Coorg : The Cookbook
Oranges. Rice. Bitter. Sour. Survival.

The event of the year, the book from which this picture of a kaipuli, or bitter orange, comes from is called Coorg: The Cookbook. It has a lot of the recipes you’d expect to see passed down from mother to daughter from this very specific, small but legendary part of Karnataka, one of India’s states. There are amazing recipes for things you’ve mostly likely never heard of. Foraged foods to get through monsoon season. Foods only gatherable during monsoons. Pickles. Chutneys. Curries. And recipes for rice. In every form. For the last month Naomi and I have been cooking through the book. It’s the most unique book I’ve read in decades.

Stunning photos. Until I read the nickname of the guy who took most of the photos I wondered how anyone took them. But, back to the oranges, one of the many citrus fruits of the region. They are amazing things. They have the ability to neutralize toxins in certain foods, a must for certain foraged foods. You could substitute with Seville oranges if you like. In fact, there are bottled sour orange juices from Spanish and Indian communities around the world. There’s a recipe for charred bitter orange chutney that’s worth the price of the book. There’s also another recipe for bitter orange pulp in spiced curd that’s stunning. And the variations Kaveri proposes are thoughtful and almost analogues.

Sadly, the forests are being cut down and the wild berries, fruits, and spectacular mushrooms disappearing. Soon the people selling mushrooms roadside to the millions of visitors to this stunning area - it’s a gorgeous place with views, and very close to the throngs from Bengaluru and throughout India - will be gone as well unless something is done.

Coorg: The Cookbook
Kaveri Ponnapa’s book, Coorg: The Cookbook, is available at https://kaveriponnapa.com/pre-order-coorg-the-cookbook/

A live event with Naomi Duguid and Kaveri Ponnapa takes place on April 19th, 2026 at 4:30 PM IST. That means 7:00 AM ET (New York) or 1:00 PM in Barcelona or Paris. In order to participate you must DM us your name and email (here or at Instagram). We will then send you a short registration form to fill out. All of our events are no fee. We are not an event replay or recording service, so please share in the spirit and attend the event live. At the same time, we post related stories and videos at our Substack for every event or topic. $30 USD for an annual subscription, or $10 monthly. Please note: Once you provide your name and email you must fill out the form to gain access to the event.

Sweet Miso from Green Soybeans

Video (50:13) In this video, Marika Groen shares a recipe for making a sweet and gentle type of miso, using fresh green soybeans (edamame) instead of dried.

She explains the importance of the ratio of koji (a cultivated mold), beans, and salt in determining the flavor and fermentation time of the final product. More koji leads to faster fermentation and a sweeter, lighter miso, while less koji requires more salt and results in a longer fermentation time and a darker miso.

The video also covers the bean preparation process, which involves soaking, cooking, and mashing them to the proper consistency. Marika emphasizes not wasting any part of the ingredients and discusses the cultural practice of writing encouraging messages on the miso container to help ensure successful fermentation.

She demonstrates the steps for mixing the ingredients, forming miso balls, and packing them into a jar, finishing with a layer of salt to prevent mold growth. The miso is expected to mature in about three months at room temperature, depending on factors such as temperature and the quality of the koji

2026 Events - Registration Links

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7 and other Vitamin Ks. Just remember that the Vitamin K kinds that you most likely really want are fermented.

And what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn, and combine those.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, molds, safety issues, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

Read more

Kasu for Koji for Miso
(Video 4:32) Making Miso with Kasu. Or Amasake. Or Shio Koji

When we make sake, we put koji and rice and yeast as all the fermentation and we get sake. So this leftover rice lees still contains the same enzymes that koji has. The only problem is because koji has already worked hard to make sake, so its enzymatic poweris probably a little less than the freshly made koji. So probably you cannot expect the same magic that fresh koji can do, but nevertheless; I was able to make miso with sake kasu instead of koji and left in the kitchen for like one year. Shinobu Kato

No Fee Events only for Substack Subscribers to CulturesGroup (https://culturesgroup.substack.com/subscribe

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

Read more

Baking with Sake Kasu
(Video 0:34) Lots of Recipes on the Way.

