Mar 07 2022


1:00 pm - 5:00 pm



【Advanced】Koji Making Workshop

Koji has been treasured in Japan for thousands of years as it creates essential tastes and flavours the Japanese cuisine totally owes to. In fact, the Japanese food culture we have today wouldn’t have existed as, without koji, none of sake, miso, shoyu, mirin, rice vinegar and many other essential Japanese condiments could have been brewed.

After the revelation of koji magic via series of recent publications, it is now treasured globally as it has huge potential to make any food tastier.

This is the koji advanced class for those of you who already has some experience of making koji and aiming at enabling you to fine tune your koji making for your own goal. Depending on your plan to use koji, the optimum koji (ie. enzyme balance) is different. I will talk about the various factors which impact the enzyme balance.

The following topics will be covered. The class takes approximately 3.5 hours.

  • Reviewing koji making process in relation to koji growing phases
  • Koji’s enzyme production mechanism
  • Why temperature control is important?
  • Why humidity control is important?
  • Considerations for choosing the substrates
  • Considerations for choosing koji starters
  • How koji has been used in traditional ferments in Japan
  • Tasting homemade koji ferments (shoyu, mirin, vinegar, miso)
  • Some example of short term ferments (Shio-koji, Amazake)
  • Bread koji making
  • Nut/Seed koji


          7th Mar (Mon) 1.00-4.30 PM


          The Koji Fermenteria
          Address :
                38 Southover,Woodside Park,London N12 7ES
                 (5 minutes walk from Woodside Park station – Northern Line)
                07900 261 482

【Class includes】

  • Lecture and some demonstrations of making bread koji
  • Photocopies of the slides
  • Tasting of various home made ferments
  • inoculated bread koji to take home (please bring the kit you used in the basic class)
  • Light meal prepared using shio-koji and amazake

【Max capacity】

          5 people



I look forward to welcoming you at The Koji Fermenteria.
Should you need any clarification, please do not hesitate to contact me (


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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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