■Fermentation Workshop: Koji Course (4 Sessions)
This upcoming workshop is a four-part fermentation course centered around rice koji (fermented rice malt).
We’ll start with rice koji making, followed by classes on creating original miso, authentic mirin brewed with koji — one of the most requested topics — and finally, cultivating sake starter yeast from rice koji and using it to make steamed buns.
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 various fermented preparations.
Today, as we see a growing number of restaurants around the world incorporating fermented foods into their menus, and an increasing variety of fermentation-based processed products, it’s clear that fermentation has become deeply integrated into daily life.
Among these, Japanese fermented foods made with koji have drawn particular attention globally — especially across Europe and North America — and are being actively practiced.
In recent years, fermented foods have also come to be recognized as essential for maintaining a healthy gut environment, further underscoring their importance in 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 to 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.
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■Workshop Sessions
Session 1: Making Rice Koji
Date: 2 Nov 2025 (Sun) | 10:00 AM – 12:00 PM
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 you can make rice koji on your own. We’ll also cover the process of starch conversion in rice koji, provide tips on avoiding common mistakes, and answer any questions you may have about making rice koji at home.
Session 2: Miso Making (including White Miso)
Date: 9 Nov 2025 (Sun) | 10:00 AM – 12:00 PM
Make miso using fresh rice koji. You will learn a basic recipe and also how to create your own original miso by calculating salt concentration and koji ratio according to your preference. We will also cover how to make white miso (Saikyo miso), a highly requested topic.
Session 3: Mirin Making (Honjozo Mirin)
Date: 16 Nov 2025 (Sun) | 10:00 AM – 12:00 PM
Mirin is an essential ingredient in Japanese cuisine. In this workshop, you will learn how to make authentic mirin from rice koji, one of the most requested topics.
Rice shochu is usually the best choice for making mirin, and we will use rice shochu produced and sold in Thailand.
We will also explain the differences between mirin and mirin-style seasonings, as well as the history of mirin, so you can make it easily at home without any mistakes.
Session 4: Sake Starter Yeast & Steamed Bun Making
Date: 23 Nov 2025 (Sun) | 10:00 AM – 1:00 PM (3 hours)
Among well-known bread starters are the Hobbs starter from the UK, Levain from France, Panettone starter from Italy, Rye sour from Germany, and Japan’s own sake starter. In this workshop, we will focus on making sake starter, a uniquely Japanese yeast starter made using rice and koji.
Using fresh koji, we will cultivate sake starter yeast through four successive generations and use it to make steamed buns and baozi (Chinese-style meat buns). The starter you create can be continually refreshed and reused, and can also be used as a bread starter.
Sake starter is characterized by its delicate, fragrant aroma of alcohol, and once you try it, the difference from commercially available yeast is immediately noticeable. We will carefully guide you through every step — from cultivating the starter to preparing dough for steamed buns, and finally to making baozi (recipe included).
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Venue: Sala Bran, Ekamai Soi 10 Yak 2
Format: In-person workshop
Capacity: Approximately 20 participants (Registration will close once the maximum number is reached)
Fee
• 6,200 THB per person for all four sessions (includes a 10% discount when paying for all sessions at once)
• Individual workshops:
o Rice Koji, Miso, or Mirin: 1,600 THB per session
o Sake Starter Yeast & Steamed Bun: 2,100 THB (3 hours)
Cancellation Policy
• 5 days before: 100% refund
• 3 days before: 50% refund
• On workshop day: No refund
How to Apply
https://forms.gle/hXhkQtZwMQSXq7Gk6
Inquiries
Email:
Y29udGludXVtMDAyNCB8IGdtYWlsICEgY29t
LINE:
https://lin.ee/wjOaWnA
Phone: 02-044-3769
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