Miso Making with 麹

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!

IMG_8896

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)!

IMG_8878 Two year old miso opened for the first time in a year. Fish 麹 Looking good! Ready at the end of summer!

Koji

img_6884Culturesgroup started out Aspergillum (notably A.oryzae) experiments last November 2016 and it seems we haven’t stopped yet. Nor do we plan to. We’re looking at different rice strains, different semibuai rates (polishing) different inoculation temperatures and preparation techniques. img_6885img_6888

One of our recently finalized dried koji based powders. This one lasts for at least 9 months on the shelf, a typical test for the stability of drug candidates as reviewed by the Food and Drug Administration (FDA). What can be done with this and other forms of koji is the topic of one of the books we are currently writing with the goal of distributing it for free or at cost.
img_6897