Description
Korean temple cuisine uses low‑heat and fermentation techniques to preserve nutrients and create umami flavor without animal products.
Technical
Steaming at 100 °C for a few minutes deactivates pathogens while retaining >90 % of water‑soluble vitamins. Fermentation at 20 °C for 90–180 days produces free glutamic acid via proteolysis, and dry‑roasting at 150 °C triggers Maillard browning that generates pyrazines for nutty aroma.
Science
Primary Reaction
Controlled low‑temperature processing and microbial fermentation
Sensory Profile
Aroma ()
nuttyearthyumamifloralfreshwoodyherbaltoastedspicedmildly pungent