Problem
A. How is the role of koji in miso fermentation similar to the role of "malting" in beer fermentation?
B. In addition to Aspergillus oryzae, other organisms contribute to the fermentation. Which other microbe helps to create ester molecules? What types of flavors do esters typically provide?
C. Miso is known for having a strong umami taste. What is the taste/flavor molecule most responsible for this? Where did this taste/flavor molecule come from?