Abstract

In this study, we previously isolated koji mold from the leaves of Rhus javanica (hereafter referred to as “Nurude”) and produced soybean miso. Following on from last time, we produced rice koji from Nurude leaves and produced rice miso. When the general components of the produced rice miso were measured, the moisture content was 44.3g/100g, protein 10.4g/100g, lipids 4.9g/100g, ash 15.5g/100g, and carbohydrates 24.9g/100g. Despite the very short maturation period of three months, this rice miso had the same components as regular miso, and the raw materials had been well decomposed. As with soybean miso, it was confirmed that the koji mold isolated from Nurude decomposed the raw materials well, confirming that koji mold isolated from Nurude leaves can be used to produce miso.

Keywords

koji mold, Aspergillus oryzae, Rhus javanica nurude, rice miso, miso production