Broth
What’s left behind in the kitchen rarely gets a second look. We gave it one anyway. And slowly, patiently, something rich began to emerge.
This Low Food Lab focuses on food waste, specifically waste in hospitality. The researchers take a deep dive into the subject ‘How can we use plant based waste streams from restaurants to make a tasteful, umami broth?’
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Moromi
What’s left after soy sauce might be the start of something else entirely. Moromi is rich, complex and with remarkable culinary potential. We brought it back to the kitchen.
