麹Culturesgroup: Section 9

We’re releasing an as of yet unfished or final version of our serialized publication Culturesgroupin nine sections. Section 9 is our What’s going On? section. We decided to release this now because we might not be able to get this out before our original anticipated launch date, and because the natural disasters that have been occurring in the Houston and Texas area, and Florida, and the Caribbean and California have greatly impacted a lot of people – including us.
While we hope our friends are safe and rebound quickly we still have a lot of work to do around the US to help people recover  – including quite a few friends and family members. We still welcome volunteers to write. If you are mentioned here and would like to submit additional things for us to look at please do to culturesgroup@earthlink.net
While Ken is with お父さん in New Jersey, reading and writing, and keeping many family and friends from Florida safe, check out the many links provided and get to this presentation by Rich from ourcookquest.com in Cambridge, MA or get to Great Barrington Fairgrounds in MA for BerkshireFerments.
We are one of the sponsors of this event. And we strongly support Rich and the folks at @ourcookquest. Either event, the weather should be beautiful. That’s what the eggs at our Buddha shrine are for, そおですね?

菌1.9 – What’s going on?

Cooking with Koji is really one of our favorite sites. The photos that she took for her shoyu-koji preparation using pre-made koji are very nice and useful. Check out here for the shoyu-koji recipe. You will not be disappointed.

You could also go to our friends at OurCookQuest.com to learn how to make your own koji – pretty simple, but also available readily in the US either directly or from people that make or sell it – you could get a 35 lb box of US made koji or 40 pounds of sake kasu (lees) through MTC Kitchen, for example – or through a smaller company. You could also get some amazing shoyu and other products through our friends Chef Chris Dunmore and co-owner Chris Bonomo at TheJapanesePantry.com

E-mail us if you want some other sources to purchase stuff. Although that’s 菌1.8 That incudes letting us know about something you are offering, hosting, showing.

Then again, video, Youtube, Vimeo, Films, etc reviews and listings we like is 菌1.7 (見せてください). We’re doing a review of our friends Mara King, Sandor Katz, and an amazing release from The Foundation for Fermentation Fervor, a series called the P.R.F. – because we want to watch the entire series again and again.

菌1.6 is food and fermentation related Kanji 男文字 (おとこもじ) – we love this reading. First up Harry Rosenblum. The author of one of the best books of the year: Vinegar Revival. We highly recommend this book. Harry is also the co-owner with Taylor Erkkinen of The Brooklyn Kitchen, a really cool place to learn about a wide range of topics.  Guess what the Kanji is?

Mustard
Mustard made with koji and sake and poached egg whites, Year 2

 The reason we mention Rich and friends @ourcookquest at Twitter or OurCookQuest’s Instagram account is that he’s the only one we’ve ever heard of besides us and the people that make a a drink called Koji , a tasty multi-grain amasake type beverage, who dare to make some pretty wild stuff with koji – including cheese, dairy based-amasake, and milk kefir.

菌1.5 is all about people doing interesting and cool things. Our first interview is with Kirsten and Christopher Shockley them around the country and had originally hoped to see them at the upcoming Berkshire Fermentation Festival but they won’t be there. Check out their sponsors and you’ll see why you should try to get there if you can. Our friend Cheryl Paswater from Contraband Ferments will be there!

We’ve been following Kirsten and Christopher Shockey since their first book was released, and will publish some really great photographs they took that are not published in their second book. Maybe even a discussion or two about some of the new great recipes. You can still see them on their ongoing tour  or even check out their wonderful website.

菌1.4 will be all about our favorite drink that contains our favorite mycellia ever: Aspergillus oryzae or koji. Sake, of course, and we’ll give you a short primer on the koji that is used to make sake.

 

We’re hoping to get some input from our friends at Brooklyn Kura but either way you will soon be able to buy some of the best sake we’ve ever tasted from them. We also continue our reviews of sake made in the USA and Japan, of course.

