Reverse engineering meju
by Ben Reade. by Ben Reade Meju is a traditional Korean fermented soy bean cake which has been dried for around 6 weeks while molds (mostly Aspergillus sp.) and bacteria (commonly Bacillus sp.) break the macromolecular structure down. The resulting brick of fermented beans can then be added to salt-water brine (sometimes along with chili and wood charcoal) and left to ferment in ceramic crocks over long periods of time – the youngest I have tasted is 2 months and the oldest, seven years. Salt rich fermentations of protein (like this one) are excellent for producing umami taste (a passion of NFL). After the allotted fermentation period, the meju and brine will have turned into umami tasting doenjang and ganjang respectively. The removed block of doenjang will be mashed up and used as something similar to Japanese miso leaving the ganjang brine – which might be termed ‘soy sauce’. So in late October, … Read more