Origin
Mind. Body. Earth. Only places we have to dwell. And to call home.
Food holds the potential to nurture humans and the environment. Although currently it is threatening both. In order to build on the inherent potential of food, we need to rediscover the full capabilities, opportunities and strengths that the food holds. And then tap into what is possible and make the most out of it. To build better bonds between people and food, we need to craft better food.
FOOD 1.0
Out of its historical journey, civilization gifted us sublime insights into ten thousand years of research. Bread and cheese. Fermentation. Abundance of edible plants. Recognizable flavor combinations. Favorite meals.
FOOD 2.0
By celebrating our legacy, we move forward. We excel discovered methods to grow and create whatever ingredient is required into our hands. To build more awesome versions of food we know. To create new that we do not yet know. More delicious, healthy, kind. More authentic.
1. Soil
Food that comes from soil
THE GARDEN & THE VARIETIES
In Moba garden near the city, we grow varieties with distinguished and specific aromas predestined for each Moba dish. Planting gives us the freedom to develop Moba without limitations. We know we take the tastiest and purest of what nature has to offer. The key is that we let nature do what it does best.
Varieties: Tomatoes. Beets. Carrots. Peppers. Squash. Salad greens.
FORESTS & COMMUNITY
We collect wild, untreated forest produce, primarily forest mushrooms and herbs. What we do not grow in the garden or find in the forest, we source from our community of local producers. We collaborate with the best in their respective fields and select the highest quality foods from like-minded individuals who share our values. We partner with mushroom and berry growers, as well as local mill owners.
2. Ingredients
Favorite ingredients
AGED PLANT-BASED CHEESES
Milky, buttery, sweet, salty, sour, complex, spicy, nutty, sharp, and umami – these flavors define the traditional concept of ‘cheese’.
The cheeses we use in Moba are just like this. They acquire their authentic taste, smell, and aroma through traditional processes: whey separation, fermentation with selected cultures and noble molds, as well as ripening in chambers for months, and sometimes also by smoking. Protein, fat, and carbohydrates come from nut milks rather than animals. This allows for an additional recognizable cheese flavor with added complexity, creamier texture, and maximum umami.
Plant-based cheeses: Cream cheese. Camembert cheese. Gorgonzola cheese. Smoked Aged Cheddar cheese. Chèvre cheese.
SOURDOUGH BREADS & BRIOCHE PASTRY
UMAMI INGREDIENTS
Umami, translated as the ‘essence of taste,’ is the fifth basic taste, in addition to sweet, salty, sour, and bitter. Receptors in the mouth sense the amino acid glutamate and send signals directly to the brain, which perceives them as umami. Glutamate is present in many flavorful ingredients and it connects delicious foods like mushrooms, tomatoes, cheese, meat, soy sauce.
Umami is a common quality of most of the elements we use in Moba dishes. Peanut & chickpea tempeh, buckwheat & tomato tamari, pumpkin miso paste, and fermented dry-smoked beets are just some of the ingredients we use to bring unexpected complexity and fullness of flavor to plant-based dishes.
3. The process
Artisan hands of our chefs
Plant-based foods offer unlimited possibilities. To discover them, we started researching different, atypical techniques. Smoke-drying, compression, dehydration, reduction, clarification, and fermentation are some of the techniques we use daily to extract the finest nuances and aromas from the ingredients.
TEST KITCHEN
At Moba, a special task involves trying new foods, testing new techniques, and developing new dishes daily. To foster creative cooking and development we separated the Test Kitchen from Moba’s Service Kitchen.
In the Test Kitchen, we experiment. We try. We fail. We thrive. We learn together, and we share a passion for discovery. We are fascinated by the processes in which we create impressive and authentic results from simple ingredients. We are curious to learn why certain combinations ‘work’ while others don’t. We endlessly test new dishes – until they are completely ready for the menu, or we conclude something new.
FERMENTATION
A special place in our kitchen and our hearts is reserved for the stunning process of fermentation. Under controlled conditions in sterile chambers, we rely on the microbial world to transform ingredients into tastier and more nutritious versions of themselves. Whether we make sourdough with wild yeast, lacto-ferment blueberries, make vinegar from pumpkins, or black ginger, fermentation establishes a new balance of five basic tastes.
4. Menu
Menu
WE KEPT THE HABITS. WE CHANGED THE INGREDIENTS.
We grew lucious vegetables, employed transformative techniques and created distinctive ingredients & flavors. Intentionally. To tailor-craft integral ingredients of favorite meals and transcend them towards higher versions of themselves. Polenta, Hummus, Bread & Cheese, Falafel, Burger, Romesco, BBQ. Lemon cheesecake.
We united nature’s finest produce, refined traditional processes and finest ingredients. With an idea. To craft new favorite combinations and meals that convey the best of what nature has to offer. Smoked sweet potato & Peanut butter, Dry-aged beets, Amazake oat milk. Miso chocolate.
NEW FAVORITE SPECIALTIES. WITH A TWIST.
Every dish on the Moba menu is created in our Test Kitchen and selected for its juiciness and nutritional value. Plant-based, nourishing, and delicious. Every dish.
