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bonji
Bonji (본질) is the trademark for a brand name liquid seasoning developed by David Chang, LLC,〔(【引用サイトリンク】url=http://www.trademarkia.com/bnji-85819145 )〕 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.〕 It is made in a similar process as hozon, however the end result is more analogous to soy sauce where hozon would be similar to miso paste. The name comes from the Korean word meaning "essence." 〔Kramer. Jane. "(The Umami Project )." ''The New Yorker''. 21 January 2013. Retrieved 4 September 2013.〕
==Production==
Bonji is made from a segmentation 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.〕 The liquid is strained and bottled.〔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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