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Fermentation Planner Course | Learn about Koji and Fermentation in Tokyo (Online)
"Intestinal health × Fermentation × Qualifications"
Become a fermentation professional and support your health!
FERMENTATION PLANNER
Welcome to the world of fermentation! For beginners and professionals
All lessons are vegan-friendly and available online
Learn, practice, and share fermentation - become a fermentation planner!
We offer a systematic curriculum that allows you to learn, practice, and share fermentation, deepen your food knowledge, master fermentation techniques, and become able to create fermented seasonings and dishes that can be used in your daily life.
We offer four steps to help you master fermentation, from beginners to professionals.
What you will learn in the Fermentation Planner course
Incorporating fermented foods into your daily life for a healthy lifestyle
curriculum
Fermentation planner is a 3-step process!
You will learn about the history of fermentation and what it is. You will be able to make delicious various basic fermented seasonings and incorporate them into your daily life. You will also learn how to start rice koji, grow it, and make your own koji.
学びのステップ：知る → 深める → 創る → 伝える
Step 1｜発酵プランナー基礎（ベーシック）
発酵を「知る」。
麹の仕組みや塩麹・甘麹の基礎を学び、暮らしに取り入れる第一歩。
Step 2｜発酵プランナー中級（アドバンス）
発酵を「深める」。
麹の種付けや応用調味料づくりを通して、発酵を“育てる”感覚を体験。
Step 3｜発酵プランナー上級（マスター）
発酵を「創る」。
白麹や酵母、炭酸発酵などを探究し、自分の感性で発酵を表現する。
※上級での「伝える」は、自分の発酵を言葉にするという内面的表現を意味します。
Step 4｜発酵創家（師範クラス）
発酵を「伝える」。
文化を共創する人として、教える・発信する・地域とつながる。
発酵を“生き方”として社会に循環させる。
Step 1
Learn the basics of fermentation
"Fermentation is a solid starting point"
Learn from original textbooks and then practice making basic fermented seasonings.
Step 2
Growing rice koji and brown rice koji
"From Koji Making to Applications"
We start with the basic yellow koji. We also make many other koji seasonings and seasonal fermented seasonings.
Step 3
White koji starter and development
"Expanding the possibilities of fermentation"
You will start with white or black koji. You will also learn how to make your own original fermented seasonings and natural fermentation. You will progress to become a master fermentation instructor.
Learn about Japanese fermentation, a hot topic around the world, incorporate it into your life, and pass on the knowledge of fermentation to the next generation!
Direct instruction from raw food expert Chie Ando! Chie Ando, an ELLE gourmet certified chef and active in the media, will propose the perfect fermentation lifestyle for you! She is currently holding lessons where you can learn about stylish and delicious fermented foods!
Chie Ando Rawfood Chef
All lessons are vegan-friendly
The meals are basically healthy and plant-based. We use seasonal ingredients so you can choose what you like. Please feel free to ask during the lesson.
Incorporating fermented seasonings into your daily diet
Welcome to the world of fermentation. We will support your fermentation life, from beginners to professionals.
Changes and experiences of students
Women in their 30s
I use the fermented seasonings I made in the class every day. I no longer use store-bought ones.
Women in their 30s
I used to find cooking for myself quite a hassle when I lived alone, but fermented seasonings have made cooking fun. I've also nurtured my microbiome and relieved constipation.
Women in their 40s
I started using fermented seasonings to improve my intestinal health. I can now easily make them at home. The lectures were very informative and the lesson was very thorough.
Women in their 40s
Fermented seasonings are very useful because they bring out the flavor of the ingredients. My whole family is happy with them, so I'm glad I went to the class.
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発酵プランナー初級講座
Learn the basics of fermentation and its practical application
Famentation planner beginner class
Step 1
Learn the basics with our original text: The basics and history of fermentation (fermentation culture in Japan and around the world)
・Microorganisms involved in fermentation (koji mold, yeast, lactic acid bacteria, etc.)
★Practical Training★
・Fermented seasoning basics (salt koji, sweet koji, soy sauce koji, fermented ketchup, fermented butter, making homemade yogurt)
・Easy fermented food recipes (fermented rice, soup, bread, sweets)
📍 Practical recipe examples
🍚 Corn rice, fermented hijiki rice🥗 Bagna cauda with moromi koji and seasonal vegetables🥘 Salt koji carpaccio, grilled rice balls with soy sauce koji🥣 Fermented sweets (sweet koji ice cream, fermented granola)
☕ How to brew fermented tea (Japanese tea/Chinese tea)
Practical workshop: Making homemade fermented seasonings, fermented sweet koji, fermented salt koji, fermented tomato ketchup, moromi soy sauce, onion koji, and COYO (coconut yogurt)
・Fermented vegan butter ・No-knead bread
📝 After you complete the course...
🔹 Understand the basics of fermentation and easily make fermented foods at home!
🔹 You can now use fermented seasonings in your daily meals!
The Fermentation Planner Basic Course is for people like this!
