Similarities between Fermentation in food processing and Miso
Fermentation in food processing and Miso have 6 things in common (in Unionpedia): Doenjang, Douchi, Nattō, Pickling, Sake, Soy sauce.
Doenjang
Doenjang ("thick sauce") or soybean paste is a type of fermented bean paste made entirely of soybean and brine.
Doenjang and Fermentation in food processing · Doenjang and Miso ·
Douchi
Douchi, or tochi is a type of fermented and salted black soybean.
Douchi and Fermentation in food processing · Douchi and Miso ·
Nattō
is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.
Fermentation in food processing and Nattō · Miso and Nattō ·
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
Fermentation in food processing and Pickling · Miso and Pickling ·
Sake
, also spelled saké, also referred to as a Japanese rice wine, is an alcoholic beverage made by fermenting rice that has been polished to remove the bran.
Fermentation in food processing and Sake · Miso and Sake ·
Soy sauce
Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.
Fermentation in food processing and Soy sauce · Miso and Soy sauce ·
The list above answers the following questions
- What Fermentation in food processing and Miso have in common
- What are the similarities between Fermentation in food processing and Miso
Fermentation in food processing and Miso Comparison
Fermentation in food processing has 187 relations, while Miso has 85. As they have in common 6, the Jaccard index is 2.21% = 6 / (187 + 85).
References
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