Tag: Krishnendu Ray

Sun Fermented Soy Sauce

OZZY HSIEH

Discover sun-fermented soy sauce-making and application with third-generation black soy bean sauce maker Ozzy Hsieh, brewer at Yu-Ding-Shing and Founder and Chef of Future Dining Table.

Yi-Cheng Hsieh (Ozzy) is the third-generation black soybean sauce brewer of “Yu-Ding-Shing”, Taiwan. He is also the founder and chef of “Future Dining Table”, a series of food events connecting local farmers and consumers with vegetarian/plant-based cuisine, using Yu-Ding-Shing’s artisanal black soybean sauce.

Besides promoting black soybean sauce brewing culture of Xiluo, Taiwan, Future Dining Table aims to introduce the terroir of Yunlin county (Midsouth Taiwan), inviting experts from different fields to lead discussions about agriculture, placemaking, and regional revitalization. The ultimate goal is to make Taiwanese black soybean sauce worldwide.

Register Now, Watch Later

Get your tickets at KojiCon.Org and make sure you tune in for sessions from experts who are dedicated to keeping traditions alive, transferring knowledge, and saving delicious, nutritious, culturally significant techniques that are in danger of being lost.

Don’t worry if you can’t attend all of these amazing virtual sessions live – all presentations will be recorded and available for a full year after the conference, along with content from Kojicon 2021 and 2022!

Yellow Farmhouse is committed to community building and inclusion and offers different ticketing tiers to Kojicon to provide access for as many people as possible. 

Connecticut Residents

Thanks to a generous sponsorship from CT Humanities, we are also offering free Kojicon 2023 registration to residents of Connecticut and for teachers working in Connecticut schools. Register at the link in our bio or at kojicon.org.

Kojicon 2023: Preserving the Past, Fermenting the Future runs from February 20 to March 5 and is presented by @yellowfarmct, an education center on a working farm in Stonington, CT, and @ourcookquest, Co-Author of Koji Alchemy.

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

KojiCon 2023

Presenters

Connie Chew @Crazy_Asian_Ferments_Official @Conniechew.lifestyletravel

Vanika Choudhary @choudharyvan @noonmumbai @sequelmumbai

Eric Dawson @yellowfarmct Yellow Farmhouse Education Center 

Alyssa Dipisquale @the.koji.club_ @alyssamikiko

Christopher Feran Christopher Feran @christopherferan

Ken Fornataro @cultures.group Cultures.Group Vimeo

Dr. Maya Hey Maya Hey @heymayahey

Ozzy Hsieh Yu-Ding-Shing

John Hutt @crasstafarian

Euka Isawa @eukaisawa

Andrew Jack @ajjack_Umami Salt

Yong Ha Jeong @YonghabrewsYongha Brews

Nichole Jewell @yellowfarmct Yellow Farmhouse Education Center

Alice Jun  Hana Makgeolli @hanamakgeolli

Sandor Katz  @Sandorkraut

Mara Jane King @zukemono

Caitlin Koether @Wild_Provisions_Fermentation @Lightly_Effervescent

Dr. Lee Yoon-hee  @Yangjohakdang Yangjohakdang

Meredith Leigh @mereleighfood Meredith Leigh @thefermentationschool,  The Fermentation School, @carbonharvest, Carbon Harvest  

Arline Lyons  Taste Translation @tastetranslation Twitter

Leslie Merinoff @matchbookdistilling @thebookofbam

Eleni Michael @elenimichl Eleni Michael

Yuichiro Murai @kojiyasanzaemon Kojiya Sanzaemon

Hiraku Ogura Hakko Department @hirakuogura Twitter

Dawn Petter Visit Petalune Herbals to learn more about her offerings. @petaluneherbals Facebook Twitter

Jennifer Rothman @yellowfarmct Yellow Farmhouse Education Center

Takashi Sato @takashi_tamari Hakko Hub.

