Keith W.

I wrote a book on natto! #natto #納豆

The finished version of my review article on the past, present and possible future(s?) of #mycoprotein has now been published in "Current Opinion in Food Science" and is available online. (No subscription is required.) sciencedirect.com/science/articl…

Gutting a panel I found on kijiji, progress pics Read about my take on PLCs here: controlledmold.com/industrial-com…

Friend of the 'reactor @Keeifa wrote a interesting introduction to PLCs for Koji and Natto - and he's making his own! controlledmold.com/industrial-com…

@Marsvoltian Glad you like the blog - i couldn't go deep into it, but there are a LOT of differences between sake and mirin koji... the biggest would actually be a higher polishing ratio on mirin

@Keeifa In the post you have a table of reference weight ratios and in it the difference between sake and mirin preparations is the retained weight at completion. Would those be best obtained by growing for longer (sake) or by using a controlled humidifier to retain moisture (mirin)?

For anyone who needs it, here's every #koji temperature curve I could find #kojibuildscommunity #製麴 #製麹 #麹 imgur.com/a/q94PGBw

@crockoftime Thank you for the free promo ☺️ hope you enjoy the book, there's lots of pictures!

The #natto book by @Keeifa arrived yesterday, I'm looking forward to getting into it. I have only had the frozen, styrofoam-encased version you can find at Asian groceries and I like those, but I'm already realizing that's the bottom of the barrel.

@crockoftime Dude probably grew up eating brussel sprouts boiled to mush 😆

So much flavor is produced from vegetables + fermentation that we take for granted. I think we're a little too obsessed recently with fresh/raw vegetables as a society, which produces people like the tweet above who think they know vegetables from uninformed experiences.

What a privileged world some of us seem to live in. Humans have not only been transforming vegetables for centuries via fermentation to make them more palatable, but we've also been transforming the vegetables themselves over generations. The Brussels sprout is a great example.

@bryanquocle @RoninInstitute @OpenAcademics nice FJÄLLBOs, have fun

Testing my macro lens on #natto

@naturesfynd Jk it's not solid state, floating mycelium on a liquid tray. Time to do a deep dive

Keeping a tab on @naturesfynd Fusarium flavolapis in solid state culture

@crockoftime kojicon>tech thanks for singlehandedly carrying the kojicon slack by the way 😆

True fact: I am attending/volunteering at #Kojicon instead of a relevant (to my day job) tech industry event happening now.

@breandankerin Bro good luck the sake discord is intense Are you using A. Luchensis 🤔🤔🤔

So, today is the first day of many for my first attempt at sake! Lets see how this goes! #sake #kojibuildscommunity #nigorisake #aLuchuensis #Shubo #fermentation

Saving for later, Takashi's insta is a gold mine. Some great pics of koji making machines there too

Here's my take on Quorn: edible fungal biomass, a survivor of the 1960s protein scare - controlledmold.com/quorn-a-story-… Gonna try to write once a month this year

Quorn™️, the food, is like this weird outlier in "food-space". It's not meat. It's not soy. It's not even a vegetable. And it's not mushroom. It's mushroom *hyphae* - grown in massive liquid bioreactors! The hyphae is extracted, cooked, and compressed into food 🧵↓

Hopefully Bill Gates fixes it in 2e

More bad food math, this time from Bill Gates 'How to avoid a climate disaster' 2:1 calories for chicken 3:1 calories for pork 6:1 calories for beef These are way too low and probably mixed up with feed conversion ratio (FCR) which is mass in: mass out 🧵

Actual numbers are about: 7:1 chicken 11:1 pork 33:1 beef iopscience.iop.org/article/10.108…

Not to nitpick but 2:1 calorie conversion on chicken would be insanely good and even better than Quorn / single cell protein