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Make Your Own Authentic Japanese Soy Sauce from Scratch!Learn How to Make Traditional Japanese Soy Sauce.
• This workshop will be conducted in English.
• This will be the final Soy Sauce Making Workshop of the year, so don't miss this special opportunity!
■ What is Soy Sauce?
Soy sauce is a fermented seasoning that developed in Japan, with its origins tracing back to the Chinese fermented product known as "Jiang" (醤).
Originally, in mainland China, vegetables, grains, meat, and other ingredients were preserved through salting. During this process, it was discovered that these foods would ferment and mature, developing richer and more complex umami flavors.
Today, soy sauce has become an indispensable seasoning in Japanese cuisine.
■ What is the Purpose of This Workshop?
The purpose of this workshop is to enable participants to easily make soy sauce at home using ordinary kitchen equipment, just as an extension of everyday cooking.
■ What Will You Learn in This Workshop?
You will learn how to make soy sauce at home and gain practical knowledge about the soy sauce-making process.
In this workshop, we will start from scratch by learning how to make special koji specifically for soy sauce production (Shoyu Koji), followed by preparing your own soy sauce mash.
Furthermore, you will have the opportunity to actually press previously prepared and matured soy sauce mash and taste freshly pressed, unpasteurized soy sauce, known as Kiage Shoyu.
From making soy sauce koji and preparing the mash to experiencing the final stages of fermentation and maturation, you will gain hands-on experience with the entire traditional soy sauce-making process.
For this reason, this workshop is slightly longer than our regular workshops, with a total duration of 3 hours.
■ Your Instructor
Led by Mr.Takanori Onishi, a Japanese Fermentation Meister and Fermented Food Advisor.
■ Who Is This Workshop For?
1. Those who are interested in fermented foods such as koji and would like to try making them themselves.
2. Those who want to take their fermentation skills to the next level and explore more advanced fermented foods.
3. Those who would love to incorporate their own homemade soy sauce into their everyday cooking.
■ Post-Workshop Support
The workshop will be recorded on video, and participants will have access to the recording for approximately three weeks after attending.
We will also create a dedicated group exclusively for workshop participants. If you have any questions or encounter difficulties while making soy sauce at home, you can share them with the group, where we will provide guidance and support until the issues are resolved.
■ Take Home Your Own Soy Sauce!
You can take home approximately 700g of the soy sauce mash prepared during the workshop.
Continue fermenting and maturing it at home for 6–12 months, and eventually enjoy your very own homemade soy sauce!
■ Workshop Details
• Date: Sunday, November 22, 2026
• Time: 09:00 AM – 12:00 PM (3 hours)
■ Venue
SALA BRAN (Rice Bran Enzyme Bath)
Ekkamai 10, Yaek 2, Prakanong Nua, Watthana, Bangkok 10110
Tel: 02-044-3769
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■ Workshop Fee
2,100 THB per person
■ Cancellation Policy
• Cancellation 5 days or more before the workshop: Full refund
• Cancellation 3 days before the workshop: 50% refund
• Cancellation on the day of the workshop: No refund
■ Registration
Please register using the following link:
https://forms.gle/runkizy2vSmvtVuR8
■ Questions & Inquiries
• LINE: https://lin.ee/wjOaWnA
• Tel: 02-044-3769
• Email: [email protected]
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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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