What You Need to Know
Potassium carbonate from hardwood ash raises pH to 9-10, activating endogenous fish proteases (cathepsins) while suppressing microbial growth through ionic strength effects. Maillard reactions between liberated amino acids and reducing sugars develop complex flavors.
Produces a funky, savory condiment with custard-like texture, used as flavor enhancer in soups or rice dishes.
Key Parameters
Temperature
15°C
8°C - 22°C
Time
30 days
14 days - 90 days
Equipment
Hardwood ash (Quercus or Fraxinus spp.)Stoneware fermentation vesselsWeight stones for submersion
Steps
- 1.
Ohaw soup base (Ainu ceremonial cuisine): Provides depth to bear/venison stocks
- 2.
Sake lees pickles (Hokkaido fusion cuisine): Accelerates vegetable softening
The Science
Primary Reaction
alkaline proteolysis