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.
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. There is 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 ($30 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. You can access the same videos for $12 Monthly, and renew each month.
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.
Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal. But show up!
Otherwise, Register at https://PayPal.me/FermentsandCulturesfor $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybean miso of the white miso type. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
Christine Krauss of @Chirp_Food
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal.
Otherwise, Register at https://PayPal.me/FermentsandCulturesat $5 for remaining sessions package, $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
March 25 – (Deutsch) 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.https://us02web.zoom.us/j/86247135853 Meeting ID: 862 4713 5853 Passcode: 744276
March 25 – 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 Takahashihttps://us02web.zoom.us/j/82342293833 Meeting ID: 823 4229 3833 Passcode: 423716
Chef Dave Smoke-McCluskey and Wade Fox
March 25 –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. https://us02web.zoom.us/j/83272949247 Meeting ID: 832 7294 9247 Passcode: 707758
March 27 – 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Dayhttps://us02web.zoom.us/j/84456426922 Meeting ID: 844 5642 6922 Passcode: 954616
Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji @Micros_life
March 28 – 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 – https://us02web.zoom.us/j/82105124065 Meeting ID: 821 0512 4065 Passcode: 350021
Saikyou Miso with Maroua Jellibi
March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybean miso of the white miso type. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Edible wild plants and mushrooms in koji applications with Christine Krauss of @Chirp_Food
March 25 – 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 – 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 –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 – 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Day
March 28 – 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 – 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 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food
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 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 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 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 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.
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. 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 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.
