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Fermentation in food processing and Miso

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Fermentation in food processing and Miso

Fermentation in food processing vs. Miso

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, or other ingredients.

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 · See more »

Douchi

Douchi, or tochi is a type of fermented and salted black soybean.

Douchi and Fermentation in food processing · Douchi and Miso · See more »

Nattō

is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.

Fermentation in food processing and Nattō · Miso and Nattō · See more »

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 · See more »

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 · See more »

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 · See more »

The list above answers the following questions

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

This article shows the relationship between Fermentation in food processing and Miso. To access each article from which the information was extracted, please visit:

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