This upcoming workshop will be a four-part fermentation course centered around Rice-koji (rice malt).
We will start by learning how to make rice koji from scratch, followed by classes on making koji-based seasonings, miso, and amazake (including black amazake).
Designed to be beginner-friendly, the course will guide you step-by-step through both how to make rice koji and how to use it in everyday cooking.
Today, with the rise of restaurants worldwide featuring dishes that incorporate fermented foods, and the increasing variety of fermentation-based processed products on the market, the importance of fermentation in daily life is more evident than ever. Among these, fermented foods made with Japanese koji are gaining particular attention globally, especially in Europe and North America, and are being actively practiced. Moreover, fermented foods are now widely recognized as essential for maintaining a healthy gut environment, further highlighting their relevance in our modern lifestyles.
Have you ever wished you could easily make fermented foods that boost your immune system and bring balance to your body?
Wouldn't it be wonderful if you could craft traditional Japanese favorites like miso and koji with your own hands?
If you’ve been thinking that making koji requires a special fermentation room (muro), professional equipment, or expert knowledge — we have good news for you.
Once you understand the basic principles, you can create koji right in your own kitchen using everyday tools.
Learning how to make koji — the foundation of many traditional Japanese fermented foods — will not only expand your fermentation skills but also inspire you to bring these traditions into a wide variety of everyday dishes.
This workshop focuses entirely on koji, guiding you through a four-part journey: starting with rice koji from scratch, and moving on to koji-based seasonings, original miso, and amazake(white Amazake and Black Amazake) made with koji.
■Session 1 - "Making Rice Koji"
Date: 25,May 2025 (Sun) from 10:00AM to 12:00 PM
In this session, you'll learn how to make rice koji from scratch using everyday kitchen tools. We will steam rice and use koji starter to guide you through the process, ensuring that you’ll be able to make rice koji on your own.
We’ll also cover the process of starch conversion in rice koji, provide tips on how to avoid common mistakes, and answer any questions you may have about making rice koji at home.
■Session 2: "Making Koji-based Seasonings: Salt Koji, Soy Sauce Koji, Tomato Koji, Onion Koji, and More"
Date: 1, Jun 2025 (Sun) from 10:00 AM to 12:00 PM
In this session, we will explore various koji-based seasonings, starting with the popular salt koji. You will also learn to make soy sauce koji, tomato koji, onion koji, and more. Using the koji you’ve made, you’ll create seasonings that can be used in cooking right away.
Additionally, you’ll learn time-saving techniques that take advantage of the unique properties of koji.
■Session 3: Miso Making (including White Miso)
Date: 8, Jun 2025 (Sun) from 10:00 AM to 12:00 PM
In this session, we will make miso using fresh rice koji. You will not only learn a basic recipe, but also how to create your own original miso by calculating salt concentration and koji ratio according to your preference. In addition to the standard miso-making method, we will also cover how to make white miso (Saikyo miso), a topic that has been highly requested.
■Session 4: Workshop: Amazake Making (including Black Amazake)
Date: 15, Jun 2025 (Sun) from 10:00 AM to 12:00 PM
This workshop focuses on amazake, a traditional Japanese sweet beverage made from koji. Amazake is created through the saccharification process of koji, and the resulting glucose is quickly absorbed by the body, making it a popular energy drink in Japan, especially during illness or recovery.
In addition to the standard amazake made with white koji, we will also introduce the unique black amazake. Black amazake is made using black koji, which produces citric acid, giving the drink a refreshing sweetness and pleasant tartness. The citric acid is also known for its potential benefits in relieving fatigue.
■ Venue: Sala Bran, Ekamai Soi 10 Yak 2
■Format: In-person workshop
■This workshop will be conducted in English
■Capacity: Approximately 20 participants (Registration will close once the maximum number is reached.)
■ Fee: 5,400 THB per person for all 4 sessions (This includes a 10% discount for full upfront payment.)
It is also possible to attend individual sessions. In that case, the fee is 1,500 THB per session.
■Cancellation Policy
- 5days before 100% refund
- 3days before, 50% refund
-Cancel on workshop day, no refund
■How to apply for a workshop, questions, etc.
Please contact :
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or
LINE:
https://lin.ee/wjOaWnA
Phone: 02-044-3769
Also check out other Workshops in Bangkok.