If you are lucky enough to live on the upper west coast right around where our friend Tara Whitsett lives – her book which we have already seen but do not have in our hands, yet – should be out any day now but watch her Instagram account – our friends at SakeOne are right nearby.

Believe the hype! Their new Moonstone type sake – Asian Pear Junmai Daiginjo – sounds a lot like our wildly heralded experimental Honeydew melon sake of a few years ago – but they have the refrigerators, and equipment and space we don’t have access to so we’re pretty sure theirs is beyond great. And these guys will be at the event below as well!

IMG_9929

#joyofsake, indeed!

If you are in New York City on Wednesday, September 27, 2017 from 6:30pm–9:30pm check this spectacular event out. It’s a beyond amazing event. Check this out now! It does cost $110 dollars, however, and if there are still any tickets left we’ll gladly accept one or a complimentary pass for the event. Or barter for the best local, organic miso you have ever tasted?

Just the food alone, though, is always amazing. Of course, both the sake and the food from great restaurants available in one place at one time from hundreds of breweries is a life’s dream come true for an American that has never been to a big show in Japan. Actually, for anyone into sake or Japanese food.

More to come

菌1.2 – nope, we did not miss 菌1.3 or 菌1.1 or 菌1.0 – is all about koji. We’ll be premiering sections from our book on koji we’ve been working on for the last two years and asking for responses.

Plus, this section will also provide a recipe or two for those that don’t want to make the koji but just use it or something made with koji like miso, shoyu, hishio, fish sauce, and tamari.

And some other things that will surprise and delight that we can’t talk about right now.

CookingwithKoji.wordpress.com

But this is CookingwithKoji.wordpress.com‘s best post to date. Visiting a Soy sauce brewer in Shodoshima  She pretty much stepped all over our salted caramel iced milk kefir recipe (we use a little of our shoyu moromi and another ingredient made with koji and it’s good). Making your own, probiotic rich, umami-laden soy sauce (shoyu) or even hishio we think everyone should try or at least know about.

So, what else should you have in your Japanese pantry? Or in your pantry in general – need tips on how to use or even make any of these things just ask at culturegroup@earthlink.net  – but this article about our friend and  先生 (Elizabeth Andoh’s website)

cropped-cropped-img_5313.jpg
betterazuke of dried daikon radish and burdock root from 2015.

So while we’re with お父さん in New Jersey, reading and writing, and now keeping many family and friends from Florida safe for now, check out the many links provided and get to this presentation by Rich from ourcookquest.com in Cambridge, MA or get to Great Barrington Fairgrounds in MA for BerkshireFerments. We are one of the sponsors of this event. The weather will be beautiful.

What a long strange trip it’s been.

IMG_2198The first interview ever with Chef Ken Fornataro on Brooklyn Heritage Radio. The last 50 years of his life including stories about everything from making beef sake to wild, Russian ferments, fish miso, sourdough bread and baking to hishio, jiangs, tamari, five element Chinese philosophy and the transformative processes of life, the ActUp years, microbiology, Erewhon, Aveline and Michio Kushi, the soyinfocenter created by William Shurtleff and colleagues and culturesgroup. Three books in process – and why they are important.IMG_5165


culturesgroup

Tseukemono • Nukazuke • Miso • Sake • Tempeh • Mirin • Koji 麹 • Fermentation • Culture • Tamari • Preservation • Soybeans • Cheese • Cultures • Fish • Amazake • Wood • Milk Kefir • Raw Milk • Microbiology • Microbiome • Wild Yeasts • Consultation • Natto • Food History • Kimchee • Recipe Testing • Whole Grains • Sourdough

culturesgroup’s mission is to educate, support, preserve, research and share culture through traditional food preparation, gathering, farming and fishing, preservation and fermentation, and how individuals and societies survive, communicate, celebrate, address illness and health, and enhance their lives through food and water.

