Exploring Fermented Flavors

This chapter delves into the innovative use of foraged ingredients like hickory and roses to create unique culinary products, focusing on rose vinegar and a lighter shoyu. The speakers share their experimentation with various grains and the intricacies of fermentation techniques while addressing dietary restrictions and the relevance of local sourcing. Their insights and planned research trip to Kyoto underscore a deep passion for authentic fermentation methods and flavor exploration.