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Fermentation
Fermentation, an ancient and versatile preservation technique, is experiencing a new era in the kitchen because of its gastronomic and nutritional value. Through the use of different fermentation techniques, we are able to create intense flavors. We thus create our own “larder of flavors” that helps us give complexity and character to dishes prepared with simple and readily available raw materials.
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A circular approach to sustainable cooking
The circular approach in cooking aims to use every part of the ingredients, minimizing waste and turning what remains into new resources. Fermentation fits perfectly into this logic, allowing food to extend its life and improve its nutritional properties, creating new flavors and textures. For example, peels, leaves or other uncommonly used parts of vegetables can be fermented and turned into condiments, sauces or probiotic drinks.
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A virtuous cycle
This process not only reduces waste but also creates a virtuous cycle: what was previously considered waste becomes a new resource, enriching the menu with creativity and sustainability. Fermentation thus becomes a powerful means of reconnecting the kitchen to nature and its cycles, recovering ancient traditions that respect time and the value of ingredients.
Koji
A key base for many fermented ingredients in Japanese cuisine and finds increasingly popular uses in Western cuisine as well, due to its ability to transform and enrich the flavor of foods.
Uses
– Preparation of miso
– Soy sauce production
– Sake production
– Amazake
– Shio koji
– Marinings and seasonings
Garum
Garum is a fermented fish-based sauce popular in ancient Rome. It was made by fermenting fish (often anchovies) with salt, creating an umami-rich condiment. In addition to adding flavor to dishes, garum is rich in protein, enzymes and minerals, aiding digestion and providing nutrients. Today it is used in cooking to add depth to dishes,
Benefits
– Rich in protein
– Rich in enzymes and minerals
– Promotes digestion
Lactofermented
Lactofermentation is a natural process in which carbohydrates in foods are converted into lactic acid through the action of good bacteria, such as Lactobacillus. This process not only preserves foods but also enriches them with probiotics, which are good for the gut, improving digestion and the immune system.
Benefits
– Enriches the microbiome
– Easily digestible foods
– New flavors
Miso
Miso is a fermented paste of Japanese origin, used as a condiment in a wide range of dishes.
Variants
– Miso of yellow peas
– Miso made from lentils
– Miso made from rye bread
– Miso made from corn
– Masa
– Miso made from hazelnuts
– Miso bread
– Miso made from pumpkin seeds
Moromi
Moromi is a semisolid mixture that is a crucial intermediate step in the production of Japanese fermented foods such as soy sauce (shoyu) and miso. It is made by fermenting a mixture of soybeans, grains (such as wheat) and salt, with the addition of a fungus called Aspergillus oryzae. This fermentation process can take several months or even years, during which time the moromi transforms and develops its rich umami flavor.
Benefits and uses
– Richness of probiotics
– Umami flavor
– Base for soy sauce and miso
– Seasoning
Shoyakasu
After the moromi is pressed to extract the liquid that becomes soy sauce, what remains is the solid part. This residue is called shoyakasu. The term can be translated as “soy sauce residue.”
Benefits and uses
– Source of fiber
– Umami and rich flavor
– Rich in antioxidants
– Marinades
– Seasoning for vegetables and rice