• To educate, share and collaborate with individuals, educators, businesses and students through e-books, printed materials, videos, photos, presentations and conferences

• Microbiology (especially Aspergillum) and lactobacillus – To create resources and training opportunities in the use of aspergillum cultures and lactobacillus through food microbiology, safety and history

• To document, celebrate, and market regional and ethnic cultures, foods and practices

• Japanese, Chinese, Korean, Russian and Indian fermentation research and education (including the study of Kanji)

• Probiotics, Dysbiosis, Dysphagia – To assist and support individuals of any age to deal with symbiosis, dysphagia and PEG and Tube feeding with enhanced taste, nutritional value, and provide a solid scientific output of reliable information on pre and probiotics.

We actively solicit donors, patrons and sponsors, and collaborations with other groups, organizations, institutions, artisans, small businesses and corporations for one or more of our programs. Our extensive network of consultants, educators, presenters, writers and communicators donate their services (pro bono), but are encouraged to present and promote whatever they are working on including their products or services.

Donations are accepted but not tax deductible at this point.

If you would like to be interviewed about your work, or have a product you want us to review or know contact us. Because our goal is to assist and support the members that work in our field, our policy is not to publish or communicate negative feedback publicly.

http://www.culturesgroup.net
E-mail: culturesgroup@earthlink.net
https://www.facebook.com/groups/culturesgroup/
Twitter: @culturesgroup
Tumblr: https://www.tumblr.com/#culturesgroup
Instagram @culturesgroup
http://www.culturesgroup.net

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 and demonstration of food cultures and techniques

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

• fermentation and food history, culture and semiotics

• the use of aspergillum and lactobacillus throughout the world to create:

Miso • Sake • Mirin • Tseukemono • Koji • Tamari • Shoyu • Legumes • Cheese • Cultures • Fish Sauce • Amazake • Milk Kefir • Wild Yeasts • Food History • Kimchee •  Whole Grains • Sourdough

http://www.culturesgroup.net

E-mail: culturesgroup@earthlink.net

Twitter: @culturesgroup

Tumblr: https://www.tumblr.com/#culturesgroup   https://culturesgroup.tumblr.com/post/132198811435/wwwculturesgroupnet

Instagram: @culturesgroup

https://www.facebook.com/groups/aspergillus/

https://www.facebook.com/culturesgroup

HRN Radio: http://heritageradionetwork.org/podcast/ken-fornataro/

Here is a recent interview with Chef Ken with brief bio:

https://www.mixcloud.com/fuhment…/episode-204-ken-fornataro/

For the last 40 years Ken Fornataro has been fermenting and preserving grains, legumes and other proteins with A. oryzae.  Ken was appointed Executive Director of The Hermitage in Boston at 19 years old, and left both Brown University and Northeastern University. He found himself ducking out the back door to Erewhon, where he befriended Aveline and Michio Kushi, Bill Shurtleff and other macrobiotic practitioners and Japanese chefs, who taught him traditional Japanese fermentation — including koji, amasake, miso, shio-koji, shoyu, sake, shoyu-koji and many kinds of tseukemono.

Since then, Ken has continued his study of microbiology, food, and transformative processes including fermentation. He has served as Executive Chef, Sous-Chef and Garde Manger of numerous restaurants, and has engaged in other business development — including founding and directing a non-profit organization, which made a significant contribution to developing a cure for HCV and treatment advances for HIV/AIDS.  Ken is the author of 32 publications on science and research primarily through the New York State Department of Health and The Kaiser Family Foundation. He is working on a book series related to food, fermentation, and aspergillus in conjunction with his role as founder, Executive Chef and CEO of culturesgroup.net, an educational venture dedicated to traditions in food preparation, preservation and fermentation.

#ChefKenFornataro, #miso, #microbiology , #学生, #漬物, #麹 , #魚, #酵母, #酒, #金山寺みそ