TAILORED KOJI CLASSES FOR GROUPS OF PEOPLE, TEAMS OF RESTAURANTS, CAFES, BAKERIES, BARS AND SPECIALITY STORES

We provide opportunities for groups of people to learn about the Japanese way of Koji fermentation with much customised contents for their needs in Melbourne, Australia.

Saeko's workshop was terrific for our staff at Wild Life, who are always eager to learn more about different styles of fermentation. Everyone loved getting their hands dirty making miso, and watching it ferment over the past few months. I think it's such a meaningful thing to be able to make foods like this in-house, and learn from someone experienced directly, rather than trying to make it work after reading a book. We'll be really keen to do more workshops with Koji and Co in the future!

- Huw Murdoch
Wild Life Bakery

The options for contents of the class would include but not limited to…

  • ・Basic lecture on Koji fermentation
    　 (A. oryzae + A.luchuensis)

    ・Miso making for your menu

    　 - Kioke (wooden tubs) options available

    ・Shio Koji making for your menu

    　 - Kioke (wooden tubs) options available

    ・lecture on Amazake

    ・About Sake, Awamori and Shochu

    ・fresh Sake Kasu usage suggestions

    ・Miso / Amazake / Shio Koji usage suggestions

    ・Katsuobushi (Hon-Kare-Bushi)

    ・Koji making process ***

  • - 1 hour 〜

    - 1.5 hours for 1 type, 2.5 hours for 2 types of Miso
    (assuming each batch of 10kg)

    - 30 minutes

    - 1 hour
    - 1 hour 〜 (we may involve professionals in Japan)
    - 2 hours 〜
    - 2 hours 〜
    - 2 hours 〜 (we may involve professionals in Japan)
    - 2.5 days ***Please inquire.

* Duration of time suggested above are approximate. Let’s make it clear after some discussions of what you would like to do.
* You are welcome to bring all of your staff members but we’d say maximum 10 people would be ideal due to the size of our kitchen.
* The hourly rate would be from $250 AUD per group depending on the contents.

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