Background
We have been experimenting with the effects of koji enzymes and inoculation on flavor during the blackening process for various substrates. This experiment involved taking a number of vegetables—including carrot, sweet potato, squash, and radish—and inoculating them with koji.
Recipe
Ingredients
Carrots
Sweet Potatoes
Squash
Radishes
Aspergillus Oryzae
Equipment
Heat Chamber
Instructions
-
Inoculation
Inoculate the various vegetables with aspergillus oryzae. -
Heating
Hold the inoculated vegetables at 140°F for 3 weeks. -
Blackening
Allow the vegetables to process until they have turned largely black.
Notes and Observations
- The resulting flavor is unique and not always pleasant.
- Specific flavor notes identified include carrot, ammonia, burnt (but not bitter), raisin, and fermented mustard green.
- While each vegetable is somewhat different, they all share notes of raisin, fond, and black garlic.
- There is a unique funk and strong aroma that is off-putting in large quantities, but subdued and very complex when used in small amounts.