Asian cuisine with Bavarian ingredients: Cooking with ancient grains, koji and co leisure documentary BR

51,086 views

Bayerischer Rundfunk

Published on Feb 18, 2023
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A fungus that can cook: Koji, the mold from Japan, has been cultivated for over 2000 years, preserves vegetables and refines food into true delicacies. Schmidt Max attended a Koji course and created his own provisions. A Bavarian version - with the ancient grain emmer instead of rice as the basis for the koji, with walnut flour instead of soy as the basis for the shoyu seasoning sauce. Schmidt Max learns what to look out for with koji and co from fermentista Sibylle Hunger - and of course lots of recipes, what emmer is all about and why three siblings in the Inn Valley want to save the native walnut. Another long documentary about agriculture and Asian plants can be found here: https://1.ard.de/soja-bohnen-bayern-d... TV broadcast from February 12, 2023 Recipes and more at: https://www.br.de/br-fernsehen/sendun... More leisure time in the media library at: https://1.ard.de/Freizeit #mushrooms #fermenting #mushroomscollecting

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