Learn how to make rice koji from scratch and build a strong foundation in Japanese fermentation.
 
Rice koji is the essential ingredient behind amazake, miso, soy sauce, mirin, and sake. In this course, you will learn not only how to cultivate rice koji at home, but also why it plays such an important role in Japanese food culture and fermentation.
 
What you will learn:
The fundamentals of rice koji, fermentation, and its role in Japanese food culture
How to make rice koji from scratch, including temperature and humidity management
How to use rice koji for amazake, miso, shio koji, and other fermented foods
 
Through a hands-on workshop, you will gain the practical skills and confidence to make rice koji in your own kitchen and begin creating a wide range of fermented foods at home.
 
Cost: $650 USD (excluding tax)
Includes all learning units, course textbook, and a comprehensive koji-making workshop kit containing premium ingredients and tools required for home cultivation.
Workshop materials will be shipped from Japan before the course begins. Additional shipping fees may apply for international deliveries.