Interested In Fermented Food? Japan's Traditional Producers Can Help You Learn [Forbes]
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Source: Forbes
There are multiple reasons for the surge in its popularity, such as the health benefits of rich probiotics in fermented foods and culinary interests. A good example of the latter is represented by the book : Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor) . Written by chef René Redzepi of Noma in Denmark, one of the best restaurants in the world, it has become a textbook for those who are interested in fermented food production. One of Redzepi's favorite ingredients is koji, which is a type of beneficial mold used to produce a majority of Japanese fermented food products, such as soy sauce, miso and sake. “Koji fermentation can effectively deepen and expand the range of flavors in ingredients. But its use doesn't have to be limited to traditional Japanese products, as chef Redzepi has shown to the world,” says Takashi Sato, president of the soy sauce maker San-J International in Virginia, the U.
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