Mimi Ferments and Markus Shimuzu



Markus Shimuzu of Mimi Ferments



Register: https://conta.cc/3bplEtj ro view recordings or to attend online events


Our recent two part Fermentation Journeys events with Sandor Katz and Mara Jane King were incredible. It’s taken a few weeks to distill out the info for additional videos to match with the large amount of supplemental materials that go with them but the pre-recorded interviews are in the showcases.

Two of recent note amongst lots of really notable ones were with Esteban Yepes Montero who features quite prominently in Sandor’s book Fermentation Journeys – working on lots more background posts for that – and a really riveting exposition of research and retailing using all your favorite microbes such as B.subtilis for natto, Rhizopus oligosporus for tempeh, Aspergillus for koji by Markus Shimuzu of @mimiferments.

Markus presented what people that have fallen down the rabbit hole or under the spell of filamentous fungi know. Substrates matter. Cooking whatever beans you use more that a few minutes versus less than a few minutes matters. If using a spore excipient or an actual addition like cracked wheat or ground legumes, grains, nuts, starchy roots or tuber their degree of gelatinization really matters organoleptically.


These soybeans were made with ground, cooked, then dehydrated yellow split peas and mixed with different length hyphae of Aspergillus. I’m about to make a Cantonese style Chinese wine from them to serve as the base for a mirin type ingredient. Because when making mirin, ingredient variations matter a lot as well. Smells, tastes and even textures are different with each variation. (Ken Fornataro of Cultures.Group)


Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters. You can get tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, unless live event recordings are of suitable quality. 


November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 


December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor.


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


Mushrooms – Amanita Muscaria



October 10th, 11 AM to 2 PM Eastern Time


  • Mallory O’Donnell
  • Nick Repenning
  • Will Moffat 
  • Markus Shimuzu 11:30 to 12
  • William Rubel 12 to 12:30
  • Estéban Yepes Montoya 12:30 to 1:30
  • Sandor Katz 1:00 – 2 Group Discussion (All writer interviews are in event showcases for future viewing)
  • Showcase Interview: Nancy Matsumoto, co-author of the forthcoming book, Exploring the World of Japanese Craft Sake: Rice, Water Earth, will be in conversation with the newly minted Dr. Maya Hey, scholar of fermentation and feminism.


Register: https://conta.cc/3bplEtj


Mushrooms, Chocolate and Hyphae

Mushroom foragers, botanists and Koji and other types of filamentous fungus experts facilitate a really stellar program that includes artisans and explorers of the functional and practical and cultural uses of mushrooms, cacao (theobroma cacao) or chocolate,and what most know as Koji and other hyphae producing fungus.

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved seat holders get in first.

You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 


Videos by: Sandor Katz, Mara Jane King, Naomi Duguid, Kirsten Shockey, Cortney Burns, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, and Mark Tan.



November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 


December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


Hypha + Hypha = Mycellium


Photo by Markus Shimuzu of Mimi Ferments

October 10th, 11 AM to 2 PM Eastern Time


  • Mallory O’Donnell and Nick Repenning 11 to 11:15
  • Will Moffat 11:15 to 11:30 
  • Markus Shimuzu 11:30 to 12
  • William Rubel 12 to 12:30
  • Estéban Yepes Montoya 12:30 to 1:00
  • Sandor Katz 1:00 – 2 Group Discussion (All writer interviews are in event showcases for future viewing)

Nancy Matsumoto, co-author of the forthcoming book, Exploring the World of Japanese Craft Sake: Rice, Water, Earth, will be in conversation with the newly minted Dr. Maya Hey, scholar of fermentation and feminism.

Register: https://conta.cc/3bplEtj


Mushrooms, Chocolate and Hyphae

Mushroom foragers, botanists and Koji and other types of filamentous fungus experts facilitate a really stellar program that includes artisans and explorers of the functional and practical and cultural uses of mushrooms, cacao (theobroma cacao) or chocolate,and what most know as Koji and other hyphae producing fungus.

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved seat holders get in first.

You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 


Videos by: Sandor Katz, Mara Jane King, Naomi Duguid, Kirsten Shockey, Cortney Burns, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, and Mark Tan.


November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 


December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


More Mushrooms, Chocolate, and Hyphae


Cover photos for the second part of Fermentation Journeys, Mushrooms, Chocolate and Hyphae
The Mushrooms, Chocolate and Hyphae showcase of videos for Sandor Katz’s “Fermentation Journeys” part 2 is filling up. Register: https://conta.cc/3bplEtj Now to watch.

October 10th, 11 AM to 2 PM Eastern Time


  • Mallory O’Donnell and Nick Repenning 11 to 11:15
  • Will Moffat 11:15 to 11:30 
  • Markus Shimuzu 11:30 to 12
  • William Rubel 12 to 12:30
  • Estéban Yepes Montoya 12:30 to 1:00
  • Sandor Katz 1:00 – 2, Group Discussion

Nancy Matsumoto, co-author of the forthcoming book, Exploring the World of Japanese Craft Sake: Rice, Water, Earth, will be in conversation with the newly minted Dr. Maya Hey, scholar of fermentation and feminism.

Register: https://conta.cc/3bplEtj


Mushrooms, Chocolate and Hyphae

Mushroom foragers, botanists and Koji and other types of filamentous fungus experts facilitate a really stellar program that includes artisans and explorers of the functional and practical and cultural uses of mushrooms, cacao (theobroma cacao) or chocolate,and what most know as Koji and other hyphae producing fungus.

