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UMAMI&KOJI LAB

UMAMI&KOJI LAB
&LABTOKYO

What is Koji

"Koji is Japan's national mold. The soul of miso, soy sauce, and sake. For over 1,000 years, it has lived in Japanese homes — and now, in ours."

What You'll Learn

  • The science of fermentation

  • Three types of koji — hands-on

  • How to make your own seasonings

  • The gut health connection

Take It Home

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"Leave with a complete starter kit. Your fermentation journey continues at home."

Vegan-friendly

"Plant-based friendly. Naturally."

Details

📍 Jingumae, Shibuya, Tokyo

🗣 English / Japanese / Chinese

— ¥60,000 / tax excluded / textbook included

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