Asian American Fermentation
Fermentation is an essential part of most cuisines, and nowhere is that more prevalent than Asian cuisines in history and today. While historically used as a means for preservation and survival, fermented foods are also delicious and nutritious and are just as relevant in the modern age as they have been for thousands of years. Fermented condiments like soy sauce, miso and fish sauce have become staple ingredients in American supermarkets and pantries worldwide. What is the difference between those found in store and those made from scratch? How have traditional Asian fermentation methods changed in application over time and how are they being applied to ingredients today? Why should you make and eat more fermented foods?
Join a vibrant community of fermenters, food entrepreneurs, culinary historians and microbiologists for a conversation that explores the loss and revival of indigenous fermentation methods and ingredients.