Do you know what Hozon is? No, neither did we until we watched this short video from David Chang explaining the process begging the fermented seasoning that’s made using a similar process to making Japanese miso paste.
Chang explains that the main difference between Hozon and Miso is that Hozon does not use soybeans. The seasoning was developed by Chang after experimentations with pistachio, cooking them adding salt and koji rice and fermenting the mix.
Chang has also developed bonji which is his very own version of soy sauce made using nuts, lentils or chickpeas.
The work comes from the Momofuku Culinary Lab, a research facility formed in 2010, which is dedicated to the exploration of origins of flavour.
In the video below change explains Hozon, how it was discovered and how it can be used in dishes. Chang also talks about some unexpected flavour discoveries, for example, aged chickpea hozon contains strong hints of parmesan and can be used to replace a diary kick in dishes.
Let’s hope the lab make more interesting discoveries like this.