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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 can learn in the Fermentation Planner course
Towards a healthy lifestyle incorporating fermented foods into daily life
curriculum
The fermentation planner is just 3 steps!
You will learn about the history and nature of fermentation. You will be able to make various basic fermented seasonings deliciously and incorporate them into your daily life. Furthermore, you will be able to make your own koji by starting with rice, cultivating the koji, and creating your own "My Koji."
Learning steps: Know → Deepen → Create → Communicate
Step 1 | Fermentation Planner Basics
To "understand" fermentation.
Learn about the mechanisms of koji, the basics of salt koji and sweet koji, and take the first step towards incorporating them into your daily life.
Step 2 | Fermentation Planner Intermediate (Advanced)
"Deepening" the fermentation process.
Through the process of inoculating koji starter cultures and creating various seasonings, participants will experience the feeling of "nurturing" fermentation.
Step 3 | Advanced Fermentation Planner (Master)
"Creating" fermentation.
He explores white koji, yeast, and carbonated fermentation, and expresses fermentation through his own sensibilities.
*In the advanced level, "communicating" refers to the internal expression of putting one's own fermentation process into words.
Step 4 | Fermentation Creator (Master Class)
Communicating the process of fermentation.
As someone who co-creates culture, I teach, share information, and connect with the community.
To integrate fermentation into society as a way of life.
Learn about Japanese fermentation, a hot topic attracting attention worldwide, incorporate it into your life, and pass it on to the next generation!
Learn directly from raw food expert Chie Ando! Chie Ando, an ELLE gourmet certified chef and media personality, will propose a fermented food lifestyle that's perfect for you! She's currently holding lessons where you can learn about stylish and delicious fermented foods!
Chie Ando Rawfood Chef
All lessons are vegan-friendly
Our menu is primarily healthy and plant-based. We use seasonal ingredients, so you can choose what you like. Please feel free to ask us about your preferences during the lesson.
Incorporate fermented seasonings into your daily meals.
Welcome to the world of fermentation. From beginners to professionals, we support your fermentation journey.
Student transformations and experiences
Women in their 30s
I use the fermented seasonings I made in the class every day. I've completely stopped using store-bought ones.
Women in their 30s
I used to find cooking for myself a hassle living alone, but fermented seasonings have made cooking fun. It's also helped cultivate my microbiome and cured my constipation.
Women in their 40s
I started using fermented seasonings for gut health. I can now easily make them at home. The lectures were also very informative and the lesson was very comprehensive.
Women in their 40s
Fermented seasonings are incredibly useful because they bring out the natural flavors of the ingredients. My whole family loves them, and I'm so glad I went to the cooking class.
Fermentation
Basic
STEP 01 · BASIC
Fermentation Planner Basic Course
Learn about fermentation. Take the first step towards incorporating it into your life by learning about the mechanism of koji, the basics of salt koji and sweet koji.
For those interested in fermented foods but unsure where to begin: Learn to incorporate fermented foods into your daily cooking and make basic fermented foods yourself.
Theme: The basics of fermentation and the first steps in its practice
Theme: The basics of fermentation and the first steps in its practice
Things you can learn
The basics and history of fermentation (fermentation culture in Japan and around the world)
The function of microorganisms (Aspergillus oryzae, yeast, lactic acid bacteria)
The basics and applications of fermented seasonings
Practical Recipe Examples
Fermented salt koji and sweet koji
Fermented tomato ketchup
Moromi soy sauce and onion koji
COYO (Coconut Yogurt)
Fermented Vegan Butter
No-knead bread
After completion...
You will be able to incorporate fermentation into your daily life and make basic fermented foods yourself.
A lunch that lets you experience the beginnings of fermentation.
FERMENTATION LUNCH
This experiential menu incorporates the fundamentals of fermentation into everyday cooking. Experience the gentle umami and aroma of fermentation in a simple meal.
Colorful vegetable plate using fermented sweet koji and salt koji
Fermented tomato ketchup veggie burger
Natural soup made with fermented brown rice and seasonal vegetables
Green salad with fermented dressing
Fermented sweets (gentle pudding made with sweet koji)
How to brew fermented tea (Japanese tea and Chinese tea)
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 salt koji and soy sauce koji myself.
✔ I want to incorporate fermented foods into my daily cooking.
Seasonal fermented dishes
We make fermented dishes using seasonal ingredients. Each lesson is based on a different recipe, so the text is full of recipes.
Class time
One-day intensive courses are also available online.
You will learn using our school's original textbooks. You will gain a thorough understanding of fermentation and be able to apply it to your daily life.
Basic course fee
¥39,500 (excluding tax)
Textbook fee: 5,000 yen (separate charge)
Short-term intensive course
Basic + Intermediate Intensive 3-Day Course
It is possible to take both the basic and intermediate courses simultaneously.
The course will be held over three consecutive days in order to cultivate the koji (fermented rice).
This is recommended for those who live far away or have busy schedules.
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 an additional 10,000 yen (for two books, beginner and intermediate levels).
Fermentation
Advance
STEP 02 · ADVANCE
Fermentation Planner Intermediate Course
Deepen your fermentation experience. Through koji starter culture and the creation of various seasonings, you'll get a feel for "nurturing" fermentation.
You will learn to cultivate koji (rice malt) yourself and control the fermentation process by adjusting the environment. This is an advanced course for those who have completed the basic course.
