Onsite workshops are currently not being offered
DUE TO COVID-19 RESTRICTION, NONE OF THE ONSITE KOJI WORKSHOPS ARE BEING OFFERED.
We are offering the following 5 workshops at the moment
- 1-day koji workshop (express)
- 2-days koji workshop (detailed)
- Miso making in Tokoname crock
- Doburoku making (Bodaimoto)
- Soy sauce making
The attendants of all class are entitled to join our Facebook support page (The koji fermenteria WS group) where we provide perpetual koji fermentation support. This is the way how I start learning about koji. The attendants can post their question whenever the issue arise. I answer the question which often provides valuable information to other attendants too and they can also post the question to the same thread. By this way, everyone can share the experience and I believe the overall group’s knowledge becomes rounder.
1-day koji workshop (express)
This koji making class is recommended for those who want to make smaller quantity of koji per batch (up to around 500-700g) on casual basis with intention to make miso, shio-koji, amazake etc. at home. The koji making method explained in the class is simplified one focusing on convenience, yet it doesn’t compromise the stability and safety.
The class starts with the lecture to explain the basics of koji and 3 day’s koji making procedure. Vital processes such as draining, steaming and inoculation will be demonstrated.
Application of koji based condiments (shio-koji, amazake, miso, sakelees) will be explained and some tasting food will also be provided. You will have a chance to taste home-brew sake.
Attendants will have 200g of fresh koji and a small bottle of shio-koji to take home. If requested, you can also bring small amount of koji sprinkled rice to take home to grow further (The perpetual support through FB attendants’ page (the koji Fermenteria WS group) will be provided)
No previous knowledge. 4 hours. Max 6 person.
2-day koji workshop (detailed)
On top of all the class contents provided in the express class (please see above), meaning behind each step of three days koji making, koji’s biological nature which bounds to have direct impact on final fermented foods, the choice of different koji spores and substrate etc. are thoroughly explained. Majority of koji making procedure will be demonstrated. The aim of this class is for the attendant to be able to flexibly adjust the koji growing setting (this is vital as koji is a living creature) in order to have an optimum result on koji quality as well as taste of final ferments. The impact of the choice of koji spore will be demonstrated using tasting amazake brewed with different koji spore. Either home-brew sake or miso making included (please inquire). Japanese fermentation lunch will be provided on the second day, which demonstrates how the koji has traditionally been used in Japan.No previous knowledge required, although it would be beneficial if you have some idea what you would like to achieve with koji after the class. 10 hours. Max 5 person.
in Tokoname crock
Due to the rich variety of nutrition in miso, there are numerous proverbs relating to it in Japan; “miso puts doctors in trouble” and “miso gives you the power for a 12 km walk”. It also has unique property in culinary application. You might have noticed but in final rounds of last year’s professional Master Chef competition, miso often used as hidden flavour and taste. The chefs around the world started to explore its potential, yet it is not known that there are numerous varieties of miso with different colour, flavour, taste, ingredients.
In this class, basics of miso and detailed procedure to successfully make miso will be explained. After the class, attendants will understand what is happening in miso during the fermentation. The attendants will also understand how mere salty soybean at first is turned into the ferments with deep flavour and beautiful aroma and will be able to look after miso in order to lead fermentation to their favour. Varieties of home-made miso is provided for tasting.
You make 1kg of organic miso in beautiful Tokoname crock from Yamagentoen (Please inquire the colour choice). The prefecture where these crocks are produced is famous for its rich and unique fermentation culture and the crocks have been supporting it for over 900 years. You will be surprised by the difference these crocks made on miso. I made miso both in Tokoname crock and glass jar on the same day using same ingredient. They are still under fermentation. So you can feel the difference by yourself.
No previous knowledge required. 2.5 hours. Max 6 person.
Doburoku making (Bodaimoto)
Bodaimoto is the oldest sake brewing method in Japan dating back 500 years, regarded as the basis of modern sake production. The ingredients can’t be simpler; rice, water and koji. No yeast or lactic acid producing bacteria are added (They are drawn from natural source, ambient air or ingredients). No special equipment will be necessary, apart from ordinary kitchen utensils. It is milky, subtly sweet very refreshing drink (almost like alcoholic version of Yakult).
This is a safe brewing system owing to the great invention of Japanese ancestors who utilised the power and nature of microbes without modern scientific knowledge.
Without doubt, this is one of the most wonderful Japanese cultural heritage, yet sadly Japanese living in their own land are not able to make it due to the absurdly outdated law (Tax from sake used to be the large part of national income 100 years ago and then Japanese government prohibited Japanese to make their own sake to maintain the level of income. 100 years on, things have largely changed and the tax revenue from sake is mere x%, yet the government is stubbornly opposed to abolish the law)! I am very passionate about passing on this great culture outside Japan.
No previous knowledge required. 2.5 hours. Max 6 person.
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?
No previous knowledge required 4 hours. Max 6 person.