Crash Course in Shoyu Brewing & Koji – 醤油麹学 (Sept 20&21, 2025)
This intensive 4-hour session distills the essential parts of the full four-day soy sauce koji-making process. Designed to deliver the core techniques and insights, it provides both beginners and experienced fermenters with focused, hands-on experience. You’ll engage directly with the preparation steps and gain a practical understanding of the key principles behind them. By observing the koji during fermentation and using all five senses—sight, smell, taste, and touch—you’ll absorb the crucial transformations and take away valuable sensory knowledge.
⋯ Schedule ⋯
Day 1 - Saturday, September 20
13:30–17:00 (gathering from 13:00)
Day 2 - Sunday, September 21
11:00–14:00 (includes lunch featuring all things koji)
──────────────
DAY 1
Practical Training
You will begin with hands-on processing of the raw materials—wheat and soybeans—and proceed to the inoculation of koji mold. During the koji fermentation process, you will learn how to properly care for and observe the developing koji, acquiring practical skills to manage and promote its optimal growth.
Theoretical Study
We will cover the technical aspects of koji starter trimming and cutting in detail. You will learn how to set up the incubation chamber and manage changes in humidity and temperature, understanding how these factors influence koji quality. Additionally, we will delve into the interactions between care interventions and the fermentation progression. Finally, we will share the characteristics and quality standards of the ideal soy sauce koji that we aim to produce.
DAY 2
Practical Training
You will engage in the hands-on preparation of soy sauce moromi (fermenting mash) using freshly made koji. By experiencing the steps and precautions of the process firsthand, you’ll gain a practical understanding of how fermentation begins. You’ll also taste not only fully aged soy sauce, but also a variety of other koji-based fermented seasonings, allowing you to explore the unique flavors and characteristics of each with all five senses.
Theoretical Study
You’ll learn about the fermentation and aging of soy sauce moromi in detail, analyzing the fermentation process over the course of one year starting from day one. The lecture will break down lactic acid fermentation, yeast fermentation, and aging, examining how each process affects the flavor and quality of the moromi. Through this, you’ll gain a deep theoretical understanding of fermentation mechanisms and the roles of microorganisms, along with key management points throughout the aging period.
──────────────
⋯ Location ⋯
A few minutes walk from the bus stop Zuidwijk
Heerhugowaard, The Netherlands
(1.5h from Amsterdam central by public transport)
⋯ Booking ⋯
Full two-day participation: €185
Participation on the 20th only: €120
Participation on the 21st only: €73
Advance payment is required by August 31st. Registration is accepted via email.
⋯ Additional Information ⋯
This is a rare opportunity to experience in just four hours a process that normally takes four days to complete. As such, punctuality is essential, and active participation—such as taking your own notes—is strongly encouraged.
On the second day, you will prepare soy sauce moromi, which means you'll be bringing home a semi-liquid mixture.
If you're flying and traveling with hand luggage only, please note that carrying liquids may not be allowed. In this case, we can instead provide koji and salt, so that you can complete the preparation at home as soon as possible. Please let us know in advance if you require this option.
Participation includes all workshop materials and tasting samples.
Venue location and access details will be provided upon registration.
Last minutes entry or cancellations are generally not accepted as preparations for reserved spots begin several weeks in advance.
To make the most of the limited time available, the course will be conducted in English only.
This program is designed as a two-day journey, with each day focusing on a distinct stage of the soy sauce process. To gain a complete and coherent understanding, we strongly recommend attending both days. For clarity and depth, we ask participants to keep questions and discussions within each day’s specific scope.
Shoyu brewing is a marvel and a deep, continuous journey of discovery. The art of koji making begins well before fermentation itself: with the thoughtful selection of raw ingredients, the care in how they are handled, and the deliberate choice of tane-koji. Within those four days lies a world rich in nuance, intuition, and quiet insight. The year-long fermentation of shoyu moromi made with that koji invites you to refine your senses. It becomes a time to attune your palate, notice the subtle rhythms of the seasons, and reflect on the quiet transformations within your body and way of life.
This intensive 4-hour session distills the essential parts of the full four-day soy sauce koji-making process. Designed to deliver the core techniques and insights, it provides both beginners and experienced fermenters with focused, hands-on experience. You’ll engage directly with the preparation steps and gain a practical understanding of the key principles behind them. By observing the koji during fermentation and using all five senses—sight, smell, taste, and touch—you’ll absorb the crucial transformations and take away valuable sensory knowledge.
⋯ Schedule ⋯
Day 1 - Saturday, September 20
13:30–17:00 (gathering from 13:00)
Day 2 - Sunday, September 21
11:00–14:00 (includes lunch featuring all things koji)
──────────────
DAY 1
Practical Training
You will begin with hands-on processing of the raw materials—wheat and soybeans—and proceed to the inoculation of koji mold. During the koji fermentation process, you will learn how to properly care for and observe the developing koji, acquiring practical skills to manage and promote its optimal growth.