Theme: Learning about koji making and fermentation around the world
Theme: Learning about koji making and fermentation around the world
Things you can learn
The basics of koji making (inoculation, cultivation, and temperature control)
Fermentation management and applications of fermented foods
Fermentation control using acids, sugars, and salts
World fermentation culture and preserved foods
Practical Recipe Examples
Homemade miso and chili bean paste
Fermented mustard
Homemade vegan kimchi and water kimchi
Fermented red bean paste
Fermented cakes and fermented sweets
Fermented brown rice tomato koji soup
🪴 After completion…
You will learn to cultivate koji and control the fermentation process by adjusting the environment.
A lunch to experience koji making and fermentation around the world
Through hands-on experience with koji and lactic acid fermentation, students will learn about the differences between seasonings through taste.
Fermented lunch example:
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Fermented bibimbap (served with homemade gochujang and fermented namul)
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Fermented brown rice tomato soup
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Bean salad with fermented mustard
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Japanese-style vegetable curry with white miso and spices
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Fermented red bean paste dessert (made with rice koji)
Reimagining fermentation cultures from around the world in a vegetarian style.
Enjoy the "symphony of umami" created by the fermentation of koji, beans, and vegetables.
The Intermediate Fermentation Planner Course is for people like this
✔ I want to try making koji from scratch
✔ I want to make homemade fermented condiments (soy sauce, miso, vegan kimchi).
✔ I want to learn more about the science of fermentation and microorganisms.
Class time
Three-day intensive course also available online.
We provide original supplementary materials at our school, so you can learn effectively.
*Online courses are also available. In that case, a fermentation machine (yogurt maker) will be required. Please contact us for more details.
Intermediate course fee
120,000 yen (excluding tax)
Textbook fee: 5,000 yen (separate charge)
★Short-term intensive courses combining basic and intermediate levels are also available.
Fermentation
Masterclass
STEP 03 · MASTERCLASS
Advanced Fermentation Planner Course
"Creating" fermentation. Exploring white koji, yeast, carbonated fermentation, and other techniques, and expressing fermentation through one's own sensibilities.
Based on fermentation science, you will be able to design flavors, aromas, and functions, and create original fermentation recipes. As a starting point for "communication," you will also experience inner expression by putting your own fermentation experiences into words.
Theme: Applications and Creations of Fermentation Science
Theme: Applications and Creation of Fermentation Science – Designing Fermentation
Things you can learn
The mechanism of umami and the function of enzymes
Comparison of Black Koji and White Koji, and Temperature Control
The symbiotic theory of yeast and lactic acid bacteria
Acid fermentation and the applications of vinegar (the theory behind fermented vinegar, blended vinegar, and sushi vinegar)
Development of fermented spices and fermented sweets
Practical Recipe Examples
Homemade sourdough bread (sake yeast, natural yeast)
Fermented cacao miso
White koji amazake
Fermented pesto
Fermented pickles and salted lemons
🪴 After completion…
Based on fermentation science, we design the taste, aroma, and function.
You will be able to create your own original fermentation recipes.
A lunch that combines fermentation science and creativity.
A creative and artistic fermented lunch that puts fermentation science into practical use.
Fermented lunch example:
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A plate of sake yeast bread and fermented pesto.
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Vegetarian Sushi
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Cold soup (or sauce) made with white koji amazake
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Yeast soup / Sauce made with fermented cocoa miso
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Pre-meal fermented tea
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Seasonal fermented pickles with salted lemon.
The power of umami and enzymes is elevated to a design that enhances taste, aroma, and appearance.
Through eating, you will experience the "creativity" of fermentation.
The Advanced Fermentation Planner Course is for people like this
✔ I want to learn how to make koji (fermented rice) in the traditional way.
✔ Interested in next-generation fermented foods (white koji, black koji, cocoa fermentation)
✔ I want to create new fermentation recipes by adapting fermented seasonings myself.
Class time
Three-day intensive course also available online.
We provide original supplementary materials at our school, so you can learn effectively.
*Online courses are also available. In that case, a fermentation machine (yogurt maker) will be required. Please contact us for more details.
Advanced course fee
120,000 yen (excluding tax)
Textbook fee: 5,000 yen (separate charge)
Fermentation
Soka
STEP 04 · Teacher
Fermentation Creator®
As someone who co-creates culture, I teach, share information, and connect with the community.
A master class that circulates fermentation as a "way of life" within society.
This is the highest level qualification for those who want to open their own fermentation classes or work as a professional.
Instructor class for "communicating" fermentation.
teach
✔ I want to open my own fermentation class.
tell
✔ I want to work as a fermentation professional.
Things you can learn
* How to launch a fermentation course (attracting participants, course design, and using social media)
* Research on the latest trends in fermentation
* Branding and product development of fermented foods
★After completion…
You can make a name for yourself as a fermentation professional!
You can open your own classroom or workshop and spread the appeal of fermentation.
I will tackle the challenge.
You can host fermentation planner courses and various fermentation lessons.
orientation
Online event
Students will work on assignments using our school's original curriculum.
One-off lessons can be held.
📗 Free gift: Fermentation Creator's Handbook!!
orientation
Online event
Students will work on assignments using our school's original curriculum.
One-off lessons can be held.
📗 Free gift: Fermentation Creator's Handbook!!