Kojicon 2024: Natto & Related Funky Beans
Kojicon is an annual online event. When you buy a ticket you gain access to all the live sessions as well as the recorded sessions from previous years—that’s dozens of videos from koji enthusiasts and experts from around the world!
You can check out my Kojicon 2023 video on my experience with using a plant-based source of koji to make shoyu and miso in the Kojicon archives.
We learn so much in community!
Some Book Recommendations
Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, Joe Yonan
Bean By Bean: A Cookbook, Cresent Dragonwagon
The Book of Ferment and Human Nutrition, Bill Mollison
Burma, Naomi Duguid
Sandor Katz’s Fermentation Journeys, Sandor Katz
Miso Tempeh Natto, Kirsten and Christopher Shockey
Links
History of Natto and Its Relatives (1405-2012) https://www.soyinfocenter.com/books/151
Thua nao: Thai fermented soybean https://www.sciencedirect.com/science/article/pii/S235261811500044X
Recipe: Special Sauce
From Sandor Katz’s Fermentation Journeys
250 g wet natto
170 gram sesame seeds
85 grams powdered gochugaru or other chili pepper
1 tablespoon salt
1 teaspoon Sichuan peppercorns
Some of my favorite additions
Seaweeds
Fermented and dried vegetable and/or fruit scraps
Fermented and dried sour corn
Dawadawa
Poppy seeds
Store bought or homemade douchi (fermented black beans—sold wet so dehydrate first)
Recipe
Tua Nao or fermented soybean disks
1 cup soybean paste
1/2 to 1 teaspoon salt or to your preference
Some of my favorite additions
Chili flakes or powder
Fermented and dried vegetable and/or fruit scraps
Dehydrated onions and/or garlic