Koji Fermentation Workshop

Date: Monday July 21, 2025

Time: 12PM - 4PM

Location: OSU Food Innovation Center 

Cost: $85

Are you curious about the fascinating world of koji fermentation and its applications in the kitchen? Have you been looking to deepen your understanding of fermentation science and explore how koji can transform ingredients in your cooking? Join food scientists at Oregon State University’s Food Innovation Center for an immersive Koji Fermentation Workshop, where you'll learn the techniques and science behind koji and its diverse culinary uses.

Held at the Oregon State University Food Innovation Center (FIC) in Portland, the workshop will be a mix of lecture on the fundamentals combined with interactive tastings and a practical hands-on session where we make miso together as a group that you will take home in a mason jar to ferment yourself. We’ll dive into the science & essentials of fermentation, the evolution & history of koji, growing koji, the role of koji in making various foods, and how it can enhance flavor, alter texture, and create all of the novel culinary possibilities being increasingly seen in restaurants across the globe. Throughout the workshop, you will gain a deeper understanding of fermentation principles, including the importance of temperature control, humidity management, and the transformative potential of koji due to its enzymes. You’ll also learn how to select ingredients to be used with koji for optimal fermentation outcomes and flavor profiles.

This hands-on workshop is designed for professional chefs, home cooks, hobbyists, and anyone who is eager to explore the unique flavors, textures, and applications of koji. While the workshop is open to participants of all skill levels, some prior cooking or fermentation experience is recommended. This workshop is designed to significantly deepen your understanding of koji-based fermentations, so the class focuses heavily on the technical aspects of cultivating and using koji in various food applications.

Koji is widely used for the production of alcoholic beverages as well, but that aspect will not be covered in this workshop in any great depth nor in any tastings.

Overview of Topics:

• Fermentation Fundamentals

• Koji: History, Overview, Growing Koji & Necessary Equipment, Strain Selection

  • Growing Koji: Traditional Grains & Legumes vs. Novel Substrates

• Tastings:

  • Traditional Koji-Based Ferments Across Asia

  • Applications & Their Considerations:

    • Sweet vs Umami

    • Solid vs Liquid

    • Modifying Texture & Color

    • Modern Applications of Koji

      • Reducing Waste

• Ingredient Selection & Product Design

  • Relating initial ingredient composition to final product outcome

  • Balancing creativity & ingredient seasonality with safety & predictability

• Miso Making Techniques

  • Preparing Ingredients

  • Monitoring Your Ferments & Troubleshooting

• Further Resources

About the Instructor:

Jordyn Bunting - OSU Food Innovation Center

Jordyn Bunting is a Faculty Research Assistant at the Oregon State University Food Innovation Center (FIC), specializing in fermentation science, cereal chemistry, and food product development. Jordyn earned his M.S. in Food Science and Technology from Oregon State University where he worked on evaluating barley breeding lines for culinary and baking applications. It was during his time working in kitchens and labs where Jordyn developed a passion for traditional and novel fermentation techniques and integrating them into food applications. Jordyn now works on the Product and Process Development Team at the FIC as a food scientist where he is actively engaged with food product development for industry across many product categories, educational workshop development, and research support.

About the Venue:

OSU Food Innovation Center

The Oregon State University Food Innovation Center (FIC) is a leader in food ingredient research, culinary innovation, and product development, offering >25 years of experience in supporting the food industry across technical, creative, and educational initiatives. FIC has worked on many high-visibility projects and collaborated with a diverse range of food companies, agricultural producers, food processors, commodity commissions, and industry associations to develop food products, characterize ingredients and their applications for new markets, build scientific capacity, lead international culinary missions, produce educational materials and workshops, enhance market competitiveness, and establish international presence for its clients.

Any questions about the workshop?

They can be emailed to FIC.PD@oregonstate.edu