We are working with local fermenters. Please let us know if you would like to stay with a local fermenters in Japan and learn about deep his

3 Day Fermentation Workshop in Kyoto We are happy to announce our Koji (a kind of mold grown on produce such as boiled rice) making...

Fermentation and food culture Shoyu, miso, sake, milin are Japanese key ingredients. These are all made by the work of Aspergillus oryzae...

Fermentation workshop in Nara, ancient capital of Japan We have several fermentation classes for foreign koji lovers in English. Koji is...