Dec 06 2021


11:00 am - 2:30 pm




Close-up picture of koji








  • 麹って何?なにがそんなに魅力なの?
  • 麹造りの概要
  • 材料や器具
  • 詳細手順:洗米と浸漬(説明と動画)
  • 詳細手順 : 水切り (説明と動画およびデモ)
  • 詳細手順 : 蒸し)説明と動画およびデモ)
  • 詳細手順 : 種付け (説明と動画およびデモ)
  • 詳細手順 : 包み込み (説明と動画およびデモ)
  • 詳細手順 : 手入れ (説明と動画)
  • 麹の保存 (説明)


         12月6日(月)11am – 2 pm



        The Koji Fermenteria

        Address :
    38 Southover,Woodside Park,London N12 7ES
                   07900 261 482



  • 説明と麹造りのデモ(動画/実演)
  • スライドのコピー、動画のリンク
  • 種付けした150gのお米(容器や保温封筒をお渡しします、以下写真参照)
  • Facebook private groupによる48時間のサポート
  • 5g の種麹(5 kgの麹がつくれます)
  • 200g の米麹 (持ち帰り用のタッパーをご用意ください

Max capacity


         5 名






ご希望の方は、京都菱六さんの種麹  (20g−15 kg用)/ 麹本をご購入いただけます。

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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