Maple Syrup and Smoked Pomegranate Kvass

Come and ask questions of two extremely skilled fermenters and cutting edge brewers, Chris Cuzme and Mary Izett. They create their brews at Fifth Hammer Brewing Company in Long Island City, where the event is taking place. Take a look at the menu! The Event is January 27th, 7 to …

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Chocolate Koji Kvass (濁酒)

Recipe 150 grams rice koji 200 grams wheat berry or brown rice koji (or more rice koji) 300 grams heavily toasted cubed or ripped apart sourdough bread. Mix above ingredients and toast slowly in oven for two hours at 200F. Stir occasionally. Not burnt, but really brown for the bread. …

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Let’s Get Startered

Yeast starters and starter cultures that contain yeast – like the original koji for which the Chinese Kanji (麹) was created – sometimes also contain other types of bacteria, fungus and even other yeasts. Take, for example, sourdough starter. It’s easy to turn that into vinegar because there are already …

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Death by Sourdough Starter

Well. Register for the January 27th event!

Malted Grains, Koji and Rhizopus. Amazing tasty foods and brews. #Zymes2020:

Monday, Jan 27, 2020, 7:00 PM

Fifth Hammer Brewing Company
10-28 46th Ave Long Island City, NY

8 Members Attending

Alkaline and acidic ferments from vinegar to beer to miso to natto to sake to amino sauces that are easy to make and healthy for you. About this Event Most people know about the acidic ferments and foods like vinegar, sake, miso, soy sauce, miso, beer, yogurt, kefir and an amazing variety of pickles. We’ve almost finished a two year research projec…

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Mixed Kojis and the Dregs

At one of our monthly forums we had lots of already cooked, organic Carolina Gold rice leftover. We also had lots of soybean pulp, or okara, leftover from making tofu. Okara has a large amount of protein that like other beans and grains and seeds makes a tasty miso. Remember …

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Douchi and Hamma Natto

Most people know them as little, raisin looking salty and pungent black beans or fermented beans. They are also called douchi or taucho. They are typically made from soybeans, often black soybeans. You can also use the yellow soybeans but they will eventually turn black anyway. There are also different …

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Talking Shih, Recipe and Event Update

At the event at Resobox in the East Village you will experience: how to make miso (味噌) how to make shio-koji (塩糀) how to make misodama (味噌玉) how to make takikomi gohan (味噌炊き込みご飯) how to make kimchi base for fast kimchi (because summer is coming!) The point of all these …

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Kojifiles

Today’s presentation and kick off of KojiFest 2019 was off the charts.  Yoshiko san’s 9 year old miso was deep. The hatcho miso tasted like chocolate and bourbon and dark maple syrup if it was made from soybean trees (no, soybeans don’t grow on trees). Stunning. Maki san was evangelizing. …

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