen or gains electrons,…
The study of flow and deformation of matter. The foundational discipline for scientificall…
The conversion of polysaccharides like starch into sugars through enzymatic action. This r…
The proportion of salt in a food product. A critical design parameter that directly affect…
A method of evaluating food quality using the five human senses. It provides holistic judg…
A brewing method where saccharification and alcoholic fermentation occur sequentially. Bee…
A polysaccharide plants use to store energy. The main component of rice and barley, it bec…
The complete elimination of all microorganisms, including spores. A more thorough process …
Killing microorganisms through heat or chemicals. In fermented foods, it is performed as '…
A stage of the Maillard reaction where amino acids are converted to aldehydes. An importan…
The substance upon which an enzyme acts. Protein is the substrate for protease; starch for…
The property by which an enzyme acts only on a specific substrate. The 'lock and key' rela…
An organic acid known as the umami component of shellfish. Also produced by yeast during s…
A metabolic pathway that fully oxidizes pyruvate under aerobic conditions, producing large…
The most fundamental environmental condition governing the speed and direction of fermenta…
The physical mouthfeel of food. Hardness, stickiness, smoothness—elements constituting the…
The study of energy conversion and transfer. The theoretical framework for determining whe…
The minimum concentration at which humans can perceive a specific taste or aroma. Not just…
A measure of total acid content determined by neutralizing with an alkaline solution. Unli…
The fifth basic taste, following sweet, sour, salty, and bitter. A deep, savory flavor tri…
The phenomenon where combining different umami substances amplifies umami far beyond simpl…
Organic compounds that regulate body functions in small amounts. Many increase during ferm…
Compounds that evaporate at room temperature and reach the nose, collectively forming arom…
An indicator of the proportion of free water available to microorganisms in food. Expresse…
The temperature increase required to reduce the D-value by 1/10. An indicator expressing m…
Practice
140Method of accelerating degradation through high-temperature storage to estimate shelf life…
Period after fermentation where flavor deepens through Maillard reactions.
Technology optimizing formulations and conditions using AI. Data-driven fermentation desig…
Sanitization by wiping surfaces with ethanol to eliminate unwanted microbes.
A sweet drink made by saccharifying rice starch with rice koji. Two types exist: non-alcoh…
Nitrogen in free amino acids. A quality indicator showing umami intensity.
Numerical measure of starch-degrading power. Directly linked to amazake and white miso swe…
Rapid hygiene test measuring cleanliness through ATP luminescence. Results in seconds.
Modern koji-making equipment with automatic temperature and humidity control.
Grains used in barley miso and soy sauce. Includes barley, naked barley, and wheat.
Koji made by growing koji mold on steamed barley. Used for barley miso and barley soy sauc…
Production method processing fixed quantities at once. Easier quality control per lot.
Koji made by growing koji mold directly on soybeans. Used for bean miso such as Hatcho mis…
An apparatus for cultivating microorganisms in controlled environments. Essential for indu…
Miso made with black soybeans. Anthocyanin-derived color and distinctive richness.
Household appliance for mashing soybeans. Blends with liquid.
A unit expressing the proportion of koji or salt relative to raw materials.
Fermented seasoning using cashew nuts. Creamy texture and sweetness.
A legume usable as alternative miso ingredient with gentle sweetness.
Method of counting microorganisms by enumerating colonies formed on culture media.
Numerical indicator of miso color. Objectively evaluates Maillard reaction progress.
Decomposing organic matter with microorganisms into fertilizer. Fermentation connecting ta…
A vessel for miso. Material affects fermentation environment and flavor.
Industrial apparatus for continuously steaming soybeans. Efficiency technology for mass pr…
Removing finished koji from the koji room. Marks the end of koji making.
Weight ratio of finished koji to raw material. An indicator of koji-making efficiency and …
Step of removing excess moisture from steamed soybeans. Adjusting moisture for proper prep…
Fermentation container resistant to acid and alkali. Easy to keep clean with good appearan…
Recording the fermentation process for reproducibility and understanding.
