Japanese Fermentation and Preservation Class

Japanese and other Asian ferments like miso, tempeh, shoyu, pickles, and shio koji, and even sake and vinegar are being made by chefs and cooks throughout the US using seasonal ingredients. Chef Ken Fornataro of culturesgroup.net and Christopher and Kirsten Shockey of ferment.works will demonstrate how wild and cultured microbes like koji (miso, sake, shio koji), lactobacteria (pickles) and Rhizopus (tempeh, oncom) make tasty, unique and nutritious foods. Class participants will be learning about and tasting a variety of traditional and novel Japanese and Asian ferments from a wide variety of misos to pickles and salads. Hot soups and ramen dishes, as well unique takes on some classics will be sampled, and available as bento box take-outs! If you would like to purchase one of the Shockey’s books at the event let us know at culturesgroup@earthlink.net otherwise order online at https://ferment.works

RESOBOX will be selling special Bento boxes based on items made by Chef Ken Fornataro and culturesgroup staff.

Contact culturesgroup:

• koji@earthlink.net
• culturesgroup@earthlink.net
• www.culturesgroup.net
• Instagram: @culturesgroup 
• https://www.facebook.com/groups/pickles/
• http://www.meetup.com/culturesgroup/
• Interviews

Gallery photos credit: Ken Fornataro