発酵食品 (Hakko Shokuhin): Japan's Fermented Food System
I
Origin
Japan has the most systematically developed fermented food culture of any country — a complete ecosystem of fermented grains, vegetables, proteins, and condiments that has evolved over 2,000 years. The Japanese fermented food system is not a collection of individual products but an interconnected web: soy sauce requires koji; miso requires koji; sake requires koji; mirin requires koji. Aspergillus oryzae — koji — is the foundation of the entire fermentation system.
II
Description
The Japanese fermented food ecosystem — documented from Japanese professional sources.
III
The Thread
—Korean doenjang and ganjang system (same koji-based fermentation — parallel development from the same continental tradition), Chinese doujiang system (same fermented soy tradition — different organism
IV
Flavour Context
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Pillars V — VII
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