Kojiology Odyssey in Abruzzo, Italy
16 - 18 May, 2025Prologue
Kojiology appeared in the midnight of winter in 2018. Since then, together with Marika it has traveled to Brussels, Berlin, Bologna, Sardinia, Piacenza, Milan, Malmö, Stavanger, Stockholm, Copenhagen, Paris, Warsaw, Spain and some towns and villages in The Netherlands and Japan.
The tour was a pilgrimage, almost like a ritual of prayer, as if they were aboard a giant airship, traveling through the stars, cultivating koji at each destination while also laying something to rest in exchange.
The last stop was Bologna in 2020 on the verge of the Covid outbreak, then Kojiology disappeared. As the world slowly recovered from the pandemic, Marika gradually resumed her solo explorations in Kojiology's absence. Yet, even without the ship, there was always a lingering sense of its aura somewhere. Publishing Cosy Koji with talented souls as a limited edition was a means to reconnect with the echo of togetherness that appeared to be written in the stars.
In 2024, she stopped giving all her online courses in order to attune herself to its whereabouts. Then the sound slightly came back. It was a reconnection with the unknown that evokes both nostalgia and a sense of renewal.
We invite you on a journey to breathe like koji mold, metabolize and give back to the world as we fulfill our lives. Through the precise and detailed practice of koji-making in 3 days, we will experience joining the orbit of its life cycle and bring its essence into our daily lives.
Wild Ferments Retreat
“The project of ‘Wild Ferments Retreat’ is born from a need to fill up a space, the space for rituals and deep connection between fermentation, microbes and humans.
What looks like a food trend is indeed something that I approach with respect and devotion, something that I recognize is coming from very far away in time and space and needs to be honoured.
The Koji making and many other form of fermentation are pure rituals, teaching us the value of time, the meaning of each gesture, the pleasure of enjoying the process and witnessing the life in his his beauty.
Fermenting is so much more that a technique, is a sacred time where humans connect with microcosmo and I want to create a space where native fermenters that can take us into their world sharing the knowledge and guide us to immerse in a cultural identity trough the power of microbes.
Wild Ferments Retreat is aiming to be a moment of sharing, listening, growing & transform ourselves through these ancient practices, something that we really need in these modern time.”
- by Wild Ferments Retreat
Setting the Stage
A refined and updated traditional Japanese koji-making method inspired by global exploration
Mastery of Koji Making: Cultivating a Deep Connection Through Sensory Immersion and the Art and Science of Koji Morphology & Mycelium Development
Hishio, mother of miso, shoyu, gyosho and every salt preservation from Prehistoric era
Daily lectures and hands-on demonstrations of the entire koji-making process
Awaken our senses, taste, savor, prepare with care, and share a meal from the same pot
Sacred brewing, Bodaimoto Doburoku brewing aka monk starter
Learning to cook and preserve seasons with all things koji
Several paths start from the house, for both beginners and experienced hikers. Mountain bike tours / Gravel upon request
Location
Bocca di Valle, Majella National Park, Abruzzo
The Retreat will take place at Casa Bocca di Valle, a unique location in the heart of the Vesola Valley in the Majella National Park, Italy.
An example of organic architecture, the house was designed by Pier Luigi Romeo in the early 70s.
Nestled between white stone mountains and a forest of fir, beech and chestnut trees, it is an oasis of peace and tranquillity.
Accessible by a private road through the Park, it is the perfect destination for those in search of an escape from city life.
Accomodation
The accommodation will be between the house Bocca di Valle, main venue of the retreat, with a limited capacity of 7 guests between single and double rooms, and an Hotel, 5 minutes walk-distance from the house. The accommodation includes 3 nights, 2 breakfasts and 4meals, served in the house living room both for house and hotel guests.
The retreat includes one bed in a shared double room at the house or a single room at Hotel Bocca di Valle. The hotel is 10 minutes from the house, walking trough the wood, breakfast, lunch and dinner will be served for everybody at the house.
Dates
16 May (Friday) – 18 May (Sunday) 2025
Participation
*Different accommodation option available, food all inclusive
Program
Miso, Shoyu, Sake, Mirin, vinegar - everything you need for Washoku (Japanese cuisine) is based on this mold, Koji-kin aka Aspergillus oryzae. The Retreat will take you through the history of this ancient biotechnology and how closely it has been in our daily life for hundreds of years. We try to learn that in 3 days. The lecture and demonstration by Marika Groen Kawaguchi will be in English
Day One 13:00-16/17:00
Practice
Drain the rice
Mushi (Steaming the rice)
Tane kiri (inoculating the spores on the rice)
Start of incubation
Theory
About ideal ingredients and preparation
About ideal tools and environment setup for making Koji
What is Koji
About Tane Koji strain
Overview of Koji making schedule
Further steps of Koji making and detailed temperature control
Day Two 11:00-15:00
Practice
Teire (giving hands to Koji that started from Day one)
Experiencing the status of Koji that was inoculated on Day one
Theory
Relationship with mycelium growth and moisture
Making Koji from Inadama
What is Aspergillus oryzae
How Koji produces enzyme and the benefit
Other strains that are found in laurel forests
Why do we make Koji?
How to set up your Muro (incubation chamber)
Day Three 11:00-15:00
Practice
De-Koji (finishing the incubation of Koji)
Karashi (dehydrating Koji)
Preparing and tasting of some Koji-derived condiments
Theory
Explanation of each Koji derived condiments
Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc.
History and culture of Koji
How do we ferment our life?
More details can be provided by Stefania De Leo (contact details above)
How to reach the house:
Travel to Rome - 2,30 direct bus from the Rome airports or Bus Station - Pick up from Chieti Scalo / 30 euro roundtrip
Food:
Food cooked daily by Bocca di Valle chef with local fresh products
Access to basics in the kitchen
Activities:
Several paths start from the house, for both beginners and experienced hikers.
Mountain bike tours / Gravel upon request.
備忘録
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