Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
°C to °C range
Time
–
Sensory Profile
Wine Analogy
Similar complexity to natural orange wines with their funky, oxidative notes
Coffee Analogy
Reminiscent of wet-processed Ethiopian coffees with their fermented berry tones
Perfume Analogy
Echoes the lactonic base notes in milky fragrances like Lait de Biscuit
Culinary Applications
Kyoto-style Nukazuke NasuJapanEggplant develops custardy texture and absorbs bran's umami over 3 days