Koji Ambassador
Category #2 : Learn fermentation in depth.
Introduction to fermentation with a comprehensive overview covering amazake, miso, soy sauce, mirin, sake, and vinegar.
Each unit will be thoroughly examined, culminating in a final test following the conclusion of the lecture series.
*Please register at least 21 days before the course date to ensure timely delivery of workshop materials.
Key features:
of Japan Koji Culture Association's Fermentation Course
​A deep dive into the world of fermentation, exploring its global history and Japan’s unique koji fermentation culture. Understand the science behind fermented foods and their effects on the body through a comprehensive lecture and hands-on course.
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Course Units:
✔ Amazake – Multi-enzyme fermentation, health benefits, and practical uses.
✔ Miso – Fermentation process, regional variations, and hands-on miso making.
✔ Soy Sauce – Fermentation mechanics, types, and DIY soy sauce crafting.
✔ Mirin – Production, fermentation, and culinary applications.
✔ Sake – Brewing process, sake types, and sakekasu applications.
✔ Vinegar & Assessment – Fermentation, health benefits, and final course evaluation.
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Cost: $1,550 USD (excluding tax) – includes all units, textbook, and workshop kit.
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Workshop materials will be delivered before the course. For international shipping, additional fees apply.