Making koji-kin and tane koji – Part 1

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:

culturesgroup

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 on:

• the preservation of regional and ethnic foods and techniques

• Japanese, Chinese, Russian and Indian fermentations and cultures

• Probiotics, Dysbiosis, Dysphagia, Microbiology and the human microbiome

• wild yeasts, koji, grains and SCOBYs to create sake, beer and other beverages

• the use of aspergillum and lactobacillis to create

Tseukemono • Nukazuke • Miso • Sake • Tempeh • Mirin • Koji • Fermentation • Culture • Tamari • Preservation • Legumes • Cheese • Cultures • Fish • Amazake • Wood • Milk Kefir • Raw Milk • Microbiology • Microbiome • Wild Yeasts • Consultation • Natto • Food History • Kimchee • Recipe Testing • Whole Grains • 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/ https://www.facebook.com/culturesgroup