- Koji Cooking Demonstrations and Tastings for Busy People
Koji Cooking Demonstrations and Tastings for Busy People Many of the recipes for the will be online at www.culturesgroup.net to fit everything in. You’ll see demonstrations of a) how to make Miso for Summer (味噌) b) how to make shio-koji (塩糀) c) how to make misodama (味噌玉) d) how to make takikomi gohan (味噌炊き込みご飯) The point of all these items is to show you what to do with what you have on hand, and what you can access. Got kids? Work, like even two jobs ? Need to spend less time and money cooking and more time enjoying food? We know what you need to know. Makiko Ishida (Maki) is a koji enthusiast, and a busy parent that knows how to budget time without sacrificing nutrition or taste for her family. A native Tokyoite who was born into a katsuobushi (fermented bonito) trading family. She likes to share easy and fast Japanese home-cooking ideas using koji-fermented staples such as miso, soy sauce, mirin, shio-koji, and sake that anyone can apply into his or her own kitchen. Chef Ken Fornataro will show you how to make food if you have miso, koji, shio-koji, soy sauce, mirin and other ingredients ready to go with quick trip to the farmers market, your local salad bar, the super market or a dig into your CSA box or your pantry or refrigerator. Even for picky kids - we know all about the young stubborn ones - and people that are eating a vegan diet. The following, all vegan, mostly gluten free items: • Fried Garlic and Jalapeño Salsa • Maple Smoked Tempeh and Lemon Mustart Sauerkraut • Dates and Hickory hamma natto (koji based) • Shio-koji Brussel Sprouts • Shiitake Kombu Dashi Dama • Eggplant and shiso leaf pickles • Gohan Takikomi (see recipe below) • Rye with caraway flavored roasted Brazil nuts • Truffled cranberry and Savoy salad • Jasmine Amasake (sweet, thick, koji based rice) • Cucumber Misozuke (Cukes aged in a black pepper miso) • Creamy Spicy Carrot Kimchi Saoad • Toasted Almond KIsses (savory, nutty, sweet namemiso based) • Garlic Misozuke (Fresh garlic fermented in miso) You must register to attend. $20. Once registered, you can bring cash and pay there if you like. So please join the group and register for the event! Hope to see you there! [masked] with questions!
- Tasty Mushrooms, Cassava, Cashews and Microbes (#vegan)
https://culturesgroup.net/2019/04/06/kojifest-2019-spring/ This is an ongoing series of events hosted by culturesgroup. Expect to learn, ask questions, and taste and enjoy great food and drink. Each #kojifest2019 event includes presenters sharing and sampling different kojified, fermented and tasty foods. The events focus on methods and examples of how koji and other microbes can elevate the taste and nutritional benefits of local and regional foods. #vegan Koji and other microbes are used throughout the world to create local, regional and sustainable food and drinks. They can be used for any food or drink you currently eat, from whatever cuisine you choose. Koji is the most commonly used word to describe Aspergillus oryzae, a malted mushroom type of microbe that is an enzymatic powerhouse. Koji has been used for thousands of years unintentionally, and recently with inspired and unique intent to create opportunities for people to share the pleasures and benefits of food and knowledge of how things are made. You might not know how to cook, or even want to, but the artistic, semiotic, cultural, and ethnological background of everything shared during #kojifest2019 will inspire you to become more curious and become more informed. culturesgroup is about food and drink making, preservation, fermentation, science, and cultural history. We focus on traditional and novel techniques in cooking, fermenting, brewing and preserving techniques using koji, yeasts, and the tasty bacteria that make pickles. We stress sustainably resourced foods, food safety, digestibility, and maximizing the nutritional profiles of foods. Presenters: Mallory O'Donnell - Mallory is a wild food writer and enthusiast, sometime cook and dabbler in creating food based on sustainable and local resources. Inspired by exposure to the worlds working-class cuisines, Mallory cooks globally-influenced cucina povera with an emphasis on homemade staple ingedients, fermentation and simple, traditional techniques. Emphasis is on the wild ingredients reflective of the terroir of the Northeast US, and on creative applications involving neglected or ignored wild ingredients such as bark, roots, wild seeds and spices, pollen, and tree leaves, branches and sap. Many of these open up exciting new avenues when combined with traditional preserving and fermentation techniques, an increasing role in which is being played by koji. Mallory documents food experiments as well as native and invasive wild foods at @mallorylodonnell on Instagram, and www.howtocookaweed.com. Aline Bessa - Aline Bessa is a fermentation enthusiast, exploring connections between the techniques she's learned in her home country, Brazil, as well as here in New York, with local and sometimes foraged ingredients. In her cooking, fermentation is primarily used as a means to uncover the complex flavors of the ingredients, sometimes not accessible at first sight/smell/taste. In addition to that, preservation techniques help to keep her favorite tropical flavors available year-round, which is particularly important for riffs on Brazilian dishes and cocktails. Finally, fermentation is an important ally in her constant battle against food waste – food byproducts are usually turned into new products in her house. Aline is getting a PhD in Computer Science at NYU and she brings her scientific acumen to all her kitchen experiments. Ken Fornataro - At age 19 Ken was Executive Chef of The Hermitage in Boston. He used to duck out the back door to Erewhon, where he befriended Aveline and Michio Kushi and fellow macrobiotic practitioners William Shurtleff and Akiko Aoyagi to address world hunger and sustainable agricultural practices through traditional Chinese, Japanese and other Asian practices. Ken was also early on befriended by Julia Child, and Boston based chefs like Leo Romero and Madeleine Kammon who taught him Russian, Japanese, Mexican, French and whole food cooking, preservation and fermentation techniques.
- Koji Fest I: The Apex
This first culturesgroup meetup will take place at apexart in Tribeca. apexart is an arts organization that provides fellowships for artists and produces exhibitions, events, and publications to the public.The current exhibition, Peer2Pickle, is dedicated to confronting food waste through creative and collaborative fermentation practices. Peer2Pickle, organized by Justin Tyler Tate with the work of artists Mo Chieh/莫捷, Andrew Gryf Paterson, Agnieszka Pokrywka and Justin Tyler Tate, will be on view through March 9, 2019. For more information about apexart, visit: apexart.org Come learn how to make misos (from nuts, seeds, legumes and grains), pickles, and other things using koji the magical malted mushroom. We'll have great take home samples, and also things to taste there. Let us know if you plan to bring something. If you are traveling from another state please let us know that when you sign up. (See map below with directions). Bring a container and take some miso and goodies . Recipes posted at www.culturesgroup.net shortly after the event! Or bring some of what you make and we'll provide you feedback on your miso or other koji centric creation. Please Note: All of our samples were made in a kitchen that uses ingredients that contain gluten, and often wheat or nuts. If you are seriously or even mildy allergic or intolerant to gluten we recommend you NOT taste any of our products even though something is labeled gluten free.