Fermentation
2 articles
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Koji and Fermentation: The Japanese Microbiome Edge
Aspergillus oryzae — koji — is the mold behind miso, soy sauce, sake, and shio koji. Recent research suggests it has a measurable, distinct effect on the human gut microbiome. Here is what we know and what we do not.
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Nori, Wakame, Kombu: Why Japanese Sea Vegetables Have Their Own Gut Bacteria
Japanese gut microbiomes contain bacteria that can digest seaweed polysaccharides. Western microbiomes mostly cannot. The story of how this happened — and what to do with it — is one of the most concrete pieces of Japanese-specific dietary biology we have.