2104 Online Koji Making Class
This is one of The Koji Fermenteria’s in-depth online class for koji making.
Koji is by far the most important element behind the scenes in Japanese cuisine, as it plays an irreplaceable role in making sake, miso, shoyu, mirin, rice vinegar and lots of other essential Japanese condiments（Ingredients to make these are readily available anywhere in the world, so if you master the skill of making koji, you will be able to make all the above!）
In recent days, koji has been treated as a rising star in the global culinary community and many innovative applications of koji are being introduced and shared every day by people like #thekojibuildcommunity.
In this class, you will learn the process of koji making in a very experiential way. It is always difficult to judge how you are doing when doing something for the first time and koji making is no exception. But don’t worry. During the class, I will be making koji along with you so that you can compare yours every step of the way. And keep in mind, koji is a very resilient creature, so even if yours has seemingly deviated from the right track, in most cases there will be ways to save it. I will help you on this.
I will also explain the reasons behind each steps in detail which is my favourite part😊. The steps are often associated and backed by koji’s biological nature; only when you understand these fundamentals, you can flexibly adjust your setting for koji’s way. I believe this is very important for you to feel comfortable and confident to make koji on your own after the classes.
The class uses social learning platforms, such as Facebook (private group) and Zoom. If this is a problem, please contact me in advance before booking the class.
19th – 22th April
19 April (Mon) 1-5 pm Koji making practical (Steaming 〜 Inoculation) in Zoom
20 April (Tue) – 21 April (Wed) Facebook live to share the koji’s growth
22 April (Thr) 2-3.30pm Wrap-up and the applications of koji
- Although the class date is from 19 – 22 April, I will feed you a lot of information about koji making in the previous week so that you will be well prepared for the practical session on 19, 21, 22 April.
- If you do not have a koji starter, this can be purchased from my website.
- “Koji for Life” is due to be restocked by end of March.