Micros with Haruna Deasy

WritersCultures 2022
Koji: The Japanese Way

Haruna Deasy shows you how she makes koji by introducing her tools and her muro and what she does with her koji . You would be remiss not to also check out the amazing instagram Micros_life site. March 28. English. 4PM EST

Betterazuke pickles made by Chef Ken Fornataro
InRetrospect 2022 

In order to watch any replays of live events you must subscribe to InRetrospect. Use PayPal. With over 6 years of re-edited and first time viewable videos on a wide number of topics. We add new videos to the showcase all the time. Be forewarned that the passcodes change frequently!

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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