culturesgroup

Corn and Grains and Koji

Boston Fermentation Festival SUNDAY, AUGUST 18, 2019 10:00 AM  4:00 PM BOSTON PUBLIC MARKET (MAP) The 2019 Boston Fermentation Festival on Sunday, August 18th – mark your calendars for this *free* festival that celebrates all things fermented!  Koji Workshop Weekend Intensive Saturday, August 24 and Sunday, August 25th, 2019 Tickets Chapel Hill, NC  (MAP) We welcome you to join us for our […]

Nixtamalized, Sprouted, Popped, and Maillarded Corn Jiang

Miso Ingredients are listed below. We have taken our miso making steps and walked you through the process. With pictures and videos. Crusty grits, nixtamilizing sprouted popped corn, and mixing it all up are explained in the videos. Making corn stock, and how to weight the miso down, cover it, and let it ferment are […]

One Bucket Miso

4 TB/66 grams coarse sea salt (plus a little extra) 3 cans/650 grams canned cooked drained beans (see note below) 2 1/2 cups/567 grams rice koji 1 cup/245 grams bean liquid Don’t obsess over the weights of things for this recipe. Just use the first figures given for each ingredient. Do not throw your bean […]

Upcoming Events

Tuesday, June 25, 2019– Release of Ferment.Works new book. culturesgroup’s Ken Fornataro discusses and gives recipes for a country style sake called doboroku, vinegar, and a quick amasake. He also discusses the sake industry in the US. Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto […]

First, Make a Wooden Barrel

Miso is a nutritional powerhouse that provides hundreds of millions of people with what we all need to live on a daily basis: protein, fats, minerals, vitamins and carbohydrates for energy. Miso tastes great, and is one of the most versatile things you can use to cook, ferment, or preserve food while elevating it’s taste […]

Douchi and 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 […]

Mushrooms and Koji

#KojiFest2019 is an ongoing series of events hosted by culturesgroup (https://www.instagram.com/culturesgroup/). Expect to learn, ask questions, and taste and enjoy. April 13th at RESOBOX on East 3rd Street in New York City. A multi course tasting event with three wild sages and experienced microbe wranglers. #kojifest2019 #veganevent  Wild Greens Pkhali Pkhali is the traditional Georgian […]

KojiFest 2019 – Spring

Koji Fest 2019 is an ongoing series of events hosted by culturesgroup (https://www.instagram.com/culturesgroup/). Expect to learn, ask questions, and taste and enjoy. The events focus on methods and examples of how koji and other microbes are used throughout the world in many cuisines to elevate the taste and nutritional benefits of local and regional foods. […]

Kojifiles

Today’s presentation and kick off of KojiFest 2019 was off the charts.  Yoshiko san’s 9 year old miso was deep. The hatcho miso tasted like chocolate and bourbon and dark maple syrup if it was made from soybean trees (no, soybeans don’t grow on trees). Stunning. Maki san was evangelizing. I didn’t get a tenth […]

Reconceptualizing Miso

Part 1: Release of our two year old sofrito miso (A.sojae) made with chorizo and jamón butts, accidentally sun dried tomatos, lactofermented culantro and cilantro, and caramelized seaweed and charred onions. Accompanied by black garlic and mushrooms miso jerky – stretched while drying – for quick pickled peppers. To be discussed at https://www.meetup.com/culturesgroup-Koji-Belters-and-LAB-wranglers/events/258311408/apexart and NYCFerments at Fifth […]