Category: Koji

Koji and India Covid Relief

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Making Koji (麹作り)

A 3 part fundraiser with hundreds of presenters and videos. Donate or register here and donations go to the organizations below. https://conta.cc/3bplEtj

First Event: This Sunday May 23 at 2AM Eastern Time in the morning to 4 AM Eastern in the morning we are starting the first of 3 benefits that feature many amazing food, fermentation, and brewing videos from around the world. Your registration fees are the donations you are making to  www.covidmealsforindia.com, Médecins Sans Frontieres (MSF.org), and www.Goonj.org. The Zoom event is free, but you must be registered to get the access code for the event, and for the videos.

Pratap Chahal @thathungrychedf

May 23, 2021 02:00 to 4:00 AM Eastern Time (US and Canada)
https://us02web.zoom.us/j/86552551413
Meeting ID: 865 5255 1413

Register at https://conta.cc/3bplEtj for links to hundreds of videos, or send us an email at kojiandpickles@gmail.com Let us know if you can’t afford the suggested donations. kojiandpickles@gmail.com Problems? Questions? You know the drill. Kojiandpickles@gmail.com, please.

If you have made a video for any of our events so far this year, or have already purchased a Seasons Pass, or can not afford anything please contact us at kojiandpickles@gmail.com. Or make a donation at the registration site if you like and can!  https://paypal.me/FermentsandCultures (any amount would be helpful!)

With Many Associated Videos at our Vimeo site with Zoom events on the following dates with pre-recorded as well as live presentations and discussions.

* May 23 – 2 to 4 AM EST
* June 27th – 4 to 6 AM EST
* July 18th – 3 to 5 PM EST

With:

  • Chef Abi Milano
  • Chef Alan Callaham
  • Alex Bauer
  • Alex Gunuey
  • Alexis Nicole Nelson
  • Amy Kalafa
  • Anita Tikoo
  • Anja De Klerk
  • Chef Anjali Ganapathy
  • Anne-Marie Bonneau
  • Chef Anshie Dhar
  • Åsa Linéa Simonsson
  • Bhavna
  • Chris de Bono
  • Christine Krauss
  • Connie Chew
  • Chef Corey Bullock
  • Chef Cortney Burns
  • Courtney Tyler
  • Danny Berke
  • Dr. Esther Miller
  • Dr. Maria Jimena Ricatti
  • Dr. Tejas Sameer
  • Ebonee McCorvey
  • Edd Colbert
  • Edgar Delteil
  • Chef Eiko Takahashi
  • Ekta Maheshwari
  • Ellie Markovitch
  • Erica Carson
  • Eve Jazmati
  • Hannah Crum
  • Hannah Kirshner
  • Chef Heidi Nestler
  • Chef Holisoa Rajerison
  • James Matt Vergara
  • Jeff Rubidge
  • Chef Jeremy Umansky
  • Jo Webster
  • Jori Jayne Emde
  • Josh Hembree
  • Chef Kartik Sinha
  • Chef Ken Fornataro
  • Chef Kim Roxas
  • Kirsten Shockey
  • Koichi Higuchi
  • Kurush Dalal
  • Laura Chávez Silverman
  • Laurent Serin
  • Leda Meredith
  • Chef Llewyn Màire
  • Mallory O’Donnell
  • Mandy Ardesty
  • Marcus Im
  • Marika Groen
  • Chef Marina Balakrishnan
  • Chef Martijke de Grip
  • Nancy Kinzanjui
  • Nick Repenning
  • Chef Pao Liu
  • Payal Shah
  • Peiman Khosravi
  • Chef Pratap Chahal
  • Rina Veltkamp
  • Sacha Wilson
  • Saee Koranne – Khandekar
  • Sam Peone
  • Sandor Katz
  • Sangeeta Khanna
  • Chef Saransh Goila
  • Chef Sean Doherty
  • Soiree-Leone
  • Dr. Tejas Sameer
  • Todd Vincent
  • Trevor Ring
  • Vasunthara வசுந்தரா
  • Veena Fermavore
  • Chef Will Moffat
  • William Rubel
  • Zizinia de Los Flors
  • Zoe Christiansen
  • Zoe Mitchell
  • Zuza Zak

About Doctors without Borders in India:

MSF is also concerned about vulnerable groups, including people with medical conditions that put them at greater risk, such as diabetes, HIV, and tuberculosis. Many of these people already struggle to access timely and high-quality medical care, including oxygen therapy.

Our other events have been rescheduled. #Writerscultures is now planned for every Sunday from August 1 to September 12th with an astonishing roster of writers of books, blogs, magazines and textbooks. Miso Day on September 18. Then our two final events Nov. 1 to 7th, then The Next Generation Festival Dec. 7 to 14th.

