Cosy Koji


March: Koji Making – The Japanese Way


March starts off our WritersCultures2022 program. They can be in any language, at any time of the day, from anywhere in the world. Each month has either a theme, or writers that get the entire month to have as many presentations as they like. 

There are typically many associated events that take place during that month as well. They will be listed here, and at our Vimeo site. Unless otherwise noted all events will take place on Zoom.

We have an amazing line up of writers and koji makers presenting. Because we can run events 24/7 for the entire month if you are interested please contact us. 

WritersCultures 2022 Showcase events lasts from 1 to 2 hours. Individual events for the month typically run for 1 hour or less.

A yearly subscription of $75 USD gets you into all events, plus access to over 400+ videos. Replays of events are not available, except to subscribers. Sometimes we run associated videos at our Vimeo site.  


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. 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 of Aspergillus, Bacillus, 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 corporate partners. He has cooked with Julia Child, Michel Guérard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Leah Chase, Anthony Bourdain and many other 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.

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