What We Do at the Boochmania?
Simply, we serve what we love to eat and drink.
We prepare our food by using techniques that are traditionally approved and contemporarily accepted.
We ferment. We love the idea of fermentation. It is such a powerful source that can connect everything and everywhere in one place. Having this lively source and the idea in our mind, we create our dishes using different fermentation applications from all around the world in our kitchen. From the Mediterranean to the Andes, from the Middle East to Asia, from Turkey to China, Palestine, Japan, France, America, and Mexico, from the west to the east, the south to the north, from every culture in the world and around us. Because we believe in the universality of gastronomy.
We bring some of the finest applications which are widely used in fine-dining restaurants to the casual, everyday life eating experience.
Briefly, we serve how we would like to be served.
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BOOCHMANIA GLOSSARY
Lacto-Fermentation
Lacto-Fermentation
Lacto-Fermentation
Lacto-Fermentation aka lactic acid fermentation is anaerobic fermentation process by which bacteria break down the sugars in foods and form lactic acid. Lacto-fermented foods include yogurt, sauerkraut, kimchi, pickles and so on..
Miso
Lacto-Fermentation
Lacto-Fermentation
Miso is a fermented paste made from a mash of cooked soybeans, koji, and salt.
Pickle
Lacto-Fermentation
Pickle
Any brine, vinegar, or spicy solution used to preserve or marinate food
Yogurt
Tsukemono
Pickle
Yogurt semifluid fermented milk food having a smooth texture and mildly sour flavour because of its "lactic acid" content.
Tsukemono
Tsukemono
Tsukemono
Tsukemono (漬物, "pickled things") are Japanese preserved vegetables, usually pickled in salt, brine, or a bed of rice bran.
Kombucha
Tsukemono
Tsukemono
Kombucha is fermented tea based beverage. During fermentation, with the help of sugar kombucha beverage produce different types of organic acids and probiotics that very beneficial for digestive system.