Photo by Markus Shimuzu, Mimi Ferments

Most of the topics discussed are in Sandor’s latest book, Fermentation Journeys. These presenters take it further in their own areas of research, discovery, and practice.


Photo by Markus Shimuzu, Mimi Ferments

Interviews, Live chat, and online Q/A sessions and presentations. Videos from around the world are available for ongoing viewing to subscribers and presenters.

Register for events and video viewings as an InRetrospect subscriber or as a Reserved Seat holder to view videos as well as to get into a live event. Video makers (for any of the WritersCultures2021 events or InRetrospect), and reserved seat holders get in first.

You can purchase these types of tickets anytime, even after a specific live event, although we only promise to have the pre-recorded interviews between authors available, not live event recordings unless they are of suitable quality. 


Photo taken by Dr. Maya Hey with permission by Terada Honke.

Videos by: Sandor Katz, Mara Jane King, Naomi Duguid, Kirsten Shockey, Cortney Burns, Holly Davis, Sean Doherty, Marcus Shimuzu, William Rubel, Umair Khakoo, Anna Drozdova, Sònia Dguez, Maya Seetharaman, Margaret Sevenjhazi, Eve Jazmati, Jennifer Solow, Danny Berke, Anita Tikoo, Edgar Deteil, Haruko Uchishiba, Connie Chew, Yoko Lamn, Taylor Westbrook, Mirna Bamieh, Andrea Billar, Kimiko Ito, Ellie Markovitch, Estéban Yepes, Pratap Chahal, Harry Rosenblum, Priya Mani, Melanie McIntosh, Laurent Serin and Javier Gutiérrez Carcache, Kartik Sinha, Zizinia de les Flors, Alex Hozven and Kevin Farley of The Cultured Pickle Shop, Sharon Flynn, Riley Henderson, Tejas Sameer, Nancy Matsumoto, Mallory O’Donnell, Nick Repenning, Will Moffat, Maya Hey, Eiko Takahashi, Jeremy Umansky, Nina Mong, Anton Nicola, Eleana Hsu and Kevin Gondo, Nickawanna Shaw, Taylor Erkkinen, Jenny Bardwell, Tejas Sameer, Joel Orsini, Jessica Alonzo, Julia Skinner, and Mark Tan.


November 7, 2021, 1 to 3:00 PM EST The North and Rye

Dr. Darra Goldstein, Gabriella Gershenson, Zuza Zak, Laura Valli, and Katrina Kollegaeva discuss the history and current state of food and drink in Russia, The Balkans and The Caucasus with a special emphasis on the region’s love of all things sour and of course the role of rye and fermentation throughout the region. 


December 19, 2021, 7 to 9 PM EST Fruit From the Sands

(book by Dr. Robert Spengler III): The Silk Road Origins of the Foods. Videos and a live discussion about the most fascinating archeobotanical history of the dissemination of food and culture and civilization from Central Asia to the rest of the world through The Silk Road and it’s predecessor. With recipe videos. (looking for additional video makers)


The InRetrospect ticket provides access to all events (live or prerecorded, although we don’t make replay event recordings available), 200+ food, fermentation and culture videos. Includes videos from the last 5 years including never before screened archive interviews and full length videos. Until 3/31/2022. Gets rolled out over a four month period. 


Women and Koji Making – An International Affair – There’s More.


Please fill out this form and Register here. You can register up to June 17th! Thank You!

Please fill out this form and Register here. You can register up to June 17th! Thank You!

Mika Repenning of Go-en Fermented Foods
Ma!Condimentos
Sourdough Bread by Terri Ann Fox
Vinegar
Kirsten K Shockey of Ferment.Works wielding her koji to make vinegar
Koji Vinegar
Cucumber Kasuzuke from Petra and The Beast
Misti Norris and Jessica Alonzo of Petra and The Beast

Ma!Condimentos Salad

Alchemy
Sake Kasu or Lees

Koji Pickles by Jessica Alonzo or Petra and The Beast
Shio-Koji Turnips from Petra and The Beast
Kanji for Koji Making
Koji Cured Meats and Koji Charcuterie from Petra and the Beast
Summer Drinks with shio-koji and amakoji from LantauMama


Women and Koji Making – An International Affair – 48 Hours Left to register for this 96 hour access event!


Please fill out this form and Register here. You can register up to June 17th! Thank You!

Mika Repenning of Go-en Fermented Foods
Ma!Condimentos
Sourdough Bread by Terri Ann Fox
Vinegar
Kirsten K Shockey of Ferment.Works wielding her koji to make vinegar
Koji Vinegar
Cucumber Kasuzuke from Petra and The Beast
Misti Norris and Jessica Alonzo of Petra and The Beast

Ma!Condimentos Salad

Alchemy
Sake Kasu or Lees

Koji Pickles by Jessica Alonzo or Petra and The Beast
Shio-Koji Turnips from Petra and The Beast
Kanji for Koji Making
Koji Cured Meats and Koji Charcuterie from Petra and the Beast
Summer Drinks with shio-koji and amakoji from LantauMama


Invasive Plant Fermenting with Sagohachizuke – Christine Krauss




Women and Koji Making

Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here



Jessica Alonzo with Petra and The Beast



Part of the Women and Sake Making Sessions

Women and Koji Making

Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here



Petra and The Beast



Part of the Women and Sake Making Sessions

Women and Koji Making

Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here



Sake Kasu


Part of the Women and Sake Making Sessions



Women and Koji Making

Women and Koji Making: June 15, 2020: 9:00 AM EDT to 5:30 PM EDT
(2 Sessions) A complete description of who and what is incuded here