Fermented Foods Quotes

“Fermented foods contain natural probiotics, or healthy bacteria, that can take your health to the next level. Nearly every culture has a version of a fermented food: yogurt, kefir, miso, and fermented vegetables, including sauerkraut, pickles, and kimchi.”
― Sara Gottfried, The Hormone Reset Diet: Heal Your Metabolism to Lose Up to 15 Pounds in 21 Days

“For dinner, he serves dishes such as raw local fish accented with touches like fresh basil and balsamic vinegar; roasted pumpkin soup laced with ishiri; fat, chewy handmade spaghetti with tender rings of squid on a puddle of ink enhanced with another few drops of fish sauce. It's what Italian food would be if Italy were a windswept peninsula in the Far East.
If dinner is Ben's personal take on Noto ingredients, breakfast still belongs to his in-laws. It's an elaborate a.m. feast, fierce in flavor, rich in history, dense with centuries of knowledge passed from one generation to the next: soft tofu dressed with homemade soy and yuzu chili paste; soup made with homemade miso and simmered fish bones; shiso leaves fermented kimchi-style, with chilies and ishiri; kaibe, rice mixed with ishiri and fresh baby squid, pressed into patties and grilled slowly over a charcoal fire; yellowtail fermented for six months, called the blue cheese of the sea for its lactic funk. The mix of plates will change from one morning to the next but will invariably include a small chunk of konka saba, mackerel fermented for up to five years, depending on the day you visit. Even when it's broken into tiny pieces and sprinkled over rice, the years of fermentation will pulse through your body like an electric current.”
― Matt Goulding, Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture

“We visited Gwangjang Market in one of Seoul's oldest neighborhoods, squeezing past crowds of people threading through its covered alleys, a natural maze spontaneously joined and splintered over a century of accretion. We passed busy ajummas in aprons and rubber kitchen gloves tossing knife-cut noodles in colossal, bubbling pots for kalguksu, grabbing fistfuls of colorful namul from overbrimming bowls for bibimbap, standing over gurgling pools of hot oil, armed with metal spatulas in either hand, flipping the crispy sides of stone-milled soybean pancakes. Metal containers full of jeotgal, salt-fermented seafood banchan, affectionally known as rice thieves, because their intense, salty flavor cries out for starchy, neutral balance; raw, pregnant crabs, floating belly up in soy sauce to show off the unctuous roe protruding out from beneath their shells; millions of minuscule peach-colored krill used for making kimchi or finishing hot soup with rice; and my family's favorite, crimson sacks of pollack roe smothered in gochugaru, myeongnanjeot.”
― Michelle Zauner, Crying in H Mart

“The fog smelled like fucking, like us, like our sweat fermented into sweet pudding”
― K-Ming Chang, Bestiary

“Hmm. A grilled miso rice ball and a grilled soy sauce rice ball...
But what is this covered in dried seaweed?"
"When we think about the rice ball and its connection to the Japanese climate and culture, the existence of fermented food is something we can't ignore. Eating fermented food on a daily basis is a unique trait of the Japanese culinary culture.
The most famous of the fermented foods are the soy sauce and miso. Seasonings that the Japanese diet cannot do without.
We coated one of the rice balls with soy sauce and the other with miso...
... and grilled them over charcoal."
"The slightly burnt scent of the soy sauce is so appetizing."
"The grilled fragrance of miso is irresistible to a Japanese person. And this we can only taste in the form of a rice ball too."
"Another fermented Japanese product that we must not forget about is natto. Natto is a little tough to put inside a rice ball as it is...
... so we've minced it along with diced green onions. It has been flavored with soy sauce and Japanese mustard.
And to add some punch to it, we coated the rice ball with roasted shredded seaweed. By shredding it, the flavor of the dried seaweed becomes far better than just coating the rice ball with a sheet of it.”
― Tetsu Kariya, The Joy of Rice

“Shiokara is a dish made by fermenting finely chopped seafood (usually squid) in a mixture consisting of salt, rice malt and the creature's own internal organs.”
― Tetsu Kariya, The Joy of Rice