Koji/Asian/Ferments/India/June 27


Registration link: https://conta.cc/3bplEtj


New Event Added! April 25,11 to 1 PM and May 2, 1 to 3 PM EDT


Because of the number of submissions to the Asian Techniques: Rice, beans, squash, nuts, roots and seeds, and the number of people around the world having transmission difficulties with videos we added a second part to the event, May 2, 1 to 3 PM EDT for the other side of the world. $15 fee for live event and video watching until June 30th. $45 fort all 5 events and many, many videos. Also, Season Passes are available. Registration link: https://conta.cc/3bplEtj


Six Incredible Breads circa 1550


Thu, April 22, 2021. 12:00 PM – 1:30 PM EASTERN DAYLIGHT TIME (EDT). Register at Eventbrite now. It’s free, donations always accepted. 

More than a dozen bread recipes from an unpublished English bread manuscript circa 1550 will be presented by William Rubel, joined  by two members of our group including Jeff Pavlic, a baker, bakery owner, and culinary historian. Also, Malcom Thick, a world renowned expert on Early Modern English agriculture, and a world expert on the manuscript. 

Six breads from the oldest known English bread recipes will be shared, so register now for the culturesgroup sponsored event. Years ago, William Rubel published the recipe for one of these breads on his website. Besides that one recipe, all of what will be presented is unpublished. An advanced look at an extraordinary group of bread recipes is being presented at this event.

And, an actual English sourdough recipe! There are virtually no published English, as in British, sourdough recipes publish prior to the later 20th century. The recipe being shared is historically important, and very exciting.

Malcom Thick will introduce the manuscript. William Rubel will follow with some general comments on Early Modern English bread, offering insights gleaned from this extraordinary manuscript. Jeff Pavlik will introduce the six recipes. At least 30 minutes of hands on baking.

Also, if you have any information on village ovens or small scale baking operations in Algeria or Morocco please drop me a line at kojiandpickles@gmail.com with Bread in the subject line.




Asian Techniques – April 25,11 to 1 PM EDT

Malica Groen of Malica Ferments

This final event of the first program segments is Asian Techniques with rice, beans, squash, nuts, roots and seeds. $15 fee for live event and video watching until June 30th. Season Passes are available. Registration link: https://conta.cc/3bplEtj


Prawn Pad Thai by Chef Eiko Takahashi

Presenters include (list in formation)

Chef Eiko Takahashi, Chef Jeremy Umansky, Chef Cortney Burns, Chef Joel Orsini, Chef Sean Doherty, Chef Corey Bullock, Hannah Kirshner, Chris de Bono, James Matt Vergara, Zizinia de Les Flors, Mandy Ardesty, Chef Alan Callaham, Alexis Nikole Nelson, Sandor Katz, Chef Ken Fornataro, Anne-Marie Bonneau, Anita Tikoo, Åsa Linéa Simonsson, Christine Krauss, Edd Colbert, Nancy Kinzanjui, Chef Pao Yu Liu, Alex Bauer, Anja De Klerk, Ebonee McCorvey, William Rubel, Jeff Rubidge, Cultured and Cured Amy Kalafa and Alex Gunuey, Sacha Wilson, Connie Chew, Erica Carson, Dr. Esther Miller, Eve Jazmati, Hannah Crum, Jo Webster, Chef Jori Jayne Emde, Chef Heidi Nestler, Chef Laurent Serin, Leda Meredith, Chef Llewyn Màire, Mallory O’Donnell, Danny Berke, Edgar Delteil, Chef Ellie Markovitch, Dr. Maria Jimena Ricatti,  Marika Groen, Nick Repenning, Payal Shah, Dr. Peiman Khosravi, Chef Pratap Chahal, Dr. Tejas Sameer, Veena Fermavore, Chef Will Moffat, Zoe Mitchell, Zuza Zak, and others.

Roots, Squash, Rice, Seeds, Nuts, and Corn – Asian Techniques


James Vergara and Heidi Nestler of Wanpaku Natto

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Wanpaku Natto

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.