Asian Techniques – India Covid Relief

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Saransh Goila

A 3 part fundraiser with hundreds of presenters and videos. Donate or register here and donations go to the organizations below : https://conta.cc/3bplEtj

First Event: This Sunday May 23 at 2AM Eastern Time in the morning to 4 AM Eastern in the morning we are starting the first of 3 benefits that feature many amazing food, fermentation, and brewing videos from around the world. Your registration fees are the donations you are making. Otherwise, you can donate directly to the organizations listed above and send us the receipts and we’ll let you into this very special programming. Asian Techniques – Covid Relief 3 fundraisers for www.covidmealsforindia.com, Médecins Sans Frontieres (MSF.org), and www.Goonj.org. The Zoom event is free, but you must be registered to get the access code for the event, and for the videos.

May 23, 2021 02:00 to 4:00 AM Eastern Time (US and Canada)
https://us02web.zoom.us/j/86552551413
Meeting ID: 865 5255 1413

Register at https://conta.cc/3bplEtj for links to hundreds of videos, or send us an email at kojiandpickles@gmail.com Let us know if you can’t afford the suggested donations!

kojiandpickles@gmail.com Problems? Questions? You know the drill. Kojiandpickles@gmail.com, please.

If you have made a video for any of our events so far this year, or have already purchased a Seasons Pass, or can not afford anything please contact us at kojiandpickles@gmail.com.

Payal Shah of Kobo Fermentary

About www.covidmealsforindia.com – Saransh Goila is a popular Indian chef and a founder of Mumbai based restaurant ‘Goila Butter Chicken’. He has launched tech-based platform covidmealsforindia.com, to connect food volunteers with patients unable to cook for themselves. The website shares a list of local service providers with their WhatsApp details where patients can directly forward requests to the inboxes of these listees for meal and delivery modalities. In a short time, this initiative has onboarded about 3,500 service providers across 300 cities, including metros like Delhi and Mumbai, smaller cities like Mysuru and even remote ones like Leh.

With:

  • Chef Abi Milano
  • Chef Alan Callaham
  • Alex Bauer
  • Alex Gunuey
  • Alexis Nicole Nelson
  • Amy Kalafa
  • Anita Tikoo
  • Anja De Klerk
  • Chef Anjali Ganapathy
  • Anne-Marie Bonneau
  • Chef Anshie Dhar
  • Åsa Linéa Simonsson
  • Bhavna
  • Chris de Bono
  • Christine Krauss
  • Connie Chew
  • Chef Corey Bullock
  • Chef Cortney Burns
  • Courtney Tyler
  • Danny Berke
  • Dr. Esther Miller
  • Dr. Maria Jimena Ricatti
  • Dr. Tejas Sameer
  • Ebonee McCorvey
  • Edd Colbert
  • Edgar Delteil
  • Chef Eiko Takahashi
  • Ekta Maheshwari
  • Ellie Markovitch
  • Erica Carson
  • Eve Jazmati
  • Hannah Crum
  • Hannah Kirshner
  • Chef Heidi Nestler
  • Chef Holisoa Rajerison
  • James Matt Vergara
  • Jeff Rubidge
  • Chef Jeremy Umansky
  • Jo Webster
  • Jori Jayne Emde
  • Josh Hembree
  • Chef Kartik Sinha
  • Chef Ken Fornataro
  • Chef Kim Roxas
  • Kirsten Shockey
  • Koichi Higuchi
  • Kurush Dalal
  • Laura Chávez Silverman
  • Laurent Serin
  • Leda Meredith
  • Chef Llewyn Màire
  • Mallory O’Donnell
  • Mandy Ardesty
  • Marcus Im
  • Marika Groen
  • Chef Marina Balakrishnan
  • Chef Martijke de Grip
  • Nancy Kinzanjui
  • Nick Repenning
  • Chef Pao Liu
  • Payal Shah
  • Peiman Khosravi
  • Chef Pratap Chahal
  • Rina Veltkamp
  • Sacha Wilson
  • Saee Koranne – Khandekar
  • Sam Peone
  • Sandor Katz
  • Sangeeta Khanna
  • Chef Saransh Goila
  • Chef Sean Doherty
  • Soiree-Leone
  • Dr. Tejas Sameer
  • Todd Vincent
  • Trevor Ring
  • Vasunthara வசுந்தரா
  • Veena Fermavore
  • Chef Will Moffat
  • William Rubel
  • Zizinia de Los Flors
  • Zoe Christiansen
  • Zoe Mitchell
  • Zuza Zak

Water, Wood & Wild Things

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Part of Asian Techniques, live Event May 2, 2021 from 1:00 PM EDT onward.

Hannah Kirshner is a writer, artist, and food stylist whose work has appeared in The New York Times, Vogue, Saveur, Taste, Food52, Roads & Kingdoms, and Atlas Obscura, among others. She is author of Water, Wood, and Wild Things.

Kirshner grew up on a small farm outside Seattle, and studied painting at the Rhode Island School of Design. She divides her time between Brooklyn and rural Japan. 

Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. $45 for all 5 events and many, many videos. Also, Season Passes are available. Registration link: https://conta.cc/3bplEtj

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.

Koji/Asian/Ferments – India Needs Help!

