Tag: umami
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TEST KITCHEN – bread tea…
Dear Diary :) – i started some weird sauces 5 months ago… by challenging myself to see what sort of surfaces I am able to grow koji on. Plus because I’m working in a bakery one thing I always have – LEFTOVER BREAD. So I was growing koji on sourdough, on brioche buns, croissants and […]
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TEST KITCHEN – cashew kojeese 2nd round
Apologies for the wait. My fluffy tablet crashed and i ‘kindof’ lost all my data (including my almost ready book) so i was struggling with the online part of my life recently. Anyways. So i did a second round of my cashew cheese project inoculated with koji spores. This time i was trying out some […]
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TEST KITCHEN – vegan nutji’ :)
I used to make different nut blocks as a vegan alternative for dairy cheeses – you can see here back in the day.. . \i tried different molds already like roquefort and camembert – very interesting results here – but my real favourite was always a simple well seasoned lacto ferment. Now when i could […]
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TEST KITCHEN – real kojeese’
— i share these experiments to learn from mistakes and growing together with knowledge – but i also dont take any responsibility if you follow my way and getting into some troubles. I can not be blamed and be responsible for any consequences of misreading and/or misunderstanding any information written herein, so be crazy as […]
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TEST KITCHEN – blackojeese’
Hello Hello! After some traveling from A to B then B to Z and X then back…. finally i am in the same ‘time and space’ with my beautiful fermentation chamber, my pretty tiny rice cooker (new member of the test kitchen) and the *Oryzae spores of course with a handful of rice to cook […]
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TEST KITCHEN – AMAZAKE
Keep continue ‘KOJILAND’ post. So i was playing all around with amazakes – usually with a mistake of leaving it fermenting a touch longer than i wanted to. Sweet amazake: 1 part koji rice, 1 part steamed rice and 2 parts of water (for example, 250g koji rice with 250g steamed rice and 500g water) […]
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TEST KITCHEN – KOJIland
I started a new project. Being in Noma actually made me feel really close to and interesting topic – i always being overcrazy for any sort of fermentations, but now i met face to face with KOJI and after the first sniff i realized i want more. And more. And even more. So much to […]