Mar 08 - 10 2021


10:00 am - 11:30 am



2103 オンライン 醤油造りクラス













3月8日− 10日  

     3月 8日(月)     10am-11.30am 醤油麹作り(Zoom)

     3月 9日(火)   醤油麹の成長をFacebookでシェア

     3月10日(水)   10am-11.30 am 醤油醪作り(Zoom)

注意 : 初日クラスの前に、手順に従って大豆を炊いて用意していただきます。



£90 (ロックダウン中にご予約頂いた場合、通常£100)





Zoom へのアクセス




  • ミキサーまたはグラインダー
  • プローブ付きの温度計
  • 保温器具(オーブンと湯たんぽの組み合わせでもOK)
  • 霧吹き
  • 大豆煮炊き用の鍋、圧力鍋、または蒸し器
  • 2L 程度の容器
  • ボール
  • ざる
  • フライパン
  • 秤 (できれば0.1gまで測れるもの)
  • うちわ
  • スケッパー
  • 厚手の木綿布(50cm四方くらい)
  • ラック付きのオーブントレイ

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

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 ?

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