Table 1.
Materials of fermented paste.*
| Material name | Content | |
|---|---|---|
| Sugar | Saccharum officinarum (Brown sugar), Zea mays and Solanum tuberosum (Oligosaccharide) | 50% |
| Fruits | Prunus americana (Prune), Prunus mume (Mume), Citrus junos (Yuzu), Fragaria ananassa (Strawberry), Malus domestica (Apple), Citrus iyo (Iyokan), Vitis spp. (Grape), Ficus carica (Fig), Diospyros kaki (Persimmon), Actinidia deliciosa (Kiwifruit), Citrus unshiu (Satsuma mandarin), Citrus limon (Lemon), Fortunella spp. (Kumquat), Akebia spp. (Akebia), Vitis coignetiae (Crimson Glory Vine), Myrica rubra (Chinese bayberry), Rubus buergeri (Buerger raspberry), Vaccinium spp. (Blueberry), Rubus occidentalis (Blackberry), Rubus idaeus (Raspberry), Chaenomeles sinensis (Chinese quinces), Prunus persica var. vulgaris (Peach), Pyrus serotina var. culta (Japanese Pear), Elaeagnus spp. (Oleasters) | 23% |
| Vegetables and wild herbs | Cucurbita maxima (Pumpkin), Daucus carota (Carrot), Artemisia princeps (Mugwort), Brassica oleracea (Cabbage, Kale, and Broccoli), Spinacia oleracea (Spinach), Raphanus sativus (Japanese radish), Solanum melongena (Eggplant), Perilla frutescens (Perilla), Lycopersicon esculentum (Tomato), Capsicum annuum (Sweet pepper), Cucumis sativus (Cucumber), Momordica charantia (Bitter gourd), Brassica campestris (Komatsuna, Qing geng cai, and Vitamin-na), Curcuma longa (Turmeric), Mallotus japonicas (Japanese mallotus), Plantago asiatica (Chinese plantain), Hordeum vulgare (Young leaf of barley), Sasa veitchii (Striped bamboo), Arctium lappa (Burdock), Equisetum arvense (Field horsetail), Eriobotrya japonica (Loquat leaf), Corchorus olitorius (Jew’s mallow), Angelica furcijuga (Japanese moutain ginseng), Petroselinum crispum (Parsley), Oenanthe javanica (Japanese parsley), Apium graveolens var. dulce (Celery), Nelumbo nucifera (Lotus root), Cryptotaenia japonica (Mitsuba), Zingiber mioga (Japanese ginger), Asparagus officinalis (Asparagus), Zingiber officinale (Ginger) | 17% |
| Mushrooms | Lentinula edodes (Shiitake mushroom), Ganoderma lucidum (Reishi), Auricularia auricular (wood ear), Grifola frondosa (Maitake mushroom) | 2% |
| Seaweed | Saccharina japonica (Kombu), Undaria pinnatifida (Wakame), Fucus vesiculosus (Fucus), Hizikia fusiformis (Hijiki) | 1% |
| Pulse and cereals | Glycine max (Soybean), Theobroma cacao (Cocoa), Zea mays (Sweet corn), Oryza sativa (Rice) | 6% |
| Lactic acid bacteria | Lactobacillus acidophilus, L. acetotolerans, L. amylovorus, L. brevis, L. buchneri, L. casei, L. fermentum, L. kefiranofaciens, L. plantarum, Lactococcus lactis, Leuconostoc mesenteroides, Pediococcus acidilactici, P. damnosus, P. pentosaceus, P. urinae-equi | 1% |
Notes:
*
Plant-based paste 3-year-fermented by lactic acid bacteria and yeast. Seventy-one species of domestic plant materials were commercially purchased and used for preparing the fermented paste, except Prunus americana (Prune, from USA). Fucus vesiculosus (Fucus, from Norway), Glycine max (Soybean, from USA), and Theobroma cacao (Cocoa, from Malaysia).