Time from preparation until primary fermentation stabilizes.
Liquid seasoning from salt-fermented fish. Similar products exist worldwide.
Law establishing food labeling rules. Protecting consumer safety and right to choose.
A modern tool for efficiently mashing soybeans. Processes large quantities quickly.
Chemical indicator of miso maturation. Uses the reaction between formaldehyde and amino ac…
Freezing miso to completely halt fermentation. Most effective for long-term storage.
Quality management standards for food manufacturing. Systematizes facility, equipment, pro…
Method of sampling gas from containers to analyze aroma. Profiling volatile components.
Heating to stop fermentation and stabilize quality. Also halts enzyme activity.
The step of sprinkling tane-koji on steamed rice. The starting point of koji making.
Process of making miso composition uniform. Contributes to quality stability and mouthfeel…
Adjusting humidity during koji making. Balancing mycelial growth and drying prevention.
Technology for remote monitoring of fermentation environments using sensors and networks.
Judging aging completion by color, aroma, and taste.
Traditional miso preparation container. Thick ceramic walls moderate temperature changes.
Traditional brewing vessel. Microorganisms inhabit the wood, creating unique flavors.
Mixing koji to equalize temperature and moisture. Performed in the first half of koji maki…
A culture produced by growing koji mold (Aspergillus oryzae) on grains. A rich source of e…
An indicator of how much enzyme power koji possesses. Includes saccharification and proteo…
The ratio of koji to soybeans. The most critical parameter determining miso sweetness or s…
A shallow wooden tray for making small batches of koji. Excellent temperature control and …
Ancient seasoning from fermented vegetables. Considered a prototype of pickles.
Labeling containers with preparation date and ingredients. The first step of traceability.
Fermented seasoning using lentils. Easy to prepare with no soaking required.
Aging for one year or more, developing complex and profound flavor.
Managing product groups manufactured under identical conditions. Ensuring quality uniformi…
Mashing steamed soybeans for easier mixing with koji. Particle size affects fermentation.
Accurately measuring ingredients. Essential for maintaining proper ratios.
Methods for testing microorganisms in food. Essential for safety assurance and quality con…
A device for grinding soybeans evenly. Available in manual and electric models.
A strainer used when making miso soup. Dissolves miso while removing solids.
Uniformly combining salt-mixed koji with mashed soybeans.
Method for accurately measuring miso moisture content. A basic quality specification item.
Designing moisture content at preparation. Affects fermentation speed and texture.
Removing mold from miso surface. Early action preserves quality.
Portioning koji into smaller amounts for easier temperature control. Mid-stage of koji mak…
A dedicated room with controlled temperature and humidity for growing koji.
Middle and late-stage care in koji making. Controls temperature rise and optimizes enzyme …
Unpasteurized miso with active enzymes. Rich flavor but continues to change.
Non-destructive analysis using light. Simultaneously estimates moisture, protein, and suga…
Adding koji in two stages to increase flavor complexity.
An ancient seasoning from fermented meat. One origin of Japanese fermented seasonings.
An indicator measuring fermentation progress through nitrogen content. Quantitative evalua…
Technology measuring miso quality without destruction. Improves inspection efficiency and …
Fermenting materials other than soybeans with koji. Expanding fermentation possibilities.
Koji on nori seaweed. Hackoh original combining ocean umami with koji enzymes.
Pickling bed from rice bran fermented with salt and water.
An alternative protein source for miso making beyond soybeans.
A weight on miso applying pressure, blocking air and promoting tamari rise.
A lid on miso surface distributing weight evenly and protecting the surface.
A material that removes oxygen from containers. Used for mold prevention and quality maint…
Packing mixed miso into containers without gaps to prevent mold.
Fineness of soybean mashing. A quality parameter affecting texture and fermentation speed.
The cycle of hypothesis, preparation, observation, and improvement. A mindset for continuo…
Measuring acidity to check fermentation progress.
Documenting fermentation through photographs for objective visual records.
