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
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
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…
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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。