FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All legumes and seeds8Adjacent and excluded4Legume, seed and plant-protein ferments2Koji, mold starters and mold-ripened ferments1Not yet classified1
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Recipes

4 recipes

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A bowl of glossy cocoa hazelnut spread made from roasted hazelnuts, cane sugar and cocoa, with roasted hazelnuts nearby.

Hazelnut paste and gianduja-style spread

Roasted, skinned hazelnuts refined in a stone melanger into a fluid paste, then sweetened and finished with cocoa as a gianduja-style spread.

Modern adaptation
Legumes and seeds
Photograph of Tahini (sesame paste).

Tahini (sesame paste)

Toasted sesame seeds ground to a pourable paste, made by two manufacturer routes: a high-speed blender in minutes, or a stone chocolate refiner over three hours.

Modern adaptation
Legumes and seeds
Korean duyu, a freshly blended unstrained soy drink made with cooked soybeans, cold water, toasted sesame and salt.

Soy milk (duyu)

A Korean-style soy drink of cooked whole soybeans blended with cold water, sesame and salt and served at once; tofu-making soy milk is a different, filtered milk.

Korea · Modern adaptation
· Legumes and seeds
A hydrated, porous block of firm tofu after home freezing and thawing, shown with its cut face; not dried kōri-dōfu.

Frozen tofu (home freezer)

Drained firm tofu frozen in a home freezer so that ice reshapes the curd into a firmer, spongy, porous block for cooking; not the dried kori-dofu.

Modern adaptation
· Legumes and seeds