Online Koji Making Workshop for Chefs and Professionals – Reserved places
This is an online koji making workshop for chefs and professionals.
In this class, you will experience the whole koji making process from soaking rice through to drying koji. I will also make koji in parallel with you so you can clearly see what to expect in each stage (I will explain the reason behind each steps)
Regarding to koji, the appearance is not everything. There is much more to it. And it takes time and many experiences to understand its behavior (I still have new discoveries 😳 every time). I believe I can guide you to take a shortcut route for your journey of koji making!
The class uses the social learning platforms. So, Facebook and Messenger account and Zoom are pre-requisite.
For more details, please join Facebook group “TKF Online Classes – Question Answered” (you can post your question) or contact us (info@thekojifermenteria)
16th – 18th November Practical Koji Making Session
25th November Wrap-up Session (Recorded)
10 Nov Preliminary Zoom 2pm （Attendance optional, The session will be recorded)
16 Nov Zoom 1-5pm Steaming 〜 Inoculation
17 Nov Facebook Live around 3pm, 7pm, 11pm (Time dependent on the growth of koji)
18 Nov Facebook Live around 3pm (Time dependent on the growth of koji)
25 Nov Zoom 2-3.30pm Wrap-up
Ad-hoc troubleshooting session can be arranged on request.
On-going support will be provided through Facebook private group (TKF 201116 Koji Making)
- If you do not have a koji starter, you can purchase them from my website.
- I have copies of “Koji for Life” in stock.
【Online Koji Making Class】
Please enroll and secure your place.
Send me a friend request on Facebook (Haruko Uchishiba Sorry, but this seems to be necessary in order to make communication smoothly throughout the class).
I will then send you an invitation to a private Facebook learning group and messenger group (TKF 201116 Koji Making) as well as Zoom sessions.
In first zoom session I will give an overview of koji making, show my setting as an example, provide information about tools and equipment as well as ingredients. I will introduce the most widely available and affordable options so don’t get too carried away and prepare everything before this session!
Then please get a hold of the tools, equipment and ingredients you think necessary by the practical session.
As the steaming is by far the most important step in koji making, I would strongly recommend doing a practice run of rice steaming at least once using a small quantity of rice (1/2 – 1 cup). This will help you to get to know the characteristics of your steaming equipment.
We will make koji together in practical session. It requires around 48 hours, which will be spread out over three days. We will be steaming and inoculating together on day 1 of the practical session. (I am happy to provide the troubleshooting Zoom session on request as part of this class).
I would recommend you to make koji at least one more time on your own between the practical session and wrap-up session. Again I am happy to provide support during this period.
In the final Zoom session, we will review our koji making experience. You will have the opportunity to ask any questions arised. I will also give you tips on how to use koji in your day to day life.
Should you need any clarification, please do not hesitate to contact me (email@example.com)