Apr 19 - 22 2021


1:00 pm - 5:00 pm



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   


【Time schedule   

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.


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

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?