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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

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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, 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 with a flavor similar to a low-salt soy sauce.[6] This process is derived from the Japanese technique for making miso and tamari, replacing soy with nontraditional ingredients.

Usage

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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

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  1. ^ "Hozön". Legal Force Trademarkia. Retrieved 4 October 2013.
  2. ^ Hui, Ann. "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. "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. "Challenging your palate: Would you try these rotten, mouldy mixtures?."
  7. ^ Kramer. Jane. "The Umami Project."
  8. ^ Roman, Alison. "5 Easy Umami Boosters, from Momofuku Culinary Lab." bon appetit.17 September 2013. Retrieved 20 September 2013.
  9. ^ Lee, Corey. "sample tasting menu Archived 2013-09-21 at the Wayback Machine." benu. Retrieved 20 September 2013.
  10. ^ 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.
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