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Cereals and bread from Copenhagen, Denmark
Ryeso is a miso-style paste that Noma Projects makes from leftover rye bread. The bread is blended with rice koji and salt, packed into barrels and aged for at least three months while koji enzymes break it down into a dark, savoury paste.
A short entry: the sources we found record only what is said here about Ryeso itself.
| Rye bread loaves left over from the bakery | [nomaprojects-box1] |
| Rice koji | [nomaprojects-box1] |
| Salt | [nomaprojects-box1] |
| Starter | koji (rice koji) |
Total time across the recorded steps: 3 months
What changes: Leftover rye bread is blended with rice koji and salt
Output: bread and koji mash.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Ryeso is a miso-style paste that Noma Projects makes from leftover rye bread. The bread is blended with rice koji and salt, packed into barrels and aged for at least three months while koji enzymes break it down into a dark, savoury paste. Made in 3 steps over 3 months. The longest step, age, takes at least 3 months (Noma Projects).
| Main step | at least 3 monthsReported[nomaprojects-box1] | Age |
|---|
Ryeso replaces the cooked soybeans or peas of miso and peaso with stale rye bread, so the koji works on baked grain.
Every number is labelled with how it is known. How this atlas is made
Made by Noma Projects from loaves left over at Hart bakery that would otherwise be wasted.
