Inoculation of Tahini-Miso

For anyone who has been to one of my pop-ups or has ever eaten my food, they will know of my love for Tahini. If you’re not experimenting, you can’t imagine what you’re missing when it comes to the possibilities of Tahini. Gone are the days when Tahini was an exotic ingredient, these days it is as known in the kitchen as salad dressing. Some might ask, why experiment with perfection?  My answer has always been rooted in deconstructing, reconstructing and elevating.

Tahini, for those who do not know, comes from toasted ground hulled sesame seeds. It has a light and toasty sesame seed flavor, with a distinct richness to it. It is the base ingredient in Hummus, Baba Ganoush many other sauces in Arabian cuisine. After doing some of my own research it is said that the first documented version of Tahini is from 4000 years ago, where the custom of serving Gods sesame wine was present.  With its history deeply embedded in Levantine cuisine, it’s clear that Tahini has regal origins.

Back to experimenting…

I have made several delicious versions of Tahini, whether it be Asparagus or my own Tahini Crème Brulee, I know how versatile and delicious it is, whether savory or sweet. After studying fermentation at Basque Culinary Institute, the idea of Tahini Miso came to me.  Without distracting from the Tahini, we know Miso is a paste made typically from fermented soybeans and used in Japanese cooking. I decided that I would try Tahini Miso for use in my own Arabian inspired dishes.  I elevated the flavors of the Tahini by using miso techniques, which is essentially inoculated rice koji with white sesame seeds.  I have set it to ferment until I achieve the exact flavors, this fermentation is ongoing.  This experimenting is a labor of love, as Tahini is one of my absolute favorites to use in my dishes.  The experimentation stage with Tahini will be an ongoing one, because the possibilities are endless. Looking forward to share the flavors of this new Tahini-Miso in my dishes once it is done, paying homage and reinventing a classic from thousands of years ago.

Using a Mortar and Pestle for the start of Miso-Tahini. Here I am inoculating Sesame Seeds with Rice Koji