No Fee Events only for Substack Subscribers to CulturesGroup (https://culturesgroup.substack.com/subscribe

Baking and Sake Kasu
(Video 0:35) Lots of Recipes on The Way!

No Fee Events only for Substack Subscribers to CulturesGroup (https://culturesgroup.substack.com/subscribe

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

Read more

No Fee Events only for Substack Subscribers to CulturesGroup (https://culturesgroup.substack.com/subscribe

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

Sake Kasu
(Video 5:36) The Heart of the Matter. You Say Goodbye, I say No.

Read more

Mirin and Sake Kasu
(Video 8:21) What Can’t you do with Koji?

Kato Sake Works - https://www.katosakeworks.com/

Shinobu Kato is President and Head Brewer at Kato Sake Works.

We at the brewery in Brooklyn, we make a handcrafted sake locally with a goal to bridge cultures and also reshape your sake drinking experience. But today I’m not gonna talk about our sake, but I’m gonna talk about mirin and also sake kasu, two great koji-related products. And we happen to have those at our breweries. Let’s start with mirin. So, many of you probably already know and might have a bottle of mirin at home in the fridge, but mirin is a koji-based product.

No Fee Events only for Substack Subscribers to CulturesGroup (https://culturesgroup.substack.com/subscribe

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

Read more

Questions
(Video 35:35) Andrew Centofante of North American Sake Brewery Answers

After you see how Andrew Centofante of North American Sake Brewery makes his koji for sake, listen to the questions and answers provided. This finally edited and amended questions and answers video has some wise words from Lucas Smolic, Dr. Eric Rath, and of course Chef Ken Fornataro.

Today’s event is free. A $5 a month, or $30 a year fee gets you into the archives to watch whatever we put in there. Register at Zoom for the event. The event is free for everyone, but not if you are not subscribed to us here. We don’t do replays, but paying members can and do access curated and edited videos throughout the year (or month) when they are completed by our volunteers.

CulturesGroup https://culturesgroup.substack.com/subscribe

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

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Don’t Go Ask Alice

Come Ask Ellie. This works with peanuts, cashews, and even walnuts. But pecans are especially bright. Recipe Below. A Baker’s Dozen of Koji Projects by Ellie Markovitch

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

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Sweet Potatoes, Creamy Salad Dressing and Koji
(Video 1:12)(Video 3:00) Vinegar and Koji Parts 5 and 6.

In Asia, they used for alcohol sake and doburoko and rice wines of all different varieties that were created with Koji. Koji is this wonderful superpower of enzymatic access. With using Koji, you’re basically starting out with the sake or the doburoku process by making amasake. And so this morning what I have is I have just, you know, I have some show and tell, and then I’ll throw it together a little bit of, a sweet potato start. So this is, this is the lees or the kasu from a sweet potato vinegar that I made last fall. And this is the strained off version, which of the color I find completely enchanting.

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out typically just one strain of the Aspergillus microbes for their starters. They call it koji. Japanese koji is typically a mono-culture, or only very specific kind of Aspergillus mold. Once it is grown on a substrate, bacteria and yeasts and possibly even other molds get involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

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With using Koji, you’re basically, you know, starting out with the sake or the doburoku process by making sake. And so this morning what I have is just, you know, I have some show and tell, and then I’ll throw together a little bit of a sweet potato start if we have time. So this is the lees or the kasu from a sweet potato vinegar that I made last fall. Kirsten Shockey

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

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Inspired by and Kirsten Shockey.

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Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and u…

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Introduction to Koji and Fermentation

(Video 24:51) Fermenting miso, making koji, shio koji, and adding mushrooms to everything with Nick Repenning

Introduction to Koji and Fermentation
Shio Koji and Soy Shio Koji
Weighing, Ratios, and Fermentation Speed
Jar Instructions and Daily Mixing
Culinary Uses of Shio Koji
Sweet Applications
Heat-Assisted Koji Processes and Amazake
Batch Quantities, Salt Calculations, and Mixing Method
Water Activity, Salt Thresholds, and Microbial Selection
Animal Sauces, Fish Sauce, and Enzyme Sources

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

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Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, etc.

