BLACKENED
Black Oat Koji
This experiment blackens oat koji to test its bitterness and chocolate-like potential as part of the coffee project.
Blackened Syrup
This experiment tests how sorghum, honey, and maple syrup behave under a long blackening process.
Black Daikon
An enzymatic blackening trial that develops an intensely bitter, spicy daikon flavor over a month.
Black Hakurei Turnip
An enzymatic blackening trial of Hakurei turnips that has not yet developed a pleasant flavor.
Black Sunchoke
This experiment explores the blackening process of sunchokes (Jerusalem artichokes) at 140°F. Sunchokes are a particularly interesting candidate for this technique due to their high concentration of i...
Koji-Blackened Vegetables
This experiment blackens several koji-inoculated vegetables to compare how each substrate develops under the same process.
Blackened Squash
This experiment blackens buttercup squash to see how the technique reshapes its sweetness and savory depth.
Black Emmer Tempeh
This experiment blackens emmer tempeh over a month to explore sweeter, chocolate-like flavors.
Blackened Tempeh "Chocolate"
This experiment dries and grinds blackened tempeh into a chocolate-like paste.
Blackened Tempeh
This experiment holds tempeh at high heat for an extended blackening to develop deep savory and chocolate-like flavors.
Soybean Koji "Coffee"
This experiment blackens soybeans with koji to test them as a coffee or chocolate substitute.
Blackened Beets
This experiment compares two blackened beet variations to see how koji changes the process and flavor.
Blackened Tomato
This experiment compares three blackened tomato variations to see how salt and koji affect the outcome.
Rye Koji "Coffee"
This experiment blackens koji-treated rye berries, then roasts them to test coffee- and chocolate-like flavors.