And then the guy tells you, did you know that 90% of the Katsuobushi in-- much more with packaged-- is all just smoked and not fermented and sun-dried? I was like, oh my god.Because we had stopped-- I let my husband buy the Japanese materials.
And then I cut it and it didn't touch any water so it's full of flavor. Fermented . Fermented soybean paste.
the restaurant well like you getting now is the carot this she was talking about and also you get a on the side a fermented uh radish we do we just make a fermentation room outside the restaurantand we're going to start to work and here is uni Su uh is there sit down uh
mugar show to the world you know like in in one of the STS like a garlic fermented everybody call a garlic fermented black garlic if we're all familiar black is not a is not a blackgarlic fermented it's a it's called a my
What I do if a patient comes to my office, whatever their problem is, and however severe it is, people are often shocked. Fermented foods, OK, we want to be constantly-- we want the soil, but we also want the fermented foods, which just help us mind our microbes.
I don't remember any nagging. Fermented gnocchi, it could be a new thing.
It was good for Japanese people, so if we ate a lot of it, it would be really good for us too. Fermented soy is better.
beer for about 9,000 years the first uh known like by physical evidence fermented cereal-based beverage I.E a beer was uh discovered in the jahoo digsite in China uh we do that beer in collaboration with the molecular archaeologist that that vetted that
You either do that at the start. So fermented urad dal is several orders of magnitude more nutritious than the regular or urad dal, which is much, much harder to digest and so on.
people, I'm seeing more resistance. I'm seeing more people cling onto these anti black ideologies that we've brought from our respective home countries and that have been fermented and solidified in the US, one of the most racist nations in the world. Right? Um, but I think that Latin X people in the US are really being pushed. Thio acknowledge our internalized racism and then really position ourselves as either allies or central to the
Can anybody guess? And fermented for about-- we started in August.
fermented everybody call a garlic fermented black garlic if we're all familiar black is not a is not a blackgarlic fermented it's a it's called a my myard uh you you know like it's called a kind of fermentation happen in in in the
So I'll just mix a little bit by hand here. The fermented beans kind of turn in on themselves, and then they sit.
That it's very much a home-oriented cuisine. the fermented bean paste stew.
We're going to sell some-- we're going to have some product, like the paprika we were talking about, we'll probably have some spice mixes and preserved things and fermented chili paste over there, that kind of stuff. Yeah. You know, it's really a constant conversation with all of us-- the chef that he's brought in, too.
And we teach people in our school how to do that. And fermented foods are a really good way to do that.
So they didn't like other people's ideas. And it's a fermented plant that produces chemicals called polyphenols.
So they didn't like other people's ideas. Apart from fermented foods, what should you be eating for good gut health?"
So they didn't like other people's ideas. The third thing is fermented foods, as was mentioned.
is eat a fermented food several times a day.
Sometimes it's fermented fish paste, but it's something that really gives this umami and salty unctuousness to it.
It's a fermented fish paste.
So soy sauce is fermented .
The wine is fermented .
Because it's fermented , it gives you that savory taste.
It's fermented , so it gives you that savoriness, but then it also allows you to combine taste and flavor
Can anybody guess? The white miso are fermented less, six months sometimes.
But the hongare is made from-- it's smoked. And then it's fermented and sun-dried in a revolving fashion for about four to six months. And so the flavor becomes much more elegant.
Then it gets fermented .
Is this lacto-fermented ? Yes.
If it can be fermented to create alcohol, it can be made into vodka.
would bring me like fermented pork sausages with chilies and garlic or like little shrimp paste like wrapped up in a
other uh uh fermented uh products one of the most the Hallmarks of macines
around the idea right now uh with um miso we all love miso right it's such a wonderful it's you know just a paste it's made from fermented um rice rice there we go um um and so what we're using is like all the scraps of the vegetables um using the idea of miso and then applying it to those scraps and so that really kind of to take what we're
That it's very much a home-oriented cuisine. In case anybody-- Fermented pepper paste.
That it's very much a home-oriented cuisine. or Chinese fermented pastes.
And all these fermented fish dishes spread throughout the Chinese empire and the Chinese sphere of influence where, for example, they go to Japan.
And it's fermented .
I don't remember any nagging. This black fermented garlic?
And these fermented foods are all acquired tastes.
And the fermented pollen, when they ferment it-- just like, anybody here ever made pickles?
But the thing about fermented beverages, folks, is because alcohol is toxic, they stop at a certain ABV.
Once it's fermented , it gets distilled.
It is fermented from the agave sap.
then be fermented . There's one from Europe.
Tepache is this fermented pineapple drink that’s cut with brown sugar, it’s absolutely amazing.
produce or lacto-fermented sauerkraut or charcuterie or artisanal cheese.
It is wild fermented , which means that they don't add yeast to the beer artificially.
And even if you've never had fermented crab paste before, doesn't mean you won't enjoy it.
They started to think of fermented foods as rotten foods.