Microflora
#Industrial Design
Cooking is not only part of our lives, but also symbolizes the transition from nature to culture; the rich civilization takes its root when awaiting food from raw to cooked.
People consider fermentation as an extreme way of cooking, while through modern technology, we find out the variables within, and enable us to do our own fermentation easily; which not only get our health back but also give us the opportunity to rethink and rebuild the relationship between food and ourselves.
Walt Whitman is convinced of fermentation being a great invention of human being by saying: “It grows such sweet things out of such corruptions.” We believe that fermentation is a process of settling, awaiting, and transforming, and “microflora” is exactly an emotional design motivated by healthy self-made food, letting users ferment their thoughts and examine themselves.
We divide the process into two parts, including the former part: turning ingredients into Koji, and the latter part: Koji into food, while the only thing that matters during stage 2 is “a long period of time.”
1. Ingredient + Bacteria = Koji
2. Koji go through Time = Fermented Foods
According to the process of fermentation, “micrioflora” provides a set of modular tool that allows user making all of the fermented foods easily such as soya sauce, miso and ferment rice.
We keep the traditional method of koji-making and apply modern technology simultaneously in replacement of the toil and instability one has to go through during the fermentation. To ensure that the environmental conditions are suitable for the growth of koji, we install a thermometer, with its base connect with bluetooth, people can easily control and record everything about their own fermentation. Furthermore, we arrange and redesign the essential tools of koji-making and fermentation, which makes it more easily to get the hang of it, and increases storages.
The primary advantage “microflora” provides is the useful and aesthetic kit which includes only 4 tools for all you need in fermentation. User can combine 1 & 2 to filter the dregs in the case of making soya sauce; while combining 3 & 4 makes it into a yeast sprayer just like the pepper shaker.
To make it easier and more close-to-life, “microflora” also includes a personal app which not only capable of controlling all of the functions on the machine but recording the condition user make each time.
All things on earth grow out of the faint and translucent mycelium, taking this image, “Microflora” wraps all the tools and unfermented ingredients in a translucent glass, as if the mycelium gently breed the origin of life.
Calm Down Wristband, detects the body and environment values in real-time, imitatively.
Soy sauce is one of the most indispensable sauces in Chinese food culture, however, as we lead a fast-paced life nowadays, people pay little attention on the material and origins of sauces. “Microflora” provides a brand new experience of fermentation; with the help of modern technology and social media, we hope every family can develop their own style of fermentation, and this classic of chinese culture can be pass on and echo across centuries.
