| 词条 | Meju |
| 释义 |
| name = Meju | image = Meju (fermented soybean).jpg | caption = Air-drying meju, tied with rice straws | alternate_name = | country = Korea | region = | national_cuisine = Korean cuisine | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = Soybeans | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }}{{Infobox Korean name | title = Korean name | hangul = {{lang|ko|메주}} | hanja = none | rr = meju | mr = meju | koreanipa = {{IPA-ko|me.dʑu|}} }}Meju ({{Korean|hangul=메주|labels=no}}) 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] EtymologyThe word meju ({{lang|ko|메주}}) is derived from Middle Korean myejo ({{lang|ko|몌조}}), which is itself derived from myeoju ({{lang|ko|며주}}), as recorded in the 1527 book, Collection of Characters for Training the Unenlightened.[3][4] Earlier forms transcribed using hanja (Chinese characters) include miljeo ({{lang|ko|밀저}}; {{lang|ko-Hant|蜜沮}}) as recorded in Things on Korea, a 12th-century book on Korea written by a Song scholar.[5] HistoryThe custom of fermenting soybeans is assumed to have begun prior to the era of the Three Kingdoms (57 BCE to 668 CE).[6] The Records of the Three Kingdoms, a Chinese historical text written and published in the 3rd century, mentions that "Goguryeo people are good at brewing fermented soy beans." in the section titled Eastern foreigners, in the Book of Wei.[7][8] Jangdoks (pots) used for soy sauce brewing are found in the mural paintings of Anak Tomb No.3 from the 4th century Goguryeo.[9] In Historical Record of the Three Kingdoms, meju was reported to be one of the wedding presents offered by King Sinmun in February 683.[10][11] According to History of Korea, citing the New Book of Tang, meju was also a local specialty of Balhae's Chaekseong region.[12] The Treatise on Food and Money, a section from the History of Goryeo, recorded that ganjang and doenjang were included in the relief supplies in 1018, after a Khitan invasion, and in 1052, when a famine occurred.[13][14] Joseon texts such as Concise Reference for Famine Relief and Revised and Augmented Farm Management contain the detailed procedures on how to make meju for good quality ganjang and doenjang.[6][15][16]PreparationMeju is usually made between October and December, typically around ipdong in early November.[17] However, the specific time and the process followed when making meju varies across regions, and depends on which food it will be used to make. Meju for Korean royal court cuisine was made around the fourth month of the lunar calendar, while meju made for home cooking was made around the tenth or twelfth month of the lunar calendar.[17] In Sunchang, meju for gochujang was made around August and September.[17] Traditionally, meju for ganjang and doenjang (which are produced together) are made entirely of fermented soybeans, while meju for gochujang are made using soybeans mixed with rice, barley, or wheat. If wheat is used, the ratio between soybeans and wheat is 6:4; if glutinous rice is used, the ratio between soybeans and glutinous rice is 5:2.[17]Soybeans are washed, soaked overnight, and cooked.[17] They are usually boiled in a gamasot (cauldron), but can also be steamed in a siru (steamer), for at least three to four hours and usually five to eight hours.[17] Cooked beans are drained in a sokuri (bamboo basket) and pounded in a jeolgu (mortar) while still hot.[17] About {{Convert|1.8-3.6|L}} of pounded soybeans are chunked, compressed, and shaped into a cube or a sphere to form meju.[17] The meju bricks are then dried in a cool shaded area until firm.[17] When the bricks harden, they are tied with rice straws to the eaves of the house for air-drying, during which the rice stalks transfer Bacillus subtilis bacteria to meju bricks.[17][18] Bacteria, mainly Aspergillus oryzae and Bacillus subtilis, are responsible for the fermentation of meju.[2] Well fermented meju bricks are washed and sun-dried for later use.[17] See also
