Deliciously Microorganic
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Deliciously orld of Ferme derful W nted F Won ood the & ver Dr sco in Di Deliciously k An Illustrated Guide to the World of Fermentation MicrooRganic An Illustrated Guide Katsuobushi Nampla Tea Bread Beer Sake MicrooRganic Makgeolli Tofuyo Cider Coffee Sausages Miso Kimchi Narezushi Takuan Yogurt Cheese Pickles Vinegar Natto Soy Sauce Sauerkraut Wine ferment books & ono misa Butter by ferment books & ono misa orld of Ferme derful W nted F Won ood the & ver Dr sco in Di Deliciously k MicrooRganic by ferment books & ono misa Contents Introduction What is Fermentation? ……………………… p 4 Chapter 1 Microorganic Foods of the World ……… p 11 Chapter 2 Microorganic Japanese Foods …………… p 65 Chapter 3 Koji is Like Gold ………………………… p 119 Chapter 4 A Look at Where Fermentation Happens p 129 Chapter 5 Fermentation: A Global Chronology … p 147 Chapter 6 Microorganic Food & Ingredients …… p 155 Chapter 7 Further Reading ………………………… p 181 References ……………………………… p 188 Index ……………………………………… p 190 About the fermentation recipes appearing in this book: Article Credits: Fermentation involves changes in food ingredients over time, but problems such as ferment books: Chapter 0, 1, 4, 5, 7 abnormal flavor and bacterial growth are possible, depending on the fermentation environment, handling and storage conditions. If you sense that something is off, Ono Misa: Chapters 2, 3, 6 please discard it, consult a doctor, and handle at your own risk. Please also note that certain fermented foods may be unsuitable, depending on your health condition. Introduction What is Fermentation? A Quick Look at Fermentation A range of microorganic food & drink can be made by microorganisms through fermentation. Takeo Koizumi, the leading scientist in fermented food research in Japan, describes the process of fermentation at the beginning of his book Soybeans Microbes Ferment Miso Fermentation like this: Microorganisms such as bacteria, yeasts, mold and algae (or the enzymes “they produce) act on organic or inorganic substances to produce organic compounds such as methane, alcohol and organic acids, and also inorganic compounds such as carbon dioxide gas, hydrogen, ammonia and hydrogen sulfide, and yet the process is beneficial to humans. Grapes Microbes Ferment Wine Wine “ “ Fermentation Fermentation Cheese Milk Microbes Ferment Yogurt Miso Yogurt 4 Introduction What is Fermentation? Introduction What is Fermentation? 5 What are microorganisms? Examples of Microbes Microorganisms (also known as microbes) are too small to be seen with the Amino Acids Protein But microorganisms are living creatures just like humans. All living things need energy to live and reproduce. To do this, they must take something in and release something else. Miso can be made when koji mold breaks down soybean proteins to produces amino acids. Alcohol Sugar Humans Wine is made when yeast breaks down the sugar in grapes to produce alcohol. Lactic Acid Lactose Humans eat food, digest it, gain energy, and release waste as stool and urine. Lactobacillus, a type of bacteria, breaks down lactose in milk, producing lactic acid to make yogurt. In other words, microorganisms break down substances, and the process of creating something else is the basis of fermentation. Microbes Fermentation's Big" Three": Mold, Yeast & Bacteria Mold Yeast Bacteria Aspergillus, Rhizopus, Mucor, Blue Saccharomyces (Baker's yeast, wine Lactic acid bacteria (Lactobacillus), Type Microorganisms also break down some substances to get energy to create something else. Mold, White Mold, etc. yeast, sake yeast, etc.) natto bacteria, acetic acid bacteria, etc. Size 2 to 10 µm 5 to 8 µm 0.5 to 5 µm 6 Introduction What is Fermentation? Introduction What is Fermentation? 7 But... Cultural Differences It's also the work of microbes when food spoils. For Inuit people, kiviak (see p 64), in which auks (sea Natto is a must for some Japanese people, but to swallows) are packed inside a seal's stomach and others who have never eaten it, natto seems like the buried for to ferment, is an important microorganic soybeans have just gone bad. Spoilage Bacteria food that is delicious and healthy. But this food Milk Sour Milk culture might be surprising for Japanese people. Fermentation & The Adventurer How distinctions between Naoki Uemura, the Japanese adventurer who Just as... encountered many world cultures, loved kiviak. fermentation spoilage Fermentation researcher Takeo Koizumi was inspired microorganisms & microbes by Uemura to become a “food adventurer“ and continues to study food from all over the world. are drawn is also influenced by cultural differences. Animals and insects can be grouped by whether they are helpful or harmful to humans... Wild or Agricultural? Helpful Harmful WILD