Koji 101: Learn all about koji and how to make it at home

Koji is an active fermentation product and critical to making Japanese foods such as miso, soy sauce, mirin and sake. It has been used in Japan since the ancient times.

In recent years, it has entered the home kitchen and has become an indispensable ingredient in the making of amazake and shio koji. Koji is a naturally occurring mould called Aspergillus Oryzae which grows on raw materials/grains such as rice, soy beans and barley. Specialised companies that cultivate pure, high-quality seed koji are commonly known as koji spore makers. There are only a few of them in Japan.

13:00-13:30

14:15-14:45

15:30-16:00

In this free koji event, Naoko from Koji Works will teach you all about the history of koji , its health benefits and how to enjoy it at home. You will also learn how to make Shio (salt) Koji and Shoryu (soy sauce) Koji at home.

Koji usually takes several days to ferment, so this workshop will introduce you to them and the key components you need to make it at home.

After the presentation, sample homemade koji served with different ingredients!

-There will be limited seats, but you are welcome to stand. Seating is first come first served.

-Tickets include any session time.

-This event is a presentation and demonstration only. Attendees will not be able to make their own koji.

Event Venue & Nearby Stays

Japan Centre Ichiba, Level -2 Westfield London White City, London, United Kingdom