Categories:

Class

2-day Intensive Course in Shoyu Brewing & Koji – 醤油麹学 (Sept 20&21, 2025)
Summer Miso Ritual + tasting / 夏のお味噌仕込みとご飯 (July 5, 2025)
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Utsuwa + Acorn Miso tasting / うつくしい器 - どんぐり味噌と発酵食の集い (June 14, 2025)
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Utsuwa + fermented cooking / うつくしい器と発酵食の集い (August 25, 2024)
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どくだみと蕗の庭園会 (&晴れていたらプラス農園見学) (July 20, 2024)
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Ritual Miso + Open day / 味噌仕込みとオープンデー (Feb 24, 2024)
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Shoyu making + Tasting 醤油仕込みとテイスティングの集い (Feb 18)
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麴の三日間 (in Japanese) 3月9～11日
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Monthly Fermentation 2023
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Exclusive Shoyu Mastering Class / 醤油麴学 - Shoyuology - Art of Koji 3 days course
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Miso making culture class
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Tane-koji for shoyu brewing by Akita Konno, coordinated by Marika Groen (English)
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Mastering Shoyu 2023 (Feb6&7) 2-day online crash course
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