Techniques
Blackening
Black garlic, black apples, and other “black” foods are made by holding fresh, produce at roughly 140 °F (60 °C) in a high-humidity, low-oxygen chamber for one to several weeks; first, their is enzyma...
Bushi
Katsuobushi-style preservation can be adapted to many raw materials—as Noma Kyoto has shown with “pumpkin-bushi” and “corn-bushi”—but every stage needs ingredient-specific tuning. First, steam the pre...
Carrot Bug
This experiment is an attempt to create a yeast starter, or “bug,” by capturing the natural yeast on carrot peels. The starter will be fed sugar and water over the course of a week to cultivate a popu...
Cheong
Cheong is a traditional Korean syrup made by mixing fruit with sugar, then allowing enzymatic and microbial activity to break down the fruit over time.
Lacto-Fermentation
Lacto-fermentation is the process by with lactic acid bacteria convert sugars into lactic acid. Common examples include sauerkraut, kimchi, and yoghurt. This is usually done in one of two ways: (1) ma...