Rice Koji 'Sakadane' bread starter 10-day class by Koji and co in June 2024! (AU & EU friendly time)  
You can join from anywhere in the world. 

FREE orientation session on 10th May(Fri) & 12th (Sun) May

Have you ever thought about letting bread dough rise with traditional Japanese Sake making method?
Sakadane is the natural yeast bread starter based on Sake making -  it is not sourdough but is the unique and traditional leavening agent for bread-making from Japan.

With Sakadane bread starter, you can bake bread without dry yeast.

The ingredients for the Sakadane bread starter are : rice, rice koji and water.
Once you make your mother starter, you can feed it for years and years, like sourdough starter.

In this class, Koji and co teaches how to make your original Sakadane yeast from scratch.
Saeko will then give constant support for 10 days in the process.

On the 9th day, we will meet online again and make Shokupan with the Sakadane - with no dry yeast.  

Rice koji 200g and 4 jars that you need will be posted to your door - we make Sakadane under the same condition together. (*If you live in Australia)

You can join us from outside of Australia, however, sorry you won't receive the jars and Rice Koji. Saeko will though help you find an appropriate source of Koji and the right size of jars in your area!  * Using commercial grade Koji is essential *

What you will need is a yogurt maker or a bread proofer with temperature settings and, a thermometer. Plus, Shokupan 1-kin tin.

Koji and co have been using a yogurt maker from Kuvings Australia. You will get $30 discount with the discount code '30KOJI'.

Saeko is just a home baker and not a professional baker.  This class is about Koji and Saeko will teach the method that works even for amateur home bakers. Sakadane is not only for simple bread like bagels but also can be used for rich type of bread such as Shokupan or croissant.  More of baking recipes are coming.

This will be your life-long skill.

The spots are limited to 5 people.

[DATE & TIME]

1st June 2024 Saturday 
10:00 - 11:30 (AEST: Melbourne time)   *31st May 8PM (NY)*
- Sakadane making via ZOOM

10 days follow-up (until 10th June) -  either through Whatsapp group chat or emails
* You will need to constantly take care of your Sakadane in the 10 days (in the morning / evening). Please make sure that you can look after the starter in the mornings and evenings for the 8-9 days.

*Your attendance in the first class (1st June) is essential. The video archive won't be provided.

10th June 2024 Monday  - optional  
10:00 - 10:30  (AEST: Melbourne time) *9th June 8PM (NY) *
- Shokupan making via ZOOM   

* Shokupan (plant-based) recipe and video archive will be provided.

[The fee]

$250 AUD per person (special price until June 2024 class)

This includes
- Biodynamic Dried Rice Koji 200g + brown rice (Australia)
- 4 jars  (Australia)
- shipping cost to your door (Australia)
- lecture on 
   - Basics of Koji
   - What is Sakadane?
   - How to make Sakadane
   - How to maintain Sakadane
- hand out (includes a recipe for plant-based Shokukpan)
- Saeko will constantly answer to your questions in the process for 10 days in the Whatsapp group chat (until 10th June 2024)

For attendees who wish to receive Koji and co’s original Sakadane made in Akita Sugi Kioke , we will hand in only within Melbourne metro area.

In case you fail in making Sakadane in 10 days even though you have followed all the instructions and you are not satisfied, you will be entitled to attend another 10-days class in coming months with no additional cost.

Please make sure to enter your postal address on checking out, so that we can send the tools and the ingredients prior to the class

This class is for your personal use. 

On purchasing the service, you agree that our class contents are intended for personal use and in the event any of our material or contents may be used for any exterior business or commercial purposes you must inform Koji and co.

Koji and co will then issue relevant licensing and/or permits as deemed necessary. Please contact for commercial use hello@kojiandco.com.au

It is also strictly prohibited to copy, share, imitate, post or translate any part of our class contents by any means. Thank you very much for your understandings.

Cancellation and refund policy for online classes

If you cancel the course booking within 10 calendar days of receiving your order confirmation and before the start of the class without giving any reason, you are entitled to a full refund of the price paid.

Cancellations and refunds in circumstances outside those described above, and/or following the expiry of the 10-day cancellation period, are subject to the terms and conditions set out in this Cancellation and Refund policy. For the avoidance of doubt, the cancellation period will expire 10 days after the date of the Order Confirmation.

We will make the reimbursement using the same means of payment as you used for the initial transaction unless you have expressly agreed otherwise. 

If you start to use our services during the cancellation period (i.e. if the class commences during the 10-day cancellation period) and/or if you access the class materials, no refund will be payable.

"A huge thank you to Saeko for teaching us how to make bread with Koji starter. I have been interested in learning how to make natural yeast for a while now so I was delighted when I came across this online course. Saeko taught in a way that was easy to understand and was very attentive and supportive when we went away to make the starter for ourselves. 

Having tried making a few different starters myself, I can honestly say the Koji starter is very unique. It has a very different aroma and depth in comparison to sourdough starter. It's also perfect for people who cook rice frequently and you can use up the discard easily by adding it to pasta sauces, miso soup or using it as a marinate.

I am going to do my best to continue maintaining my Koji starter in order to improve my shokupan and I highly recommend this class for anyone interested in making bread with natural yeast."

- Frank (Sydney)

"Shokupan bread class has been fun. Although it has been a big learning curve for me and quite different from a sourdough starter, Yudane or Tanzhong. Saeko has been amazing in guiding me through the steps of making Sakadane as a starter which is my goal to be able to bake a variety of breads using this method. She’s been very supportive and gives alternative solutions where needed, which has made it even more interesting and meaningful for me 😊 Thank you Saeko sensei 🙏🏼"

- Sharon (Sydney)

"I had such a great time learning how to make Sakadane from Saeko! Her passion and knowledge of Koji are so profound. I can’t wait to explore the world of Koji more and introduce healthy recipes to my family and friends. I would love to try her other workshops."

- Tamayo (Melbourne)