.jpg) Air-drying meju, tied with rice straws | |
| Place of origin | Korea |
|---|---|
| Associated cuisine | Korean cuisine |
| Main ingredients | Soybeans |
| Korean name | |
| Hangul | 메주 |
|---|---|
| Revised Romanization | meju |
| McCune–Reischauer | meju |
| IPA | [me.dʑu] |
Meju (Korean: 메주) is a brick of dried fermented soybeans.[1] While not consumed on its own, it serves as the basis of several Korean condiments, such as doenjang (soybean paste), ganjang (soy sauce), and gochujang (chili paste).[1] Meju is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with Aspergillus oryzae and/or Bacillus subtilis.[1][2]
- ^ a b c "meju" 메주. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved 17 June 2017.
- ^ Lee, Cherl-Ho (1999). "Cereal Fermentations in Countries of the Asia-Pacific Region". In Haard, Norman F.; Odunfa, S.A.; Lee, Cherl-Ho; Quintero-Ramírez, R.; Lorence-Quiñones, Argelia; Wacher-Radarte, Carmen (eds.). Fermented cereals. A global perspective. FAO Agricultural Services Bulletin. Rome: Food and Agriculture Organization of the United Nations. p. 91. ISBN 978-92-5-104296-0. ISSN 1010-1365.