Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal. But show up!
Otherwise, Register at https://PayPal.me/FermentsandCulturesfor $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybean miso of the white miso type. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
Christine Krauss of @Chirp_Food
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Free Option: We’ve included the Zoom links for those that really can’t afford $5, but still want to access the information and be with community. Please send you name and address tokojibook@earthlink.com for our records if you can’t do PayPal.
Otherwise, Register at https://PayPal.me/FermentsandCulturesat $5 for remaining sessions package, $75 for year long rewatching of every event available and our entire video library) Always free to the season’s presenters.
March 25 – (Deutsch) 2 PM EST Küchenchef Eiko Takahashi wird über Miso, einschließlich Okazu-Miso, sprechen. Sie wird den Unterschied zwischen traditionellen Miso-Sorten und den Unterschied zwischen Okazu-Miso-Sorten erklären.https://us02web.zoom.us/j/86247135853 Meeting ID: 862 4713 5853 Passcode: 744276
March 25 – 3:30 PM EST Traditional miso types, okazu misos (おかず味噌) including Moromi miso (もろみ味噌) with koji Chef Eiko Takahashihttps://us02web.zoom.us/j/82342293833 Meeting ID: 823 4229 3833 Passcode: 423716
Chef Dave Smoke-McCluskey and Wade Fox
March 25 –5:30 PM EST Chef Dave Smoke-McCluskey and Wade Fox present a Native American cultural tradition and a gateway to the past. Yaupon Holly has been kojified and maillarded to unlock new flavors. https://us02web.zoom.us/j/83272949247 Meeting ID: 832 7294 9247 Passcode: 707758
March 27 – 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Dayhttps://us02web.zoom.us/j/84456426922 Meeting ID: 844 5642 6922 Passcode: 954616
Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji @Micros_life
March 28 – 4PM EST Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji – https://us02web.zoom.us/j/82105124065 Meeting ID: 821 0512 4065 Passcode: 350021
Saikyou Miso with Maroua Jellibi
March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybean miso of the white miso type. https://us02web.zoom.us/j/85332951056 Meeting ID: 853 3295 1056 Passcode: 392326
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food https://us02web.zoom.us/j/2875216492 Meeting ID: 287 521 6492 Passcode: JB1
Edible wild plants and mushrooms in koji applications with Christine Krauss of @Chirp_Food
March 25 – 2 PM EST Küchenchef Eiko Takahashi wird über Miso, einschließlich Okazu-Miso, sprechen. Sie wird den Unterschied zwischen traditionellen Miso-Sorten und den Unterschied zwischen Okazu-Miso-Sorten erklären.
March 25 – 3:30 PM EST Traditional miso types, okazu misos (おかず味噌) including Moromi miso (もろみ味噌) with koji Chef Eiko Takahashi
March 25 –5:30 PM EST Chef Dave Smoke-McCluskey and Wade Fox present a Native American cultural tradition and a gateway to the past. Yaupon Holly has been kojified and maillarded to unlock new flavors.
March 27 – 7 PM EST Sowans to Shio Koji (塩麹) – Traditional Japanese Ferments Using Oats with Chef Lennon Day
March 28 – 4PM EST Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji
March 30 – 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
March 30 – 2PM Edible wild plants and mushrooms in koji applications with Christine Krauss of Chirp Food
March 25 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 5:30 PM EST Chef Dave Smoke-McCluskey and Wade Fox present a Native American cultural tradition and a gateway to the past. Yaupon Holly has been kojified and maillarded to unlock new flavors.
March 28 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 4PM EST Haruna Deasy of Micros shows you how she makes koji by introducing her tools and her muro and what she does with her koji
March 30 – To register use https://PayPal.me/FermentsandCultures and donate what you can. 1PM EST Maroua Jellibi, a student of Shiori Kajiwara, presents Saikyo Miso,a sweet, fast, lower sodium more rice koji less soybeanmiso of the white miso type.
