Sake ish – Nothing is lost

We constantly turn to the world of science. We do so in order to learn and to expand our narrative by using explanations which inform our culinary work, but also in order to contribute —from our field— with the creation of spaces where we can apply specialised knowledge that translates into breakthroughs for society at large. That’s why we have joined a project like the Neurospora project, in which we participate alongside the Basque Culinary Centre (led by PhD student Alejandra Massa) and universities like Harvard and Stanford, along with Vayu Maini Rekdal. The project’s goal is to explore the culinary uses of Neurospora intermedia, an edible mushroom traditionally used in Java (Indonesia) and which has been employed to ferment food waste into delicious food. Previous studies have demonstrated its usefulness in the production of meat alternatives similar to oncom with non-traditional substrates, as well as in the production of enzymes that convert starches into sugars. As for us, and although we are still in a preliminary phase, the results are exciting: we have obtained a beverage based on the fermentation of Neurospora intermedia on a rice base, yielding attractive organoleptic properties. We also got a small bite which, along with the drink, we are pleased to share with our guests.