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Shio (Salt) Koji
&
Shoyu (Soy Sauce) Koji Making

Category #1:  Enjoy the fermentation

Shio (Salt) Koji & Shoyu (Soy Sauce) Koji Making​

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Learn to make Shio Koji (salt koji) and Shoyu Koji (soy sauce koji) from scratch and discover how to use these fermented seasonings to enhance umami in everyday cooking.

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*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

  • Learn to make Shio Koji and Shoyu Koji from scratch in this hands-on course.

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  • Discover versatile ways to use these fermented seasonings to enhance flavour and umami in everyday cooking.

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  • Explore the role of koji and fermented foods in Japanese food culture and their potential health benefits.

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  • Cost: $150 USD/EUR (excluding tax) – includes a comprehensive kit with ingredients.

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  • Workshop materials will be delivered before the course. For international shipping, additional shipping fees apply.

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