








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
Koji • Fermentation • Science • Pickles • Cultures
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
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
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
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
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
See The Kimchi Method video for the treatment of cabbage and other vegetables for fermentation or picking. Otherwise, salt down your quartered green, leafy nappa cabbage for about 4 hours and squeeze out very well. Follow the recipe below. Make sure to toast the mustard seeds in the mustard oil until just about smoking. If it is smoking, pour it into a heat resistant container as quickly as possible while removing from the heat. Put the hot pan in a cool place, but not near water or an open flame.
Check out these new videos:
Contact us through the following means, or join our MeetUp or Facebook group.
We used Alex’s dried Hen of the Woods mushrooms, and some dried red shrimp we always have on hand to make my favorite kimchi. The technique is pretty well described in the video class on fermenting using the kimchi technique below.
We are assuming you watched the previous short intro video to treating cabbage for kimchi.
You could use red pepper flakes if you like. You could also omit the shrimp and use fish sauce, or even a little soy sauce with another mushroom. You could even use candied ginger if you can’t get any fresh ginger. It’s excellent!
But this is absolutely my favorite combination of ingredients, especially with the delicate young ginger and roasted black peppercorns. Ready in seven days, too.
It will leak out of the jar without a container underneath it. Make sure the bowl or whatever you use to catch the spill over is as clean as the jar so you can put the juice right back in and rinse off the jar and bowl. Great way to catch the bacteria and yeasts you want in your kimchi.
Also, this gives off very much less strong odors that a full on fermented shrimp and hot pepper based kimchi. on’t worry, we’ll post some unique recipes for that type as well.
Check out these new videos:
Contact us through the following means, or join our MeetUp or Facebook group.
We have thousands of videos we want to share and hundreds of thousands of videos, but to what end? Information changes so quickly that trying to keep up with it prevents people from learning from each other, let alone even listening.
So, we’re going through them all and only posting the ones we think are useful now and in the next year at the very least.
If you have a specific question after you watch one of our videos or read one of our posts, please ask. We will distill your questions into compact, easy to understand posts and videos as best we can.
This video is about the role of water in chemical and other enzymatic reactions. In other words, knowing how to manipulate the water content of food on a macro or very microscopic level is the key to preserving food, fermenting food, cooking food or just preparing it to ingest it.
Hopefully, the videos will help you to see how we apply our knowledge of both science and cooking to create great tasting foods and beverages. The only thing you won’t learn about here is how to buy something we make or write.
Check out these new videos!
Contact through the following means, or join our MeetUp or Facebook group.
Marinate the chicken in the truffle shio-koji for two hours. Add the ingredients below to the chicke and marinate again for 2 hours.
Rub the sake and egg into the chicken, blending it together with the truffle shio-koji. Marinate for another hour. Wipe off the chicken as best as you can into the bowl with marinade. Try to save ever last drop of the marinade.
Mix the baking powder, salt, and flour together. Add to the reserved marinade. It will be pretty thick at this point. Dip the chicken pieces in this and let them sit for as long as you like in the fridge. Or fry immediately. Try and get batter on each piece of chicken as you slide it into the heated oil.
Add the chicken a piece at a time while turning up the heat for just a few seconds until you get half of the chicken in the oil. You need to make this in two batches (or cut the recipe in half). After the first batch skim the oil well, removing any browned bits.
Make sure the pieces are not sticking to the pan. Shake the pan very gently or give them a little push with your tongs or chop sticks
These will cook and brown very fast so turn them over after two minutes at medium high heat. Then let them fry for another 2 minutes at best. Remove from the oil and let drain if you don’t serve them right away on a bowl of rice or another grain or mashed celery root (celeriac).
I typically have a second pan waiting to heat the oil up for a second batch, after I strain the oil through a very fine mesh strainer.
If you don’t serve this right away, or eat it all chill it overnight in the fridge and eat it cold with a truffle oil mayonnaise, or a simple mild vinegar based vinaigrette.
This is also a great way to make a fast chicken parmiggiano. Place whatever type of cheeses you like over the chicken – truffled cheese, mozzarella, parmesan or even Gruyere or Emmental heat in a 400F oven for 15 minutes.
Also, if you don’t have truffles or mushrooms, shred some perilla or shiso leaves into the shio koji before adding the sake and egg. You could also use milk kefir, buttermilk, chicken stock or cold miso soup instead of the sake. You could also use a light colored seitan or other plant protein – just don’t stew it in soy sauce – instead of the chicken.
The taste of Sour is associated with Spring (and one of the five elements, Wood). Sour foods are said to be good for the liver and gall bladder. Vinegar, sauerkraut and other lactofermented foods, citrus fruits, and sourdough bread are classified as sour foods.
Chef Ken Fornataro will discuss food and beverages based on the principles of five elements traditional Chinese medicine, and the five tastes. A specific organ or organ system of the human body is nourished by each of these tastes. Each taste has either warming or cooling energy, as well as a season.
Combining one or more of these tastes, like adding lemon or ginger to a piece of fried fish, creates compelling taste sensations while balancing the body’s energies.
Ken’s Instagram virtual event on April 19th from 6 to 6:45 will include ways to create these flavors using cultures, alone or in combination:
Using these cultures, Ken will demonstrate how we create the five flavors by making five dishes that combine one or more of these cultures to make different types of kojis, misos, sauces, pastry and pickles.
Ken will demonstrate tasty, functional, medicinal, balancing, and strengthening food and beverages based on the principles of five elements traditional Chinese medicine, and the five tastes that have underlined all the worlds greatest cuisines for over ten thousand years. In combination, the above categories can create amazing, layered taste sensations.
Ken’s Instagram virtual event on April 19th from 6 to 6:45 presentation will briefly discuss:
As promised, we will further discuss the physiology of taste, and the receptors that influence how and how much we taste and smell, but also health. Combination therapy is the key. Properly balanced or combined as demonstrated in the food and drinks we describe, new flavors are unlocked, and new tasted are unbound.
In the last 100 years spectacular advances in food microbiology have demonstrated how traditional techniques were well reasoned out. They worked in the context of the place they were made in. They provide a roadmap to adjust to ever changing resources and food supply and accessibility issues, climate change and cultural changes.
We hope to be able to show you how to make many different types of koji, jiangs, soy sauce, shrimp miso, green tomatillo ketchup, koji and rhizopus cured coffee, manis kecap, tempeh flours, pickles, fruit and herb shrubs, malted sweets, and fermented chocolate breads. If we don’t have time, you’ll see recipes and hopefully videos for these very soon.
Always with an eye on affordability, accessibility and functionality.