Chili with Koji and Beans

At tonight’s first #Zymes2020 event at Fifth Hammer Brewing we presented a chili made the typical way. A very small amount of ground beef was browned with onions, garlic, peppers, oregano, lime and other seasonings. It doesn’t matter what your actual chili base is for this if you decide to …

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Mother Sauces

Classic French cooking has a long established tradition of using five sauces that pair with specific traditional ingredients. They are called mother sauces. If you were going to make a gratin of potatoes or macaroni and cheese, you would make a Béchamel sauce. If you added salt, pepper, nutmeg and …

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The Name of the Rose

Today is my birthday and I have a few things to say. Mostly everything I want to convey on this year’s birthday – September 15th – has all been said before in Nina Simone’s song “Feelin Good” At least the attitude part. The semiotics or foodways start of a new …

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Microbes Eat Corn

Corn Shoyu – Recipe 10 cups/2200 grams steamed yellow grits corn koji (A. sojae) 2 cups/300 grams kosher salt 2 1/2 cups/425 grams ground corn masa koji 2 cups /500 grams water 3 cups/550 grams corn masa, toasted 2 cups/275 grams dark brown roasted corn 1 cup 120F water Keep …

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Nixtamalized, Sprouted, Popped, and Maillarded Corn Jiang

Corn with A.sojae

First we sprouted some of our favorite popcorn. Not that popcorn makes great edible sprouts, but it starts the process of making the corn more digestible, tasty, and nutritious. The smell and flavor of corn pops! It makes the miso taste like an ear of buttered, grilled corn. With benefits. …

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Taking Stock of and Making Stock from Sweet Corn

First the corn stock. You can actually make this with half eaten, older, or cosmetically challenged corn and it will still deliver the smell and taste we lust after in corn. If you are using fresh corn save the husks for making tempeh or tamales or little packets of natto …

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Mixed Kojis and the Dregs

At one of our monthly forums we had lots of already cooked, organic Carolina Gold rice leftover. We also had lots of soybean pulp, or okara, leftover from making tofu. Okara has a large amount of protein that like other beans and grains and seeds makes a tasty miso. Remember …

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One Bucket Miso

4 TB/66 grams coarse sea salt (plus a little extra) 3 cans/650 grams canned cooked drained beans (see note below) 2 1/2 cups/567 grams rice koji 1 cup/245 grams bean liquid Don’t obsess over the weights of things for this recipe. Just use the first figures given for each ingredient. …

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Miso Making Lists

Before we post the very extensive description of how we make miso we offer this list so you recognize that if you can only access the following things you can still make great miso: a gallon size, food safe container (not metal) canned beans koji salt Paper bags or clean …

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Upcoming Events

Tuesday, June 25, 2019– Release of Ferment.Works new book. culturesgroup’s Ken Fornataro discusses and gives recipes for a country style sake called doboroku, vinegar, and a quick amasake. He also discusses the sake industry in the US. Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of …

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