OSMO 004 is an unctuous garum made from whole prawns and rice koji. Building on OSMO 003, protease and amylase enzymes have once again facilitated slow-rate Maillard reactions, creating a rich broth of polypeptides, aminos, and melanoidins. More assertive than its carcine cousin, this charred sienna elixir is unafraid to boast its connection to the sea. Expect layered brine, burnt sugar, and toasted nuts; somehow, white chocolate is called to mind.
Aged for 4 weeks at 60°C in a sealed vessel. Estimated 10% salinity.
Try aging only 2-3 weeks for a more shrimp-centric flavor.
- 5 parts liquefied whole prawn
- 5 part water
- 1 part rice koji (Cold Mountain preferred)
- 1 part sea salt
Replace an equal amount of soy sauce with OSMO 004 to add caramelized umami to any dish.
