We’ve been exploring an exciting new experiment: Vegan charcuterie with KOJI.

This fermentation process is based on the use of koji (aspergillus oryzae), this mushroom that forms the basis of miso and soy sauce, among other things. Thanks to koji, we’ve been able to give vegetables such as carrots and beetroot a complex, umami flavour. Koji breaks down carbohydrates, and this enzymatic degradation transforms the flavour, taste and aroma in less than 48 hours of incubation at 30C in the fermenter. (same than for tempeh)

Our experience shows: we “kojified” our vegetables, dehydrated them, then macerated them with olive oil. Sprinkle this mixture over your toast, and it will enhance the whole with an explosion of flavour!