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Meju (Korean: 메주) is a brick of dried fermented soybeans. 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). Meju is produced by pounding, kneading, and shaping cooked soybeans, and undergoes fermentation with Aspergillus oryzae and/or…
History, Preparation & Etymology
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soybeans korean doenjang ganjang fermented rice soy gochujang 메주 book made cooked bacillus subtilis korea also aspergillus recorded historical text
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Meju | Associated cuisine | Korean cuisine | 1.00 | infobox |
| Meju | Hangul | 메주 | 1.00 | infobox |
| Meju | IPA | [me.dʑu] | 1.00 | infobox |
| Meju | Main ingredients | Soybeans | 1.00 | infobox |
| Meju | MR | meju | 1.00 | infobox |
| Meju | Place of origin | Korea | 1.00 | infobox |
| Meju | RR | meju | 1.00 | infobox |
| Concise Reference for Famine Relief | instance of | Joseon texts | 0.80 | text |
| Revised | instance of | Joseon texts | 0.80 | text |
| Augmented Farm Management contain the detailed procedures on how to make meju for good quality ganjang | instance of | Joseon texts | 0.80 | text |
| doenjang | instance of | Joseon texts | 0.80 | text |
| Meju | related to Etymology | The | 0.60 | section |
These clusters group vocabulary that occurs around closely connected concepts in the source material.
Bridges can reveal useful research angles that are easy to miss in a flat list of related terms.