nyculturesgroup-blog

[nyculturesgroup-blog]

Part #deux

[nyculturesgroup-blog]

Storm is on in #newyorkcity !

[nyculturesgroup-blog]

Anatomy of a Dish part 6 - one of the most important talents a chef must have is the ability to balance flavors in each dish served and in all dishes served combined. Add seasoned oils and reduced syrupy glazes at the end like this toasted cardamom and nigella oil. Yes, those are very crisply fried dried fish - niboshi. The #kanji means rice paddy makers. Guess why! @culturesgroup #culturesgroup #chefkenfornataro

[nyculturesgroup-blog]

Sourdough bread glazed with fermented garlic rice milk and egg yolk going into the oven for lunch. Planning ahead is so important. Like this upcoming event of the season: こんにちはみなさん! “Nancy Singleton Hachisu returns to the Brooklyn Kitchen (https://www.thebrooklynkitchen.com/ShoppingCart.aspx?com=detailview&iid=893&source=search&txt=Japan&cid=432) for a Demonstration and dinner in conjunction with some amazing producers of fine Japanese products. Nancy is author of the acclaimed books Japanese Farm Food, and Preserving the Japanese Way and is currently working on Japan: The Cookbook for Phaidon. Nancy will be joined by Takehiro Wada of Wadaman sesame and Jun’ichi Doi of Konbu Doi. Both companies are based in Osaka and are carrying incredible traditions in quality Japanese food into the 21st century. Wadaman produces some of the best sesame seeds and sesame products available anywhere through a rigorous process that starts in the fields where they source the seeds and continues to their modern factory where they sort, roast and process.   Konbu Doi is a renowned specialty shop focused on seaweed. From the oceans off Hokkaido they bring the best Konbu to market and now these products are available in the USA through our friends at The Japanese Pantry (@japanesepantry.com)   Yamaki Jozo makes some of the most amazing Soy sauce you will ever taste, yuba, tofu and more. It's organic and truly an artisanal product. Mami Kitani will join Nancy to showcase her family's line of products produced in Saitama, north of Tokyo.   This is a unique chance to not only learn from one of the premier authorities on Japanese food (who happens to be American) but also a chance to taste, eat and work with the products from two of the top producers in modern Japan. Menu: * Goma Dofu (sesame tofu) * Konbu Dashi * Yosedofu (soft tofu) * Katsuobushi/Konbu Dashi, * Seasonal Miso Soup with Yamaki Miso * Ginger and Soy Sauce Marinated Pork Belly Sandwich “   (https://www.thebrooklynkitchen.com/ShoppingCart.aspx?com=detailview&iid=893&source=search&txt=Japan&cid=432 #sourdough #bread #hemphearts #420 #brooklyn #japanese #food @nancyhachisu @ediblebrooklyn @thejapanesepantry @aisleofview2

[nyculturesgroup-blog]

#test and #reward. Now a few hours of #sleep that is the #ichiban prize! #chefkenfornataro #culturesgroup

[nyculturesgroup-blog]

Am I missing something? There is no valid answer listed right? #kanji #nihongo #japanese 🐇

[nyculturesgroup-blog]

#miso #koji madness needs sorting! @culturesgroup #chefkenfornataro #culturesgroup chefken

[nyculturesgroup-blog]

#toasted #hemp #gearts #bread with #hubiscus #cider #yeast and #wheat #berry and #whey from #milkkefir. Already smells so good we want to eat it ! @culturesgroup #culturesgroup #chefkenfornataro

[nyculturesgroup-blog]

#bread #sourdough #biga #poolish that my #happyfathersday #papa taught me to make over 50 years ago. Keep the #traditions alive #usa ! #sourdough #bakers and #cooks that know that #yeasts are everywhere and #apple yeast is the best there is! @culturesgroup #chefkenfornataro #culturesgroup @bakersofig @breadbakersguild

[nyculturesgroup-blog]

Please share this post about how everybody's Papa - #happyfathersday - can make incredible #kefir #cheese #feta as we have done here according to @theblacksheepschool recipe for great #feta Very grateful to @theblacksheepschool and his incredible book on #cheese that really offered the world a #sustainable alternative. This is spectacular cheese! #rawsheepmilk #feta @culturesgroup #culturesgroup #chefkenfornataro @brooklynbreadnerd @sarah_c_owens @breadbakersguild @hotbreadkitchen @barriobread @fuhmentaboudit @berkshireferments @ferment.works @fermentersclub

[nyculturesgroup-blog]

Absolutely the coolest most inspired and relevant give to give to a #kanji and #semiotics and #chines and #japanese #pietry and #literature and #French and #buddhism obsessed guy that has been through a lot of late. "Something separates us. Our old friendship hangs between us like a corpse we have strangled. We bear it as a common burden, heavy and cold." #stèles #culturesgroup @culturesgroup

[nyculturesgroup-blog]

Anatomy of a dish part 5 one of the reasons to always have #dashi #stock #fumet in your #miseenplace are dishes that can be put together quickly. A deep rich #shrimp stock is one of the many master stocks or sauces that make Mise en place an essential #ingredient and not just a strategy. With previously mentioned ingredients. @culturesgroup #culturesgroup #chefkenfornataro @larderdb @tmgastronaut #pray for #American #sailors and #japanese #sailors and the relationship we have developed over so many years. 🙏

[nyculturesgroup-blog]

Anatomy of a dish part 4 as we've said many times #miseenplace is one key to always tasty food. A year ago we made some #shiokoji and mixed it with some #maijiang or #meju and raw #sugar. This is not only the best #barbeque sauce ever - #suavecito - but a great quick marinade. This is not only an #aspergillum #oryzae but also a #bacillussubtilis #ferment that lasts for years. #culturesgroup #chefkenfornataro @culturesgroup For glad #grilling #scallions this #sauce is #amazing. All year we added #cilantro stems to this. @mtckitchen @culturesgroup @_broken_mold @bolognarose @alangschwartz

[nyculturesgroup-blog]

Anatomy of a dish part 3. Are you suffering from social media stress? Doesn't that defeat the purpose of the tool? Things take time. #resist conformity by demanding that tradition not be euthanized by the needs of a global corporate market. This two year old #miso #みそ with #fermented garlic imbedded at the start is wildly #sweet and still #garlic tasting. With some intense #fish sauce and a #cashew and #toasted #corn #koji sauce using sprouted #soybean paste as a substrate. @culturesgroup #culturesgroup #chefkenfornataro @masumi_sake @angelzimmerman70 @tmgastronaut @ourcookquest @brooklynkura

[nyculturesgroup-blog]

#shoyu #mushrooms #barley #koji #aspergillum #oryzae #sojae #soysauce @culturesgroup #culturesgroup #chefk#chefkenfornataro

[nyculturesgroup-blog]

#moromi from #mushroom #barley #koji #shoyu We just poured #nama #shoyu over. See you next year! @culturesgroup #culturesgroup #chefkenfornataro

[nyculturesgroup-blog]

Intensely sweet #tomato with #scallions #garlic and #seasalt a spritz of #barleymalt #walnutoil and #namashoyu and #applecidervinegar - all #unpasteurized that was a great dish in this #heat but also teeming with #probiotics After 4 hours in the #countertop This tasted like we had added #lemon. So simple and easy! @culturesgroup #culturesgroup #chefkenfornataro Ready for #summer ? Stir your #nukazuke beds twice a day or refrigerate!