Fermented ingredients are at the heart of Asian cuisine. Fish sauce, miso paste, kimchi, fermented tofu, rice vinegar: all share a microbial transformation that multiplies flavours and nourishes health. Understanding fermentation means understanding the soul of Asian cuisine.
Fermentation: a flavour amplifier
Fermentation is a biochemical process by which micro-organisms — bacteria, moulds, yeasts — transform the sugars and proteins of foods into acids, alcohols and complex aromatic compounds. It is not decomposition: it is a controlled transformation that preserves, intensifies and complexifies. A simple soybean becomes, after fermentation, a source of amino acids, natural glutamate and bioavailable micronutrients that cannot be obtained any other way.
Miso: Japan's noble fermentation
Miso is obtained by fermenting soybeans with salt and koji (Aspergillus oryzae), sometimes with added rice or barley. The colour of miso — white, yellow, red, black — indicates the duration of fermentation: the darker, the longer fermented, the more intense and umami-rich. White miso (shiro) is mild and slightly sweet, ideal for dressings and delicate marinades. Red miso (aka) is powerful and salty, perfect for broths, braises and robust preparations.
Kimchi and Korean fermentations
Kimchi — cabbage fermented with chilli, garlic, ginger and fish sauce — is perhaps the most well-known example of lacto-acid fermentation in Asia. Lactic acid bacteria (Lactobacillus) transform the sugars of the cabbage into lactic acid, creating the characteristic acidity and preserving the vegetable. A well-fermented kimchi contains billions of probiotic bacteria. In cooking, it is used raw as a condiment, cooked in fried rice and stews, or as the base of a tangy dressing.