#KojiFest2019 is an ongoing series of events hosted by culturesgroup (https://www.instagram.com/culturesgroup/). Expect to learn, ask questions, and taste and enjoy. April 13th at RESOBOX on East 3rd Street in New York City. A multi course tasting event with three wild sages and experienced microbe wranglers. #kojifest2019 #veganevent
Wild Greens Pkhali
Pkhali is the traditional Georgian paté of vegetables such as spinach or leeks, in this case its going to be a mix of wild greens probably nettles, mustard and herbs like pushki and wild chervil. Depending on what Mallory has on hand and what he can gather it will probaly include these ingredients: Wild mustards (garlic mustard, wild cabbage and dames rocket), nettles, wild chervil, field garlic, ground elder / walnuts, garlic, Georgian spices (blue fenugreek, coriander, chiles) a splash of homemade vinegar and a dash of black walnut oil.
Aline Bessa is a baker, cook and food waste sage. She constan tly thrills people @bichobk with her breads, ferments and other tings that include yuca. Yuca is the energy source for at least 400 million people around the world. Aline will discuss – and sample – some of the tastiest ways the plant is used.
Aline will discuss how to ferment this root with various ingredients in multiple ways to create flavors ranging from cheeselike, to nutty or fruity. For every thing described, there will be an accompanying dish so that it will be easier to understand the process better.
Miso soup with tucupi (a fermented yuca broth), szechuan buttons (jambu), culantro and goma
Yuca rolls (vegan pães de queijo) stuffed with nut cheese made with sour tapioca starch (polvilho azedo) miso
Puba (fermented yuca) pudding with miso caramel
There will be a yuca-based “cachaça” for the adults, too. Its name is tiquira.
Yuca Flour (farinha)
@bichobk describes: “How many types of farinha (yuca flour) have you used? Farinha can be readily found here in the United States, either at Brazilian stores or online, but almost without exception these come loaded with artificial additives.
It is incredibly hard to find farinha from the North or Northeast of Brazil here, especially of any quality. In Bahia we use farinha de guerra. When we run out of it, we use cassava garri from the Nigerian store up the street.
We also have farinha d’agua from the North of Brazil, and farinha ovinha de Uarini, a gift from our friend @raonilourenco These are all artisanal products, and they all share the same ingredients: yuca. “
The events focus on methods and examples of how koji and other microbes are used throughout the world in many cuisines to elevate the taste and nutritional benefits of local and regional foods.
Koji is the most commonly used word to describe Aspergillus oryzae, a malted mushroom type of microbe that is an enzymatic powerhouse. There are other types of koji that are members of the Aspergillus family that have their own unique characteristics.
Enzymes and other byproducts produced by koji are creating solutions fordealing with environmental toxinsand even human disease. We focus on te amazing taste sensations and the layers of flavor that koji can create through rapid, or traditional methods.
Presenters will provide tastings of foods that use koji or other fermentation techniques. These include misos, shoyu, shio-koji and how the enzymes created by koji can quickly or over time create incredible tastes and nutritional benefits.
Some things will be lightly dressed with a probiotic rich sauce, others will be deeply flavored misos or sauces that highlight a fresh ingredient or can be eaten on top of or in cooked grains, beans, vegetable based proteins and even desserts.
Depending on what is available the day before the event we plan to have, perhaps with a few substitutions these things garnished with accompaniements.
Traditional three year old miso
Sweet simmered miso
Black beans with smoked mushroom bacon
Greens with cashew, garlic, herb pesto
Tucupi miso soup (a fermented yuca broth, szechuan buttons (jambu), cilantro and spring vegetable.
Nut cheese using miso made with sour tapioca starch
Yucca rolls (vegan pães de queijo)
Puba (fermented yucca) pudim with miso caramel
Pickles (kumquat and carrot, shio-koji cucumbers, tempero baiano style mushrooms).
Rice, garnished (spiced peanuts, date and ginger douchi, gomashio bahia).
Corn chips, seasoned
Joining Chef Ken Fornataro for this event.
Mallory is a wild food writer and enthusiast, sometime cook and dabbler in creating food based on sustainable and local resources. Inspired by exposure to the worlds working-class cuisines, Mallory cooks globally-influenced cucina povera with an emphasis on homemade staple ingedients, fermentation and simple, traditional techniques.
Emphasis is on the wild ingredients reflective of the terroir of the Northeast US, and on creative applications involving neglected or ignored wild ingredients such as bark, roots, wild seeds and spices, pollen, and tree leaves, branches and sap. Many of these open up exciting new avenues when combined with traditional preserving and fermentation techniques, an increasing role in which is being played by koji.
Mallory documents food experiments as well as native and invasive wild foods at @mallorylodonnell on Instagram, and www.howtocookaweed.com
Aline Bessa is a fermentation enthusiast, exploring connections between the techniques she’s learned in her home country, Brazil, as well as here in New York, with local and sometimes foraged ingredients. In her cooking, fermentation is primarily used as a means to uncover the complex flavors of the ingredients, sometimes not accessible at first sight/smell/taste.
In addition to that, preservation techniques help to keep her favorite tropical flavors available year-round, which is particularly important for riffs on Brazilian dishes and cocktails.
