At the event at Resobox in the East Village you will experience:
- how to make miso (味噌)
- how to make shio-koji (塩糀)
- how to make misodama (味噌玉)
- how to make takikomi gohan (味噌炊き込みご飯)
- how to make kimchi base for fast kimchi (because summer is coming!)
The point of all these items is to show you what to do with what you have on hand, and what you can access. Got kids? Work, like even two jobs ? Need to spend less time and money cooking and more time enjoying food? We know what you need to know.
Sometimes Chefs have access to fresh ingredients that a forager, farmer or artisan just harvested or made, other times they have to deal with what they ordered or shopped for versus what is in the house. It’s really a bigger version of what we all go through at home when tired or busy or exhausted. That doesn’t mean you can’t use something in your pantry, refrigerator or from your local store and make something filling and very tasty.
Chef Ken Fornataro will show you how to make food if you have miso, koji, shio-koji, soy sauce, mirin and other ingredients ready to go with quick trip to the farmers market, your local salad bar, the super market or a dig into your CSA box or your pantry or refrigerator. Even for picky kids – we know all about the young stubborn ones – and people that are eating a vegan diet.
Often you can prepare things that will last for days or weeks, requiring only what you want to eat fresh that day.
Based on the demonstrations we’ll have – if accessing the ingredients makes sense and preferably uses ugly vegetables, the following, all vegan, mostly gluten free items:
- Fried Garlic, Pickled Jalapeño, and Tomatillo Salsa
- Szechuan Sauerkraut with spicy smoked hamma natto (koji based)
- Shiitake Kombu Dashi Dama
- Gohan Takikomi (recipe below)
- Edamame Crispy Beans (glazed with a shio-koji plum mirin)
- Jasmine Amasake (sweet, thick, koji based rice)
- Miso Mayo Dip (miso, mayo with special seasonings, radishes)
- Cucumber Misozuke (Cukes aged in a black pepper miso)
- Spicy Ginger, Carrot, Garlic, and Onion Kimchi
- Coriander Seed, Fennel and Lime Rind pickles
- Toasted Almond Kisses (savory, nutty, sweet namemiso based)
- Garlic Misozuke (Fresh garlic fermented in miso)
If you are a member of culturesgroup MeetUp https://www.meetup.com/culturesgroup/events/261196806/, https://www.meetup.com/Evolving/ (Evolving lifestyles) or nycferments https://www.meetup.com/NYCFerments/ $20. Bring cash and pay there if you like. So please join the group and register for the event! Hope to see you there! firstname.lastname@example.org with questions!
- Instagram: @culturesgroup
Miso Takikomi Gohan (味噌炊き込みご飯)
- Rice 1 cup + 2⁄3 cup (about 300 grams)
- Water 2 cup (400 ml)
- Miso 2 TBSP
- Soy Sauce 1 TBSP
- Sake 1 TBSP
- Mirin 1 TBSP
- Sesame Oil 1 TSP
(Suggested, Substitue with what you have)
- Carrots 2 small roots, finely chopped
- Konjac 1⁄2 of a 90 oz package, finely chopped
- Deep Fried Tofu (Abura-agé) 1 sheet, cut in small strips
- Fresh Ginger 3 TBSP, finely julienned (optional)
- Shichimi Pepper (optional)
- Mix Miso, Soy Sauce, Sake, Mirin, and Sesame Seed Oil well and pour onto the dry rice in a rice cooker (or a pot with lid).
- Add water.
- Add vegetables and tofu and mix well.
- Soak the rice mixture for 20 minutes before starting the cooking.
- When finished cooking, mix the rice well and sprinkle finely julienned fresh ginger and shichimi pepper if you like.
- Suggested Rice:Water Ratio for Dry White Rice : Water = 1 : 1.2 and for brown rice Rice : Water = 1 : 1.6~1.8
Shih (Douchi) for Hamma Natto
Most people know them as little, raisin looking salty and pungent black beans or fermented beans. They are also called douchi or taucho. They are typically made from soybeans, often black soybeans. You can also use the yellow soybeans but they will eventually turn black anyway.
There are also different ways to make them, using different cultures. We use koji, in this case Aspergillus sojae that is typically used for making soy sauce. If you make koji out of soybeans and use Aspergillus sojae it also makes a fine miso so it makes sense for us to just make a lot at the same time.
Only in rare situations do we use soy bean koji to make quick things – but stay tuned. You’ll want to try those things. We also always like to have black soybeans around for natto, especially if we can get really small ones.
After the beans are washed, soaked and cooked gently until still intact but not at all mushy, they are dusted with the koji. Just like when making amasake, after 48 hours at 90F you can either use them as fresh koji or keep sporulating them until they turn green then darker green.
With amasake if you keep it going it will be suitable to make sake or country style doboroku from in another day. Why not grab half of the amasake first, then continue and make a nice chilled beverage?
These black soybean douchi were then fermented wi†h fermented ginger and salty koji brine, and took about a year until complete. We also have a stunning hack for this process that produces as good beans.
These were dried during the summer – although you could use a dehydrator or even fans – then packed with chopped dried dates, chiles, the dried ginger from the earlier stage and a salty brine (20%).
After a day of macerating the beans will become like somewhat dry but still edible raisins, moist but not wet. Pack them into clean jars or crocks. They’ll last for at least a year. If you refrigerate them they will last for several years. You’ll eat them before that though.
We are serving ones made with a smoked brine before dehydrating at this upcoming event. They make an intense marinade, an unbelievable barbeque sauce base, and an addition to a nerumiso miso (either fermented with everything from the start, or as a simmered namemiso.
You can pretty easily pre-made Chinese style douchi at an Asian food store. It’s what they use in most Chinese restaurants in sauces that say with black bean sauce (and some that don’t even mention they are in there). But ask to be sure otherwise you could get a spicy bean paste sauce you might find overpowering. If you buy them they won’t ever look like a paste, but dried raisins.
As opposed to Japanese style hamma natto, Chinese shih will most likely be made the same way but with the mold washed off before brining and drying. This type (shih or douchi) are typically spicier and often have sugar. They aren’t typically fermented as long.
But, if you are pressed for time just follow the above technique – we use a brined date syrup and ginger – and pack them up. Throw a few into a stir fry of anything with some fresh hot peppers and garlic and you will be glad you did. Marinate shellfish or a strong fish such as mackerel or even smoked tempeh with these and grill them over indirect heat or broil.