Meju
Fermented soybean bricks / From Wikipedia, the free encyclopedia
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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]
Quick Facts Place of origin, Associated cuisine ...
Place of origin | Korea |
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Associated cuisine | Korean cuisine |
Main ingredients | Soybeans |
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Quick Facts Hangul, Revised Romanization ...
Korean name | |
Hangul | 메주 |
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Revised Romanization | meju |
McCune–Reischauer | meju |
IPA | [me.dʑu] |
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