Techniques
Koji's protease enzymes break down proteins into amino acids, accelerating curing while creating umami compounds.
Blending spices, herbs, and ingredients to form a smooth Thai curry paste
Clarifies liquids by trapping impurities in an agar gel matrix.
Acid-enzyme preservation creating antimicrobial meat with deep flavor penetration.
Japanese tempura frying involves a light batter and double-frying for a crispy exterior and tender interior.
Osmotic dehydration and microbial inhibition via salt diffusion.
Aspergillus oryzae spores cultivated on steamed rice produce amylases and proteases that break down starches and proteins during soybean fermentation.
Thermal blower cooking with infrared radiation achieves even cooking and browning through precise temperature control and radiation.
Curry duck is a dish cooked in a mixture of spices, herbs, and other ingredients.
A heat-conduction method using salt as a thermal medium to cook food evenly while preserving moisture.
Synergistic koji (Aspergillus oryzae) and red yeast rice (Monascus purpureus) fermentation producing unique umami-pigment complexes.
Steaming preserves the delicate flavor and texture of fish in a low-temperature, moist environment.
Refrigeration system
Thai street food cooking is a unique culinary tradition that employs high heat and local ingredients to create bold, aromatic dishes.