Salt from Añana for Sagohachizuke

Maria Mantilla of Ma! Condimentos vivos de Asia has been fermenting koji in Barcelona since 2017. In 2020 she switched the praised mediterranean salt for something more significant and historical in Spain: a 7000 year old mineral salt valley in Añana, a province of Basque country. Maria will explain a little bit about this place, the importance of sourcing locally in her ferments and will improvise a fun Sagohachizuke (三五八漬け) done with Bahía rice, another heirloom variety of rice typical from Girona, Catalunya.

On December 4th we will be broadcasting Maria’s videos as part of Salt and Ceremony. If you can’t attend the event and watch them live, you can watch them later. Along with lots of other videos and the live event once ready. But you must register (See below).

Barley Miso. Miso is a very easy to make, or buy, tasty paste used in cooking and sometimes baking. It can range from being as sweet as sugar to deeply salty.
Maria Mantilla (Photo: Rosa Molinero Trias) December 4th.

Salt and Ceremony Sessions

December 4th : Past, Present and Future Salt1:00 to 4 PM EST
December 5th: Salt, Grains, Seeds and Beans1:00 to 4PM EST
December 11th: The Miracle of Salt11:00 to 2:00 PM EST
December 12th: Salt, Sand, and Survival5:00 to 8:00 PM EST

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

Koji Tane or spores. These are how koji is encouraged to grow on mainly different things like rice, barley or soybeans.
Making sure the rice for koji making has been properly steamed.
Perfect koji rice, every time!
Koji rice is sometimes used to make shio koji is used in many applications in the kitchen. It’s an all purpose flavor booster created by the enzymes that are created by the mold called Aspergillus oryzae.
One of the many things available at


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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