Corn Misos and Corn Koji



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


Sweet Corn Miso

There are hundreds more videos like this, and hundreds more on the way! There are now two ways to register for InRetrospect or to get on our mailing list. Either follow us and DM at  https://www.instagram.com/cultures.group/ with your email address or PayPal: https://paypal.me/FermentsandCultures

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


Author: culturesgroup

Ken Fornataro has acquired extensive knowledge of the science and techniques that have been all but forgotten with the increasing industrialization of food. Still in his teens, he was named Executive Chef at the Hermitage restaurant in Boston.   From there he worked at prestigious and often private establishments around the world where he practiced his craft. He ran the kitchen and catering services for Troutbeck in upstate New York, using locally grown and sustainably sourced ingredients in the 1980s. At Bloomingdales flagship store in Manhattan he ran the Fresh Foods department kitchens that included a line of his own prepared, preserved and fermented foods, as well as daily preparations directed by Michel Guérard, Petrossian, and Marcella Hazen. He has worked with Julia Child, Madeleine Kamman, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many chefs from around the world that taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Nordic, Russian, Indian, and whole food cooking, preservation and fermentation techniques.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: