Japanese Koji & Traditional Fermentation 4Part Workshop in Bangkok 2026
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This workshop is a four-part fermentation course exploring the world of Japanese koji and traditional fermentation.
Beginning with rice koji making, participants will then learn the techniques behind miso, soy sauce, and hon-mirin production. Throughout the course, you will gain hands-on experience and a practical understanding of how different types of koji are used to create some of Japan's most important fermented foods and seasonings.
Today, Japanese koji-based fermentation is attracting growing interest around the world. While miso, soy sauce, and other fermented foods are becoming increasingly popular, opportunities to learn authentic koji making and traditional Japanese fermentation methods remain relatively rare.
Many people assume that making koji requires a specialized fermentation room (muro), expensive equipment, or professional training. In reality, once you understand the basic principles, it is entirely possible to produce high-quality rice koji at home using simple, everyday tools.
This course focuses on practical methods that can be reproduced in an ordinary home kitchen. Whether you are completely new to fermentation or already have experience, you will gain valuable knowledge, hands-on skills, and a deeper understanding of Japanese fermentation culture.
Join us and discover the fascinating world of koji, miso, soy sauce, and hon-mirin.
■Session 1: Making Rice Koji
Date: 11 July 2026 (Saturday)
Time: 10:00 AM – 12:00 PM
In this session, you'll learn how to make rice koji from scratch using everyday kitchen tools. We will steam rice and use koji starter to guide you through the process, ensuring that you'll be able to make rice koji on your own.
We'll also explain how koji converts rice starch into sugars, provide tips on how to avoid common mistakes, and answer any questions you may have about making rice koji at home.
■Session 2: Miso Making (Including White Miso)
Date: 18 July 2026 (Saturday)
Time: 10:00 AM – 12:00 PM
Learn how to make traditional Japanese miso, including white miso, using rice koji. Participants will prepare their own batch of miso to take home and mature.
The workshop will also cover the role of koji in miso production, ingredient selection, fermentation periods, and methods for producing different styles of miso at home.
■Session 3: Traditional Soy Sauce Brewing
Date: 25 July 2026 (Saturday)
Time: 9:00 AM – 12:00 PM (3 hours)
Learn how authentic Japanese soy sauce is made through a hands-on exploration of the entire brewing process.
The workshop includes a demonstration of soy sauce koji preparation, allowing participants to understand the foundation of traditional soy sauce making. Using soy sauce koji prepared in advance, participants will then create their own moromi mash to take home for fermentation.
To demonstrate the final stage of the process, a six-month-old moromi prepared in advance will be pressed during the workshop, allowing participants to observe and experience the transformation from moromi into finished soy sauce.
Because participants will learn the complete soy sauce-making process—from koji preparation and moromi fermentation to pressing the finished product—this session is slightly longer than the other classes and will run for approximately three hours.
The techniques taught are designed to be practical and accessible, enabling you to reproduce the process at home using everyday kitchen equipment.
■Session 4: Authentic Hon-Mirin Making
Date: 1 August 2026 (Saturday)
Time: 10:00 AM – 12:00 PM
Hon-mirin is one of the most important seasonings in Japanese cuisine, valued for its natural sweetness, aroma, and depth of flavor. In this workshop, you will learn how to make authentic hon-mirin using rice koji.
Traditionally, rice shochu is considered the ideal alcohol for mirin production. In this session, we will use rice shochu produced in Thailand, making it easy for participants to reproduce the process at home.
The workshop will also cover the history of mirin and the differences between authentic hon-mirin and mirin-style seasonings, giving you the knowledge needed to continue making your own mirin at home.
■ Venue: Sala Bran, Ekamai Soi 10 Yak 2 Bangkok
■Format: In-person workshop
■Capacity: Approximately 20 participants (Registration will close once the maximum number is reached.)
■ Fee: 6,200 THB per person for all 4 sessions (This includes a 10% discount for full upfront payment.)
Individual sessions are also available.
Sessions 1 (Making Rice Koji), 2 (Miso Making), and 4 (Authentic Hon-Mirin Making) are available for 1,600 THB per person.
Session 3 (Traditional Soy Sauce Brewing) is available for 2,100 THB per person due to its longer duration and the additional materials used during the workshop.
■Cancellation Policy
• 5 days before: 100% refund
• 3 days before: 50% refund
• Cancellation on the day of the workshop: No refund
■How to Apply
Registration Form: https://forms.gle/zDQuUWjuyHjayWYW8
■Contact Information
[email protected]
or
LINE: https://lin.ee/wjOaWnA
Phone: 02-044-3769
Beginning with rice koji making, participants will then learn the techniques behind miso, soy sauce, and hon-mirin production. Throughout the course, you will gain hands-on experience and a practical understanding of how different types of koji are used to create some of Japan's most important fermented foods and seasonings.
