The process begins with pressing the raw ingredient, mixing that in salt and water, fermenting from 6 to 10 weeks (depending on the ingredient), then straining for the final product: a powerful, savory liquid seasoning. ![]() Koji also proved to be very advantageous (and faster) to create sauces that were both unique in flavor and still delicate. ![]() patented a process for accelerating soy sauce production and in 1970. We realized that there was an opportunity also to expand the role of garum to other kingdoms, such as vegetables or even fungi, to produce powerful flavors as well. The earliest known reference to or report on Philippine soy sauce ( toyo ) was in. By using koji, we can then experiment with a wider range of high-protein ingredients found in nature, using the same process but with different ingredients to extract umami-rich flavors from them, yet less tangy and less salty. Where traditional recipes rely on the naturally occurring enzymes in fish intestines to break down the fish into a sauce, we use koji to recreate a similar process. For almost two decades, we’ve been studying and employing the process of making garum - using ingredients from our land to extract the most profound, exciting flavors from plant- and animal-based ingredients (from chicken wings to mushrooms, and all kinds of vegetables).
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