Hvit Soya/Shoyu laget på Spelt og Enkorn. Denne er fantastisk på gode råvarer som f.eks. wagyu, piggvar eller sjøkreps. Pensle på litt av dette etter steking!

This was one of our first tests of a classic Japanese style shoyu. the spelt and enkorn are cooked, and have the koji grown directly on them. afterwards they are added to a saltbrine where the mash or moromi is mixed daily allowing the enzymes to breakdown the grains as well as different wild fermentation. the outcome of this 7 months was a white or shiro soy. deep umami packed and complex but at the same time bright. being a limited item when this one is gone it will be gone until the next classic is ready.

Om B. CULTURE AS

b.culture was founded by Will Moffat and Mikael Svensson in November 2020. In the fall we sat down for a meeting to discuss having Will produce a specific miso that was unavailable on the Norwegian market, as well as the possibility of utilising different byproducts from Kontrast and fermenting them into something that could be reintroduced to the menu or even sold. This was the beginning of b.culture. When Will had first moved to Oslo, Kontrast was the top restaurant of interest, not only for the caliber of food and service they were offering, but the focus on seasonality as well as working sustainably with both staff and ingredients while holding a Michelin star. Over the past few years Will and Mikael had been in touch about different products while Will was developing the fermentation program as sous chef at Hrimnir ramen with the goal of cutting food waste through different fermentation methods while working with microbiologist David Quist. The founding concept of b.culture is to work as locally as we can, implementing techniques from all over the globe to transform byproducts from Kontrast and other sources into unique premium items. We want to make these accessible for the Norwegian market instead of a few isolated places. Everything is organic and/or repurposed because we love the planet.