BLACKENED

This experiment blackens oat koji to test its bitterness and chocolate-like potential as part of the coffee project.

This experiment tests how sorghum, honey, and maple syrup behave under a long blackening process.

An enzymatic blackening trial that develops an intensely bitter, spicy daikon flavor over a month.

An enzymatic blackening trial of Hakurei turnips that has not yet developed a pleasant flavor.

This experiment explores the blackening process of sunchokes (Jerusalem artichokes) at 140°F.

This experiment blackens several koji-inoculated vegetables to compare how each substrate develops under the same process.

This experiment blackens buttercup squash to see how the technique reshapes its sweetness and savory depth.

This experiment blackens emmer tempeh over a month to explore sweeter, chocolate-like flavors.

This experiment dries and grinds blackened tempeh into a chocolate-like paste.

This experiment holds tempeh at high heat for an extended blackening to develop deep savory and chocolate-like flavors.

This experiment blackens soybeans with koji to test them as a coffee or chocolate substitute.

This experiment compares two blackened beet variations to see how koji changes the process and flavor.

This experiment compares three blackened tomato variations to see how salt and koji affect the outcome.

This experiment blackens koji-treated rye berries, then roasts them to test coffee- and chocolate-like flavors.

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