We have several fermentation classes for foreign koji lovers in English.
Koji is fermentated rice malt, which is very basic and important element for washoku seasonings in Japanese cuisine.
For 3 Day class, we learn key seasonings of washoku, Japanese cuisine, making several fermented foods and visiting local miso, shoyu, sake breweries in Nara.
"How can I make koji?" "Where can I buy soy bean koji malt?" "How to controle temperature and pH?"
Participants are all enthusiastically ask many questions regarding Japanese fermentation culture during 3-day workshop.
Starting from koji rice malt, we made shoyu, nattou, amazake, soy yogurt, and also tasted various fermented seasonings.
DAY1 Lunch: Medicinal herb lunch at Daiganji temple Seminar：Basic knowledge of washoku and fermentation Lesson 1: Koji & Shio-koji (salted koji malt) Lesson 2: Soy milk yogurt Lesson 3: Amazake
DAY 2 Field work: Shoyu & Sake breweries Lesson 4: Plant hunting & Medicinal herb liquor Lesson 5: Miso Lesson 6: Nattou
DAY 3 Lesson 7: Shoyu (soy sauce) Lesson 8: Tofu
Uda city is the birth place of medicinal herb in Japan's history. We also tasted medicinal plants shojin ryori at Daiganji temple, and went for plant hunting with a local guide.
20 pages of English text book about Fermentation in Japan. I think no other place in Japan organize such a lesson, deep-into fermentation.
We can organize this kind of events for a group of people, interested in fermentation (minimum and maximum member of participants: 4-15 persons). The price would be 260,000JPY per group (3-day lesson fee) + 10,000JPY per person (meals and ingredients), not including dinner and accommodation (7500JPY per person per night).
This is for a group activity, and not suitable for individual customers. If you are a solo traveler and intersted in fermentation, I would recommend this trip.