The Fermentation Planner Basic Course is for people like this!
✔ I'm interested in fermented foods but I don't know where to start✔ I want to be able to make my own shio koji and soy sauce koji.
✔ I want to incorporate fermented foods into my daily cooking
Seasonal fermented dishes
We will be making fermented dishes using seasonal ingredients. Each lesson is structured as a recipe, so the text is packed with recipes.
Class hours
One-day intensive course also available online
You will learn using our original textbook. You will learn about fermentation thoroughly and be able to apply it to your daily life.
Basic course fee
¥39,500 (excluding tax)
Textbook fee: 5,000 yen
Intensive Course
Basic + Intermediate short-term intensive 3-day course
It is possible to take both basic and intermediate courses at the same time.
In order to cultivate the koji, the course will be held over three consecutive days.
This is recommended for those who live far away or are busy.
Course fee: 159,500 yen (excluding tax)
→Intensive course discount: 150,000 yen (excluding tax)
(Basic 39,500 yen, Advanced 120,000 yen)
*Textbook fee is 10,000 yen (for two books, beginner and intermediate)
Fermentation Planner Intermediate Course
Learn about applied fermentation and practice it from making koji
Famentation planner advance class
Step 2
✔ Basics of koji making (Koji mold cultivation, seeding, and fermentation management)
★Practical Training★
Applications of fermented seasonings
(Homemade soy sauce, sake brewing, vegan kimchi, chili bean paste, fermented red bean paste)
✔ Fermented foods from around the world (medicinal cuisine, Mediterranean fermented cuisine)
📍 Practical recipe examples
🍜 Homemade soy sauce, miso, and fermented mustard🥬 Vegan kimchi and yangnyeom making🍛 Fermented brown rice and tomato koji soup🍰 Fermented cakes and sweets
Practical training: Starting koji, making homemade fermented seasonings, making koji, making miso, homemade doubanjiang, homemade mustard, homemade vegan kimchi (homemade water kimchi)
Fermented bean paste... and more *Contents may change depending on the season
📝 After you complete the course...
🔹 You will be able to make authentic fermented seasonings!
🔹 Understand and apply the nutritional value and preservation methods of fermented foods!
The Fermentation Planner Intermediate Course is for people like this!
✔ I want to try making my own koji
✔ I want to make homemade fermented seasonings (soy sauce, miso, vegan kimchi)
✔ I want to learn more about the science of fermentation and microorganisms
Class hours
3-day intensive course can also be held online
We have prepared our own original supplementary teaching materials so you can study thoroughly.
*Online courses are also available. In that case, a fermentation machine (yogurt maker) is required. Please contact us for details.
Intermediate course fee
120,000 yen (excluding tax)
Textbook fee: 5,000 yen
★Basic + intermediate short-term intensive courses are also available
Fermentation Planner Advanced Course
Applying fermentation to create new fermented foods
Famentation planner master class
Step 3
✔Application of fermentation science (the mechanism of umami and the function of enzymes)
・Starter culture of black and white koji and temperature control ・Development of fermented spices and fermented sweets
📍 Practical recipe examples
🧀 Fermented nuts, fermented cacao miso, 🥒 Fermented pickles, salted lemon, water kimchi, 🍶 White koji amazake, fermented pesto, water kefir, 🥂 Fermented fruit soda, fermented tea (kombucha)
📝 After you complete the course...
🔹 Become a professional koji maker!
🔹 You will be able to create your own original fermentation recipes!
The Advanced Fermentation Planner Course is for people like this!
✔ I want to learn how to make authentic koji
✔ Interested in next-generation fermented foods (white koji, black koji, cocoa fermentation)
✔ I want to create my own fermented seasonings and develop new fermented recipes.
授業時間
３日集中講座
オンライン開催も可
当スクールのオリジナルの副教材を準備していますのでしっかりと学習できます。
＊オンラインでの受講も可能です。その場合、発酵機（ヨーグルトメーカー）が必要となります。詳しくはお問い合わせくださいに活かすことができます
Advanced course fees
120,000 yen (excluding tax)
Textbook fee: 5,000 yen
発酵創家™️
発酵プランナー師範
Communicating about fermentation and spreading the appeal of fermentation
Famentation planner Professional class
Step 4
teach
✔ I want to open my own fermentation class
tell
✔ I want to work as a fermentation professional
What you'll learn
✅ How to start a fermentation course
(Attracting customers, course design, SNS utilization)
✅ Latest trends and research in fermentation ✅ Fermented food branding and product development
📝 After you complete the course...
🔹 Become a fermentation professional!
🔹 Open your own classes and courses to spread the joy of fermentation
We will tackle the challenges.
We can hold fermentation planner courses and various fermentation lessons.
Instructor course tuition fee
70,000 yen (excluding tax)
Advanced class simultaneous application
50,000 yen (excluding tax)
Textbook fee: 5,000 yen
orientation
Held online
Students will work on assignments using our school's original curriculum.
One-off lessons available
📗Get a free reading book exclusively for instructors!!