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Hozon
Hozon (保存) is the trademark for a brand name seasoning developed by David Chang, LLC,〔(【引用サイトリンク】url=http://www.trademarkia.com/hozn-85808767.html )〕 and marketed by Momofuku. It is made from fermented nuts, grains, or seeds.〔Hui, Ann. "(Challenging your palate: Would you try these rotten, mouldy mixtures? )." ''The Globe and Mail''. 16 April 2013. Retrieved 4 September 2013.〕 Its name comes from the Japanese word meaning "preserve." 〔Sutton, Ryan "(Is Momofuku's Meatless Ramen NYC's Best Ramen? )" ''Eater''. 26 Jun 2014. Retrieved 08 September 2015.〕
==Production==
Hozon is made from a fermentation process that combines koji, salt and a primary substrate, such as cashews, chickpeas, or lentils.〔Hui, Ann. "(Challenging your palate: Would you try these rotten, mouldy mixtures? )."〕 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.〔Twilley, Nicola. "(The Misofication of Manhattan )." ''edible geography''. 21 September 2012. Retrieved 4 September 2012.〕 Following fermentation, the liquids are separated and used to make bonji.〔Hui, Ann. "(Challenging your palate: Would you try these rotten, mouldy mixtures? )."〕
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.〔Twilley, Nicola. "(The Misofication of Manhattan )".〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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