Koji: The Japanese Way
- March 19 – 4 PM EST Applied Techniques: Windows of Time and Temperature in Brewing and Food with Koji. Setting Sun Sake with Josh Hembree. Josh and crew will discuss the making of sake and food with Koji.
Meeting ID: 818 6099 8890
Passcode: 296757
March 20 – (Español) 4PM EST Koji y la fermentación: Salsa de soja, Shoyu, shio koji, tamari y Salsas amino con Andrea Billar de Clara Cocina
(Español)March 20, 2022
4PM EST Koji y la fermentación: Salsa de soja, Shoyu, shio koji, tamari y Salsas amino con Andrea Billar de Clara Cocina
Meeting ID: 851 3707 0783
Passcode: 664218
March 21 – To register use https://PayPal.me/FermentsandCultures and donate what you can. North American Sake Brewery with Andrew Centofante
March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 2 PM EST Küchenchef Eiko Takahashi wird über Miso, einschließlich Okazu-Miso, sprechen. Sie wird den Unterschied zwischen traditionellen Miso-Sorten und den Unterschied zwischen Okazu-Miso-Sorten erklären.
March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 3:30 PM EST Traditional miso types, okazu misos (おかず味噌) including Moromi miso (もろみ味噌) with koji Chef Eiko Takahashi
March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 5:30 PM EST Chef Dave Smoke-McCluskey and Wade Fox present a Native American cultural tradition and a gateway to the past. Yaupon Holly has been kojified and maillarded to unlock new flavors.
March 27 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Day
March 28 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 4PM EST Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji
March 30 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
March 30 – https://vimeo.com/webinars/events/c87a957d-1494-4487-bd70-a3228cf54db0 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food
March 30 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 3 PM Japanese Style Pickles (漬物) – Advanced Tseukemono Techniques with Chef Ken Fornataro
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