Hozon (保存) is the trademark for a brand name seasoning developed by David Chang, LLC, and marketed by Momofuku. It is made from fermented nuts, grains, or seeds. Its name comes from the Japanese word meaning "preserve."
Contents
Production
Hozon is made from a fermentation process that combines koji, salt and a primary substrate, such as cashews, chickpeas, or lentils. Koji acts as the catalyst for fermentation and is added to the other ingredients in a controlled environment to age. During this time complex microbial and enzymatic processes occur and flavors develop. Following fermentation, the liquids are separated and used to make bonji.
This process is derived from the Japanese technique for making miso and tamari, though it replaces soy with nontraditional ingredients to create an entirely new product.
Usage
When fermentation is complete, the resulting mixture can be used as is or pureed to a desired consistency. Hozon can be used as a butter substitute, curry or soup base.
Hozon originated and is produced in the Momofuku Culinary Lab in 2012. It has also been used by chef Corey Lee at Benu in San Francisco and by Jamie Bissonnette of Toro.