Today, Japanese koji-based fermentation is attracting growing interest around the world. While miso, soy sauce, and other fermented foods are becoming increasingly popular, opportunities to learn authentic koji making and traditional Japanese fermentation methods remain relatively rare.
Many people assume that making koji requires a specialized fermentation room (muro), expensive equipment, or professional training. In reality, once you understand the basic principles, it is entirely possible to produce high-quality rice koji at home using simple, everyday tools.
This course focuses on practical methods that can be reproduced in an ordinary home kitchen. Whether you are completely new to fermentation or already have experience, you will gain valuable knowledge, hands-on skills, and a deeper understanding of Japanese fermentation culture.
Join us and discover the fascinating world of koji, miso, soy sauce, and hon-mirin.
■Session 1: Making Rice Koji
Date: 11 July 2026 (Saturday)
Time: 10:00 AM – 12:00 PM
In this session, you'll learn how to make rice koji from scratch using everyday kitchen tools. We will steam rice and use koji starter to guide you through the process, ensuring that you'll be able to make rice koji on your own.
We'll also explain how koji converts rice starch into sugars, provide tips on how to avoid common mistakes, and answer any questions you may have about making rice koji at home.
■Session 2: Miso Making (Including White Miso)
Date: 18 July 2026 (Saturday)
Time: 10:00 AM – 12:00 PM
Learn how to make traditional Japanese miso, including white miso, using rice koji. Participants will prepare their own batch of miso to take home and mature.
The workshop will also cover the role of koji in miso production, ingredient selection, fermentation periods, and methods for producing different styles of miso at home.
■Session 3: Traditional Soy Sauce Brewing
Date: 25 July 2026 (Saturday)
Time: 9:00 AM – 12:00 PM (3 hours)
Learn how authentic Japanese soy sauce is made through a hands-on exploration of the entire brewing process.
The workshop includes a demonstration of soy sauce koji preparation, allowing participants to understand the foundation of traditional soy sauce making. Using soy sauce koji prepared in advance, participants will then create their own moromi mash to take home for fermentation.
To demonstrate the final stage of the process, a six-month-old moromi prepared in advance will be pressed during the workshop, allowing participants to observe and experience the transformation from moromi into finished soy sauce.
Because participants will learn the complete soy sauce-making process—from koji preparation and moromi fermentation to pressing the finished product—this session is slightly longer than the other classes and will run for approximately three hours.
The techniques taught are designed to be practical and accessible, enabling you to reproduce the process at home using everyday kitchen equipment.
■Session 4: Authentic Hon-Mirin Making
Date: 1 August 2026 (Saturday)
Time: 10:00 AM – 12:00 PM
Hon-mirin is one of the most important seasonings in Japanese cuisine, valued for its natural sweetness, aroma, and depth of flavor. In this workshop, you will learn how to make authentic hon-mirin using rice koji.
Traditionally, rice shochu is considered the ideal alcohol for mirin production. In this session, we will use rice shochu produced in Thailand, making it easy for participants to reproduce the process at home.
The workshop will also cover the history of mirin and the differences between authentic hon-mirin and mirin-style seasonings, giving you the knowledge needed to continue making your own mirin at home.
■ Venue: Sala Bran, Ekamai Soi 10 Yak 2 Bangkok
■Format: In-person workshop
■Capacity: Approximately 20 participants (Registration will close once the maximum number is reached.)
■ Fee: 6,200 THB per person for all 4 sessions (This includes a 10% discount for full upfront payment.)
Individual sessions are also available.
Sessions 1 (Making Rice Koji), 2 (Miso Making), and 4 (Authentic Hon-Mirin Making) are available for 1,600 THB per person.
Session 3 (Traditional Soy Sauce Brewing) is available for 2,100 THB per person due to its longer duration and the additional materials used during the workshop.
■Cancellation Policy
• 5 days before: 100% refund
• 3 days before: 50% refund
• Cancellation on the day of the workshop: No refund
■How to Apply
Registration Form: https://forms.gle/zDQuUWjuyHjayWYW8
■Contact Information
[email protected]
or
LINE: https://lin.ee/wjOaWnA
Phone: 02-044-3769
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Where is it happening?
SALA BRAN, 48 เอกมัย 10 แยก 2, วัฒนา, กรุงเทพมหานคร, กรุงเทพมหานคร 10110, ประเทศไทย, Nana Plaza, Thailand
Event Location & Nearby Stays:
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