Experimental fermented seasoning using pistachios. Vivid green color and distinctive richn…
Film pressed against miso surface to prevent air contact. First layer of mold defense.
Dividing finished miso into convenient sizes. Improving preservation and convenience.
A tool for quickly softening soybeans. Greatly improves efficiency in home miso making.
Numerical measure of protein-degrading power. Directly linked to miso umami depth.
Management system maintaining consistent product quality. Built on cycles of inspection, r…
Technique for finishing white miso in a short period at high temperature.
The ratio of soybeans, koji, and salt determining flavor direction.
The design process of selecting ingredients, ratios, and aging conditions.
Amount of sugars involved in Maillard reactions. Indicator related to miso color and aroma…
Instrument measuring sugar content. Quantifies saccharification in amazake and koji.
Storing at low temperature to slow fermentation. Effective for flavor stabilization.
The most common grain used as a substrate for koji. Rich in starch for saccharification.
Koji made by growing koji mold on steamed rice. The most widely used type for miso and ama…
Room temperature storage allowing continued fermentation and flavor evolution.
Method of making koji while rotating in a drum. Automates the turning process.
A fundamental ingredient controlling fermentation and enhancing preservation.
Formulation design based on target salt concentration. Determines preservation and flavor …
Preparing sake mash in three stages to gently acclimate microorganisms.
Cleaning tools and containers to prevent contamination. Fundamental for safe fermentation.
A tool for accurately weighing ingredients. Indispensable for reproducible miso making.
Expanding production from research to industrial scale. Flavor reproduction is the greates…
The general term for the process of cultivating koji mold on grains. Temperature, humidity…
Taste testing by trained evaluators. Scientifically objectifying 'deliciousness.'
Setting quality retention periods based on scientific evidence. Guaranteeing safety and qu…
The series of steps combining raw materials and packing them to begin fermentation.
Versatile seasoning from fermenting koji, salt, and water.
The step of evenly mixing koji with salt before preparation.
Seasoning fermenting koji with soy sauce. Combines soy sauce umami with koji enzymes.
Soaking dried soybeans in water to fully hydrate them. Essential before steaming.
Proportion of components other than water. A basic indicator of miso richness and quality.
Cultivating microorganisms on solid surfaces. The fundamental principle of koji making.
The primary ingredient of miso. Rich in protein, broken down into amino acids through ferm…
Tool for steaming soybeans or rice. Heats uniformly with steam power.
Cloth used when steaming soybeans or rice. Prevents food from directly contacting metal.
Steaming soaked soybeans until soft, promoting protein denaturation for fermentation.
Methods for maintaining finished fermented food quality. Temperature and sealing are key.
Cultivating microorganisms in liquid. Used for industrial production of enzymes and amino …
Traditional tool for mashing soybeans. Used with a wooden pestle (surikogi).
Koji made on sweet potato. Rich in starch, producing intense sweetness.
Liquid that accumulates on top of miso. Rich in umami, considered an origin of soy sauce.
Powdered koji mold spores cultivated as starter. The starting point of koji making.
Liquid from a previous batch carrying microorganisms to help start fermentation.
Tasting miso during aging to check fermentation progress.
Adjusting temperature to guide fermentation properly.
Record of koji temperature changes during making. Critical data affecting enzyme productio…
Turning miso upside down during aging to ensure even fermentation.
An instrument monitoring fermentation temperature. Accurate readings are the basis of qual…
Total nitrogen content in miso. An indirect indicator of protein content and quality stand…
System enabling tracking from raw materials to products. Enables cause identification when…
Methods for addressing fermentation problems.
Technology removing air for better preservation. Effective against oxidation and saving sp…
The medium binding ingredients and supporting microbial activity.
Dedicated instrument measuring water activity. An indicator predicting microbial growth po…
Convenient container for small-batch miso. Easy to remove air and space-saving.