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

It’s not really all that strange that so many people in New Zealand, Australia, and the sea are doing amazing things. A while back Chris De Bono founded Meru Foods and made this great video. He has since closed his business down. You can make or use any shio koji you can get to follow his lead. Shio koji is truly an indispensable seasoning agent. Video below paywall.

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No Fee Events only for Substack Subscribers to CulturesGroup (https://culturesgroup.substack.com/subscribe

Koji +/-
https://us06web.zoom.us/meeting/register/rzdUGXT8TP-8Uw-a-8QHOA
MAR 22, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

With , , , and Caspar Hall of ,

This event centers around making, and using molds that typically contain Aspergillus species. Almost every Asian country has their own culture such as qu, nuruk, bubod, chuzo, jui paing, phabs, marcha, loog-pang, banh men, koji, and ragi. The original 麹, or Qu contained molds, bacteria and yeasts. The Japanese used the same kanji, or letter of the Chinese alphabet 麹, but isolated out just the Aspergillus microbes from these starters. They call it koji. Japanese koji is typically a mono-culture, or only Aspergillus, but once it is grown on a substrate bacteria and yeasts and possibly even other molds are involved.

We’ll focus on using B.subtilis, the bacteria that creates flavor and functionality in the Japanese food called natto, by itself or when combined with the monoculture called koji. We’ll also demonstrate using the B subtilis bacteria on soy and non soy systems to maximize MK-7. Vitamin K2 (MK-7) is what you really want from Bacillus subtilis ferments, with the PGA or goopy stuff called neba neba just an enzyme. Not all B.subtilis based ferments taste the same, nor do they function the same way in the body because of varying amounts of MK-7.

We’ll also address what happens when you make other alkaline ferments or use ash or nixtamalize ingredients, including corn.

We’ll also discuss making vinegars with koji, or not, and how that works. Also, mixing koji with Rhizopus strains to make tempeh from beans, nuts, grains, etc. in order to make cakes and breads, syrups, and beverages. Plus any basic questions you have about anything in general, troubleshooting, and:

What is Koji?
What are spores?
Making Your Own Spores?
What is mold inoculation?
No Fear Koji making.
Buying Pre-Made Koji.
Using Koji Dried.
Amasake, Knight to King Koji
Shio Koji as Bases.
Making Mirin.
Making Kasu.
Making Doburoku
All the Koji Things and Uses

Tempeh: The Other White Mold. Rhizopus the Great!
https://us06web.zoom.us/meeting/register/zt1KfX2PS-CHH63fdeZRUQ
April 12, 2026 - NY: 8:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

Spice, Cheese, Bilād al-shām
https://us06web.zoom.us/meeting/register/YX4aU7J-RkKGR18tebJfug
MAY 16, 2026 - NY: 11:00 PM | UK: 4:00 AM (MAY 17) | INDIA: 8:30 AM (MAY 17)

Milho/Maize (Português e Inglês / Portuguese and English)
https://us06web.zoom.us/meeting/register/NJYDLaOkSYqaF-c577Lm9g
Sept 11 NY: 2:00 PM | UK:7:00 PM

Asian Cultures and Ferments
https://us06web.zoom.us/meeting/register/sdaQgMFOS9aOcYK6OUSbsg
OCT 25, 2026 - NY: 9:00 AM | UK: 1:00 PM | INDIA: 6:30 PM

AltStarch / AltSugar / AltGrain
https://us06web.zoom.us/meeting/register/f6WOj4_YRB-qoDEGtGfsCQ DEC 13, 2026 - NY: 7:00 AM | UK: 12:00 PM | INDIA: 5:30 PM

This is a small segment of a vinegar master class conducted by Amy Kalafa, and of course the co-author of Miso, Tempeh, Natto . This is an 18 segment course that will blow you away. Remember, February, March, and April are our rice koji post months. So you’ll be seeing a lot more of Kirsten - we highly recommend every book that she and Christopher Shockey have written. Follow them here as well, on Substack. Click on photo to buy any book. All of our events are no cost, but watching videos or edited versions of live events - we do not do replays of events - are available only to paid subscribers or presenters.

Books by Kirsten and Christopher Shockey

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