Corn Misos and Corn Koji


Alan Callaham @dirty.beets presents an Explanation of Pure Corn Misos

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

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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

December 19 - Fruit From the Sands 11AM to 1 PM EDT 

With Dr. Robert Spengler III and Caspar Hall of Zizinia de Les Flors)

“The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. 


Author: culturesgroup

Executive Chef/CEO and co-founder: 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. 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, Marcella Hazen and other renowned chefs invited from around the world. In the late 80s he was recruited to use his skills and training as a scientist to assist in scientific endeavors to find treatments to fight pathogenic viruses and microbes, including strains or Aspergillus, Bacillus, Rhizopus and other microbes. He collaborated with researchers, clinicians, government and industry to develop new treatments for viruses such as HPV, HCV, HIV, and immune system deficiencies as well. He founded The Access Project with The Kaiser Family Foundation and NASTAD, and The Network with the support of federal, state and many corporate partners. Ken’s knowledge of microbiology and rigorous methodology has helped him greatly in the kitchen where he employs koji and bacteria and enzymes to create tasty and nutritious food and beverages. It’s where he always wanted his research lab to be anyway.

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