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Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995 By 관리자 / 2018-07-10 PM 02:02 / 조회 : 395회
Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995, 고려대 이철호 교수 FOOD Korean Soysauce Vs. Japanese Soysauce Prof. Cherl-HO Lee Department of Food Technology Korea University, Seoul, Korea [A] A few years ago, one of the richest man in Korea, the chairman of a leading business group, was invited to the dinner prepared at the house of thechairman of another multinational business group in Korea. He found the food prepared in he house was very tasty, so he asked to the housemistress the secret. She said the secret was soysauce she had. She was using soysauce ripened for over 10 years for such a special dinner preparation. In her backyard, she was keeping dozens of earthen jar filled with soysauce made at home every year. Returning to his company, the chairman asked to the directors of his company research institute about the reason why years old home-made soysauce could give such a savory taste to te food, which can not be expected from using industrially made soysauce. But no one could explain explicitly the reason. What’s the Difference? What is t difference between the home-made Korean soysauce and the industrially-made Japanese style soysauce? Of course, there are differences in the processng methods and the tastes, but what compounds and what combinations of materials are responsible for the delicate harmony of taste in a dish used this home-made stuff is not known. The differences start from the preparation of the fementation stearters, Meju and Koji. Both are made by the typical solid state fermentation, but the materials and fermentation conditions are different. The Starter for Korean Soysauce Is Meju Meju, the fermentation starter for Korean soysauce, is made from soybean only. Soybean is soaked in water overnight and cooked for 2-3 hours until the whole kernel is easily crushed by

Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995 By 관리자 / 2018-07-10 PM 02:02 / 조회 : 395회

Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995,

고려대 이철호 교수

FOOD

Korean Soysauce Vs. Japanese Soysauce
Prof. Cherl-HO Lee
Department of Food Technology
Korea University, Seoul, Korea
[A] A few years ago, one of the richest man in Korea, the chairman of a leading business group, was invited to the dinner prepared at the house of thechairman of another multinational business group in Korea. He found the food prepared in he house was very tasty, so he asked to the housemistress the secret. She said the secret was soysauce she had. She was using soysauce ripened for over 10 years for such a special dinner preparation. In her backyard, she was keeping dozens of earthen jar filled with soysauce made at home every year. Returning to his company, the chairman asked to the directors of his company research institute about the reason why years old home-made soysauce could give such a savory taste to te food, which can not be expected from using industrially made soysauce. But no one could explain explicitly the reason.
What’s the Difference?

What is t difference between the home-made Korean soysauce and the industrially-made Japanese style soysauce? Of course, there are differences in the processng methods and the tastes, but what compounds and what combinations of materials are responsible for the delicate harmony of taste in a dish used this home-made stuff is not known. The differences start from the preparation of the fementation stearters, Meju and Koji. Both are made by the typical solid state fermentation, but the materials and fermentation conditions are different.
The Starter for Korean Soysauce Is Meju

Meju, the fermentation starter for Korean soysauce, is made from soybean only. Soybean is soaked in water overnight and cooked for 2-3 hours until the whole kernel is easily crushed by

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번호	제목	작성자	조회수	작성일
92	콩의 형태	관리자	1058	2018-07-13
91	Korean soy sauce vs Japanese sauce 청국장,Korean Agra food 1995,고려대 이철호 교수	관리자	536	2018-07-13
90	Korean soy sauce vs Japanese sauce 청국장 2,Korea Agra food 1995,고려대 이철호 교수	관리자	681	2018-07-13
89	Korean soy sauce vs Japanese sauce 메주,Korea Agra food 1995,고려대 이철호 교수	관리자	349	2018-07-13
88	Korean soy sauce vs Japanese sauce 고추장의 역사,Korea Agra food 1995,고려대 이철호 교수	관리자	410	2018-07-13
87	Korean soy sauce vs Japanese sauce 고추장,Korea Agra food 1995,고려대 이철호 교수	관리자	450	2018-07-13
86	Korean soy sauce vs Japanese sauce 고추장 제품,Korea Agra food 1995	관리자	2887	2018-07-13
85	Korean soy sauce vs Japanese sauce 간장,Korea Agra food 1995	관리자	396	2018-07-10
84	Mental Health Issues And Fermented Foods	관리자	454	2018-07-10
83	동물실험 결과, 폐경기 골다공증, 고지혈증 개선효과 확인	관리자	466	2018-07-10

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