Agricultural For example: For example: Dogs Mosquitoes Wild Livestock organisms used in Farm-raised fish cooking include wild Agricultural crops game, fish and plants. (grains, produce) Dogs are companions for humans... But mosquitoes cause itchy bites, and they can also cause malaria and other diseases in humans. Just as there are two categories of organism used as food for humans... Microorganisms can be... There are two types of microorganisms Helpful Microorganisms Harmful Spoilage Natural Microbes Human-cultivated Microbes for Fermentation Microbes Some microbial activities are good for Harmful microorganisms can cause Sauerkraut Yeast spoilage and food poisoning in humans. Wild microorganisms found on cabbage leaves drive fermentation packaged as a product. Yeast for use in making beer, wine, to produce sauerkraut. and bread are sold. Vin nature Japanese Koji Vin nature is "natural wine" that Koji (Aspergillus oryzae) has long been is fermented without wine yeast, used to make sake and other fermented using only naturally occuring food and drink. Sometimes people call it a microbes found on grape skins. “domesticated microorganism” in Japan. Me? “Domesticated!?” 8 Introduction What is Fermentation? Introduction What is Fermentation? 9 pt ha er C 1 Wine, beer bread, cheese, yogurt...even chocolate is fermented. Here we introduce essential fermented food and drink from food cultures around the world. Let's explore the wonderful world of microorganic food & drink! What is Bread? ……………………………… p12 Cider & Mead ……………………………… p44 Bread Culture ……………………………… p14 Kumis & Kuchikamizake …………………… p45 Bread Encyclopedia ……………………… p16 Chinese Alcohol …………………………… p46 World Breads: Western Europe ………… p18 World Vinegars ……………………………… p48 World Breads: Northern Europe, Sauerkraut …………………………………… p50 Eastern Europe, Russia, Kimchi………………………………………… p51 North & South America …………………… p20 World Pickles ……………………………… p52 World Breads: Africa, Middle East, Asia … p22 World Fish Sauces ………………………… p54 Cultured Milk ……………………………… p24 World Natto ………………………………… p56 Fermented Butter ………………………… p25 World Miso & Soy Sauces ………………… p58 Yogurt ……………………………………… p26 World Amazake …………………………… p59 Cheese ……………………………………… p28 Tea …………………………………………… p60 Alcohol & Humankind …………………… p30 Chocolate & Coffee ………………………… p61 Types of Alcohol …………………………… p31 Fermented Meats …………………………… p62 Fundamentals of Wine …………………… p32 Smelly Fermented Foods ………………… p64 Natural Wine ……………………………… p34 Fundamentals of Beer …………………… p36 Craft Beer …………………………………… p38 Whiskey ……………………………………… p40 Distilled Spirits of the World ……………… p42 11 Cultured Milk What is lactic acid bacteria? What are milk cultures? "Lactic acid bacteria" is a general term for bacteria that produce lactic acid by consuming carbohydrates, such as sugar. Around 400 different types of lactic acid bacteria have been found living naturally all over the world. Milk cultures can be made through fermentation of lactic From goats, sheep, cows, horses, acid bacteria, yeast, and mold. Milk Common lactic camels, yaks, and other animals. acid bacteria used in making milk cultures Fermentation enzymes Lactobacillus Lactococcus Leuconostoc Bifidobacterium activate Yogurt O O O O Cheese O O O Lactic Acid Bacteria Drinks O O O Butter O O Fermented Butter Cheese Milk Wine Lactic Acid Bacteria Yogurt (p28-29) (p45) Drinks p26-27 Fermented Butter The Birth of Fermented Milk—the World's Oldest Fermented Food?! Appearing in Indian scriptures around 2000BC, butter has a long history. Butter is the fat content of milk extracted by churning and separating it. In the past, there was no technology to stop the fermentation of milk, and so fermented butter was the only kind available. Now that such technology exists, Fermented milk is thought to have been created by the chance mixing It's easy to make non-fermented butter has since become the norm in Japan today. nourishing fermented of microorganisms with expressed milk. Human cattle breeding began milk. Fermented Butter Around the World in 10000BCE–8000BCE. Could it have existed since then? Fermentation in Ancient History Makhan (India) Traditionally, makhan refers to the butter obtained by churning dahi (yogurt) Europe made by heating and fermenting raw milk. 5500BCE Relics relating to cheesemaking from around 5500BCE Fermented butter is still have been found in Poland. mainstream even today. Cheese and other manufacturing methods are drawn on 4000BCE~ The liquid is buttermilk, The buttermilk is heated Ancient Egyptian murals around 4000BCE. made from milk such as cow, goat, 3000BCE Churning dahi separates the liquid which was originally what again and the solid part sheep and buffalo. from the solid parts. lassi were made from. leftover is called paneer. Yak Butter (Bhutan) 3000BC~ Even in India, a song singing the praises