What is Fermentation

Fermented foods have been attracting a lot of attention in recent years, and I think many people associate the word fermented with health.
Fermentation is the process by which microorganisms (such as koji mold and lactic acid bacteria) decompose sugars in foodstuffs to create new ingredients such as alcohols and amino acids in foodstuffs.
Fermentation increases umami and nutrients, and transforms into better food.

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The process of fermentation is the same as the process when food spoils, and the line between the two is very blurry. Whether it is fermentation or putrefaction depends on the way of thinking at the time.

Fermented foods and fermented beverages are very familiar, such as natto, miso, cheese, yogurt, doubanjiang, and fermented beverages such as sake, wine, beer, oolong tea and black tea.

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Microorganisms contained in fermented foods contain many beneficial bacteria and antioxidants. Therefore, it has been attracting a lot of attention in recent years because it is said to be good for health and beauty, from improving the intestinal environment to improving skin quality.

Nachu Ra
pâtissier Yuhi Hasada