We started working on online platform since April 2020, when UK lockdown started. It took quite a while for us to prepare, because we are determined not to compromise the quality of the information the participants receive. We invested vast amount of time (and cost as well for the equipment to help the visibility of koji).
We are pleased to announce NOW WE ARE READY! We confirmed it with several pilot workshops! We are also convinced you can learn far better on online, than onsite. You will experience whole experience at home with our support. You will gradually get to know koji in period of time. Only downside is the workshops take place in days and weeks, but you need this time anyway if you want to learn about koji. Koji is not something you can learn in few hours. It need experiences (and many failures in my case). So if you are serious about learning koji, these courses are for you.
The courses we are offering are (Please see the schedule and details on Dates page):
- koji workshop (2 weeks)
- doburoku making workshop (10 days)
- miso making (2 days)
The course still being planned is (to be started from December):
- Soy sauce making
Please note that the workshops use Zoom and Facebook functionality.
Koji workshop (15 days)
Day1 Lecture (Zoom):
Koji and Koji making overview/Tools and Equipment required
Day 8-10 Practical (Zoom&Facebook Live):
Koji making (Steam – Inoculation on Zoom)
Koji making (Mixing on Facebook Live)
Koji making (Troubleshooting on request)
Day 15 Wrap up (Zoom):
Review, QA and koji application
We completed two workshops and build up the skill to pass on information better! It gave the confidence to make koji to participants and gave us the rewarding satisfaction to us😊
Doburoku making (Bodaimoto) (10 days)
The application of koji to rice for sake making is one of the most traditional ways of using koji dating back to 2500 years!
The special brewing method ‘Bodaimoto’, uses only koji, rice and lacto-fermented water. It was developed around 600 years ago. Many of the key modern sake brewing technologies were estabilished by Bodaimoto, including pasteurisation and three-phased fermentation. It is milky, subtly sweet and very refreshing drink you can enjoy in various ways ...
Sake-lees which is attracting attention lately as super food is bi-product of doburoku. It is valuable element in cooking due to its enzymatic/bacterial power.
Day 1 Preparation of lactic water
Day 4 Making mash
Day 10 Pressing
Miso making (2 days)
Miso is a very unique food element packed with all five tastes; sweet, salty, bitter, sour and umami. It has a long history in Japanese food culture and is one of the most traditional Japanese condiments to provide depth in flavour. In recent years, chefs from around the world seem keen to include it in their recipes for flavor, umami, or hidden tastes.
Its health benefits have long been well-recognised in Japan without the knowledge of modern science. This is proven by lots of old proverbs such as “miso makes doctors in trouble” and “you’d better spend money for miso than for medicine”, “miso makes 4km walk easy” etc. In more modern objective language, miso enriches our gut with beneficial bacteria which in turn robustly supports our physical and mental health.
Basics of miso, miso making procedure and its fermentation mechanism are fully explained.
Miso making (participants are asked to soak and cook soybeans before day2 session. The detailed guidance how to prepare soybeans are provided (very important)!
Nukaduke Introduction (1 days)
Nukazuke is a Japanese preserved food, made by fermenting vegetables in rice bran bed (Nukadoko). It is made without vinegar, and is distinctively crunchy, salty and sour, with wonderful earthy, umami undertones.
It is extremely sustainable and healthy (It increases the nutrition of the original vegetables (especially Vitamin B1) up to 16 times!) and of course yummy!
The nukadoko recipe I am going to explain is my original which utilises rice koji to support healthy fermentation and boost umami.
The lecture is given online Zoom session.
- How to prepare nukadoko?
- How to maintain nukadoko? (Extremely important!)
- Tips to turn (air) nukadoko
- What you can pickle and how?
- Nukazuke system biologically explained?
- Nukadoko troubleshooting
Soy sauce making
The process of making soy sauce starts with inoculating a mixture of roasted and crushed wheat and steamed soybeans with koji spores. It is then mixed with brine to make mash and left to ferment for 8-10 months. The liquid squeezed from the mash is soy sauce. By substituting wheat with buckwheat or brown rice, you can make it gluten-free. By using umami-rich liquid such as tomato juice instead of water, or by adding flavoured ingredient such as porcini, oyster or scallop, you can make your own version of soy-sauce.
Squeezing and pasteurising method will also be explained. Varioius tasting soy sauce is provided.
Soy sauce koji making is surprisingly easy compare to rice koji making as the controlled temperature can easily be achieved with ordinary household equipment (However, it still takes 3 days, so be prepared for it)
Why don’t you make your own unique version of soy-sauce?