Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal. But show up!
Otherwise, Register at https://PayPal.me/FermentsandCulturesfor $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
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. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
Christine Krauss of @Chirp_Food
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal.
Otherwise, Register at https://PayPal.me/FermentsandCulturesat $5 for remaining sessions package, $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
March 25 – (Deutsch) 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.https://us02web.zoom.us/j/86247135853 Meeting ID: 862 4713 5853 Passcode: 744276
March 25 – 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 Takahashihttps://us02web.zoom.us/j/82342293833 Meeting ID: 823 4229 3833 Passcode: 423716
Chef Dave Smoke-McCluskey and Wade Fox
March 25 –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. https://us02web.zoom.us/j/83272949247 Meeting ID: 832 7294 9247 Passcode: 707758
March 27 – 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Dayhttps://us02web.zoom.us/j/84456426922 Meeting ID: 844 5642 6922 Passcode: 954616
Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji @Micros_life
March 28 – 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 – https://us02web.zoom.us/j/82105124065 Meeting ID: 821 0512 4065 Passcode: 350021
Saikyou Miso with Maroua Jellibi
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. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Edible wild plants and mushrooms in koji applications with Christine Krauss of @Chirp_Food
March 25 – 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 – 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 –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 – 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Day
March 28 – 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 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food
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 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, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
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 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, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
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.
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. 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 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, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
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.
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. 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 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.
Idlys are usually a steamed soft bread made from fermented rice. In this case, Maya used basmati rice koji. Maya Seetharaman is a globally trained designer, passionate cook, and fermenter, with a passion to enhance meaning, equity, and quality in people’s lives, through research, food, and human-centered design. Maya has lived and worked across multiple cultural contexts, and spends most of her time – when not covered in flour, oil, or Koji spores – observing and unearthing socio-cultural insights for fortune 500 companies, that can drive innovation, sustainability, and cross-cultural empathy.
InRetrospect
There are now 3 ways to register for InRetrospect or to get on our mailing list. Either follow us on Instagram at cultures.group and DM with your email address and name, or use https://paypal.me/FermentsandCultures or Venmo: @Ken-Fornataro.
December 19 - Fruit From the Sands 11AM to 1 PM EDT
With Dr. Robert Spengler III, author of Fruit from the Sands . Co-hosted by Zizinia de Les Flors’ Caspar Hall. The last Zoom event is free, as they all have been over the last 11 years. But we’re moving on.
Available from Independent Bookstores and other online sources.
Alan Callaham began his career hitchhiking around the west coast, volunteering on small farms and working in kitchens. He found beauty in the intersection of these two worlds and set off on a journey to explore connections between agriculture, restaurants, and local food traditions. In pursuit of this he has managed market and kitchen gardens, cooked in Michelin-starred restaurants, established preservation programs for kitchens, and worked on food-related projects in Sri Lanka, Turkey, Denmark, and Norway. He currently resides in his home state of Massachusetts. Currently with Food Preservation Lab at @bluehillfarm / @stonebarns
Follow us here at Vimeo https://vimeo.com/culturesgroup and you get to watch a whole lot of them as they are created for free, and decide if you want to watch lots of them by subscribing.
Again, if you made videos in the past and want access to them all you have to contact us and let us know. It’s that simple. DM us on Instagram.
These are corn grits koji. In other words corn grits that have been steamed to pre gelatinize the sytartch, then inouclated with different Aspergillus spores. In this case a combination of spores was used including Aspergillus oryzae and Aspergillus sojae. Made by @kenfornataro
The North and Rye - November 7, 2021, 1 to 3:00 PM Eastern Time (Live Event), then all November.
Rye Spoons by Katrina Kollegaeva
Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva of Rosehip and Rye will discuss the history and current state of food and drink in Russia, The Baltics (Estonia, Latvia, Lithuania) and The Caucasus, especially the love of things fermented, sour, and rye. Zuza Zak has recently published her book, Amber and Rye (Kitchen Arts and Letters). Darra’s most recent cookbook is Beyond the North Wind, and she will also give us a preview of her upcoming book, The Kingdom of Rye(pre-order, Amazon). Videos on kama, hemp seed butter, fermented walnuts, walnut shio-koji, kvass, Serbian fermented stuffed peppers, fermented foods for kids, pumpkin-fermented pickles, brined tomatoes, and rye!
Chetvergovaya rye black salt (Четверговаясоль) by Katrina Kollegaeva
Katrina Kollegaeva Katrina Kollegaeva is a food anthropologist, cook and writer in the UK. She is the co-founder of Rosehip and Rye @rosehipandrye (www.RosehipAndRye.co.uk)
Sprats, Dill Pickles and Russian Borodinsky Dark Rye Bread
December 19, 2021, 1 to 3 PM EST Fruit From the Sands
The Silk Road Origins of the Foods we eat. Dr. Robert Spengler III, the author of the book, Fruit from the Sands will discuss the book and field questions. The most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.
All Zoom events are free. A subscribers ticket to any event allows you to watch videos until 12/31/21. An InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make actual replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period.
Videos by Sandor Katz (author of the newly released book, Fermentation Journeys), Mara Jane King, Dr. Johnny Drain, Dr. Darra Goldstein, Dr. Robert Spengler III, Dr. Maya Hey, Dr. Esther Miller, Dr.Tejas Sameer, Dr. Julia Skinner, Dr. Maria Jimena Ricatti, Dr. Peiman Khosravi, Dr. Ann Yonetani, Zuza Zak, Jelena Belgrave, Terri Ann Fox, Anne-Marie Bonneau, Zoe Mitchell, Chef Greg Dunmore of The Japanese Pantry, Esteban Yepes Montoya, Danny Berke, Misti Norris, Ann-Marie Bonneau, Alexis Nikole Nelson, Katrina Kollegaeva, Laura Valli, Andrea Billar, Ed Delteil, Cortney Burns, Alan Callaham, Nancy Matsumoto, Kristine Krauss, Jessica Alonzo, Meredith Leigh, Mallory O’Donnell, Sonoko Sakai, Llewelyn Maire, Mika and Nicholas Repenning of Go-en Fermented Foods, Shinobu Kato of Kato Sake Works, Markus Shimuzu, Pao Yu Liu, Rich Shih, Priyanka Bhuyan, William Rubel, Soirée-Leone, Heidi Nestler, Naomi Duguid, Danny Berke, Will Moffat, Holly Davis, Maria Mantilla, Chef Sean Doherty, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Kirsten Shockey, Zoe Christiansen, Margaret Sevenjhazi, Jae-Sang Choi, Eve Jazmati, Ma!Condimentos, Jennifer Solow, Haruko Uchishiba, Connie Chew, Leda Meredith, Yoko Lamn, Andrea Billar, Kimiko Ito, Christine Krauss, Ellie Markovitch, Jo Webster, Pratap Chahal, Harry Rosenblum, Pascal Baudar, Priya Mani, Melanie McIntosh, Ekta Maheshwari, Laurent Serin, Pork Rhyne, Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Eiko Takahashi, Jeremy Umansky, Nina Mong, Gabriella Gershenson, Anton Nicola, Eleana Hsu, Kevin Gondo, Amy Kalafa of Cultured and Cured, Taylor Erkkinen, Jenny Bardwell, Joel Orsini, Mark Tan (in formation)