Culture
149A label indicating no food additives are used. In fermented foods, it contrasts with produ…
Technology using AI and sensors to quantify and analyze food taste components. It is appli…
The belief that spirits inhabit natural objects and phenomena. In Japan, calling koji mold…
An approach integrating artistic sensibility with scientific knowledge. Fermentation is si…
Japan's oldest distilled spirit, made in Okinawa from black koji mold and Thai rice. Aged …
Miso made with barley or naked barley koji. Widely produced in Kyushu, Shikoku, and Chugok…
Miso made with soybean koji rather than rice or barley koji. Unique to the Tokai region, w…
A brewed alcoholic drink made by saccharifying malted barley, adding hops, and fermenting …
A traditional Tokyo pickle of daikon radish first salted, then steeped in sweet amazake ma…
The variety of living species in an ecosystem. In fermentation, microbial diversity underp…
An economic system leveraging biological resources and processes. Fermentation technology …
Biodegradable plastics produced through microbial fermentation. Expected to reduce environ…
Technology using microbial or plant metabolism to decontaminate polluted soil or water. It…
A system used based on its inputs and outputs while its internal workings remain incomplet…
A blend of different types of miso. Combining red and white, rice and barley, and others b…
A food made by fermenting dough of flour, water, and yeast, then baking. Carbon dioxide fr…
The general term for producing alcoholic beverages and seasonings using microbial power. T…
A practical mode of knowledge that solves problems by combining available materials. Coine…
A fermented food made by coagulating milk with lactic acid bacteria and enzymes, then agin…
A South Asian condiment of fruits or vegetables cooked with spices and vinegar, or ferment…
An agricultural approach that reuses byproducts and waste as resources to reduce environme…
Different parties collaborating to create new value. Fermentation is co-creation between h…
Resources or systems shared and managed by a community rather than owned by individuals or…
A system of many interacting elements whose collective behavior is difficult to predict. F…
Making on a small scale with care, as opposed to industrial mass production. In fermented …
Beer brewed by small breweries with original methods and recipes. Characterized by diverse…
Meat produced by culturing animal cells outside the body. Considered lower in environmenta…
A umami-rich liquid extracted from kombu, katsuobushi, dried sardines, or dried shiitake. …
A method collecting and analyzing fermentation process data via sensors and IoT to inform …
Technology building virtual models of fermentation processes in digital space for simulati…
A South Indian crepe made from fermented rice and urad dal batter. Lactic fermentation giv…
A calendrical concept referring to roughly 18-day periods before each seasonal transition.…
The phenomenon where new properties emerge in a whole that cannot be predicted from indivi…
Knowledge that can be explicitly expressed and transmitted through language, numbers, and …
Efforts applying AI to monitor, control, and optimize fermentation processes. Data analysi…
Fermented foods and brewed drinks are deeply tied to religious rituals worldwide—as sacred…
Military applications of fermentation technology in wartime and the importance of fermente…
Community development centering regional identity and economic activity on fermented foods…
The engineering discipline that designs, controls, and optimizes fermentation processes. F…
Tourism visiting fermented food production sites—miso breweries, sake breweries, wineries—…
Both are microbial decomposition of organic matter. When beneficial to humans, it is calle…
Foods transformed by microbial activity, gaining unique flavors, nutrients, and preservabi…
Irregular variation within a certain range. Fluctuations in temperature and microbial acti…
The totality of a region's or people's food-related customs, techniques, and values. Ferme…
Edible food that is discarded. Fermentation-based preservation and utilization of byproduc…
The study of microbial ecology, function, and control in food. It underpins both fermented…
The condition where all people have continuous access to safe, nutritious food. Fermentati…
Technology-driven innovation across food production, processing, distribution, and consump…
A white miso traditionally made in Fuchu, Hiroshima. Similar in sweetness to Saikyo miso, …
A concept by Watsuji Tetsuro describing the inseparable bond between natural environment a…
