Rotzooi Lezing: Unlocking the power of koji enzymes (ENG)
From Japan to Europe: unlocking the power of koji enzymes by Mac Ferments. Introduction of koji-based products (miso, soy sauce, amazake) and other applications (food waste issues)
16 op voorraad
Zondag 3 juli: 13.00 uur
by Mac.Ferments (ENG)
Introduction of koji-based products (miso, soy sauce, amazake) and other applications (food waste issues)
Koji is a gastronomic mold essential in production of well-known umami products, such as miso or soy sauce, and sweet applications , such as amazake. The break-down of complex macronutrients through fermentation allows to unlock the flavors and make home cooking more creative and joyful. Traditional Japanese craft has been applied by many chefs and start-ups around Europe in innovative ways creating novel food ingredients for restaurants and home cooking.
The talk will focus on explaining the nature and dynamics of koji in simple language, examples of innovative products made with food waste (coffee grounds, sourdough offcuts, cheese rinds etc.) and other possible applications (vegan charcuterie, koji inoculated animal cuts). The presentation aims on inspiring the listeners to look at koji as a tool unlocking potential of flavor in places where often we think there’s not much more to extract.