Saikyo Miso Added, and a link for Tracing a Ghost


Koji: The Japanese Way

March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybean miso of the white miso type. To register use https://PayPal.me/FermentsandCultures and donate what you can.



  • March 19 –  4 PM EST Applied Techniques: Windows of Time and Temperature in Brewing and Food with Koji. Setting Sun Sake with Josh Hembree. Josh and crew will discuss the making of sake and food with Koji.

https://tinyurl.com/r273jvx2

Meeting ID: 818 6099 8890

Passcode: 296757


March 20 –  (Español) 4PM EST Koji y la fermentación: Salsa de soja, Shoyu, shio koji, tamari y Salsas amino con Andrea Billar de Clara Cocina

(Español)March 20, 2022

 4PM EST Koji y la fermentación: Salsa de soja, Shoyu, shio koji, tamari y Salsas amino con Andrea Billar de Clara Cocina

Meeting ID: 851 3707 0783

https://tinyurl.com/3v4am4sz

Passcode: 664218


March 21  To register use https://PayPal.me/FermentsandCultures and donate what you can. North American Sake Brewery with Andrew Centofante

March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 2 PM EST Küchenchef Eiko Takahashi wird über Miso, einschließlich Okazu-Miso, sprechen. Sie wird den Unterschied zwischen traditionellen Miso-Sorten und den Unterschied zwischen Okazu-Miso-Sorten erklären.

March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can.   3:30 PM EST Traditional miso types, okazu misos (おかず味噌) including Moromi miso (もろみ味噌) with koji Chef Eiko Takahashi

March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 5:30 PM EST Chef Dave Smoke-McCluskey and Wade Fox present a Native American cultural tradition and a gateway to the past. Yaupon Holly has been kojified and maillarded to unlock new flavors.

March 27 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Day

March 28 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 4PM EST Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji

March 30 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 1PM EST Maroua Jellibi, a student of Shiori Kajiwara from Kojiflower Academy, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.

March 30 – https://vimeo.com/webinars/events/c87a957d-1494-4487-bd70-a3228cf54db0   2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food

March 30 To register use https://PayPal.me/FermentsandCultures and donate what you can. 3 PM Japanese Style Pickles (漬物) – Advanced Tseukemono Techniques with Chef Ken Fornataro


Contact

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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