Chili with Koji and Beans

At tonight’s first #Zymes2020 event at Fifth Hammer Brewing we presented a chili made the typical way. A very small amount of ground beef was browned with onions, garlic, peppers, oregano, lime and other seasonings. It doesn’t matter what your actual chili base is for this if you decide to …

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The Name of the Rose

Today is my birthday and I have a few things to say. Mostly everything I want to convey on this year’s birthday – September 15th – has all been said before in Nina Simone’s song “Feelin Good” At least the attitude part. The semiotics or foodways start of a new …

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Nixtamalized, Sprouted, Popped, and Maillarded Corn Jiang

Corn with A.sojae

First we sprouted some of our favorite popcorn. Not that popcorn makes great edible sprouts, but it starts the process of making the corn more digestible, tasty, and nutritious. The smell and flavor of corn pops! It makes the miso taste like an ear of buttered, grilled corn. With benefits. …

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Koji Essentials for Busy People

You’ll see demonstrations of how to make miso (味噌) how to make shio-koji (塩糀) how to make takikomi gohan how to make misodama (味噌玉) how to make a refrigerated kimchi base You’ll learn how to prepare things to use with these things – like a hundred zucchini you can’t deal …

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