Fermenting chestnuts with koji unlocks a new depth of flavour, transforming their natural sweetness into a complex umami profile with nutty, earthy undertones.This process enhances the chestnut’s inherent richness while introducing subtle caramelized and savoury notes, making it a powerful ingredient in fine dining. In the context of this dish, chestnut koji bridges the delicate, gamey intensity of rabbit liver pâté with the tart sweetness of sloe jam, adding layers of depth and intrigue.Its enz
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Fermenting chestnuts with koji unlocks a new depth of flavour, tr…
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New batch of fresh koji out of the incubator! Koji is cultured rice that's used to make other dishes such as sake and miso! We'll be using this for our miso workshop today! #probiotic #fermented #fermentation #guthealth #fermentedfoods #koji #kojibuildscommunity #miso #misosoup | Fermenters Club
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