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What is Koji?
SHIBUYA, TOKYO · HANDS-ON EXPERIENCE
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.
"Koji doesn't just ferment food.
It ferments time itself."
In this intimate session, chef and author Chie Ando opens her Jingumae kitchen to share the science, the craft, and the living culture that makes Japanese food unlike anything else on earth.
What You'll Learn
PROGRAM
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.
The Science of Fermentation
Understand how koji works at a cellular level — and why it matters for gut health.
Three Types of Koji
Hands-on exploration of rice koji, barley koji, and soybean koji — their flavors, uses, and textures.
Make Your Own Seasoning
Craft shio-koji and shoyu-koji from scratch. Take the recipe — and the flavors — home.
The Gut Health Connection
How fermented foods interact with the microbiome, and why Japanese longevity may start here.
TAKE IT HOME
Your Fermentation Journey Continues
Every guest leaves with a complete starter kit — rice koji, traditional aged soy sauce, and koji grains — along with a signed copy of the textbook &RAW LIVING. The knowledge starts here. The practice begins at home.
Plant-based friendly. Naturally.
DIETARY
All sessions are fully vegan and allergen-aware. Traditional Japanese fermentation is, at its heart, a plant-based practice — no compromise required.
DIETARY