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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 grow on the outside and Bacillus inside. 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 3.2 months – 4.2 months. The longest step, ferment in open air, takes 30 days – 2 months (Jo E 2024) and runs at 0–10 °C (Jo E 2024). Salt is 27.5 % (Jo E 2024). Bacillus and Aspergillus oryzae do most of the fermenting.
| Main step | 30 days – 2 monthsMeasured[jo2024][lee2020] | Ferment in open air |
|---|---|---|
| Temperature | 0–10 °CMeasured[jo2024] | Ferment in open air |
| Salt | 27.5 %Measured[jo2024] | Wash and put into brine for jang |
| Acidity | pH 6.9Measured[lee2020] | Ferment in open air |
| 40 kg | Soybeans · 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: 3.2 months – 4.2 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 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 reports that more than 10⁴ CFU/g in fermented soybean products may cause food poisoning. A few meju moulds are aflatoxin-forming Aspergillus flavus, but nearly all Aspergillus from meju are non-aflatoxin-forming A. oryzae and A. tamari.
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 the AD 680s mention jang and ganjang. The Samguk sagi lists meju, doenjang, ganjang and jeotgal among the wedding gifts for King Sinmun in February 683.
