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Discover the Heart of Japanese Fermentation — Rice Koji Making WorkshopHave you heard of Koji? Discover the essential ingredient behind Japan's rich tradition of fermented foods!
Koji is a traditional Japanese fermentation ingredient made by cultivating a beneficial mold called Aspergillus oryzae on steamed rice or other grains.
Koji lies at the heart of Japan's unique fermentation culture and serves as the foundation for many of its most celebrated traditional foods.
Without Koji, many of Japan's most iconic fermented foods simply wouldn't exist.
From sake, miso, and amazake to soy sauce, mirin, shio koji, and various traditional pickles, Koji plays an essential role in creating the rich flavors, distinctive aromas, and deep umami that define Japanese cuisine.
Learn How to Make Your Own Rice Koji at Home!
Many people assume that making Koji is complicated and requires specialized equipment.
However, once you understand the basic principles and proper techniques, you can make your own rice Koji at home using ordinary kitchen equipment.
In this hands-on workshop, you will discover the fascinating world of Koji and learn the fundamental techniques needed to begin making it yourself.
Making your own Koji is the first step toward creating a wide variety of traditional Japanese fermented foods in your own kitchen!
The workshop will be led by Takanori Onishi, a Japanese fermented food specialist, Fermentation Advisor, and Fermentation Meister, who will guide you step by step through the process of making rice Koji.
What You Will Learn
• How to make rice Koji at home using ordinary kitchen equipment
• The fundamental principles and techniques of Koji making
• How Koji serves as the foundation for various traditional Japanese fermented foods
• Practical knowledge and skills to confidently make your own Koji
※日本人の皆さまへ
For Japanese Participants
このワークショップは英語で開催されますが、日本人の方のご参加も大歓迎です！講義で使用するテキストなどは日本語でもご用意できます。また、ご質問も日本語でしていただいて大丈夫ですので、英語に不安のある方も安心してご参加ください。
米麹づくりを基礎から学び、ご自宅で実践してみませんか？
皆さまのご参加をお待ちしております！
Workshop Details
📅 Date: Sunday, November 15, 2026
🕙 Time: 10:00 AM – 12:00 PM
📍 Venue: Sala Bran, Ekkamai Soi 10 Yak 2, Bangkok
💰 Workshop Fee: THB 1,600 per person
📝 Register Here! https://forms.gle/K7REbP2mBPjAqXMM8
Last Rice Koji Workshop of 2026 in Bangkok!
This is your final opportunity this year to join our Rice Koji Making Workshop in Bangkok!
Don't miss this chance to explore the foundation of Japanese fermentation culture and take your first step toward making Koji and a wide variety of Japanese fermented foods at home.
Discover the heart of Japanese fermentation — and start making your own Koji!
Registration & Inquiries:
https://forms.gle/K7REbP2mBPjAqXMM8
Instructor: Takanori Onishi
Fermented Food Advisor & Fermentation Meister
Profile
Takanori Onishi is a fermentation educator and specialist in Asian fermented foods, holding certifications as a Fermented Food Advisor and Fermentation Meister.
After living in the United States and South India, he worked and ran businesses in Thailand. In 2015, he relocated to a village in the Himalayas of Himachal Pradesh, North India, to pursue hands-on fermentation and research. After temporarily moving to Okinawa during the COVID-19 pandemic, he is now based in Bangkok.
He has conducted fermentation workshops across Asia, including North India, Bangkok, Okinawa, Taiwan, and Tokyo. His workshops explore a wide range of fermented foods, from Japanese koji and miso to traditional fermentations from Thailand, India, and other parts of Asia.
His philosophy is that fermentation should be simple, accessible, and integrated into everyday cooking. He also develops specialized workshops and customized programs for professional chefs and corporate clients.
Qualifications
• Certified Cooking License Holder
• Certified Fermented Food Advisor / Special Lecturer, Fermentation Life Promotion Association
• Certified Fermentation Meister / Special Lecturer, Japan Fermentation Culture Association
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Event venue
SALA BRAN, 48 เอกมัย 10 แยก 2, พระโขนงเหนือ, วัฒนา, กรุงเทพมหานคร, 10110 ประเทศไทย, Nana Plaza, Thailand
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