workshops

An entry-level workshop covering the foundations of fermentation with Aspergillus oryzae, the mold central to Japanese culinary fermentation. Participants explore koji’s cultural and historical role in shaping staples like miso, sake, and soy sauce, while also examining how it is applied today across cuisines and product types. Includes a hands-on session making shio koji—a traditional seasoning of koji, salt, and water used to enhance flavour and texture in a wide range of dishes. A grounding in both the heritage and evolving applications of koji-based fermentation.

A deep dive into salt-based enzymatic fermentation using koji to produce complex, umami-rich liquid seasonings. The workshop connects ancient Roman garum with its modern reinterpretations through contemporary fermentation techniques. Participants learn formulation strategies, ingredient selection, and process parameters, and produce their own batch using locally relevant materials. The session also examines current variations, including plant-based and industry-adapted garums, within a cultural and historical framework.

Explore the process and cultural significance of miso-style pastes and tamari-style liquids—core components of traditional Japanese fermentation. This workshop covers historical production methods, regional differences, and the evolution of miso varieties across time and geography. Practical work includes preparing a miso mash that will ferment over time, yielding both paste and tamari. Emphasis is placed on adapting miso and tamari processes to diverse ingredient bases and contemporary applications, from zero-waste cooking to custom flavour development.

A focused workshop on shoyu-style fermentations—salted, slow, and deeply layered. Participants gain insight into the long history of soy sauce, from early Chinese origins to the refined brewing traditions of Japan, while learning how to build a moromi (the fermentation mash) using koji and locally adaptable substrates. Includes discussion of modern interpretations, artisanal vs. industrial techniques, and how shoyu’s fermentation logic can inform new products. A practical session guides participants through the initial setup of a long-term shoyu fermentation.

A tailored fermentation workshop shaped entirely by the needs of the group—be it chefs, producers, institutions, or educators. Content may include koji cultivation, process setup, product development, or cross-cultural technique adaptation. All workshops combine hands-on production with cultural background and contemporary applications. Duration, ingredients, and focus are fully customizable, allowing for both depth and flexibility in learning.