2107 Online Koji Making “Filling in the missing pieces”
This is The Koji Fermenteria’s in-depth online koji making class.
The class is highly experiential and the participants will experience full process of 48 hours of koji making under our guidance using Zoom and Facebook private group.
The Japanese has been treasuring koji for thousands of years, owing to its creation of the tastes and flavours on which Japanese food culture has been built. It plays an irreplaceable role in making sake, miso, shoyu, mirin, rice vinegar and many other essential Japanese condiments, without which Japanese cuisine wouldn’t exist today.
More recently, as soon as koji was introduced to the global culinary community, it has been treated as the rising star due to its unique enzymatic ability – the ability which makes the food alchemy possible. Radical approaches to grow koji and many innovative applications are being introduced, which are being shared all over the world in excitement.
We are so happy to see these movements and are amazed by the flexibility of people’s thinking. It is fascinating to see many emerging ways which Japanese probably could never have thought of because of the inevitable preconception. However, there seems to be a few missing pieces of the puzzle, which could potentially enable people to make more out of koji.
So the aim of this class is to fill in these missing pieces.
Every method that the Japanese established throughout the long history of dealing with koji has its reason. There are lots of contradicting requirements in koji making and it involves consecutive decision makings depending on your goal. After all, koji making is not a mere process. It is rather communication with koji, a living creature. Therefore, knowing their fundamental would equip you better to make informed choices that suit your needs. After this, koji making will make more sense and we assure you that koji making will become more fun!!
Online (Zoom and Facebook)
6th July (Tue) & 12-15 July (Mon – Thr)
6th July (Tue) 5pm Guidance (Zoom)
12th July (Mon) 1-4pm Practical (Steaming to Inoculation)(Zoom)
13th July (Tue) Practical (Oxygenating and observing) (Facebook)
14th July (Wed) Practical (Drying koji) (Facebook)
15th July (Thr) 5pm Wrap-up & Koji Fermentation (Zoom)
All sessions will be recorded and kept in the facebook group.
- Koji starter and Koji for Life can be purchased from our website.
- Good quality of internet/wifi connection would be beneficial. In order to give you the appropriate advice during the koji making, we need to see the state of rice clearly. Rice is predominantly white with less contrast. So it is a rather challenging subject for taking photo.
- Please set up your phone/tablet/PC in the position so that we can see you clearly.