Thosai, sometimes referred to as Dosa, is a common bread eaten by Indians around the world. Thosai are made with fermented rice and hulled beans called urad dal. They are cooked in a flat pan, or tawa. Any low sided, flat skillet will do.
Vasunthara comes from a thosai (also known as dosa) and chutney making family. She has perfected the art. Her video on the process will have you making them every chance you get.
There are many videos on chutneys and other Indian breads and condiments to go with them. Every week we release new Dosa Day videos, and new FryDay videos.
Achar means pickle. Emily Chia makes pickled potatoes – you could substitute radishes or other vegetables like cauliflower – using a very Indian technique that uses heavily seasoned hot oil poured over vegetables to pickle them.
Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes.
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Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
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Vimeo is Where it Happens Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
Annual Substack subscribers ($40 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of September 2023 there are over 40 videos so far.
And it’s Rice Cultures Month, Part 1 and 2. You will be blown away.That’s the point. Of every FryDay and every Dosa Day, and every rice preparation video – including beverages and koji – we made for these months.
We’re starting off with 40+ videos – no spelling error, 40+videos – for this month. To start. Go to Substack to subscribe or here. Hope you learn something useful and enjoy your life.
Vimeo is Where it Happens Vimeo is where our Annual Members, and our Substack subscribers access the goods. Showcases are frequently updated. There are many showcases. You contact us each month for the new addresses and passcodes codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers get links and passcodes for closed captioned videos, English language videos each month. Also, access codes for any event we have during that month. There will be many events.
Annual Substack subscribers ($40 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of September 2023 there are over 40 videos so far.
Mushrooms, Chocolate, and Hyphae (CC) 16:54 Shoyu and Shoyu Lees(CC) 21:18 How to Make Tamari (CC) 17:12 Koji Uses (CC) 16:43 Black Garlic Misozuke and Vegetable Salad (CC) 3:43 Shoyu Koji and Misozuke Salad (CC) 3:57 Eggplant Misozuke, Bagna Cauda Chicken, Fried Onions, and Romaine Dill and Garlic Pickles (CC) 9:24 Fear of Frying (CC) 3:55 Focaccia sourdough (CC) 7:38 Tomato Shoyu Koji with Malt (CC) 9:58 Amasake (CC) 1:50 Time, Terroir, Taiwan (CC) 13:20 Taiwan Heritage Products (CC) 22:28 Four Soy Sauces: Tamari, Shoyu, Shoyu Koji, and Hishio (CC) 20:43 Fermented Ketchup (CC) 9:58 Japanese versus Korean Tamari (CC) 5:12 Modern Miso and Shoyu Making (CC) 9:16 Urad Dal and Millet Koji (CC) 6:53 Traditional Japanese Rice Koji Making (CC) 15:10 Using the 5 Types of Shoyu (CC) 7:03 Making Miso (CC) 12:58 Chili Crisp (CC) 14:55 Jalapeno Kasuzuke (CC) 13:37 Fermentierte Tomaten Marmelade (CC) 4:56 Chicken Karaage Shio Koji (CC) 1:33 Asparagus or Celery with Shoyu Koji (CC) 4:53 Vegan Kimchi (CC) 3:07 Spiced Shrub (CC) 6:37 Shoyu Koji (CC) 1:42 Shio Koji Salmon (CC) 1:42
Green Tomato (Tomatillo) and Cilantro sauce with chili pepper and fried shallots in oil. Perfect with anything.
It’s hot everywhere. So we’re offering recipes using soy sauce or other tasty sauces that don’t have soy or wheat, etc., and don’t require you’re in the kitchen for any longer than you have to be.
It’s not just about sauces for things. It’s also about the dishes and things you can use them with, depending on what’s in season and what you can access.
Or just how to make some really refreshing and tasty vegetable or vegetarian dishes, to be your main meal, or to accompany whatever else you are making.
We want to make sure you are using an oven as little as possible. That doesn’t mean you can’t make breads, cookies, cakes or anything that a stovetop pan or a slow cooker can’t make. Or frozen desserts. Or chilled soups. Or Salads.
We have over 30 videos – over 4.5 hours – to watch for August. We’re asking people to sign up at Substack to help us maintain a mailing list more easily.
At this point most people don’t even read their emails anymore they get so many. Or are busy getting out of the house! Or traveling. Or working.
So sign up, and contact us when you’re ready. The annual subscription allows you to watch anything you like until the end of the year. The monthly subscription just until the end of any month.
If you are already a Cultures.Group member you don’t have to buy a Substack subscription, but we want you to sign up. Just don’t click on anything else if you want to avoid be asked to subscribe to more and more things on Substack.
And if you’re having problems contact us at kojibook@earthlink.net.
Vimeo is where our Annual Members, and our Substack subscribers access the goods Showcases are frequently updated. There are currently 38 showcases. You contact us each month for the new addresses and codes.
Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.
Paid Subscribers (Monthly or Annually) get links and passcodes for at least 5 closed captioned videos, English language videos each month. Also, access codes for any event we have during that month.
Annual Substack subscribers ($60 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of August 2023 there are 40 videos so far.
