Fermentation Planner
Course
Koji is called the national fungus of Japan. This course starts with what it actually is and how it behaves, then takes you as far as growing your own rice koji from grain — and, if you want, as far as teaching it. Four steps: know, deepen, create, pass on.
Four steps
You can stop at any step. Most people begin with Step 1 and decide later whether to go further.
Basic — to know
How koji works. Shio-koji and ama-koji from the beginning, and how to use them in ordinary cooking so that they do not sit unused in the fridge. One intensive day.
Advance — to deepen
Inoculating rice with tane-koji and raising the koji yourself, then building a range of seasonings from it. This is where fermentation stops being a recipe and starts being something you keep alive. Three consecutive days.
Master — to create
White koji, yeast and carbonated fermentation. Less instruction, more experiment: you design a fermentation of your own and learn to describe what you taste. Three intensive days.
Hakko Souka® — to pass on
The teaching level. How to run a class, how to write about fermentation, how to connect it to the place you live. Hakko Souka® is a registered trademark of Chie Ando.
By the end
- Shio-koji, ama-koji, shoyu-koji and shoyu, made from scratch and used in real cooking
- Your own rice koji, grown from steamed rice and tane-koji
- Miso, and an understanding of how it differs from region to region in Japan
- White koji, yeast and carbonated ferments — the material for your own recipes
- A vocabulary for describing fermentation, which is what makes it teachable
In Tokyo, or from where you are
In the studio, Jingumae, Tokyo
Shibuya-ku, within walking distance of Gaienmae, Omotesando, Sendagaya and Kokuritsu-Kyogijo stations. Groups of one to four. All tools are provided. We send the exact address once your booking is confirmed.
Online, from anywhere
Every step can be taken online. For Advance and Master you will need a fermentation box (a yoghurt maker will do) at home. Write to us and we will tell you exactly what to get.
- Lessons are taught in Japanese and can be joined in simple English. Fuller English support is ¥3,000 per hour; please request it at least one month before the start date so that the materials can be prepared.
Course fees
| Step 1 — BasicTextbook included | ¥42,500Tax excluded |
|---|---|
| Step 2 — AdvanceTextbook included | ¥123,000Tax excluded |
| Step 3 — MasterTextbook included | ¥123,000Tax excluded |
| Step 4 — Hakko Souka®Teaching level · textbook included | ¥103,000Tax excluded |
| Intensive: Basic + AdvanceThree consecutive days. Normally ¥165,500. Textbooks included | ¥156,000Tax excluded |
- All prices exclude consumption tax.
- The textbook for each step is included in the course fee.
- Online students need a fermentation box for Advance and Master.
- Prices and content may change without notice.
If you would rather try one day first
KIKI KOJI LAB is two hours on koji, ¥31,000 per person including tax. You taste two amazake side by side and find out why they differ. It is a reasonable way to find out whether this subject is for you before committing to the course.
TOKYO KOJI EXPERIENCE｜KIKI KOJI LAB →