Kojiology Odyssey

in Międzybrodzie Bialskie

24 – 26 April, 2026 Poland

Prologue

Read here for previous stories.

Followed by the quiet dawn in Biscaya this spring 2025, Kojiology re-awakened with the first light, and the memory lingered softly as our intentions slowly began to gather once again, leading us toward new encounters. As if a long silence were slowly melting away over that quiet morning, the missing pieces gathered naturally from nowhere and gently embraced us as we awoke from our winter slumber.

Since 2018, without intention or plan, this vessel has crossed seas and mountains, invited rather than driven, visiting towns across more than a dozen countries. Now, as the spring of 2026 draws to a close, it will once again set its course toward a new encounter in Międzybrodzie Bialskie, Poland.

The one who lifted the anchor and raised the sails this time was Tomasz, who witnessed that quiet dawn. As we parted in Biscaya, the image of next time in his homeland quietly surfaced between us, and through his hands, that vision has now found its way into reality.

Międzybrodzie Bialskie lies nestled in the mountains of southern Poland, where water, wind, and forest seem to share a single breath. When the calls of birds echo and the morning mist wraps around the lake, nature itself becomes the storyteller of this place.

In this setting, we will spend three days together, following the orbit of life that is Aspergillus oryzae, the koji mold.
With our eyes tuned to the brief pulse of a life cycle unfolding over just a few days, we will learn organically, through both body and mind, how human wisdom, culture, chemistry, and science merge into one continuous movement.

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

People preparing rice in a kitchen, with a large bowl of soaked rice, a bamboo steamer, a wire mesh strainer, and a small electric stove on a wooden table.

Daily lectures and hands-on demonstrations of the entire koji-making process

Meeting like-minded people who are eager to learn all things koji

Sacred brewing, Bodaimoto Doburoku brewing aka monk starter

A table with various bowls of salad ingredients and a person preparing a salad.

Learning to cook and preserve seasons with all things koji

Trails in Beskid Mały offers calm, harmonious landscapes. Woods near Międzybrodzkie reservoir creates home to many precious species like salamanders.

Location

Tylko Radość Agroturystyka, a place where time slows down in Międzybrodzie Bialskie, Poland

Agenda

Day 1: Koji in the Quiet of Beginning

Day 2: Nurturing the Invisible

Day 3: Transformation and Continuation

Access

The closest airport is located near Kraków, but flight to Katowice is also an option.

There is a way to get to Międzybrodzie by public transport - first by bus to Katowice and then by train to Bielsko-Biała.

Once the group is formed, Tomasz will help you organize a trip to the venue.

Dates

24 April (Friday) gathering at 11:30

26 April (Sunday), 2026 afternoon

Participation

Early bird €563 until November 30, 2025

After that €601 until February 28, 2026

*Accommodation (shared room), food all inclusive

Program

The lecture and demonstration by Marika Groen Kawaguchi will be in English

lunch and a short break in between

Day One 12:00-15/16:00 (gathering at 11:30)

Practice

  • Draining and steaming the rice (understanding moisture balance)

  • Inoculation: meeting the spores (Tane-kiri)

  • Beginning of incubation – the first warmth

Theory & Reflection

  • The nature of Koji: what is living here?

  • Ideal ingredients, tools, and environment

  • About Tane Koji and strain differences

  • The rhythm and stages of Koji making

  • Relationship between human hands and microbial growth

Day Two 11:00-15:00

Practice

  • Teire: giving hands to Koji, sensing its breath

  • Observing the Koji from Day 1 and learning how to read its condition

Theory & Exploration

  • Mycelium growth and moisture relationship

  • The story of Koji from Inadama

  • What is Aspergillus oryzae and why it matters

  • Enzyme creation and nourishment

  • Creating your own Muro (incubation environment)

Day Three 11:00-15:00

Practice

  • De-Koji: bringing Koji out of incubation

  • Karashi: drying and stabilizing

  • Tasting and preparing Koji-derived condiments

Theory & Contemplation

  • Koji-derived condiments: miso, shoyu, mirin, sake, vinegar, amazake, shio-koji

  • Washoku culture and its relation to Koji

  • The long history of coexistence with microorganisms

  • How do we ferment our life? (Closing reflection)

Registeration

The registration closes on February 28, 2026.

Organized by…

  • Fermentation enthusiast from Poland. Proud husband and father. After trying no fewer than twenty different professions, I’m now working with a fantastic team of developers.

    Koji caught my attention because it beautifully connects three domains that fascinate me - delicious food, mycology, and chemistry. I’m blessed with my wife, Ana, who shares these passions with me.
    During my trip to Biscaya, I discovered that koji can miraculously connect not only grains of rice but, more importantly, people. This remarkable experience nudged me to spread koji spores in Poland - to share the odyssey, to bring people together.
    I believe that in a few years, koji will be recognized worldwide as it truly deserves to be. I sometimes share my fermentation trials (and errors) here: instagram.com/tomasz__z

夜明けの続き

2025年、春。北スペインバスクの山上でコージオロジーは静かな夜明けを迎えました。

まるで長い沈黙がゆっくりと溶けていくかのように必要なピースはどこからともなく自然に集結し、冬眠から覚めたわたしたちをあたたかく迎え入れてくれました。

2018年から意志を持たずに招かれるまま海を越え山を越え、気が付けば十数国の町を旅してきたこの船は、この度2026年の春の終わり、ポーランドの Międzybrodzie Bialskie (ミェンジブロジェ・ビャルスキェ、と発音する) にて新たな出会いに舵を委ねます。

今回錨を引き上げ帆をするすると立ててくれたのは、その夜明けに立ち会ってくれたトマシュ。ビスカヤでの別れ際に「次は自分の故郷で」とイメージした現実が、彼の手によってすいすいと実現の日を迎えることとなりました。

ポーランド南部の山あいに静かに広がるミェンジブロジェ・ビャルスキェ。ここでは、水と風と森がひとつの呼吸をしている。背後にそびえるゴーラ・ジャルの山腹からは山と湖と村がつながる風景が見渡せるそうです。鳥の声が響き、霧が朝の湖を包み込むとき、自然そのものがこの地の語り手になると想像しています。

そんな場所で、わたしたちは3日間の時間を共に過ごしながら麹菌という生命体の軌道にのります。たった数日で循環するひとつの命の瞬きに目を凝らしながら、人間が培ってきた知恵と文化、化学と科学の融合を体感と座学で有機的に学んでいきましょう。

ご参加は上記フォームよりお申し込みください。

詳細は上記英語表記にて。

クラスは英語です。