Robin Sherriff @thekojikitchen @robinsherriff Koji Kitchen

Rich Shih  @ourcookquest OurCookQuest

Markus Shimizu @mimiferments Mimi Ferments @markusshimizu

Dr. Julia Skinner @RootKitchens @BookishJulia

Soirée-Leone @soireeleone Soirée-Leone

Jeremy Umansky @larderdb @tmgastronaut

Corky White Merry Corky White

Irene Yoo @Yooeating Yoo Eating YouTube

David Zilber @David_Zilber

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Kambu Koozh – Fermented Bajra

Bajra or Pearl Millet is fermented with buttermilk or any active culture to make kambu koozh. For breakfast, as a drink with condiments like sweet onions and chili peppers
Presentations on January 26 (7AM EST) 

Soirée-Leone – Wild Shoyu Made with Wild corn koji spores
Deepa Reddy – Fermented Bajra (Pearl Millet) Kambu koozh
Kartik Sinha – Winter Pickles and the Salt Satyagraha
Christine Krauss – Yubeshi (Redux)
Wade Fox – Maillard, Miso and Mushrooms 
Erica Carson – Koji based Fruit, Nut and Seed Lebkuchen|Ishan Sengupta – Kasundi, West Bengali Mustard Condiment
Sean Doherty- Salt Risen Bread with Maine Grains
¿Adonde? Lab – Chestnut Miso, Shio Koji Salt Percentages
Corey Bullock – Barley koji made for Red Bean Meju, Wood Fired Eggplant Amino Sauce with oat shoyu koji
Dawn Woodward – Rhubarb Rye Galette, Rye Sourdough Bread, Two Variations, Estonian Style Rye Sourdough with Oats, Beets and Beet Kvass
Ellie Markovitch – Sourdough Tortillas, Sourdough Primer: How to feed your mother, How to make pita bread, English muffins and a basic country loaf, Alua (Corn Kvass), and Brazilian Fermented Rice Cakes
Kenji Muramoto – Oatzuke, Umeshu, Rhubarb Umeboshi paste
Priya Mani – Vethal, Yogurt Fermented and Dehydrated Vegetables
Ken Fornataro – Mustard SourDosa Pickles

Kambu Koozh

Annual Membership

Annual Membership includes access to every event in 2023 – including all the Salt and Ceremony sessions and associated videos – and all available archived and new videos from now until the end of 2023. January 1 to December 31, 2023. Plus all events and videos of the last ten years!

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Wild Shoyu, Future Sauces

Future koji. Soyless, all grain protein multiple Aspergillus spore fruity chestnut popcorn caramel smelling koji for a soy sauce. Prepping for @cultures.group upcoming event on January 26th at 7AM EST.

 You can still enroll as an Annual Member if interested before the $ jump! $75 for the entire year of events, plus the past ten years of videos and all new events and videos in 2023. After April 15th Annual Membership through PayPal (https://paypal.me/FermentsandCultures) goes to $225 year.

Presentations on January 26 (7AM EST) 

Soirée-Leone – Wild Shoyu Made with Wild corn koji spores
Deepa Reddy – Fermented Bajra (Pearl Millet) Kambu koozh
Kartik Sinha – Winter Pickles and the Salt Satyagraha
Christine Krauss – Yubeshi (Redux)
Wade Fox – Maillard, Miso and Mushrooms 
Erica Carson – Koji based Fruit, Nut and Seed Lebkuchen|Ishan Sengupta – Kasundi, West Bengali Mustard Condiment
Sean Doherty- Salt Risen Bread with Maine Grains
¿Adonde? Lab – Chestnut Miso, Shio Koji Salt Percentages
Corey Bullock – Barley koji made for Red Bean Meju, Wood Fired Eggplant Amino Sauce with oat shoyu koji
Dawn Woodward – Rhubarb Rye Galette, Rye Sourdough Bread, Two Variations, Estonian Style Rye Sourdough with Oats, Beets and Beet Kvass
Ellie Markovitch – Sourdough Tortillas, Sourdough Primer: How to feed your mother, How to make pita bread, English muffins and a basic country loaf, Alua (Corn Kvass), and Brazilian Fermented Rice Cakes
Kenji Muramoto – Oatzuke, Umeshu, Rhubarb Umeboshi paste
Priya Mani – Vethal, Yogurt Fermented and Dehydrated Vegetables
Ken Fornataro – Mustard SourDosa Pickles

Register! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!

Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 4/15/2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Rye Baking

Rye baking inspired an all rye sourdough starter at 150% hydration with 30% of fermented rye described by @evelyns.crackers – but with the rest strong wheat flour. Instead of caraway or coriander toasted cinnamon and raisins were added. Incvredily easy to handle, and very tasty. 

Presentations on January 26 (7AM EST) 
Dawn Woodward of Evelyns Crackers

Dawn Woodward – Rhubarb Rye Galette. Rye Sourdough Baking, Two Variations. Estonian Style Rye Sourdough with Beet Kvass.

Ellie Markovitz – Tortillas, Sourdough Primer: How to feed your mother and how to make pita bread, English muffins and a basic loaf – plus Alua (Corn Kvass), Brazilian Fermented Rice Cakes

Register! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!

Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 2/15/2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Yubeshi (ゆべし)

Yubeshi is a Japanese sweet or savory type of confectionary, like a  chutney or sweetmeat that is decidedly dried to allow for transport. They originated as snacks that warriors could take on the road. Although it can be made as a block or whatever shape, people like to stuff them into fragrant, hollowed out citrus shells, especially yuzu.

They almost always have some amount of sugar, and they are steamed after making. Then they are dried. They are typically made from a combination of ingredients that emphasize their sweetness or savoriness. The ones made with miso, for example, typically have nuts and no flour. The sweeter ones are made with rice or other flours, sugar and something salty like soy sauce or a lighter miso. Often dried fruits are added.

Christine Krauss is a foraging and fermentation teacher in Munich. Her goal is to combine global food and fermentation techniques with regional and seasonal products to expand the regional flavor world and create new flavors for a climate compatible cuisine. She sees her work, sharing her knowledge of finding and using the unexpected and unknown flavors that grow on our doorsteps and expanding the flavor spectrum of our regional products with global food and fermentation techniques. Christine develops climate-culinary events with new, surprising flavors, delicious, sustainable and joyful food on the table with products that grow and ferment where we live. Find her on Instagram @chirp_food

Yubeshi stuffed into a Yuzu shell by @Chirp_Food
Fermenthings-some-of-our-salts

Register and Watch! Annual Membership 1/01/2023 to 12/31/2023 – plus all events and videos of the last ten years!

Annual Membership includes access to any event in 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023. Only available to 2/15/2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Salt of The Earth

December 30th at at 11AM EST (New York) is the final session of our WritersCultures program, and the start of a new year of Salt and Ceremony. We have many things planned for those that become Annual Members.

Before the end of the year that will cost you $75. Once 2023 rolls around that will cost $150 dollars. See below for registration information.

Eleni Michael with Moungra, a unique sourdough based ferment specific to Cyprus.

Using leaven or sourdough, or any fermenting starch like rice paste, to make ferments is an ancient practice. Thanks to Charles Perry for translating into English some of the most important history of fermentation, preservation and pickling.

For the final day we have an amazing line up. So far, that includes Christine Krauss of Chirp Foods making her version of subeshi, or walnut and miso stuffed citrus sweetmeat or confection. Nancy Singleton Hachisu has redone her entire presentation and added some crucial photos and narrative to her Nami no Hana (波の花) Do Goen segment.

Mustard Kraut made with cabbage and corn sourdough starter

We also have Ken Fornataro on ancient and modern ferments using sourdough or grain based leavens as was done – and in some places, still is – very commonly.