Finally, fermentation is an important ally in her constant battle against food waste – food byproducts are usually turned into new products in her house. Aline is getting a PhD in Computer Science at NYU and she brings her scientific acumen to all her kitchen experiments.
Most things labeled as Worcestershire sauce contain anchovies, a type of fish that people trying to avoid animal products don’t want to consume.
We created a vegan sauce – no animal products including honey and fish – that you can pretty quickly assemble yourself if you don’t want to buy any of the existing vegan or vegetarian sauces typically available at health food stores or online.
This version is the faster version of one that uses koji and takes a few months to ferment. It’s just as good in things you are cooking, or in which it doesn’t really play a major role. It’s also great when using it with meat or any recipe that a vegan wouldn’t be interested in eating. So, try it. We use it in our vegan mushroom bacon.
½ cup raw apple cider vinegar
1 cup brown rice vinegar
¼ cup organic tamari or soy sauce
¼ cup unsulphured dark molasses
3 TB Umesu (umeboshi plum vinegar)
1 TB tamarind paste or other sour fruit paste
1 TB hot asian mustard powder
1 TSP ginger powder
3 TB very dark aged miso
3 TB dried onion flakes
1/3 TSP cinnamon
½ TSP garlic powder (or several fresh smashed)
¼ tsp cardamom
¼ TSP powdered cloves
½ TSP ground white pepper
A few pieces dried citrus peel, preferably orange, toasted
1/4 tsp dried seaweed powder (kombu, wakame, anything but Irish Moss or other gelling types )
Simmer very slowly for 15 minutes, at which time it should be about to boil.
Let cool down below 140F, just not colder than tepid)
Add ¼ cup rice wine vinegar (4 to 5 % acidity)
1 TSP sweet smoked paprika
½ TSP alleppo pepper flakes or ground black pepper
1 TB dark miso
Stir well and let sit until room temperature. Strain, saving solids. Bottle and refrigerate sauce for up to 6 months. Or add a tablespoon of sea salt and it will last at 72F for at least three months unless you use it alot.
We’ll provide recipes this is used in besides our mushroom bacon (recipe below) after this described event.
April 13th Event in NYC
April 13th at RESOBOX (resobox.com) you can experience a multi course tasting event. #kojifest2019 #veganevent
Each #kojifest2019 event includes different guest presenters and participants sharing and sampling different handmade, regional fermented and traditional foods, most made with a koji-centric item such as miso, shio-koji, amasake or tamari.
Enroll for information about all related events, or register for events at the culturesgroup MeetUp site.
Mushroom Bacon (vegan)
The cool thing about the marinade for this dressing is that it can be used with a few different types of mushrooms, or on a snack like roasted beans or even popcorn. Just don’t go overboard with the marinade if you don’t intend to use it for the amount specified in the recipe.
The mushrooms don’t have to be pre-treated other than washed and de-stemmed if using shiitake, but if you marinate them for over 15 minutes they will start to really produce water that will dilute the intensity of the taste.
If you don’t have maple syrup, coconut palm syrup or dark brown sugar work as well. Use the palm if you want it less sweet, though. We used the liquid smoke version here because most people don’t have smokers or want to do the stove top thing – easy in a wok or stove top steamer we smoke our nut cheeses in – and it works just as well.
There are quite a few decent brands out there, make sure they don’t contain stuff you do not want to eat. You can also use unsalted smoke powder – sparingly – to create the liquid smoke, or just add it to the marinade.
Use either portobello mushrooms or shitake mushrooms sliced like bacon, or even crimini or button mushrooms. Either way, this marinade is for 2 pounds after cleaning. Some mushrooms may need to be drained after the first trip to the frying pan. Then re-sauteed with something sweet and tamari.
We like to save the marinade if the mushrooms have been hanging out a while and deglazing the pan and reducing the liquid afterwards. If you want to resaute these right before using to crisp them up or just do them ahead of time do that.
Make sure there is more oil than liquid on them, adding some extra oil to store. Maybe 1 TB or 2. Not more unless you’ll be throwing them into a hash brown potato or root vegetable dish. Later for that.
2 LB portabello mushrooms
2 TSP liquid smoke
1/4 cup soy sauce (tamari if GF)
1 TB maple syrup
1/4 cup frying quality olive oil (not EVOO)
1 TB Worchestershire sauce (vegan recipe from culturesgroup above
1/2 tsp toasted and ground coriander seeds
6 TB olive oil or high temp substitute
Cooking the mushrooms: Get pan hot and add oil. Add mushrooms with tongs. Do not overcrowd the pan. Careful of splattering although there should not be more than 2 TB oil in your pan. Fry them like strips of bacon – obviously not layout bacon – that turn over after a few minutes for even browning. Don’t overbrown.
You will need to do two to three batches. Have each batch draining on absorbent paper. Don’t stack them on top of each other. Make sure the pan, wiped out if necessary, reheats after each batch and new oil is added.
After all the mushrooms have been cooked reheat the pan and add ther mushrooms over high heat. Add 2 TB maple syrup and 2 TB tamari and glaze the mushrooms quickly. Remove from pan.
Use right away or lay out and keep warm. Drying this out only makes them better, as long as most of the water is already out.