Nov 09 2022


1:00 pm - 4:00 pm



【Koji introduction and appreciation】What is koji and How to use it?

About 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.

With the revelation of koji magic via series of recent publications, such as Noma Guide to Fermentation, Koji Alchemy and Koji for Life, I feel that koji now became a global treasure as it has huge potential to make any food tastier.

About this class

I am pleased to announce my first ever koji introductory class, which focuses on the basics of koji and how you can apply its magic to your daily cooking.

In the past years I have hosted series of koji making classes with the main focus on the technical side where my expertise resides. As there are so many topics to cover on its own and so much information to pass on, I never felt I spared enough time on the application side.

However, while keep exploring the koji’s potential in my own kitchen, I started to believe that there are unique perspectives I can offer which hardly any available resource covers. So, I have decided to host a new class with different focus so that I can share my findings with many. So here we are. The new class fully introducing koji’s charm to koji newbies.

The class will dig down each of the following topic in great details. The class is hands-on and experiential.  Lots of tasting will be prepared.

  • What is koji?
  • The basics of enzyme (very important!)
  • Brief introduction of traditional use of koji Japan
  • Introduction of some new application of koji
  • How to make and use shio-koji and its variation
  • How to make and use amazake and its variation
  • Brief introduction on how to make koji
  • Q&A

You also bring home the followings to explore koji’s potential further on your own

  • 150 g fresh koji
  • 200 g shio-koji (standard)
  • 200 g amazake (standard)

Additionally …

You can also purchase

  • Hishiroku koji spores (£10.00)
  • Koji for Life (£20.00) (£2.00 discount for combined purchase)


          9th November (Wed) 1.00 – 4.00 PM


          The Koji Fermenteria

                38 Southover,Woodside Park,London N12 7ES
                 (5 minutes walk from Woodside Park station – Northern Line)

                07900 261 482

Max capacity

          4 people



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

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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