A sampling from the archive, some old and some new
Koji Basics Part 2: Making Koji Rice with Chef Ken Fornataro
If you're new to koji, or you just want to pick up some koji-making tips, this is the video to watch! Chef Ken makes a basic rice koji by inoculating sushi rice with koji spores. This rice koji is the base for Koji Basics Part 3: Making Shio Koji and Amasake. More episodes feature flavorful and nutrition-packed easy recipes using these koji basics.
Koji Basics Part 1: Koji Fast Pickle
This is a great introduction to the art and science of koji. Chef Ken Fornataro explains why he uses koji in pickling and how it accelerates the enzymatic reactions in proteins, sugars and starches. And he shares a couple of darn good pickle recipes that can be ready in as little as two hours!
The Gravlax Show - Gravlax Two Ways with Two All Season Salads
Cultured&Cured Quarantine Edition. This is the whole enchilada - or, salmon in this case. The show includes how to make gravlax with a medium cure and a longer cure, and features two beautiful salads as sides - a beet salad with cooked and raw beets and a celery root remoulade made with shio koji. There's even a bonus gravlax brunch at the end.
Fattoush Salad with Purslane - CulturedANDCured Quarantine Edition
Host Amy Kalafa recreates a traditional Lebanese salad with a few twists. She adds purslane, the most nutritious green vegetable known to humankind. And instead of pita chips, she uses her homemade sourdough discard crackers to give it that special crunch. Spiced with sumac, zaartar, mint, molasses, parsley and chives, fattoush has a uniquely unforgettable taste that will make you want to add this special dish to your culinary repertoire!
Athens Film and Video (Award)
Baltimore Women’s Film Festival (Award)
Kent Film Festival
United Nations Film Festival (Award)