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Traditional and Novel Asian Corn Fermentation

May 20 @ 6:08 am

Asian ferments like miso, tempeh, shoyu, pickles, amasake and shio koji, and even sake and vinegar, can be made with corn. Chef Ken Fornataro of culturesgroup 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:

  • Caviar Lentil soup with Corn Tempeh croutons
  • Hokkaido Ramen corn chowder (in red curry broth)
  • Corn and radish and roasted shrimp kimchi
  • Hominy and onion salad and pepper salad, corn shoyu dressing
  • Sweet corn, lavender lemon cornbread
  • Tomato salad with parsley, corn vinegar, and extra virgin corn oil dressing
  • Corn shio-koji roasted glazed corn nuts
  • Corn Amasake Chai (Iced Tea)
  • Doboroku (country style sake made with corn and rice)

Everyone will receive a bag of corn miso and a corn based sofrito paste (blended miso) to take home with them – made during the class! Depending on seasonal availability we may have to have substitutions for the above dishes, and we may also have some things you can buy to take out:

  • Eggplant and ginger namemiso, spicy eggplant corn sagohachizuke (corn koji)
  • Corn, Raisin, Cinnamon, Molasses and spice corn cookies
  • Assorted one, two and three year old misos will be for sale during the event, as will as take out bento boxes for those unable to attend class

If you would like to purchase one of the Shockey’s books at the event let us know at culturesgroup@earthlink.net by September 2nd! Otherwise order online at https://ferment.works

Contact culturesgroup:

See parts 1 at the culturesgroup website: https://culturesgroup.net/2019/08/27/microbes-eat-corn/

Gallery photo credits: Ferment.Works & Ken Fornataro (please click images to see photo credit).

Details

  • Date: May 20, 2026
  • Time:
    6:08 am