We’ve gotten so many requests form videos and pictorials on how to make koji-kin (こうじ) and tane-koji that we are trying out this format. Unless people either follow us here or like the first post we’ll stop. Let us know what you think, okay? So check this out:
So we finally got some assistance on our three most important projects! The researching, writing and publishing of our first three books: Sour Russian, Swallow and Fish 麹 . Yes, of course we would still welcome dedicated volunteers to assist us! We need lawyers and fundraisers and social media assistance and research and writing help!
There are also quite a few people we would like to interview for all three of our publications. But there is now a co-author with Chef Ken Fornataro for Sour Russian, and several new dedicated volunteers to the team. That’s a big deal.
Our second book that we hope to introduce at the Berkshire Fermentation Festival, Fish 麹, is perhaps the most research and microbiology oriented. But the objective of this book is to not only make chefs and cooks and others comfortable with making and using koji for various purposes but also to feel well equipped with an accurate microbiological background for what they are doing.
There are quite a few new Aspergillum oryzae A.orzae experts expounding on the internet that have very little scientific knowledge. We are working to provide the definitive guide to koji (麹) and fish but always welcome trained scientists or interested students!
So follow us here or anywhere @culturesgroup and volunteer if you like.
どうぞありがとございます！And help us learn Japanese (nihongo)!
Two year old miso opened for the first time in a year. Fish 麹 Looking good! Ready at the end of summer!