Discover the foundation of Japanese fermentation and learn how to make your own traditional Koji seasonings at home.

In this beginner-friendly workshop, you’ll learn what Koji is, why it has been used in Japanese cooking for over 1,000 years, and how it naturally enhances flavor, sweetness, and umami while supporting gut health.

Together, we’ll make three essential Koji-based seasonings:

Soy Sauce Koji
Salt Koji
Ama (Sweet) Koji

You’ll also learn:

Fermentation safety basics
Two fermentation methods (room temperature & heated)
What to expect during fermentation
How to store and use your seasonings
How to identify healthy fermentation vs spoilage

During class, I’ll also demonstrate simple ways to use your seasonings in everyday cooking, including tofu, marinades, yogurt, chia pudding, and/or matcha lattes.

This class is perfect for beginners interested in:

Japanese fermentation and rice Koji
Gut health
Homemade seasonings
Authentic Japanese home cooking

DOWNLOAD THE INGREDIENT & TOOL LIST HERE

Contact the host of Online Japanese Fermentation Workshop Chapter 1: Make Koji-Based Seasonings - $20

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