Temperature Control
Temperature control
Japanese: 温度管理（おんどかんり）
Adjusting temperature to guide fermentation properly.
Fermentation is temperature-sensitive. Miso: active at 20-30°C, nearly stops below 10°C. Koji making needs finer control at 28-38°C.
Too hot inactivates enzymes and promotes unwanted bacteria. Too cold stalls fermentation. Check regularly with thermometer, adjust storage. Read seasons and create comfortable conditions for microorganisms. Having a digital thermometer provides peace of mind. Models recording high/low temperatures reveal changes while away. Knowing temperature means knowing your microorganisms.