Umami Project
This project focuses on creating umami-rich foods like garums, misos, tamaris, and shoyus using ingredients grown in the Northeast.
Areas of Exploration
- Product Development: Developing unique regional versions of traditional ferments.
- Technique Integration: Exploring how techniques like smoking and roasting can add complexity, as well as using combined substrates to create novel flavor profiles.
- Process Variation: Investigating different fermentation timelines, including both traditional long-term aging and expedited methods. We will also explore combining these processes with other ferments, such as lacto-fermentation.
Some Current Projects:
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