Date

Feb 15 - 17 2021
Expired!

Time

10:00 am - 11:30 am

Cost

£90.00

2102 Online Shoyu Making Class

Shoyu (Soy sauce) is the most essential Japanese condiment which define the flavors specific to Japanese cuisine. These days thankfully Japanese shoyu is available almost anywhere in the world.  However in older days, Japanese people would hide a small bottle of shoyu in their suitcase whenever travelling around the world and secretively use it on meals when they started to crave flavors of home (which they always do).

Unlike miso, it is not well known that you can make shoyu at home fairly easily from simple ingredients. And like miso, home-made shoyu is always special and tasty.

In this workshop, you will learn the process of making your own shoyu at home. All the necessary ingredients will be provided before the class via post (apart from koji starter). Koji starter can be purchased from our website.

Although the process is rather straightforward, it requires time. Growing shoyu koji takes three days. And then fermenting shoyu moromi takes 10-12 months! You need to press and pasteurise it to produce shoyu in the form you are familiar with.  So, it definitely requires patience and effort. But if you don’t mind that, your own tasty shoyu full of live microbes will be waiting at the end of the journey.

The class uses the social learning platforms, such as Facebook (private group) and Zoom. If this is a problem, please contact me in advance before booking the class.

In this class, I will also mention how to make alternative option such as gluten-free or flavoured shoyu.

 

【Dates             

15th – 17th February   

     15th February (Mon)   10am-11.30am Shoyu koji making in Zoom

     16th February (Tue)     The growth of shoyu koji is shared via Facebook

     17th February (Wed)    10am-11.30 am Moromi making in Zoom

NB:You are requested to prepare steamed or cooked soybeans before the class. All instructions will be given

 

【Fee

£90 (Lockdown price, £10 discount from Regular price £100)

          

【Pre-requisite】

Previous experience of koji making would be beneficial

Access to Zoom function

Access to Facebook (Please contact me know if you have any problems using Facebook)

 

Equipment】

  • Food mixer/grinder
  • Thermometer with probe or Bluetooth
  • Warming equipment (Eg Oven with hot water bottle)
  • Water spray
  • Cooking pan/Pressure cooker/Steamer
  • 2L container
  • Mixing bowl
  • Sieve
  • Frying pan
  • Scale (0.1g accuracy)
  • Fan (optional)
  • Dough cutter
  • Thick cotton cloth (>50cm sq)
  • Tray with rack
Sold out!

The Koji Fermenteria Privacy Policy

This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You.

We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.

The Koji Fermenteria Cookie Policy

This Cookies Policy explains what Cookies are and how We use them. You should read this policy so You can understand what type of cookies We use, or the information We collect using Cookies and how that information is used.

Cookies do not typically contain any information that personally identifies a user, but personal information that we store about You may be linked to the information stored in and obtained from Cookies. For further information on how We use, store and keep your personal data secure, see our Privacy Policy.

We do not store sensitive personal information, such as mailing addresses, account passwords, etc. in the Cookies We use.

Get in touch

Want to get in touch? We’d love to hear from you.

Latest News

11 May 2021

Will be back in Stroud Green

We will be back in Stroud Green. Koji natto, Pink shiokoji, Spicy soy dressing, Miso sesame dressing, Wild garlic pesto
11 May 2021

Koji for Life 6 copies remaining

Only 6 copies left in stock. Order now to avoid disappointment
11 May 2021

Koji starters restocked

Premium koji starters from Hishiroku restocked - 40 bags for rice and 20 bags for protein substrates
IMG_9388

Koji Making - Online

The online koji making class takes place over the span of 10 days. The class structure is as follows.

Day 1       Guidance session (Zoom 1 hour):

What is koji?   Koji making overview Tools & equipment required

Day 7-9 Practical (Zoom & Facebook Live):

Day 7  Steam Inoculation Zoom 4 hours) Day 8  Mixing (Facebook Live) Day 9  Drying(Facebook Live)

Day 10     Wrap up (Zoom 1.5 hour)

        Review, Troubleshooting, QA         Koji application

Keep up to date for new dates ?

Stay in touch !

Stay up to date with our latest news and get notified with new event?