Saucier August

4.5 hours of videos$12 Viewing Fee

Mushrooms, Chocolate, and Hyphae (CC) 16:54
Shoyu and Shoyu Lees(CC) 21:18
How to Make Tamari (CC) 17:12
Koji Uses (CC) 16:43
Black Garlic Misozuke and Vegetable Salad (CC) 3:43
Shoyu Koji and Misozuke Salad (CC) 3:57
Eggplant Misozuke, Bagna Cauda Chicken, Fried Onions, and Romaine Dill and Garlic Pickles (CC) 9:24
Fear of Frying (CC) 3:55
Focaccia sourdough (CC) 7:38
Tomato Shoyu Koji with Malt (CC) 9:58
Amasake (CC) 1:50
Time, Terroir, Taiwan (CC) 13:20
Taiwan Heritage Products (CC) 22:28
Four Soy Sauces: Tamari, Shoyu, Shoyu Koji, and Hishio (CC) 20:43
Fermented Ketchup (CC) 9:58
Japanese versus Korean Tamari (CC) 5:12
Modern Miso and Shoyu Making (CC) 9:16
Urad Dal and Millet Koji (CC) 6:53
Traditional Japanese Rice Koji Making (CC) 15:10
Using the 5 Types of Shoyu (CC) 7:03
Making Miso (CC) 12:58
Chili Crisp (CC) 14:55
Jalapeno Kasuzuke (CC) 13:37
Fermentierte Tomaten Marmelade (CC) 4:56
Chicken Karaage Shio Koji (CC) 1:33
Asparagus or Celery with Shoyu Koji (CC) 4:53
Vegan Kimchi (CC) 3:07
Spiced Shrub (CC) 6:37
Shoyu Koji (CC) 1:42
Shio Koji Salmon (CC) 1:42

Green Tomato (Tomatillo) and Cilantro sauce with chili pepper and fried shallots in oil. Perfect with anything.

It’s hot everywhere. So we’re offering recipes using soy sauce or other tasty sauces that don’t have soy or wheat, etc., and don’t require you’re in the kitchen for any longer than you have to be.

It’s not just about sauces for things. It’s also about the dishes and things you can use them with, depending on what’s in season and what you can access.

Or just how to make some really refreshing and tasty vegetable or vegetarian dishes, to be your main meal, or to accompany whatever else you are making.


We want to make sure you are using an oven as little as possible. That doesn’t mean you can’t make breads, cookies, cakes or anything that a stovetop pan or a slow cooker can’t make. Or frozen desserts. Or chilled soups. Or Salads.

We have over 30 videos – over 4.5 hours – to watch for August. We’re asking people to sign up at Substack to help us maintain a mailing list more easily.

At this point most people don’t even read their emails anymore they get so many. Or are busy getting out of the house! Or traveling. Or working.

So sign up, and contact us when you’re ready. The annual subscription allows you to watch anything you like until the end of the year. The monthly subscription just until the end of any month.

If you are already a Cultures.Group member you don’t have to buy a Substack subscription, but we want you to sign up. Just don’t click on anything else if you want to avoid be asked to subscribe to more and more things on Substack.

And if you’re having problems contact us at kojibook@earthlink.net.

Vimeo is where our Annual Members, and our Substack subscribers access the goods Showcases are frequently updated. There are currently 38 showcases. You contact us each month for the new addresses and codes.

Sign up for our mailing list at Substack. We occasionally send out posts and announcements – including about books, events, and product reviews – to people on our mailing list. No fee to subscribe.

Paid Subscribers (Monthly or Annually) get links and passcodes for at least 5 closed captioned videos, English language videos each month. Also, access codes for any event we have during that month.

Annual Substack subscribers ($60 for the calendar year regardless of when you subscribe) get to watch all the videos from the entire year to the end of the year. For $12 Monthly, Substack subscribers watch until the end of any month. For the month of August 2023 there are 40 videos so far.


https://culturesgroup.substack.com
https://Cultures.Group
https://vimeo.com/culturesgroup
www.instagram.com/cultures.group/
facebook.com/groups/fermentsandcultures/
https://www.paypal.me/FermentsandCultures


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 http://Paypal.me/FermentsandCultures https://www.instagram.com/cultures.group/ Website: https://Cultures.Group

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