五味 – The Five Flavors

The taste of Sour is associated with Spring (and one of the five elements, Wood).  Sour foods are said to be good for the liver and gall bladder. Vinegar, sauerkraut and other lactofermented foods, citrus fruits, and sourdough bread are classified as sour foods. 

Chef Ken Fornataro will discuss food and beverages based on the principles of five elements traditional Chinese medicine, and the five tastes. A specific organ or organ system of the human body is nourished by each of these tastes. Each taste has either warming or cooling energy, as well as a season.

Combining one or more of these tastes, like adding lemon or ginger to a piece of fried fish, creates compelling taste sensations while balancing the body’s energies. 

Ken’s Instagram virtual event on April 19th from 6 to 6:45 will include ways to create these flavors using cultures, alone or in combination:

  • Aspergillus (chhu or koji) and other filamentous fungus types grown on substrates including rice, millet, wheat, chocolate, mushrooms, seaweed, meats, fish, brans and bogassa
  • Rhizopus grown on rice, corn, fruits, fish, nuts, shellfish, squash, beans and other vegetables to make interesting fermented, preserved and inoculated foods and beverages such as #miso, baking flours, amino sauces and pastes, wines and other unique beverages.
  • Enzymes, Bacteria, Acids, and Yeasts, including malts, isolated out to create cultures to make functional and filling foods and beverages. For example, specific enzymes that come from koji can make doboroku, a country style sake, as well as barley malt or rice syrup.

Using these cultures, Ken will demonstrate how we create the five flavors by making five dishes that combine one or more of these cultures to make different types of kojis, misos, sauces, pastry and pickles.


  • Chocolate koji, corn, chipotle, and pickled onion mole
  • Peanut Koji and Sweet Shrimp Kecap Manis
  • Double fermented baked awasemiso
  • Tempeh and red pepper shoyu
  • White Soy Sauce with koji cured mushrooms

Ken Fornataro appearing at the Florida Fermentation Fest
We’ll have lots of recipes and additional videos at https://www.a-ray.tv/work-in-progress-cultured-cured and at https://Cultures.Group for those who send us their contact info including mailing address. Because you never know what really cool thing will arrive in the mail. 

Ken will demonstrate tasty, functional, medicinal, balancing, and strengthening food and beverages based on the principles of five elements traditional Chinese medicine, and the five tastes that have underlined all the worlds greatest cuisines for over ten thousand years. In combination, the above categories can create amazing, layered taste sensations.

Ken’s Instagram virtual event on April 19th from 6 to 6:45 presentation will briefly discuss:

  • Aspergillus (chhü or koji) and other filamentous fungus types grown on things (substrates) including rice, millet, wheat, chocolate, mushrooms, seaweed, meats, fish, brans, and bogassa to make fermented, preserved and inoculated foods, beverages, baked goods, pickles, sweets, and condiments.
  • Rhizopus grown on rice, corn, fruits, fish, nuts, shellfish, squash, beans, and other vegetables to make interesting fermented, preserved and inoculated foods and beverages such as tempeh, baking flours, misos, amino sauces and pastes, wines and other unique beverages.
  • Enzymes, Acids, Bacteria, and Yeasts, including malts, isolated out to create cultures to make functional and filling foods and beverages that are tasty as well as easier to make. For example, we’ll use specific amylase enzymes that come from rice koji to make doboroku, a country style sake. You could also just use the rice, but this is an example of the conveniences created by science.

Corn with A.sojae
Mixed Filamentous Fungus Corn Mochi Koji for Shoyu

As promised, we will further discuss the physiology of taste, and the receptors that influence how and how much we taste and smell, but also health. Combination therapy is the key. Properly balanced or combined as demonstrated in the food and drinks we describe, new flavors are unlocked, and new tasted are unbound. 

In the last 100 years spectacular advances in food microbiology have demonstrated how traditional techniques were well reasoned out. They worked in the context of the place they were made in. They provide a roadmap to adjust to ever changing resources and food supply and accessibility issues, climate change and cultural changes. 



We hope to be able to show you how to make many different types of koji, jiangs, soy sauce, shrimp miso, green tomatillo ketchup, koji and rhizopus cured coffee, manis kecap, tempeh flours, pickles, fruit and herb shrubs, malted sweets, and fermented chocolate breads. If we don’t have time, you’ll see recipes and hopefully videos for these very soon.

Always with an eye on affordability, accessibility and functionality. 


With
@sunshineandmicrobes
@hanihoneycompany
 @stpeteferments
@kirstenkshockey
@contrabandferments
@sarah_c_owens 
@sandorkraut
@fermentationonwheels
@theblacksheepschool
@goenfermentedfoods
@rgbpurafermentacion 
@zukemono
@kombuchakamp 
@rootkitchens
@awakenkombucha
@gystmpls
@culturesgroup
 @flyingboatbrewing