## Algae as a plant-based anchovy flavour - success!

Last week, I started my experiments on a plant-based anchovy. I mentioned that algae was a possible interesting flavourant to add a “fishy” flavour. I have been culturing some algae (...

In May 14, 2020

## The start of a plant-based anchovy

A long term goal of mine is to create a plant-based canned anchovy substitute. My market research has shown me that everyone is asking for this! Kidding, of course. The anchovy market...

In May 07, 2020

## Protease assay: experiment 1

Part of many fermentations is having enzymes break down the substrate into compounds that either i) taste good (proteins → individual amino acids in misos and soy sauces), ii) feed ot...

In Apr 28, 2020

## But why does koji make lactase?

An interesting question came up on the Koji subreddit about if one can make lactose-free milk at home using koji. The thread has some interesting replies, but in this article I want t...

In koji, Apr 23, 2020

## Adding a mineral solution to koji fermentation: experiment 1

The team at Escarpment Labs, a Canadian yeast supplier, put in my head the idea of “be nice to your yeast - treat them like your pets”. I like this idea, specifically when it comes to...

In Apr 15, 2020

## Controlling bacterial growth in fermentation with hurdle technology and survival analysis

In Apr 12, 2020

The main components of flour, starches and gluten, can be modified using enzymes to change the color, flavour and mouthfeel of finished bread. Here’s an application of barley koji to ...

In Mar 14, 2020

## Growing koji at home

We’ll go through the steps required to make your own koji - without using koji-kin (spores). You’ll still need a source of the koji, but that can be from inoculated rice you’ve prev...

In koji, Feb 14, 2020

## The many enzymes produced by Aspergillus Oryzae

These are my (incomplete and possibly inaccurate) notes on the enzymes found in Aspergillus Oryzae. Will be updated occasionally.

In koji, Jan 15, 2020