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


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


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Ten Bells: An Easy Cheese to Make at Home

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Mending and Darning