What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


Chef Ken Fornataro of cultuhttps://www.instagram.com/culturesgroup/resgroup serves up corn shoyu cured egg yolks with goto natto (natto with koji) on seeded flatbread

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Rice, Seeds, Nuts, and Roots: Asian Techniques


April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link


Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

Connie Chew of Crazy Asian Ferments

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


Mangoes with Umami Paste by Connie Chew of Crazy Asian Ferments

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Corn, Rice, Seeds, Nuts, and Roots: Asian Techniques


An Exploration of Pure Corn Misos by Alan Callaham

April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

An Exploration of Pure Corn Misos by Alan Callaham

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.


What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


An Exploration of Pure Corn Misos by Alan Callaham

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Asian Techniques: Corn, Squash, Rice, Seeds, Nuts, and Roots


April 25, 2021 – Asian Techniques 10 AM to 1 PM ET – Corn, Squash, Rice, Seeds, Nuts, and Roots: Shio-koji, Tempe, Misos, Amino Pastes, Drinks, Sauces, Jangs, Bokashi, and sweets.

The live event is on Sunday April 25th from 10 to 1 PM ET. It’s a Zoom call. It’s the fourth event of the program, and last of the first segment. $45 for all 4 events including Zoom meeting and 150+ associated videos. See the menu for other options at this Registration Link

Under 18 minutes  #matzo with sesame seeds and nixtamalized corn koji flour and Emmer wheat

Our first 4 events of Ferments and Cultures2021 present techniques – in over 150 videos – such as foraged vegetables ferments, making shio-koji, using koji as an agent to create foods from otherwise wasted food sources, corn fermentations and its use in drinks, baked goods, misos and pickles and tonics.

What else? Vegetable ferments. Restorative Tonics. Mead. Dashi. Shoyu. Medicinal brews. Fermented Flowers. Shrubs. Water kefir. Milk Kefir. Sourdough. Nettles, Vinegar. Filamentous Fungus. Amino Pastes. Jiangs. Fermented Teas. Corn Koji. Buckwheat rejuvelac. Asian Techniques to make things such as Tempe, Misos, Amino Pastes, Drinks, Sauces, Sake, Rice wine, Seaweed Salads and other things from Corn, Squash, Rice, Seeds, Nuts, and Roots. African spice blends and cultures. Bread History. Corn.


The team at Zizinia de les Flors brings some really amazing fermented foods from Egypt, Jordan, Africa and the Middle East to Ferments and Cultures 2020 and Ferments and Cultures 2021 – Espacio creativo británicolevante cocinando historia cultura política con métodos agrarios tradicionales bendiciones abuelas y otras brujas

All the videos are always at Vimeo.com/culturesgroup Some may be in a specific showcase, either visible or hidden to anyone without the passcode to get in. Our videos are always password protected. You must have both the showcase address, and the passcode for a specific event. We do not live broadcast on social media sites.


Asian Techniques: Corn, Nuts, Roots, Rice, Seeds and Tubers – 4/25/2021


Sonoko Sakai
Marika Groen


With:
  • Koichi Higuchi
  • Marika Groen
  • Sonoko Sakai
  • Chef Eiko Takahashi
  • Yasutaka Kijima
  • Chef Sean Doherty
  • Eleana Hsu
  • Kevin Gondo
  • Connie Chew
  • Chef Black Hatena
  • Chef Rudy Huang
  • Takashi Hirasawa
  • Niza Jannah
  • Pao Yu Liu
  • Jeff Rubidge
  • Seri Chung
  • Marcus Im

Cultures.Group navigation links:

December 6, 2020 – Japan and Holiday Sauces, Ferments, Brews, and Baking


Åsa Linéa Simonsson

The following events require registration. Unless you are already a presenter or program host or scholarship recipient there is a fee to view videos for each event. Go to the following link to register https://conta.cc/3k5Xp5V

Chef Ken Fornataro

Sunday December 6th, 2020 7 AM to 9 AM ET, then 9 to 10 AM ET for Holiday Ferments, Sauces, Brews, Breads, Cakes and Condiments

https://us02web.zoom.us/j/84161999960

Meeting ID: 841 6199 9960Passcode: KOMBU


Sunday December 20th, 2020 – 9 AM to 11 AM ET – Asian Fermentation: Taiwan, Korea, Singapore, China, India, Malaysia, Japan, then 11 AM ET to 12 African Ferments and Cultures.

