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SHIBUYA, TOKYO · HANDS-ON EXPERIENCE
What is Koji?
Koji is Japan's national mold — the quiet soul behind miso, soy sauce, sake, and mirin. For over 1,000 years, it has lived in Japanese homes, transforming humble ingredients into something profound. Now, it lives in ours.
Koji is the heart of Japanese fermentation culture.
It is used to many traditional foods.
"Koji doesn't just ferment food.
It ferments time itself.
In this intimate session, chef and author Chie Ando opens her Jingumae kitchen to share the science, the craft, and the living culture that makes Japanese food unlike anything else on earth.
SHIBUYA, TOKYO · HANDS-ON EXPERIENCE
What is Koji?
Koji is Japan's national mold — the quiet soul behind miso, soy sauce, sake, and mirin. For over 1,000 years, it has lived in Japanese homes, transforming humble ingredients into something profound. Now, it lives in ours.
Koji is the heart of Japanese fermentation culture.
It is used to many traditional foods.
In this intimate session, chef and author Chie Ando opens her Jingumae kitchen to share the science, the craft, and the living culture that makes Japanese food unlike anything else on earth.
SHIBUYA, TOKYO · HANDS-ON EXPERIENCE
What is Koji?
TAKE IT HOME
Your Fermentation Journey Continues
Every guest leaves with a complete starter kit — rice koji, traditional aged soy sauce, and koji grains — along with a signed copy of the textbook &RAW LIVING. The knowledge starts here. The practice begins at home.
Plant-based friendly. Naturally.
DIETARY
All sessions are fully vegan and allergen-aware. Traditional Japanese fermentation is, at its heart, a plant-based practice — no compromise required.
Book Your Experience
RESERVE