Block of Koji, or rice that has a powerful mold that makes enzymes that create great food! It also makes sake, or soy sauce, or a sweet rice drink called amasake. You’ll learn all about these things at Salt and Ceremony.How the Japanese seasoning agent, tamari, usually wheat and gluten free, is actually made. Eleana, the co-founder and co-owner of Shared Cultures and Kevin will show you what they discovered in their latest trip to Japan.Eleana Hsu, wild mushroom forager and enthusiastic flavor chaser. Sometimes mushrooms end up in the tasty things that Shared Cultures sells. Like this! Or a super easy to use amino sauce made from koji to make quick, fresh salds or quick pickles (gluten free) or as a soy sauce replacement. Or This!
To Register for Salt and Ceremony
$75 for Annual Membership that includes from November 1, 2022 to 12/31/2023 (that’s 14 months) and all the Salt and Ceremony sessions.
Individual Salt and Ceremony events costs $30 USD. $50 for all 4 sessions of Salt and Ceremony. Each session has a live segment of about an hour, then two hours of streaming videos made by people from all over the world.
We are recording each session and will make them available the last week od December, viewable until 12/31/2022. All 4 sessions – recorded if you can’t make it – with associated videos are watchable until the end of the year costs $50
Buying a new Annual Membership at $75 also means you will be able to access, at no additional cost, any event in 2023, as well as access to any new videos and the edited ones as they are available. Please specify what you would like at the payment link https://PayPal.me/FermentsandCultures
Kevin Gondo of Shared Cultures next to some huge wooden tubs of aging koji based umami. Good Morrow and Morels!
Cultures.Group shares information, educational resources, and unique experiences through live events, 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. If it’s about using koji, we have it. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. We never charge more than one annual fee to access all videos, 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. The Annual Membership fee we charge is to keep our videos stored and our capacity to stream live and pre-recorded events. 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? Join us. $75 USD for annual Membership and access to everything: http://Paypal.me/FermentsandCultures Cultures.Group https://www.instagram.com/cultures.group/ Website: https://Cultures.Group Substack/Mailing List: https://culturesgroup.substack.com
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