Hozon
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these messages)
|
Hozon (保存) and bonji are trademarked seasonings developed by David Chang[1] and marketed by Momofuku. They are made from fermented nuts, grains, or seeds.[2] The name "Hozon" comes from the Japanese word meaning "to preserve".[3]
Production
Hozon 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 causing flavors to develop.[5] Following fermentation, the liquids are separated and used to make bonji, a savory liquid seasoning similar to a low-salt soy sauce.[6] This process is derived from the Japanese technique for making miso and tamari, though it replaces soy with nontraditional ingredients.
Usage
When fermentation is complete, the resulting mixture can be used as is, or pureed to a smoother consistency. Hozon can be used as a butter substitute, curry, or soup base.[7] Hozon originated and has been produced in the Momofuku Culinary Lab, and since 2012,[8] it has been used by Chef Corey Lee at Benu in San Francisco[9] and by Jamie Bissonnette of Toro.[10]
References
- ^ "Hozön". Legal Force Trademarkia. Retrieved 4 October 2013.
- ^ Hui, Ann. "Challenging your palate: Would you try these rotten, mouldy mixtures?." The Globe and Mail. 16 April 2013. Retrieved 4 September 2013.
- ^ Sutton, Ryan "Is Momofuku's Meatless Ramen NYC's Best Ramen?" Eater. 26 Jun 2014. Retrieved 08 September 2015.
- ^ Hui, Ann. "Challenging your palate: Would you try these rotten, mouldy mixtures?."
- ^ Twilley, Nicola. "The Misofication of Manhattan." edible geography. 21 September 2012. Retrieved 4 September 2012.
- ^ Hui, Ann. "Challenging your palate: Would you try these rotten, mouldy mixtures?."
- ^ Kramer. Jane. "The Umami Project."
- ^ Roman, Alison. "5 Easy Umami Boosters, from Momofuku Culinary Lab." bon appetit.17 September 2013. Retrieved 20 September 2013.
- ^ Lee, Corey. "sample tasting menu Archived 2013-09-21 at the Wayback Machine." benu. Retrieved 20 September 2013.
- ^ 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.