Made with nigorobuna crucian carp from Lake Biwa, salt-cured and lacto-fermented with cook…
The study and concept of exploring food comprehensively through the lenses of culture, art…
A system legally protecting names of agricultural and food products whose quality and char…
The phenomenon of food, ingredients, and food culture crossing borders. Fermented foods sp…
The five basic tastes: sweet, sour, salty, bitter, and umami. In Japanese cuisine, balanci…
A rice miso from eastern Shikoku, centered in Tokushima. High in rice koji and sweet, it r…
Efforts to improve overall health by optimizing the gut environment. Lactic acid bacteria …
Careful making by hand. In fermented foods, sensory judgments and manual care that cannot …
A bean miso originating in Okazaki, Aichi. Made only from soybeans and salt, aged over two…
A traditional preserved food from Wakasa, Fukui. Mackerel or other fish is salted, then pa…
Humanity's relationship with fermentation spans thousands of years—from accidental discove…
A basic Japanese meal format of rice, one soup, and one side dish. Simple yet nutritionall…
A simplified miso made by mixing koji and soybeans overnight. Though fermentation is minim…
The body's defense capability against pathogens and foreign substances. Closely linked to …
A state of not having reached completion. Fermented foods are perpetually changing, and a …
The staple food of Ethiopia, a crepe-like bread made by fermenting teff flour batter. It h…
Intellectual property issues—patents, trademarks, GI—regarding fermentation technology, mi…
A liquid seasoning obtained by salt-fermenting seafood over long periods. Distinct fish sa…
Quality labeling standards for miso under Japanese Agricultural Standards. They define ing…
A traditional narezushi from Ishikawa. Salted turnip sandwiching yellowtail slices, packed…
A dark rice miso traditionally made around Kanazawa, Ishikawa. Long aging produces deep ri…
A fruit vinegar made from persimmons through yeast alcohol fermentation followed by acetic…
Preparing miso, sake, and other fermented products during cold winter months. Slow ferment…
A traditional fermented spice from Myoko, Niigata. Chili peppers are exposed to snow, then…
A preserved food made by boiling, smoking, and mold-curing bonito. Said to be the hardest …
A fermented milk drink made by adding kefir grains (a symbiotic cluster of lactic acid bac…
A traditional Korean fermented food made by salting napa cabbage, then seasoning with chil…
A Japanese bacteriologist (1853-1931) known for pure culture of the tetanus bacillus and d…
A lightly carbonated beverage made by fermenting sweetened tea with a SCOBY. It has a tart…
A traditional miso from Yamanashi, made by combining rice and barley koji. Its blended koj…
Microorganisms that have inhabited a brewery for years. They are essential to creating the…
A dried fish from the Izu Islands. Fish is soaked in fermented kusaya liquid before sun-dr…
The ability to correctly understand food-related knowledge and make informed choices. For …
Traditional dishes rooted in a region's climate, history, and local ingredients. Fermented…
An initiative to consume food where it is produced. Fermented foods, deeply tied to region…
A process where anaerobic microorganisms decompose organic waste to generate methane gas, …
A small-scale brewery producing beer. Since deregulation in 1994, unique breweries have em…
A sweet seasoning made by saccharifying and aging glutinous rice, rice koji, and shochu. C…
A traditional Japanese seasoning made by fermenting soybeans with koji and salt. Its flavo…
Criteria for systematically classifying miso by ingredient (rice, barley, soy), taste (swe…
In bean miso production, balls of steamed soybeans on which koji mold is cultivated. Recen…
The liquid that naturally seeps out during miso aging. With a flavor between miso and soy …
The semi-liquid mixture undergoing fermentation and aging in soy sauce or sake brewing. It…
A protein material obtained by cultivating filamentous fungal mycelium. Attracting attenti…
A pickle made by repeatedly re-packing vegetables like melon in sake lees for long aging. …
A preserved food made by lacto-fermenting fish with salt and rice for extended periods. Th…
A fermented food made by cultivating Bacillus subtilis var. natto on steamed soybeans. Kno…
Natural miso aged through two summers. Experiencing two high-temperature periods produces …
A uniquely Japanese pickle made by embedding vegetables in a fermented rice bran bed, wher…
