| 词条 | Hozon |
| 释义 |
}}Hozon (保存) is a trademarked seasoning developed by David Chang[1] and marketed by Momofuku. It is made from fermented nuts, grains, or seeds.[2] Its name comes from the Japanese word meaning "preserve." [3] ProductionHozon is made by fermenting koji fungus and salt on a substrate such as cashews, chickpeas, or lentils.[4] Koji acts as the catalyst for fermentation and is added to the other ingredients in a controlled environment to age. During this time complex microbial and enzymatic processes occur and flavors develop.[5] Following fermentation, the liquids are separated and used to make bonji.[6] This process is derived from the Japanese technique for making miso and tamari, though it replaces soy with nontraditional ingredients to create a new product.[7] UsageWhen fermentation is complete, the resulting mixture can be used as is or pureed to a desired consistency. Hozon can be used as a butter substitute, curry or soup base.[8] Hozon originated and has been produced in the Momofuku Culinary Lab since 2012.[9] It has also been used by chef Corey Lee at Benu in San Francisco[10] and by Jamie Bissonnette of Toro.[11] References1. ^{{cite web|title=Hozön|url=http://www.trademarkia.com/hozn-85808767.html|work=Legal Force Trademarkia|accessdate=4 October 2013}} {{DEFAULTSORT:Hozon}}2. ^Hui, Ann. "[https://www.theglobeandmail.com/life/food-and-wine/food-trends/challenging-your-palate-would-you-try-these-rotten-mouldy-mixtures/article11283993/ Challenging your palate: Would you try these rotten, mouldy mixtures?]." The Globe and Mail. 16 April 2013. Retrieved 4 September 2013. 3. ^Sutton, Ryan "Is Momofuku's Meatless Ramen NYC's Best Ramen?" Eater. 26 Jun 2014. Retrieved 08 September 2015. 4. ^Hui, Ann. "[https://www.theglobeandmail.com/life/food-and-wine/food-trends/challenging-your-palate-would-you-try-these-rotten-mouldy-mixtures/article11283993/ Challenging your palate: Would you try these rotten, mouldy mixtures?]." 5. ^Twilley, Nicola. "The Misofication of Manhattan." edible geography. 21 September 2012. Retrieved 4 September 2012. 6. ^Hui, Ann. "[https://www.theglobeandmail.com/life/food-and-wine/food-trends/challenging-your-palate-would-you-try-these-rotten-mouldy-mixtures/article11283993/ Challenging your palate: Would you try these rotten, mouldy mixtures?]." 7. ^Twilley, Nicola. "The Misofication of Manhattan". 8. ^Kramer. Jane. "The Umami Project." 9. ^Roman, Alison. "5 Easy Umami Boosters, from Momofuku Culinary Lab." bon appetit.17 September 2013. Retrieved 20 September 2013. 10. ^Lee, Corey. "sample tasting menu {{webarchive|url=https://web.archive.org/web/20130921054104/http://www.benusf.com/menu/tasting.pdf |date=2013-09-21 }}." benu. Retrieved 20 September 2013. 11. ^Bissonnette, Jamie (@Jamiebiss). "Tuna crudo with pickles and rye bonji. Thanks ___ davidchang for the tasty gift! instagram.com/p/e_qlYNQjpZ/ ." 2 October 2013, 11:15 PM. Tweet. 2 : Japanese cuisine|Japanese brand foods |
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