Chef Eiko Takahashi

https://us02web.zoom.us/j/83932582721

Meeting ID: 839 3258 2721Passcode: THAIS

Marika Groen

Sunday December 27th, 2020 – 10AM to 11:30 AM: Indian Ferments and Cultures
https://us02web.zoom.us/j/87614648556

Meeting ID: 876 1464 8556

Passcode: NAGPUR

Nina Mong

Event Participants (In formation)

Japanese Ferments and Cultures: Koichi Higuchi, Chef Ken Fornataro, Marika Groen, Sonoko Sakai, Chef Eiko Takahashi, Yasutaka Kijima, Brooklyn Kura Master Brewer Brandon Doughan, Greg Martinez, Zoe Christiansen, Kinga Vincze, Eleana Hsu, Kevin Gondo, Greg Dunmore, Chef Alex Henao, John Cox, Connie Chew, Nick Repenning. 
Holiday Ferments and Cultures Festival : Breads, Sauces, Cookies, Amino Pastes, Brews, Salsas, and Preserves with Åsa Linéa Simonsson, Vanessa Lépinard, Zoe Cait, Nickawanna Shaw, Alina Alvarez, Mirna Bamieh, Zoe Christiansen, Nicola Anton, Veena Qereshi, Chef Ken Fornataro

Asian Ferments/Cultures: China, Korea, Thailand, South East Asia, India, Japan – Connie Chewand Chef Black Hatena with Chef Rudy Huang, Takashi Hirasawa, Niza Jannah, Pao Yu Liu, Seri Chung, Marcus Im, Chef Sean Doherty, Jeff Rubidge, Chef Ken Fornataro
Jeff Rubidge
African Ferments/Cultures: Sandor Katz, Dr. Johnny Drain, Chef Ken Fornataro, Edd Colbert and Nancy Kinyanjui, Ebonee McCorvey
India: Payal Shah, Pratap Chahal, Chef Kartik Sinha, Anjali Ganapathy, Dr. Tejas Sameer, Aysha Tanya, Ishan Sengupta, Deepa Reddy, Priyanka Bhuyan, Anshita Dawar, Ekta Maheshwari, Chef Ken Fornataro

Chef Ken Fornataro


Go-en Fermented Foods Nick Repenning

Or register for all 5 Events: Season Pass: International Ferments and Cultures:  https://conta.cc/3k5Xp5V


  • Japan: Ferments and Cultures 12/6/2020
  • International Holiday Cultures and Ferments 12/6/2020
  • Asian Fermentation Festival – Taiwan, Korea, Singapore, China, Malaysia 12/20/2020
  • Africa Ferments and Cultures – East to West with Sandor Katz 12/20/202
  • India: Ferments and Cultures 12/27/202

Want to Share some Videos?

All of our program videos for each event are the work of people that have been planning and working on them – sometimes for months – so your time is not wasted on stupid or uninteresting or blatantly promotional stuff. If people happen to be selling a book, or product or online classes or consultation services or generating customers or clients for a restaurant or bar or organization they are encouraged to include that in their videos. We can’t pay people what their time and efforts are really worth, so we encourage them to get the most out of the experience, even if it’s just learning how to present themselves.


Photo: TheNorthernCompant.no

You need to plan. Start filming now.

The actual process of fermenting and culturing can take time. Sometimes, days, often weeks, a few take months or years. So start filming now and send us a very small 30 second clip so we can’t prevent you from wasting a lot of time producing an inaudible or unviewable video. That happens all the time, and it can be easily prevented.

So if you would like to be involved with #Zymes2021plan now and let us know! kojiandpickles@gmail.com


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