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Covid 19 is devastating India. We have hundreds of friends and family in India. They need help. Immediately. If you can please make a donation to The Hemkunt Foundation or Medicins sans frontiers or Youth Feed India

Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos and Covid we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. Pretty sure we will add another segment in a few weeks for all our friends in India that worked so hard to get their stuff in but are dealing with a major catastrophe that will have a devastating impact upon the world is not addressed immediately! $45 for all 5 events and many, many videos. Registration link: https://conta.cc/3bplEtj

You can also make a donation directly to one of the organizations – The Hemkunt Foundation or Medicins sans frontiers or Youth Feed India, and send us a message at kojiandpickles@gmail.com and we’ll set you up as our guest for the above described program. Plus we have a very special event set up at the end of May with an all India focus. Donate to the links above and you’re in to that as well! But donate now!

Koji/Asian/Ferments – May 2

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. $45 fort all 5 events and many, many videos. Also, Season Passes are available. Registration link: https://conta.cc/3bplEtj

New Event Added! April 25,11 to 1 PM and May 2, 1 to 3 PM EDT

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. $45 fort all 5 events and many, many videos. Also, Season Passes are available. Registration link: https://conta.cc/3bplEtj

Six Incredible Breads circa 1550

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Thu, April 22, 2021. 12:00 PM – 1:30 PM EASTERN DAYLIGHT TIME (EDT). Register at Eventbrite now. It’s free, donations always accepted. 

More than a dozen bread recipes from an unpublished English bread manuscript circa 1550 will be presented by William Rubel, joined  by two members of our group including Jeff Pavlic, a baker, bakery owner, and culinary historian. Also, Malcom Thick, a world renowned expert on Early Modern English agriculture, and a world expert on the manuscript. 

Six breads from the oldest known English bread recipes will be shared, so register now for the culturesgroup sponsored event. Years ago, William Rubel published the recipe for one of these breads on his website. Besides that one recipe, all of what will be presented is unpublished. An advanced look at an extraordinary group of bread recipes is being presented at this event.

And, an actual English sourdough recipe! There are virtually no published English, as in British, sourdough recipes publish prior to the later 20th century. The recipe being shared is historically important, and very exciting.

Malcom Thick will introduce the manuscript. William Rubel will follow with some general comments on Early Modern English bread, offering insights gleaned from this extraordinary manuscript. Jeff Pavlik will introduce the six recipes. At least 30 minutes of hands on baking.

Also, if you have any information on village ovens or small scale baking operations in Algeria or Morocco please drop me a line at kojiandpickles@gmail.com with Bread in the subject line.

Asian Techniques – April 25,11 to 1 PM EDT

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
Malica Groen of Malica Ferments

This final event of the first program segments is Asian Techniques with rice, beans, squash, nuts, roots and seeds. $15 fee for live event and video watching until June 30th. Season Passes are available. Registration link: https://conta.cc/3bplEtj

Prawn Pad Thai by Chef Eiko Takahashi

Presenters include (list in formation)

Chef Eiko Takahashi, Chef Jeremy Umansky, Chef Cortney Burns, Chef Joel Orsini, Chef Sean Doherty, Chef Corey Bullock, Hannah Kirshner, Chris de Bono, James Matt Vergara, Zizinia de Les Flors, Mandy Ardesty, Chef Alan Callaham, Alexis Nikole Nelson, Sandor Katz, Chef Ken Fornataro, Anne-Marie Bonneau, Anita Tikoo, Åsa Linéa Simonsson, Christine Krauss, Edd Colbert, Nancy Kinzanjui, Chef Pao Yu Liu, Alex Bauer, Anja De Klerk, Ebonee McCorvey, William Rubel, Jeff Rubidge, Cultured and Cured Amy Kalafa and Alex Gunuey, Sacha Wilson, Connie Chew, Erica Carson, Dr. Esther Miller, Eve Jazmati, Hannah Crum, Jo Webster, Chef Jori Jayne Emde, Chef Heidi Nestler, Chef Laurent Serin, Leda Meredith, Chef Llewyn Màire, Mallory O’Donnell, Danny Berke, Edgar Delteil, Chef Ellie Markovitch, Dr. Maria Jimena Ricatti,  Marika Groen, Nick Repenning, Payal Shah, Dr. Peiman Khosravi, Chef Pratap Chahal, Dr. Tejas Sameer, Veena Fermavore, Chef Will Moffat, Zoe Mitchell, Zuza Zak, and others.

Roots, Squash, Rice, Seeds, Nuts, and Corn – Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan
James Vergara and Heidi Nestler of Wanpaku Natto

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Wanpaku Natto

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

Chef Ken Fornataro of cultuhttps://www.instagram.com/culturesgroup/resgroup serves up corn shoyu cured egg yolks with goto natto (natto with koji) on seeded flatbread

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.

Rice, Seeds, Nuts, and Roots: Asian Techniques

Baking, Cooking Skills, Events, Fermentation and Pickles, Koji, Methods, Miso, Recipes, Sweets and Desserts, Vegan

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

Connie Chew of Crazy Asian Ferments

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.

Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.