Miso Made with Sea Salt from Spring Water in Seabed

DOI Web Site Open Access
  • NAKAMURA Fumiaki
    Department of Chemistry and Biochemistry, Graduate School of Advanced Science and Engineering, Waseda University
  • SAKAMOTO Takumi
    Research Institute for Science and Engineering, Waseda University
  • TORII Ayako
    International Trading Co., LTD
  • ARAI Shogo
    International Trading Co., LTD
  • YOSHIMURA Hiroshi
    International Trading Co., LTD
  • SHIGEOKA Takayuki
    International Trading Co., LTD
  • NAKAO Yoichi
    Department of Chemistry and Biochemistry, Graduate School of Advanced Science and Engineering, Waseda University Research Institute for Science and Engineering, Waseda University

Bibliographic Information

Other Title
  • 海底湧海水塩を使った味噌作り
  • カイテイヨウカイスイエン オ ツカッタ ミソ ズクリ

Search this article

Abstract

Miso, a traditional Japanese fermented food, contains metabolites derived from the fermentation of raw materials by “koji” （Aspergillus oryzae）, yeast （Saccharomyces）, or lactic acid bacteria. The secondary metabolites in miso may vary depending on the manufacturing process of the materials. In this study, we focused on sea salt made from “Kaitei-yukaisui”, spring sea water found in seabeds. This sea salt is characterized by its lower concentration of NaCl（75 ％）, but complemented by other minerals such as MgCl2, MgSO4, CaSO4, or KCl that come from bittern. On days 111 and 181 of the miso ripening process with this sea salt, the usual seasalt （＞95 ％ NaCl）, or a 1:1 mixture of both, were extracted and analyzed using LC-MS for their metabolites. As a result of multivariate analysis on the LC-MS data obtained, the secondary metabolites varied depending on the type of sea salts used. It is believed that the balance of NaCl or other minerals might affect the fermentation process by “koji” and/or yeast in miso.

Journal

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top