A Primer on Sake
Science & Food

A Primer on Sake

Neither a beer nor a wine, sake is like their often-forgotten cousin, an alcoholic drink made from fermented rice. Typically paired with sushi and lighter Japanese fare, sake can be described as being fruity, flowery, and astoundingly complex. The origins of sake are largely unknown, but some historians guess that like many fermented foods, its … Continue reading

Science of Miso
Science & Food

Science of Miso

Commonly served as a soup alongside your meal at Japanese restaurants, miso has been long toted for its rich umami flavor and fermented qualities. Interested in miso’s hidden secrets? Read on to learn what gives miso its unique traits. Koji The preparation of miso involves soybeans, rice, salt, water, and Aspergillus oryzae mold cultures [1]. … Continue reading

Sauerkraut
Science & Food

Sauerkraut

  Fizzy, bitter, yeasty, sour, floral, and sometimes just downright offensive—there are a dazzling array of adjectives that can come to mind when you think of fermentation. Fermentation is one of world’s oldest and simplest culinary traditions. Serendipitously discovered in ancient times as a means of preservation, flavor enhancement, and intoxication, it has exploded as … Continue reading

Sandor Katz
Profiles

Sandor Katz

Sandor Katz, a self-proclaimed fermentation revivalist, became hooked on fermentation with his first homemade batch of sauerkraut, earning him the nickname “Sandorkraut”. As an AIDS survivor, he considers fermented foods an important part of his health and well-being. His 2003 book, Wild Fermentation, was lauded by Newsweek as the “fermentation bible”, and his 2012 book, The Art of Fermentation, received a James … Continue reading