|Microbiologist Ben Wolfe gave a presentation and showed guests our koji|
growing with his microscope. Yes, that's Cynthia Graber of Gastropod.
|Kvass fermentation kick started with raw honey.|
|Schmaltz Richness + Stock Depth + Earthy Beet Kvass = Killer Borscht|
|Sweet Tart Beet Koji Pickles (Bettarazuke Spin)|
|Horseradish pickled in gherkin brine smoothed out the harshness.|
|Schmears of horseradish gherkin cream with beet bettarazuke waiting for borscht.|
|Dried Ricotta Miso, The Next Parmesan|
|Miso Garlic Lacto-Fermented Sunchokes for a Tart Crunch|
|Nicco's Ricotta Miso Agnolotti Making Focus|
|Of course incorporating fresh and dried ricotta miso worked well.|
|Jasmine Shio Koji Marinated Hake|
Crazy delicious combination of caramelization, Maillard & umami.
|Extra Crunchy & Chewy Fried Rice|
Powered by "al dente" cooked rice inspired by the koji making process.
|Thai green curry hollandaise over the hake made this dish sing.|
The intent of this event was to kick start our initiative to teach cooking methods. If you're interested in signing up for a workshop, sharing ideas and/or collaborating, check out our brand new official website. Just a cover page with links, but it does the job for now.