Japanese Traditional and Making.

is a traditional Japanese seasoning paste produced by fermenting soybeans using the power of mold. A recent Japanese cohort study has shown that increased consumption of fermented soybean products is associated with a reduced risk of death in both men and women. In this review, we briefly explain what means in the Japanese culture and food industry, varieties of available today, and steps involved in making. Then, we review early and latest scientific researches in mold species, their safety, and beneficial enzymes they produce during fermentation and maturation processes, which play a major part in determining the quality and sensory profile of .