Koji Masterclass
Koji is the secret superweapon of Japanese cuisine — Aspergillus oryzae is a culinary mould that forms the basis of miso, sake, shoyu and amazake. This thorough masterclass reveals the secrets of growing koji from start to finish.
Growing koji is different from other fermentation techniques — it needs precise conditions: the right humidity, temperature and substrate. In the masterclass we go step by step through the whole koji inoculation process, explain the conditions it needs and share practical tips for growing koji successfully. Then we put the freshly grown koji to use in the kitchen — making shio-koji, amazake and koji marinade — and taste finished amazake, shio-koji, misos of different ages and koji-inoculated grains. Every participant takes home the koji products made in the workshop, plus notes and recipes for further experimenting.
Duration
3–4h
Group size
up to 20 people
Public workshop
from €75 per person
For groups
from €600
Book a Workshop
Book a private workshop for your group or register interest in joining a public workshop.
