Inside Our Lab
Our Fermentation Space
The Ingleside in-house fermentation space is a hotbed for culinary innovation. Graduating from NUS Food Science & Technology, Head Fermentation Specialist Jana Jusman is at the forefront of these creative endeavours.
Harnessing the transformative power of microorganisms, she transforms simple ingredients and kitchen leftovers into complex, flavour-rich components, experimenting and refining each ferment. From lacto-fermenting vegetables to ageing misos for months with their homegrown koji, they also harness the beauty of their local produce to create seasonal ferments that reflect the diversity of their surroundings.
Our Ferments
By creating our sauces and ferments in-house, we are able to enhance the taste of the menu offerings to the tiniest detail. We experimented and take familiar ferments to another level by using novel ingredients as raw material. As the possibilities are endless, fermentation at Ingleside is an ever-growing innovation space, all represented in every dish we present.
Lacto fermentation
Lacto-fermented products brings fruitiness, acidity and umami to everything they touch. It’s all made possible by lactic acid bacteria, which transforms sugar into lactic acid. The complex dance of bacteria, salt, acid and time can draw remarkable flavours from seemingly simple ingredients. We incorporate our house-made lacto-ferments in many different parts of our dishes to add freshness and complexity.
Koji
Koji is a remarkable mold, specifically Aspergillus oryzae, that plays a crucial role in the fermentation of various foods like miso, sake and soy sauce. It breaks down starches and proteins into sugars and amino acids, coaxing out sweet and savoury expressions of ingredients. At Ingleside, we embrace this unique qualities that koji brings to our dishes, utilizing it in ways to create depth and complexity.
Misos and Shoyus
Although traditionally made from soybean, we ferment our misos and shoyus using alternative ingredients such as mushroom and bread trimmings, for a novel twist. The rich umami flavour of miso and shoyu has made them one of the most heavily used ferments of our menu, adding a layer of depth to the dishes they touch.
Garums
At Ingleside, we take culinary exploration to the next level by incorporating garum, an ancient Roman fermented fish sauce, into our dishes—crafted from innovative ingredients that redefine its classic appeal. Our house made garums are made from a variety of ingredients, from beef, chicken to squid. As it is jam-packed with strong umami flavour, a little splash of garum goes a long way, imbuing dishes by enlivening natural flavours.
Transforming waste into wonder
From upcycling unused meat and seafood trimmings to make garums, vegetables and surplus bread to make misos and leftover coffee grounds to make shoyus, they continue to explore the possibilities of turning food waste into culinary wonder. This practice reduces their environmental footprint while allowing them to offer dishes that speak of creativity and respect for nature.
Turning Waste into Wonder
We believe that every part of the food we use has value and through fermentation, we can transform kitchen waste and trimmings into culinary gold. We have successfully upcycled our meat and seafood trimmings to make garums, surplus bread to make misos and spent coffee grounds to make shoyus. This practice not only reduces our environmental footprint but also allows us to offer dishes that tell a story of creativity and respect for nature.