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 ...

The "koji" enzymes convert the starch in the rice to sugar to give white "miso" its unique sweetness. 19:17 Last, the mash is ground and strained to produce a smooth, pale-cream-colored "miso." ...

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 ...