COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...
It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.
NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.
With his wildly influential restaurant Noma, chef and owner René Redzepi put New Nordic cuisine, and Copenhagen, on the culinary map. Known for its inventive dishes based on foraged, local, and ...
Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...
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