An approach integrating human, animal, and environmental health. Against antimicrobial res…
A movement to openly share fermentation knowledge, technology, and microbial strains rathe…
Food using ingredients grown without synthetic pesticides or fertilizers. For fermented fo…
Combining food and drink, or multiple foods, to enhance mutual flavors. Pairing fermented …
Louis Pasteur, 19th-century French chemist, scientifically proved that fermentation is a v…
A concept treating human health and planetary environmental integrity as one. Sustainable …
A technology using genetic engineering to have microorganisms produce specific proteins or…
A general term for foods preserved through salting, drying, smoking, or fermentation. Befo…
A general term for dark miso made by steaming soybeans at high heat and aging for long per…
An approach going beyond sustainability to actively restore and regenerate natural environ…
The diversity of miso that developed across Japan according to local climate, terroir, and…
The capacity of a system to recover and maintain function against external disturbances. H…
The representative white miso from Kyoto. Very high rice koji ratio, about 5 percent salt,…
Soy sauce brewed by replacing brine with raw soy sauce for a second fermentation. Double f…
A Japanese applied microbiologist (1897-1994) who systematically studied brewing microorga…
A uniquely Japanese brewed alcohol made from rice, rice koji, and water, defined by parall…
A traditional German pickle made by salting and lacto-fermenting cabbage. Rich in vitamin …
Seventeen sustainable development goals adopted by the UN in 2015. Fermentation technology…
Ingredients used to add flavor and aroma to food. Fermented seasonings are distinguished b…
A red rice miso from the Sendai region of Miyagi. Originating from Date Masamune's promoti…
A feeling of awe and wonder at nature's mysteries and beauty. Coined by Rachel Carson, it …
A traditional Kyoto pickle from Ohara. Eggplant and cucumber fermented with red shiso and …
A light-colored rice miso produced mainly in Nagano Prefecture. Accounting for about 40 pe…
A Japanese distilled spirit made by fermenting rice, barley, sweet potato, or brown sugar …
Education nurturing food knowledge and the power of choice. Since Japan's Basic Law on Sho…
A food movement begun in Italy in 1986. It advocates protecting traditional regional food …
A brewing method that artificially accelerates fermentation through temperature control or…
Bread leavened with a starter of wild yeast and lactic acid bacteria cultivated from flour…
A liquid seasoning made by fermenting soybeans and wheat with koji mold in brine. It harmo…
A traditional salt-free pickle from Kiso, Nagano. Red turnip leaves fermented solely by la…
Meeting present needs without compromising the ability of future generations, balancing en…
Knowledge based on experience and bodily sensation that is difficult to verbalize or quant…
A Japanese chemist and industrialist (1854-1922) who developed the Takamine enzyme method …
A fermented soybean cake made by cultivating Rhizopus mold, whose mycelium binds the beans…
A traditional brewing method that relies on natural seasonal temperature changes without a…
French for 'land,' denoting the totality of climate, soil, topography, and human factors a…
A traditional Okinawan fermented delicacy. Firm island tofu is aged in red koji and awamor…
A red rice miso traditionally made in the Tsugaru region of Aomori. Long-aged with intense…
A general term for vegetables preserved in salt, rice bran, miso, vinegar, or soy sauce. S…
Seasonings based on umami compounds such as monosodium glutamate, industrially produced th…
A state where outcomes cannot be fully predicted. Fermentation, depending on microbial act…
The idea that richness beyond human management or control exists within fermentation. Devi…
Adding new value to waste or byproducts to create higher-quality products. Fermentation te…
A sour seasoning produced by acetic acid fermentation of alcohol via acetic acid bacteria.…
A culinary system developed within Japan's climate and culture, inscribed as a UNESCO Inta…
Washoku: Traditional Japanese Food Culture, inscribed as UNESCO Intangible Cultural Herita…
A light-colored miso with a high ratio of rice koji, finished in a short aging period. Low…
A brewed alcoholic drink made by fermenting grape juice with yeast. Flavor varies greatly …
A semi-solid food made by fermenting milk with lactic acid bacteria. The bacteria convert …
The scientific study of fermentation phenomena applied to improving brewing technology. It…