Onsite & Online

Onsite workshops

When we opened our market stall back in 2019, we didn’t dream of hosting koji workshops at all. We didn’t think there would be any demand. Koji was not so well known outside Japan back then.

However, since Noma published its renowned book The Noma Guide to Fermentation, the situation changed quickly and drastically. Noma was fascinated by the work of koji in cooking application and spared about half of 2-inch book for koji and koji-related ferments. As a result, chefs around the world started searching for information about koji eagerly and we had many inquiries as a result. Our workshop places were quickly filled as soon as we secretly announced the dates on Instagram.

We designed our workshop as practical and experiential as possible. We don’t want our participants to be satisfied with just being loaded with novel knowledge. We want them to explore koji on their own after our workshops. After all, koji making is something to deal with creature and it takes time to get to know them. You wouldn’t expect that you understand your new puppy’s personality from day one. It is the same thing. It requires communication. We also explain the fundamental of koji’s biology from the same reason.

We aim at providing a good kick-start of koji journey for our participants. We are happy that many of them are now making koji as professional!

The onsite workshops we host are as follows

Due to Covid, we are unable to offer any of the workshops at the moment, but are hoping to resume as soon as situation allows.

Online workshops

We started working on online class after covid.
It took quite a while to prepare the platform, because it involved a lot of new technologies to be implemented. We invested vast amount of time as we didn’t want to compromise the quality of experience to offer.

Behind the scene, the largest challenge was to show the subtle growth of koji on rice through the computer screen. Rice grain is a tiny object. There is no contrast in colour between rice and koji mycelium (both are white). These were very tricky!

However, once these issues were overcome, we are convinced that online classes are better suited for learning koji as participants can experience whole process of 3 days koji making from the very beginning (washing rice) to the very end (drying koji) together with us. When you do something for the first time, it is difficult to know whether you are doing things right or not, especially for something which takes three days! By making koji in parallel with us, you can confirm where you are in each steps in procedure. You can also adjust your setting to optimise the koji growth if it is required. We find that the confidence level and repeating rate is very high after the class.

No geographical constraint is also an advantage. We now have participants from all over the world!

We designed following classes so far and more classes to come.

The classes being planned are as follows.

  • natto making
  • koji cosmetics
Please note that the Zoom and Facebook are essential for our online classes.

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Get in touch

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Miso Making - Onsite

In this friendly class, you make 1kg of organic rice miso in beautiful Tokoname crock from Yamagen-toen (Tokoname is one of the most famous place for pottery production in Japan with over 900 years of history).  You will also learn the following so you can confidently look after your miso next 10 months.

  • What is miso
  • Historical background of miso in Japan
  • Classification of miso
  • Fermentation mechanism of miso
  • How to look after miso
  • How to enjoy miso

You will also have opportunity of tasting various kind of miso.

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Koji Making - Onsite

This is two-days in depth koji making class.
Overview of koji making 

  • Meaning behind every step of 3 days koji making
  • Biological nature of koji
  • Impact of using different koji spores
  • Impact of choosing various substrates
  • Tips of using koji in cooking
  • Historical root of koji and Japan
  • Demonstration of majority of koji making steps
  • Tasting of koji ferments
  • Japanese fermentation lunch included

No previous knowledge required
Having ideas or plans of how to use koji would be beneficial
10 hours. Max 5 person.

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Miso Making - Online

The structure of online miso making class is as follows

Day1 Lecture (1 hour)

Basics of miso, miso making procedure and its fermentation mechanism are fully explained using presentation slide and video.

Day2 Practical (1 hour)

Miso making (participants are asked to soak and cook soybeans before the session. Assistance for how to prepare soybean is fully  provided !

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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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