References1. ^1 2 {{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=55411|title=meju|website=Korean-English Learners' Dictionary|publisher=National Institute of Korean Language|script-title=ko:메주|access-date=17 June 2017}} {{portal bar|Food|Korea}}2. ^1 {{Cite book|url=http://www.fao.org/docrep/x2184e/x2184e00.htm|title=Fermented cereals. A global perspective|last=Lee|first=Cherl-Ho|publisher=Food and Agriculture Organization of the United Nations|year=1999|isbn=978-92-5-104296-0|editor-last=Haard|editor-first=Norman F.|series=FAO Agricultural Services Bulletin|location=Rome|pages=91|chapter=Cereal Fermentations in Countries of the Asia-Pacific Region|issn=1010-1365|editor-last2=Odunfa|editor-first2=S.A.|editor-last3=Lee|editor-first3=Cherl-Ho|editor-last4=Quintero-Ramírez|editor-first4=R.|editor-last5=Lorence-Quiñones|editor-first5=Argelia|editor-last6=Wacher-Radarte|editor-first6=Carmen|chapter-url=http://www.fao.org/docrep/x2184e/x2184e09.htm|issue=138}} 3. ^{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=421282|title=meju|website=Standard Korean Language Dictionary|publisher=National Institute of Korean Language|language=ko|script-title=ko:메주|access-date=17 June 2017}} 4. ^{{cite wikisource |script-title=ko:훈몽자회 |first=Sejin |last=Choe |author-link=Choe Sejin |plaintitle=Hunmong jahoe 훈몽자회(訓蒙字會) |wslanguage=ko |trans-title=Collection of Characters for Training the Unenlightened |location=Joseon Korea}} 5. ^{{cite wikisource |script-title=zh:雞林類事 |first=Mù |last=Sūn |plaintitle=Jīlín lèishì 雞林類事 |wslanguage=zh |trans-title=Things on Korea |location=Song China}} 6. ^1 {{Cite news|url=http://www.dailian.co.kr/news/view/47103 |script-title=ko:항암효과가 탁월한 우리의 구수한 된장|last=강|first=명기|date=20 October 2006|work=Dailian|access-date=17 June 2017|language=ko}} 7. ^{{Cite news|url=http://weekly.hankooki.com/lpage/coverstory/201301/wk20130109202047121180.htm |script-title=ko:바람이 말리고 세월이 삭힌 깊은 맛|last=황|first=광해|date=9 January 2013|work=Hankook Ilbo|access-date=17 June 2017|language=ko}} 8. ^{{Cite news|url=http://koreana.kf.or.kr/pdf_file/2004/2004_SPRING_E062.pdf|title=Ganjang and Doenjang: Traditional Fermented Seasonings|last=Koo|first=Chun-Sur|date=Spring 2004|work=Koreana|access-date=7 June 2017|publisher=The Korea Foundation|issue=1|volume=18}} 9. ^{{Cite news|url=http://vip.mk.co.kr/news/view/21/20/1340065.html |script-title=ko:행복을 부르는 맛 ‘간장’…집에서 만든 만능간장소스 하나면 OK|last=신|first=동민|date=9 November 2015|work=Maeil Business Newspaper|access-date=17 June 2017|language=ko}} 10. ^{{Cite news|url=http://pub.chosun.com/client/news/viw.asp?cate=C03&mcate=M1006&nNewsNumb=20160119157&nidx=19158 |script-title=ko:신라시대에 왕비 폐백품목에도 있었던 식품은?|last=하|first=상도|date=11 January 2016|work=The Chosun Ilbo|access-date=17 June 2017|language=ko}} 11. ^{{cite wikisource |script-title=ko:삼국사기 |first=Gim |last=Busik |author-link=Gim Busik |year=1145 |plaintitle=Samguk sagi 삼국사기(三國史記) |wslanguage=ko |trans-title=History of the Three Kingdoms |location=Goryeo Korea}} 12. ^{{cite wikisource |script-title=zh:新唐書 |last1=Ōuyáng |last2=Sòng |first1=Xiū |first2=Qí |author1-link=Ouyang Xiu |author2-link=Song Qi |plaintitle=Xīn Tángshū 新唐書 |wslanguage=zh |trans-title=New Book of Tang |location=Song China}} 13. ^{{Cite news|url=http://travel.chosun.com/site/data/html_dir/2012/01/18/2012011801485.html |script-title=ko:정월에 담근 장이 가장 맛있다는데…|last=김|first=성윤|date=19 January 2012|work=The Chosun Ilbo|access-date=17 June 2017|language=ko}} 14. ^{{Cite book|title=Goryeosa|title-link=Goryeosa|last=Gim|first=Jongseo|year=1451|location=Joseon Korea|language=Literary Chinese|script-title=ko:고려사(高麗史)|author-link=Kim Jong-seo (general)}} 15. ^{{Cite book|title=Guhwang chwaryo|last=Unknown|publisher=Jinhyulcheong|year=1554|location=Joseon Korea|language=Literary Chinese|script-title=ko:구황촬요(救荒撮要)|trans-title=Concise Reference for Famine Relief}} 16. ^{{Cite book|title=Jeungbo sallim gyeongje|title-link=Jeungbo sallim gyeongje|last=Yu|first=Jungrim|last2=Hong|first2=Manseon|year=1766|location=Joseon Korea|language=Literary Chinese|script-title=ko:증보산림경제(增補山林經濟)|trans-title=Revised and Augmented Farm Management}} 17. ^1 2 3 4 5 6 7 8 9 10 {{Cite web|url=http://folkency.nfm.go.kr/kr/topic/%EB%A9%94%EC%A3%BC%EC%91%A4%EA%B8%B0/3775 |script-title=ko:메주 쑤기|last=정|first=현미|website=Encyclopedia of Korean Folk Culture|publisher=National Folk Museum of Korea|language=ko|access-date=4 November 2016}} 18. ^{{Cite news|url=http://www.saveur.com/korean-jang-sauce-hooni-kim|title=Journey to the Home of Korea's Mother Sauces|last=Rodbard|first=Matt|date=22 November 2016|work=Saveur|access-date=17 June 2017}} 2 : Fermented soy-based foods|Korean cuisine |
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