Rice Koji Making Workshop

1 day in person class + 1 week support

By Satomi Kawamura
-Certified Koji Making Instructor-

In a cozy casual setting near downtown, you'll learn to make rice koji step by step, followed by a little tasting of fermented koji-infused snacks.
Guests will also receive a bag of fresh rice koji and koji spores to experiment with at home.

First of all, I’m very excited that you are interested in koji, and looking forward to sharing my knowledge of rice koji making at home with you!

In this workshop, I’ll explain each step of making rice koji at home in an easy-to-understand way.

Koji making is different from other fermented food classes that focus on specific recipes because it involves nurturing microorganisms.
To make a tasty miso, shio-koji, amazake or other koji-fermented foods, it’s essential to start with a good batch of koji.

Making rice koji takes 3 days, with the first day being the most important for ensuring a successful batch.
We’ll enjoy making rice koji together, experiencing the process with all of your senses.

This workshop includes one week remote support, beggining when you get around to making your own batch of koji at home.

This workshop is suitable for those who are curious, new to koji and fermentation, or anyone who has already tried making rice koji before, but would like to know more.

Everyone is welcome!

I’m looking forward to connecting and having fun making koji together!

Satomi