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SHIBUYA, TOKYO · HANDS-ON EXPERIENCE

"A hands-on fermentation experience
"in a modern Tokyo home."

English / Japanese / Chinese · Vegan-friendly

SHIBUYA, TOKYO · HANDS-ON EXPERIENCE

What is Koji?

Koji is Japan's national mold — the quiet soul behind miso, soy sauce, sake, and mirin. For over 1,000 years, it has lived in Japanese homes, transforming humble ingredients into something profound. Now, it lives in ours.

Koji is the heart of Japanese fermentation culture.

It is used to many traditional foods.

SHIBUYA, TOKYO · HANDS-ON EXPERIENCE

What You'll Learn

Step Inside the Kitchen

WATCH

Before you arrive, feel the warmth of koji, the steam rising from miso, the quiet ritual that has shaped Japanese kitchens for over 1,000 years.

Watch the full experience — or press play right here.

DIETARY

Plant-based friendly. Naturally.

Book Your Experience

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&LAB TOKYO

COURSE

  • Trial Lesson

  • Raw Food Master Course

  • Fermentation Planner Course

  • Professional training

  • Training for Home Pastry Chefs

  • Raw Chocolate Master

ASSOCIATION

  • Raw Chocolatier Association

  • Raw Chocolatier

  • Raw Chocolate Concierge

  • Association Overview

KNOWLEDGE

  • What is raw food?

  • What is fermentation?

  • What is a living hood?

  • What is raw chocolate?

  • What are raw sweets?

ABOUT

  • &LAB Tokyo Philosophy

  • Instructor Introduction

  • Media Coverage

  • For first-time visitors

SUPPORT

  • FAQ

  • CONTACT

  • Terms and Conditions of Enrollment

  • Privacy Policy

  • Specified Commercial Transactions Law

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(C)2015 RawfoodHaccoLabTOKYO All rights reserved.

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