Then, Vanika Choudhary will demonstrate a regional version of a pumpkin miso – easily adapted to where you live – using rice koji and peppers native to her part of India.

Takashi Sato of San—J instructs you to make a very intense, gluten free version of shoyu or Japanese soy sauce called tamari, then offers some brilliant ways to use it. And Dawn Woodward of Evelyn’s Crackers presents a trio of amazing rye and whole grain based breads and desserts.

And there’s more. But you’re not going to see other than the above until 2023. Salt and Ceremony is the final, months long group of Sessions of our program WritersCultures. Before December 31st Annual Membership costs $75. In January of 2023 it goes to $150.

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Brine Salts and Circular Fermentation

On the 18th of December at 3PM EST (New York) we will broadcast the videos submitted by a group called Fermenthings. They are located in Belgium, yet setting an international example of how the basic principles of fermentation can, and should be applied in a sustainable way to create amazing tasting foods and beverages.

If you have not yet registerered for all the Salt and Ceremony events that come with an Annual Membership for the entire year of 2023 as well you should do it before the end of this year.

If you purchase an annual membership you not only get to attend, or access at a later date, all of the December events but also an entire year of hundreds of new videos and events that we offer in 2023.

For $75 USD here: https://www.paypal.me/FermentsandCultures

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Salt, History, and Cultures

Sunday, December 18th at 3PM EST

19th Century Powder Bread
December 18th, 2022 at 3PM EST
  • William Rubel – Baking Powder Bread
  • Patrícia Miguel – Portuguese Corn Broa
  • Fermenthings – Brine Salts
  • Eleni Michael – Moungra
  • Anton Nicola – Sourdough Pizza 
  • Justin Tyler Tate – 酸菜Taiwanese-Hakka style fermented greens
William Rubel’s Baking Power Bread.

William Rubel – Hearth and Heritage – William is an author who writes about traditional food and foodways, including “Bread, a global history” (2011). He also writes about Early Modern British Gardens, and for a more general audience for Mother Earth News on bread, gardening, and more. He is the co-director of the Samburu Lowlands Research Station, Lengusaka, in Northern Kenya at Sambururesearch.com. 

William is the founding editor (1972) of Stone Soup, the magazine of writing and art by young people. His book, “The Magic of Fire, 100 recipes for fireplace and campfire” was published in 2002 and was Nominated for the James Beard Award and won the World Gourmand Award, in France. William was awarded is a Chevalier de l’Ordre du Mérite Agricole, an honor bestowed in him for his work in traditional foodways, including his bread research. He is currently writing a history of bread for the University of California Press.

Suggested Serving with mushrooms

If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures

This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same content.

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

Chelow ba Tahdig: Salt and Ceremony

Chelow ba Tah Dig is one of the most famous Persian rice dishes. For Salt and Ceremony, Dr. Nader Mehravari will detail how salt is used three different ways in the prepartion of this dish. Salt and Ceremony is the name of the group of 6 sessions that place during the month of December. There are live parts that get recorded, and videos associated with each session.

If you purchase an annual membership you not only get to attend or access all of the December events, but an entire year of hundreds of new videos, events, and videos repurposed based on feedback. For $75 USD here: https://www.paypal.me/FermentsandCultures

If you are interested in participating live in any event from now un til 12/31/2023 and watching curated videos the entire year of 2023 that will teach you how to cook, ferment, bake, preserve, and brew use the form below two register now.

This offer is only good until 12/31/2023 Eastern Time. After that, if we have available spaces, the fee will be $150 dollars for the same amazing content.

Annual Membership from 12/01/2022 – 12/31/2023 plus all events and videos

Annual Membership includes access to any event in 2022 and 2023, including all the Salt and Ceremony sessions and associated videos, and the video archives from now until the end of 2023

$75.00

• https://Cultures.Group
• https://vimeo.com/culturesgroup
• www.instagram.com/cultures.group/
• facebook.com/groups/fermentsandcultures/
• https://www.paypal.me/FermentsandCultures

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