Nov 29 2021


1:30 pm - 4:30 pm



【Bacic】Koji Making Workshop

Close-up picture of koji

  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 basic class to familiarise yourself to get started with making koji.

    You might feel intimidated or even put off by the fact that koji takes 48 hours to grow requiring some level of attention and temperature control. However, by knowing what it is, what it likes and what it doesn’t like, in reality, growing koji is far easier than you would think. Also, apart from the steamer (sorry you can’t get away with this), you can grow koji with very humble setting using things you find in most of the kitchens.

    In this class, you will learn everything you need to know to grow koji, in very experiential way. Wherever possible, processes will be demonstrated. You will also take home inoculated koji to further grow with my online assistance (For this, having facebook account will be very beneficial).


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

  • What is koji? Why people get excited about it?
  • Koji making procedure summary
  • Ingredient, tools and equipment
  • Detailed steps : Washing/Soaking (explanation & demonstration by video)
  • Detailed steps : Draining (explanation & demonstration by video)
  • Detailed steps : Steaming (explanation & demonstration)
  • Detailed steps : Inoculation (explanation and demonstration)
  • Detailed steps : Wrapping (explanation and demonstration)
  • Detailed steps : Mixing (explanation and & demonstration by video)
  • Storing koji (explanation)


         29th November (Mon) 1.30-4.30 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 demonstrations of growing koji
  • Photocopies of the slide and links to the demonstration video clips will be provided
  • 150g of inoculated koji to take home with koji making kit & insulated envelope. You are encouraged to grow koji for subsequent 48 hours
  • Guidance and follow-ups of making koji through Facebook private group
  • 5g of koji starters (to make 5 kg of koji)
  • 200g of rice koji for you to explore

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 (

If you would like to purchase a whole bag of starter (20g bag to make 15 kg of koji) and/or Koji for Life (book), you can purchase them at the time of registration.

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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