#koji2017

[nyculturesgroup-blog]

Broccoli sautéed in cilantro scallion coriander seed oil with fermented garlic. Dusted very lightly with our smoked pepper and dried hot pepper miso powder. Broccoli in a very low sodium brine for 3 days so neither salt nor lemon nor vinegarvrequired. So it's still a recipe for #sourrussian #culturesgroup #chefkenfornataro @culturesgroup #koji2017 #kojibuildscommunity

[nyculturesgroup-blog]

Two year old #lactofermented #garlic. After a three week stint in a 7% #salt #brine we actually air dried them then packed them in #live #seasalt as in 25% garlic to 75% salt. No #water was added to this yet these super #crispy cloves created the most intense garlic #yu or something. We added 120 ml or a half cup? To a 720 ml container of sea salt and dried then finely powdered it and added it to a #koji #koji2017 #kojibuildscommunity mix of sprouted #fava beans or #broadbeans and koji and some spices and dried herbs and just a few spicy red peppers. Did we mention we added some #koji centric #nihonshu ? See you in 9 months, #baby! So what are we making anyway? More #koji recipes for a book and part of a presentation in our old hood @berkshireferments ! Don't miss it or the first part of an amazing radi interview we did with @chriscuzme and @fuhmentaboudit airing next week! @culturesgroup #chefkenfornataro Yo we are the wu tsing clan #yo ! @culturesgroup @bolognarose @angelzimmerman70 @tmgastronaut @brooklynbreadnerd

[nyculturesgroup-blog]

An incredibly suave and indeed elegant #sake from @worldsake this #junmai #ginjo is flawless. No kick in the mouth #genshu taste yet still brilliant. #culturesgroup @culturesgroup #koji2017 🐇

[nyculturesgroup-blog]

Koji #koji2017 #kojibuildscommunity #wheatberries #culturesgroup 🐇 @culturesgroup

[nyculturesgroup-blog]

#amasake #pudding made with rice #kojibuildscommunity #koji2017 and dried #daidai zest #vanilla cardamom and some other spices. @aisleofview2 @tmgastronaut @ourcookquest @the_tale_of_koji @ericedgin @fermentationonwheels @culturesgroup #culturesgroup 🐇

[nyculturesgroup-blog]

Ready for a #sermon? Today's sermon is about #kojicreatescommunity and how #koji2017 is about to become #hishio2018 - the next intense area of focus amongst #chefs and #cooks and people striving to feed the world with #umami and #nutritious food. It's one of our missions @culturesgroup as you will be learning about in the upcoming days. We are started our #gratitude and #activism tour in September and want to get y'all on board. #kids are amazing, no? We did a #koji #class several weeks ago and the kids there ask brilliant questions. Questions of the week? Why can't we roll up the #amasake like #miso #misodama - you can but don't expect them to not be broken down - and what happens if the rice or #corn or #oats - kids love fresh corn amasake as much as we do - goes below the 140F temperature? If it doesn't get too low just get the temp back up slowly or quickly through several means. If the #koji is good doesn't really matter if you heat the grain or legume up to whatever temp you like. #culturesgroup @angelzimmerman70 @risadenenberg @fermentationonwheels @ferment.works @fermentersclub If you want to be tagged let us know. We love recognizing our friends and colleagues!

[nyculturesgroup-blog]

Rice polished to 75% for sake. Such rice could be used to make a great daiginjo style parallel ferment with some interesting yeast. Sake is a parallel ferment process that involves the koji breaking down the rice creating food for the yeasts while the yeasts create alcohol. Milling removes the outer layers leaving the shinpaku or almost entirely carbohydrate center of the rice. Koji don't care though. Loves any carbohydrate and the right kind inoculated the right way can break down fats and proteins too! Long live miso koji! Long live sake koji! Long live soysauce koji! Because we can we're steaming some of this for tonight's nycferments meeting. May Day! #koji2017 #sake #daiginjo #culturesgroup #chefkenfornataro

[nyculturesgroup-blog]

#tools of the #miso #koji2017 #koji maker Our #friend and #sensei @nancyhachisu explains I her book #preservingthejapaneseway that making miso almost has to be a #community #neighborhood process. Indeed, our miso making efforts in the last three months - or why we are so behind our studies of #kanji #katakana #kana and #hiragana not to mention #microbiology - have led us to make over 150 gallons of #rediscovered #hishio小豆島ラーメン #hishio #jiang #sakana and #seaweed based projects including interesting #shoyu #tamari and #soysauce type experiments as well. We still have coolers filled with cooked #beans and #grains for #quick #miso types and sauces. Although we would love some sponsors or donors for our work sometimes you just have to push forward with #hope So we do. Hope everyone gets to try the things we hope we have been writing notes on for the last six months - actually the last forty years. What a long strange trip it's been! #arigatou #chefkenfornataro #culturesgroup @culturesgroup Yes this @kitchenaid #sausage attachment turned out to be the most useful #appliance for making miso. Outside of our spectacular inspirations and #colleagues and #friends @culturesgroup @nancyhachisu @sandorkraut #mishiokushi #avelinekushi and #williamshurtleff and #akikoaoyagi and #elizabethandoh we would like to thank all our #volunteers who are content to remain sewn into the linings of our #kimono