Techniques
Koji's protease enzymes break down proteins into amino acids, accelerating curing while creating umami compounds.
Blending spices, herbs, and ingredients to form a smooth Thai curry paste
Clarifies liquids by trapping impurities in an agar gel matrix.
Acid-enzyme preservation creating antimicrobial meat with deep flavor penetration.
Japanese tempura frying involves a light batter and double-frying for a crispy exterior and tender interior.
Osmotic dehydration and microbial inhibition via salt diffusion.
Aspergillus oryzae spores cultivated on steamed rice produce amylases and proteases that break down starches and proteins during soybean fermentation.
Gelation is a process where a liquid becomes a solid due to the formation of a network of molecules.
Japanese Edo period tempura frying is a delicate culinary technique that requires precise control over temperature, time, and batter composition to achieve a crispy exterior and airy interior.
Thermal blower cooking with infrared radiation achieves even cooking and browning through precise temperature control and radiation.
Bacillus subtilis var. natto metabolizes soy proteins into sticky polyglutamate chains and umami-rich peptides.
Curry duck is a dish cooked in a mixture of spices, herbs, and other ingredients.
Crispy rice flour pancake filled with shrimp, pork, and bean sprouts, served with fresh herbs and sweet sauce.
A heat-conduction method using salt as a thermal medium to cook food evenly while preserving moisture.
Refrigeration system
Cold-water extraction of glutamates and nucleotides from kombu seaweed while minimizing bitter compounds.