The koji works by producing enzymes, which break down proteins and starches. This results in fermentation, which produces alcohols that are responsible for the rich flavor of miso. As with other ...

Ferment and mature the mixture for a period ranging from a few days to a year, depending on the type of miso being made. Heat treat the soybeans and rice to denature proteins and gelatinize the starch ...

and the real magic happens during the fermentation process when those enzymes break down starches and proteins to produce amino acids, fatty acids and simple sugars. Perhaps the most important of ...