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Starters and koji from Korea
Meju is a brick of steamed, mashed soybeans that dries and ferments for one to two months, often tied with rice straw. Moulds such as Aspergillus and bacteria such as Bacillus do the fermenting. The finished bricks are soaked in salt brine to make ganjang (soy sauce) and doenjang (soybean paste), and ground meju goes into gochujang.
| Soybeans40 kg | Washed and soaked overnight[jo2024] |
| Rice straw | In the room with the bricks during the first week[jo2024][kim2015] |
| No salt and no added starter | Moulds and bacteria come from the beans, the straw and the air[kim2015][jo2024] |
| Starter | spontaneous (rice straw and air); factory meju may be inoculated with Aspergillus oryzae |
Total time across the recorded steps: 3.7 months
What changes: Water soaks into the dry soybeans overnight
Output: swollen beans.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Meju is a brick of steamed, mashed soybeans that dries and ferments for one to two months, often tied with rice straw. Moulds such as Aspergillus and bacteria such as Bacillus do the fermenting. The finished bricks are soaked in salt brine to make ganjang (soy sauce) and doenjang (soybean paste), and ground meju goes into gochujang. Made in 6 steps over 3.7 months. The longest step, wash and put into brine for jang, takes 2 months (Jo E 2024). Salt is 27.5 % (Jo E 2024). Bacillus and Aspergillus oryzae do most of the fermenting.
| Main step | 2 monthsReported[jo2024] | Wash and put into brine for jang |
|---|---|---|
| Temperature | 28 °CReported[jo2024] | Dry warm with rice straw |
| Salt | 27.5 %Reported[jo2024] | Wash and put into brine for jang |
| Acidity | pH 6.9Measured[lee2020] | Ferment in open air |
Meju is made from soybeans alone, with no grain and no salt, and its moulds come from the straw and the air. Japanese miso koji is grown on rice or barley with a chosen Aspergillus oryzae culture instead.
Naturally fermented meju can carry Bacillus cereus. One study found 1.7 × 10³ to 1.8 × 10⁴ CFU/g in meju after 60 days, and says the South Korean food authority reports that more than 10⁴ CFU/g in fermented soybean products may cause food poisoning. A few meju moulds can form aflatoxin. One survey of 533 Aspergillus strains found 14 A. flavus and 2 A. parasiticus. Most other strains in their group (section Flavi) were non-aflatoxin-forming A. oryzae and A. tamari, though that survey told A. oryzae from A. flavus by whether the strain made aflatoxin.
Hazards the sources name: Bacillus cereus (1.7 × 10³ to 1.8 × 10⁴ CFU/g in naturally fermented meju after 60 days); Aspergillus flavus (aflatoxin-forming; 14 of the 533 meju strains in one survey).
Every number is labelled with how it is known. How this atlas is made
Korean records from AD 680 show that jang (soybean jiang) and kan jang (soy sauce) had come into Korea in the customary exchange of gifts between ruling houses (Shurtleff and Aoyagi, citing Wang and Lee 1978). The Samguk sagi reports meju among the wedding presents King Sinmun offered in February 683 (Wikipedia).
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