Idlys are usually a steamed soft bread made from fermented rice. In this case, Maya used basmati rice koji. Maya Seetharaman is a globally trained designer, passionate cook, and fermenter, with a passion to enhance meaning, equity, and quality in people’s lives, through research, food, and human-centered design. Maya has lived and worked across multiple cultural contexts, and spends most of her time – when not covered in flour, oil, or Koji spores – observing and unearthing socio-cultural insights for fortune 500 companies, that can drive innovation, sustainability, and cross-cultural empathy.
InRetrospect
There are now 3 ways to register for InRetrospect or to get on our mailing list. Either follow us on Instagram at cultures.group and DM with your email address and name, or use https://paypal.me/FermentsandCultures or Venmo: @Ken-Fornataro.
December 19 - Fruit From the Sands 11AM to 1 PM EDT
With Dr. Robert Spengler III, author of Fruit from the Sands . Co-hosted by Zizinia de Les Flors’ Caspar Hall. The last Zoom event is free, as they all have been over the last 11 years. But we’re moving on.
Available from Independent Bookstores and other online sources.
Alan Callaham began his career hitchhiking around the west coast, volunteering on small farms and working in kitchens. He found beauty in the intersection of these two worlds and set off on a journey to explore connections between agriculture, restaurants, and local food traditions. In pursuit of this he has managed market and kitchen gardens, cooked in Michelin-starred restaurants, established preservation programs for kitchens, and worked on food-related projects in Sri Lanka, Turkey, Denmark, and Norway. He currently resides in his home state of Massachusetts. Currently with Food Preservation Lab at @bluehillfarm / @stonebarns
Follow us here at Vimeo https://vimeo.com/culturesgroup and you get to watch a whole lot of them as they are created for free, and decide if you want to watch lots of them by subscribing.
Again, if you made videos in the past and want access to them all you have to contact us and let us know. It’s that simple. DM us on Instagram.
These are corn grits koji. In other words corn grits that have been steamed to pre gelatinize the sytartch, then inouclated with different Aspergillus spores. In this case a combination of spores was used including Aspergillus oryzae and Aspergillus sojae. Made by @kenfornataro
The North and Rye - November 7, 2021, 1 to 3:00 PM Eastern Time (Live Event), then all November.
Rye Spoons by Katrina Kollegaeva
Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye(pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!
Chetvergovaya rye black salt (Четверговаясоль) by Katrina Kollegaeva
Katrina Kollegaeva Katrina Kollegaeva is a food anthropologist, cook and writer in the UK. She is the co-founder of Rosehip and Rye @rosehipandrye (www.RosehipAndRye.co.uk)
Sprats, Dill Pickles and Russian Borodinsky Dark Rye Bread
December 19, 2021, 1 to 3 PM EST Fruit From the Sands
The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. The most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.
All Zoom events are free. A subscribers ticket to any event allows you to watch videos until 12/31/21. An InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make actual replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period.
Videos by Sandor Katz (author of the newly released book, Fermentation Journeys), Mara Jane King, Dr. Johnny Drain, Dr. Darra Goldstein, Dr. Robert Spengler III, Dr. Maya Hey, Dr. Esther Miller, Dr.Tejas Sameer, Dr. Julia Skinner, Dr. Maria Jimena Ricatti, Dr. Peiman Khosravi, Dr. Ann Yonetani, Zuza Zak, Jelena Belgrave, Terri Ann Fox, Anne-Marie Bonneau, Zoe Mitchell, Chef Greg Dunmore of The Japanese Pantry, Esteban Yepes Montoya, Danny Berke, Misti Norris, Ann-Marie Bonneau, Alexis Nikole Nelson, Katrina Kollegaeva, Laura Valli, Andrea Billar, Ed Delteil, Cortney Burns, Alan Callaham, Nancy Matsumoto, Kristine Krauss, Jessica Alonzo, Meredith Leigh, Mallory O’Donnell, Sonoko Sakai, Llewelyn Maire, Mika and Nicholas Repenning of Go-en Fermented Foods, Shinobu Kato of Kato Sake Works, Markus Shimuzu, Pao Yu Liu, Rich Shih, Priyanka Bhuyan, William Rubel, Soirée-Leone, Heidi Nestler, Naomi Duguid, Danny Berke, Will Moffat, Holly Davis, Maria Mantilla, Chef Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Kirsten Shockey, Zoe Christiansen, Margaret Sevenjhazi, Jae-Sang Choi, Eve Jazmati, Ma!Condimentos, Jennifer Solow, Haruko Uchishiba, Connie Chew, Leda Meredith, Yoko Lamn, Andrea Billar, Kimiko Ito, Christine Krauss, Ellie Markovitch, Jo Webster, Pratap Chahal, Harry Rosenblum, Pascal Baudar, Priya Mani, Melanie McIntosh, Ekta Maheshwari, Laurent Serin, Pork Rhyne, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Eiko Takahashi, Jeremy Umansky, Nina Mong, Gabriella Gershenson, Anton Nicola, Eleana Hsu, Kevin Gondo, Amy Kalafa of Cultured and Cured, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Mark Tan (in formation)
