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: 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.

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