Getting to know koji for Chefs

“Getting to know koji for chefs” is unique comprehensive koji workshop for chefs who want to explore the full potential of koji. It is comprised of two-parts which take place in person on two separate days, usually with 1-2 week interval followed by 30 minutes online wrap-up session at the end.

My aim to host these workshops is

  • to make you feel even more motivated to use koji and explore its potential
  • to make you feel confident with making koji in your own environment

Contents overview

Part I focuses on the basic yet essential knowledge of koji and enzymes required to give koji a best chance to make food delicious. Then I will explain how best you can apply koji to your cooking. In order to make you prepared for more formal koji making in Part II, you will make koji using very simple method (utilising a small plastic bag and your body temperature). The class includes various experiments and tastings (3.0 hours onsite + 2 days online support for koji making)

Part II focuses on the practical koji making. This is a rare opportunity to be able to experience 48 hours of entire koji making in the space of 3+ hours. Employ your 5 senses and indulge in the enchanting world of koji making! What you will learn in this class is traditional Japanese (yet not overwhelming) method. I will explain the reason behind every steps. At the end of the class, you will bring home inoculated koji in small take away box and grow it in subsequent 48 hours with my support  (3.0 hours onsite + 2 days online support / troubleshooting for koji making)

30 minutes wrap up session can be arranged on mutually convenient day/time.


Part I & II take place @ the koji fermenteria in North London (N12) and the wrap up session takes place online.

Class size

In order for me to concentrate on individual needs, number of attendants is limited to 3 – 5.


300 GBP per person

*Please enquire for group booking or if you want to tailor the contents to your own needs.


Currently arranged on request. Please contact

Part I Introduction to koji

  • Unique properties of koji
  • Difference between koji and other types of microbes involved in the fermentation
  • Microbes and enzymes
  • Enzymes in action (Amylase, Protease and Lipase) : experiments and tasting
  • Case study based on traditional Japanese ferments : tastings
  • Short term application (Shio-koji, Amazake) : recipes, variations and mechanism : tastings
  • Pocket koji making : growing koji in your pocket

Tasting includes : garums, various types of amazake, miso, shio-koji variations etc.
You will take home : standard shio-koji, standard amazake, onion shio-koji (200g each)

Part II Koji Making

  • The purpose of koji making
  • Summary of koji making
  • Ingredients, tools and equipment
  • Detailed procedure of koji making (video and demonstration)
      1. Preparing the substrates (washing and soaking)
      2. Steaming
      3. Inoculation
      4. Wrapping
      5. Mixing
      6. Dekoji
  • The growing stages of koji
  • How to control enzyme balance
      1. Temperature
      2. Humidity
      3. Substrates
      4. Starters
  • Considerations on different types of substrates

The Koji Fermenteria Privacy Policy

This Privacy Policy describes Our policies and procedures on the collection, use and disclosure of Your information when You use the Service and tells You about Your privacy rights and how the law protects You.

We use Your Personal data to provide and improve the Service. By using the Service, You agree to the collection and use of information in accordance with this Privacy Policy.

The Koji Fermenteria Cookie Policy

This Cookies Policy explains what Cookies are and how We use them. You should read this policy so You can understand what type of cookies We use, or the information We collect using Cookies and how that information is used.

Cookies do not typically contain any information that personally identifies a user, but personal information that we store about You may be linked to the information stored in and obtained from Cookies. For further information on how We use, store and keep your personal data secure, see our Privacy Policy.

We do not store sensitive personal information, such as mailing addresses, account passwords, etc. in the Cookies We use.

Get in touch

Want to get in touch? We’d love to hear from you.

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

Keep up to date for new dates ?

Stay in touch !

Stay up to date with our latest news and get notified with new event?