Japanese Fermentation Workshop: Koji Seasonings 101

Discover Koji, the fermentation culture behind Japanese cuisine. In this hands-on workshop, you’ll make your own seasonings and take home over $27 worth of koji-based products. Experience how fermentation enhances flavor and nutrition through guided tastings and demos. Your creations will finish fermenting at home, with the knowledge and confidence to use them daily.

This class is open to ages 14+; participants 17 and under must attend with an adult.

1. The Koji Story
Learn the fundamentals of Japanese fermentation and how Koji is used to create staples like miso, soy sauce, sake, mirin, and vinegar.

2. Umami Tasting Experience
Discover how Koji transforms flavor through a guided tasting:

• Soy sauce vs. soy sauce koji (with tofu)
• Salt pickles vs. salt koji pickles
• Ama koji vs. sugar in spinach goma-ae

Experience firsthand how fermentation enhances umami, sweetness, and depth of flavor.

Light refreshments of steamed rice and miso soup will also be served.

3. Make Your Own Koji Seasonings
Create and take home your own:

• Salt Koji
• Soy Sauce Koji (or Tamari Koji, optional upgrade)

You’ll learn how to ferment them at home using methods like a yogurt maker, sous vide, or natural fermentation.

Ama Koji (Demonstration Only):
You’ll receive a ready-to-use batch to take home and enjoy immediately.

4. Amazake Latte Experience
Create your own matcha or hojicha amazake latte—naturally sweet, no added sugar, and gut-friendly.

To ensure a safe and enjoyable experience, please review the following class policies BEFORE BOOKING:

• Minimum Enrollment: Classes require at least 6 participants. If a class doesn’t meet the minimum, it will be canceled 48 hours before the start time and a full refund will be issued.
• Open to ages 14+; participants 17 and under must attend with an adult.
• Allergies: Ingredients may vary; please confirm allergies before booking.

• What Koji is and why it’s called Japan’s “national fungus”
• Why and how fermentation enhances flavor and nutrition
• How to use Koji seasonings in everyday cooking
• How to make Koji-based seasonings at home

• Hands-on workshop making Salt Koji & Soy Sauce (or Tamari) Koji
• Pre-made Ama Koji to take home and enjoy immediately
• Guided umami tasting experience (multiple comparisons)
• Step-by-step guidance on fermentation methods at home
• Amazake matcha or hojicha latte (made by you)
• Light refreshments: steamed rice & miso soup
• Digital fermentation guide

This is a small-group, hands-on cooking class designed to be welcoming, interactive, and beginner-friendly.

Know what’s Happening Next — before everyone else does.

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Host or Publisher KOJI and More