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 on:

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

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

http://www.culturesgroup.net   E-mail: culturesgroup@earthlink.net  Twitter: @culturesgroup Tumblr: https://www.tumblr.com/#culturesgroup  IG: @culturesgroup Radio: http://heritageradionetwork.org/podcast/ken-fornataro/
https://www.facebook.com/groups/aspergillus/ and https://www.facebook.com/culturesgroup

#🐇 #culturesgroup #学生 #漬物 #chefkenfornataro #koji #麹 #魚と麹 #酵母 #酒 #日本酒

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