Workshop

Are you interested in exploring the world of Japanese fermentation?

We have a passion for fermentation and would love to share it with like-minded individuals. I am seeking friends to join me on this journey.

I am licensed in 'Koji-shi' by studying koji-making. Since then, I have worked for a koji maker with a history of over 100 years and learned koji-making from various people, including lecturers, experts, farmers, and mothers in the town.

My husband is a certified sake sommelier (Kikizake-shi) and sake expert. He has worked in a 300-year-old sake brewery, where he learned the entire brewing process and koji fermentation.

We are excited to share our expertise and have a great time exploring the world of Japanese fermentation with you.


Recipe

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  • Lemon salt koji

    Lemon salt koji

    If you have salt koji, let's consider making lemon salt koji.The combination of the refreshing acidity of lemon with the saltiness and gentle sweetness of salt koji is universally appealing.Making...

    Lemon salt koji

    If you have salt koji, let's consider making lemon salt koji.The combination of the refreshing acidity of lemon with the saltiness and gentle sweetness of salt koji is universally appealing.Making...

  • Salada with salt koji

    Salada with salt koji

    Salt koji + oil + vinegarJust mix the salt koji with your favourite oil and vinegar together. Sesame oil for Chinese style.Olive oil and balsamic vinegar for western style.If you...

    Salada with salt koji

    Salt koji + oil + vinegarJust mix the salt koji with your favourite oil and vinegar together. Sesame oil for Chinese style.Olive oil and balsamic vinegar for western style.If you...

  • Easy bacon with Salt koji

    Easy bacon with Salt koji

    Marinate the pork belly with salt koji and add the rosemary. Marinate the pork with salt koji, using about 10% to 13% of the weight of the vegetables. You can...

    Easy bacon with Salt koji

    Marinate the pork belly with salt koji and add the rosemary. Marinate the pork with salt koji, using about 10% to 13% of the weight of the vegetables. You can...

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