March – Koji, The Japanese Way

WritersCultures 2022
Koji: The Japanese Way

Japanese Style Pickles (漬物) – Advanced Tseukemono Techniques with Chef Ken Fornataro on March 30th.

Sessions last about an hour (1 hour). Limited to 100 people. Use PayPal and specify what you’d like to attend.

If you’d like a replay of any live event and access to videos associated with all the events of 2022 purchase an InRetrospect subscription for the year, $75 Use PayPal

All times are Eastern Standard Time (EST) but may be broadcasting from sites around the world. Scholarships are available.

InRetrospect 2022 

Now Playing. With over 6 years of re-edited and first time viewable videos on a wide number of topics.

InRetrospect is $75 USD for the entire year of 2022. There are already 400+ videos there, some that are an hour long, some much shorter, on everything from making shoyu, miso, pickling, making tempeh, wild fermentation, foraging, vinegars, curing meat, vegan cheese making, sake making, and much more. More will be added as we go along.

The passcodes and addresses get changed frequently so stay in touch.

Author: Cultures.Group

Cultures.Group shares information, educational resources, and unique experiences through online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about. Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times? Annual Membership and access to everything Website: https://Cultures.Group

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