Sep 20 - 22 2023

3 days intensive koji class “Everything about koji”


To be able to make koji confidently
To be able to use koji most efficiently
To understand the nature of koji
To make mirin using authentic method


20 Sept (Wed)  10.30am –
21 Sept (Thr)   2.00pm –
22 Sept (Fri)    2.00pm –

Each session last around 3 hours


38 Southover
Woodside Park
London N12 7ES

7 min walk from woodside park station, northern line (Zone 4)
No parking restriction
Contact : 07900 261 482 /


1st day

Koji making

      • Koji introduction
      • Purpose of koji making
      • Ingredients
      • Recommendation for tools and equipments
      • Procedural details for koji making for day 1

2nd day

Koji making

      • Procedural detail for koji making for day 2
      • Growing stages of koji
      •  Controlling enzyme balance


      • Three reasons why koji attracts people so much
      • Microbes and enzymes
      • Enzymes and human & food application
      • Optimum setting for enzyme action
      • Examples of Amylase/Protease/Lipase in action


      • Case study: Traditional Japanese ferments
      • Short term application

o    Shiokoji (recipe, mechanism and variation) 

o    Amazake (recipe, mechanism and variation) 

Western interpretation of koji

Carrot salad with yoghurt and Cinnamon

Cougette salad

Pasta alla Norma

Overnight oats

3rd day

Koji making

      • Procedural detail for koji making for day 3 
      • Consideration on growing koji on different substrate (rice, barley, soybean, vegetable)

Mirin making Experience

Mirin is one of the staple ingredients in Japanese cooking along with miso, shoyu and sake, and often translated as “sweet rice wine (sake)”. However, there is much more to it than than just a “sweetened sake”. It has wonderfully deep aroma with rich complex sweetness which is like nothing else. Mirin is known as a Japanese condiment to give dish elegant sweet touch (Teriyaki for example), but it is also a wonderful choice for digestif.

Mirin’s standard is not so strictly defined compared to miso and shoyu (they are regulated under different laws in Japan) and, because of this, there are a vast difference in quality in mirin product available in the market which is causing a confusion in the perception of mirin even among Japanese.
In this workshop, we are making authentic mirin (my favourite!) using koji made in this workshop, steamed glutenous rice and vodka. It is stable and failsafe fermentation (because of high alcohol percentage of vodka) and variation depending on who make it is minimum! Examples of how to use it is also explained and demonstrated.

Japanese interpretation of koji

Bento box with elements prepared with koji condiments, miso soup and miso ice cream will be provided

Asparagus Goma-ae

Red pepper Okaka-ae

Dashimaki Tamago

Nukazuke pickles

Shiokoji salmon

Broccori Sumiso-ae

Tomato mirin compote

No of participants

up to 4 person


360 GBP

Sold out!

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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

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