IN-PROGRESS
Toasted Rye Tea
We sourced rye berries from Castle Valley Mill. We toast them in a pan, on low-medium heat, until the berries develop a light golden hue and are lightly aromatic.
Buckwheat Amazake
This experiment explores a variation on traditional amazake, a fermented rice drink, by using buckwheat and koji from Rhapsody Foods.
Clarified Amazake
By using freeze clarification, a technique where a frozen substance’s components (which have different melting temperatures) slowly drain through a cheese cloth over a bowl, a cloudy liquid can be tur...
Rye Amazake
This experiment focuses on making amazake using rye berries. The process involves boiling the rye berries and then adding dried koji. The mixture will be left overnight in a fermentation chamber, held...
Rye Koji "Coffee"
This is part of the Coffee & Chocolate Substitutes project.
Unripe Peach Cheong
This experiment, started on June 17, is a variation on traditional Korean cheong, which is typically made with unripe plum. This version uses unripe peaches, another type of stone fruit, to explore if...
Amazake
Amazake (甘酒) is a traditional japanese beverage typically made from rice and rice koji. Rice is cooked, cooled, and then mixed with equal parts of koji, by weight, and water. The koji enzymatically br...
Toasted Rye Infused Vinegar
The toasted berries were gently broken up using a mortar and pestle, aiming to create several small chunks from each berry.