Hozon facts for kids
Hozon (保存) is a special seasoning created by David Chang and sold by his company, Momofuku. It's made by letting nuts, grains, or seeds ferment, which means they are left to change over time. The name "Hozon" comes from a Japanese word that means "preserve."
How Hozon is Made
Hozon is made using a special process called fermentation. First, a type of mold called koji fungus is mixed with salt and other ingredients. These ingredients can be things like cashews, chickpeas, or lentils.
The koji fungus helps the ingredients change and develop new flavors. This mixture is then left to age in a controlled place. During this time, tiny living things and natural chemicals called enzymes work together. They help create the unique taste of Hozon.
After the fermentation is finished, the liquid parts are separated. These liquids can then be used to make another product called bonji. This whole way of making Hozon is similar to how Japanese people make miso paste and tamari soy sauce. However, Hozon uses different ingredients instead of soybeans.
Using Hozon in Cooking
Once Hozon is ready, it can be used as it is, or it can be blended into a smooth paste. It's very versatile in the kitchen!
You can use Hozon in many ways, like:
- As a replacement for butter.
- As a base for delicious curries.
- To add flavor to soups.
Hozon was first created and has been made at the Momofuku Culinary Lab since 2012. Other famous chefs, like Corey Lee at Benu in San Francisco and Jamie Bissonnette of Toro, have also used Hozon in their cooking.
