Experiments
Lacto Roasted Squash Trimmings
This experiment ferments roasted honeynut squash trim to see how lacto-fermentation changes both the liquid and dried solids.
Roasted Soybean Powder
This experiment roasts soybeans to test different paths toward a kinako-style powder.
Cranberry Bean and Sunchoke Miso
This experiment combines cranberry beans, soybeans, and roasted sunchokes into a composite miso paste.
Grain Tempeh Burger
This first iteration uses spelt and tempeh to explore a grain-based burger with meaty texture.
Koji-Blackened Vegetables
This experiment blackens several koji-inoculated vegetables to compare how each substrate develops under the same process.
Koji-Inoculated Tofu
This experiment tests whether salted tofu inoculated with koji can develop a cheese-like texture and umami profile.
Lacto Barley and Soy
This experiment uses blended cooked barley and soybeans in a salty lacto-fermentation to explore both the liquid and solid results.
Malted Oat Syrup
This experiment uses diastatic malt to convert rolled oats into a distinctive grain syrup.
Peanut Ice Cream Base
This experiment builds a non-dairy ice cream base from raw peanuts.
Soy Ice Cream Base
This experiment develops a dairy-free soy ice cream base for the Ninja Creami.
Soy Yoghurt
This experiment tests whether soybeans can produce a neutral yogurt suitable for fermentation.
Malted Grain Milks
This experiment uses malt to convert grain starches into sugars for plant-based milk alternatives.
Malted Stale Bread Caramel
This experiment uses malt enzymes to turn stale sourdough bread into a caramel-like syrup.
Grits Miso
This experiment turns toasted grits and fresh koji into a fermented paste with a toasty, corny flavor.
Soy Milk
This experiment produces a drinkable soy milk as part of the broader plant-dairy project.
Shio Koji Grain Cheese
This experiment ferments grains in shio koji to mimic the lactic, cheesy qualities of fresh mozzarella.
Einkorn Pasta
This experiment tests multiple approaches to making pasta with einkorn flour and cornmeal.
Barley Soy Miso
This experiment combines barley and soybeans into an awase-style miso with a distinctly grain-based character.
Blackened Squash
This experiment blackens buttercup squash to see how the technique reshapes its sweetness and savory depth.
Carrot Charcuterie
This trial uses leftover carrots to explore a koji-inoculated charcuterie-style preparation.
Koji (Pearled Barley)
This process outlines how to grow koji on pearled barley for later experiments.
Lacto-Wineberries
This experiment lacto-ferments foraged wineberries with salt to draw out their own brine.
Soybean Tempeh
This first scratch-made soybean tempeh establishes a baseline for later substrate experiments.
Black Emmer Tempeh
This experiment blackens emmer tempeh over a month to explore sweeter, chocolate-like flavors.
Resinous Polypore Garum
This experiment turns the woody parts of resinous polypore into a savory garum.
Emmer Tempeh
This experiment makes tempeh from black emmer using the soybean version as a baseline.
Cherry Umeboshi
This experiment uses cherries in place of plums to make an umeboshi-style lacto-fermented preserve.
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.
Koji-Salt Cured Anise Hyssop Flowers
This experiment preserves anise hyssop flowers with salt and koji to build a fragrant cured condiment.
Lacto-Strawberries
This experiment lacto-ferments strawberries in their own juices with a 2% salt brine.
Malted Oat Amazake
This experiment combines malt and koji to make a less-sweet oat amazake with a more pronounced malty flavor.
Soybean Koji "Coffee"
This experiment blackens soybeans with koji to test them as a coffee or chocolate substitute.
Tops Garum
This experiment turns carrot greens and koji into a savory garum from what would otherwise be waste.
Lacto Cherries
This experiment lacto-ferments cherries in a light salt brine.
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.
Malt Garum (Diastatic Light Munich)
This experiment uses light Munich malt and koji to make a malty, high-temperature garum.
Oat Malt Garum
This garum combines oats, light Munich malt, and koji for a long, high-temperature enzymatic ferment.
Lacto-Amazake (Buckwheat)
This experiment lacto-ferments diluted buckwheat amazake to turn some sweetness into acidity while building carbonation.
Buckwheat Amazake
This experiment uses buckwheat and koji to make a variation on traditional amazake.
Clarified Amazake
This experiment uses freeze clarification to turn cloudy amazake into a clear, wine-like liquid.
Rye Amazake
This experiment uses rye berries and dried koji to make an overnight amazake.
Rye Koji "Coffee"
This experiment blackens koji-treated rye berries, then roasts them to test coffee- and chocolate-like flavors.
Unripe Peach Cheong
This experiment makes cheong from unripe peaches to test whether they yield a compelling sweet-tart syrup.
Toasted Rye Infused Vinegar
This experiment infuses vinegar with toasted rye berries to capture the grain's roasted flavor.
Frozen Amazakes
Amazake's high glucose content makes it a compelling base for frozen desserts like sorbet, granita, and ice cream.