Étiquette : koji
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Vegan Beetroot Charcuterie – Our Takedown
Many of you asked us for the recipe of these vegan beetroot charcuteries. While we aren’t the inventor of this technique, the credit goes to the writers of the just perfect book « Koji Alchemy » Rich Shih and Jeremy Umansky, we gave it multiple tries through the years and will gladly share our insights. The road…
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Why waste it when you can taste it #1: Flavor powders
At our Ferment Lab we are obsessed with leftovers, and we try to extract every last taste out of it. Over the last couple of months, our R&D manager explored the possibilities of flavor powders based on three leftovers we had in our lab: scraps, over fermented vegetables & pulp from pressing shoyu and other…