About culturesgroup

culturesgroup  offers food preparation, preservation and fermentation education and information. We share and collaborate with individuals, other educators, and businesses through e-books and internet meetings, printed materials, videos, photos, and presentations.

• the preservation and demonstration of food cultures and techniques
• wild yeasts, koji, grains and SCOBYs to create sake, beer and beverages
• Japanese, Chinese, Russian and Indian fermentations and cultures
• Probiotics, Dysbiosis, and Dysphagia in young and older people
• the use of aspergillum and lactobacillis to create:

Miso • Sake • Tempeh • Mirin • Tseukemono • Nukazuke • Koji • Tamari • Preservation • Legumes • Cheese • Cultures • Fish • Amazake • Wood • Milk Kefir • Raw Milk • Microbiology • Microbiome • Wild Yeasts • Consultation • Natto • Food History • Kimchee •  Whole Grains and Sourdough

E-mail: culturesgroup@earthlink.net
Twitter: @culturesgroup
Tumblr: https://www.tumblr.com/#culturesgroup
Instagram @culturesgroup

Radio interview : http://heritageradionetwork.org/podcast/ken-fornataro/


#漬物 #麹 #魚#酵母 #酒 #日本酒

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