ABOUT THE EVENT:
Learn how to make all kinds of koji to make misos (from gluten-free ingredients, nuts, seeds, legumes and grains), soy or amino sauces, and pickles. All with an eye on found, foraged or easy to get ingredients regardless of whether you live in a food desert or not. We'll have samples of a wide variety of misos.
Bring a container and take some miso or unpasteurized sauces home with you. We'll explain how to make your own soups, salad dressings, probiotic nut or garlic spreads, or dynamite mushroom, hot pepper, or tea flavored soy sauces. Or use them on steamed vegetables, grains or to make quick pickles (recipes posted at www.culturesgroup.net). Or bring some of what you make and we'll provide you feedback on your miso or other koji centric creation. Space is very limited. We can accommodate 75 people at most. |
Images taken by apexart.
ABOUT THE FACILITATORs:
Ken Fornataro (US) is an experienced chef, writer, and koji enthusiast. He is the Executive Chef/CEO (pro bono) of culturesgroup.net. Ken has authored 32 publications on science and research, primarily abstracts of research protocols of novel compounds for in vivo study. He has engaged in other businesses including founding and directing for profit and non-profits, one which contributed to developing a cure for HCV, and making treatment advances for infectious diseases including HIV/AIDS. He is working on a book related to food, fermentation and preservation. https://culturesgroup.net/
Maki (Makiko) Ishida is a shio koji evangelist. A native Tokyoite who was born into a katsuobushi (fermented and dried bonito) trading family, Maki has a unique sense of how to blend traditional Japanese food with everyday American fare. Through her company, Alter Native Foods, she shares easy, healthy and delicious shio koji applications for the everyday American kitchen. (Instagram: @alternativefoods). When she is not in her kitchen, Maki also provides translation services in a variety of industries.
Maki (Makiko) Ishida is a shio koji evangelist. A native Tokyoite who was born into a katsuobushi (fermented and dried bonito) trading family, Maki has a unique sense of how to blend traditional Japanese food with everyday American fare. Through her company, Alter Native Foods, she shares easy, healthy and delicious shio koji applications for the everyday American kitchen. (Instagram: @alternativefoods). When she is not in her kitchen, Maki also provides translation services in a variety of industries.
This website is the archive for 'Peer2Pickle' organized by Justin Tyler Tate
and is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. 2019.