Theoretical Study
We will cover the technical aspects of koji starter trimming and cutting in detail. You will learn how to set up the incubation chamber and manage changes in humidity and temperature, understanding how these factors influence koji quality. Additionally, we will delve into the interactions between care interventions and the fermentation progression. Finally, we will share the characteristics and quality standards of the ideal soy sauce koji that we aim to produce.
DAY 2
Practical Training
You will engage in the hands-on preparation of soy sauce moromi (fermenting mash) using freshly made koji. By experiencing the steps and precautions of the process firsthand, you’ll gain a practical understanding of how fermentation begins. You’ll also taste not only fully aged soy sauce, but also a variety of other koji-based fermented seasonings, allowing you to explore the unique flavors and characteristics of each with all five senses.
Theoretical Study
You’ll learn about the fermentation and aging of soy sauce moromi in detail, analyzing the fermentation process over the course of one year starting from day one. The lecture will break down lactic acid fermentation, yeast fermentation, and aging, examining how each process affects the flavor and quality of the moromi. Through this, you’ll gain a deep theoretical understanding of fermentation mechanisms and the roles of microorganisms, along with key management points throughout the aging period.
──────────────
⋯ Location ⋯
A few minutes walk from the bus stop Zuidwijk
Heerhugowaard, The Netherlands
(1.5h from Amsterdam central by public transport)
⋯ Booking ⋯
Full two-day participation: €185
Participation on the 20th only: €120
Participation on the 21st only: €73
Advance payment is required by August 31st. Registration is accepted via email.
⋯ Additional Information ⋯
This is a rare opportunity to experience in just four hours a process that normally takes four days to complete. As such, punctuality is essential, and active participation—such as taking your own notes—is strongly encouraged.
On the second day, you will prepare soy sauce moromi, which means you'll be bringing home a semi-liquid mixture.
If you're flying and traveling with hand luggage only, please note that carrying liquids may not be allowed. In this case, we can instead provide koji and salt, so that you can complete the preparation at home as soon as possible. Please let us know in advance if you require this option.
Participation includes all workshop materials and tasting samples.
Venue location and access details will be provided upon registration.
Last minutes entry or cancellations are generally not accepted as preparations for reserved spots begin several weeks in advance.
To make the most of the limited time available, the course will be conducted in English only.
This program is designed as a two-day journey, with each day focusing on a distinct stage of the soy sauce process. To gain a complete and coherent understanding, we strongly recommend attending both days. For clarity and depth, we ask participants to keep questions and discussions within each day’s specific scope.
Shoyu brewing is a marvel and a deep, continuous journey of discovery. The art of koji making begins well before fermentation itself: with the thoughtful selection of raw ingredients, the care in how they are handled, and the deliberate choice of tane-koji. Within those four days lies a world rich in nuance, intuition, and quiet insight. The year-long fermentation of shoyu moromi made with that koji invites you to refine your senses. It becomes a time to attune your palate, notice the subtle rhythms of the seasons, and reflect on the quiet transformations within your body and way of life.
This intensive 4-hour session distills the essential parts of the full four-day soy sauce koji-making process. Designed to deliver the core techniques and insights, it provides both beginners and experienced fermenters with focused, hands-on experience. You’ll engage directly with the preparation steps and gain a practical understanding of the key principles behind them. By observing the koji during fermentation and using all five senses—sight, smell, taste, and touch—you’ll absorb the crucial transformations and take away valuable sensory knowledge.
⋯ Schedule ⋯
Day 1 - Saturday, September 20
13:30–17:00 (gathering from 13:00)
Day 2 - Sunday, September 21
11:00–14:00 (includes lunch featuring all things koji)
──────────────
DAY 1
Practical Training
You will begin with hands-on processing of the raw materials—wheat and soybeans—and proceed to the inoculation of koji mold. During the koji fermentation process, you will learn how to properly care for and observe the developing koji, acquiring practical skills to manage and promote its optimal growth.
Theoretical Study
We will cover the technical aspects of koji starter trimming and cutting in detail. You will learn how to set up the incubation chamber and manage changes in humidity and temperature, understanding how these factors influence koji quality. Additionally, we will delve into the interactions between care interventions and the fermentation progression. Finally, we will share the characteristics and quality standards of the ideal soy sauce koji that we aim to produce.
DAY 2
Practical Training
You will engage in the hands-on preparation of soy sauce moromi (fermenting mash) using freshly made koji. By experiencing the steps and precautions of the process firsthand, you’ll gain a practical understanding of how fermentation begins. You’ll also taste not only fully aged soy sauce, but also a variety of other koji-based fermented seasonings, allowing you to explore the unique flavors and characteristics of each with all five senses.
Theoretical Study
You’ll learn about the fermentation and aging of soy sauce moromi in detail, analyzing the fermentation process over the course of one year starting from day one. The lecture will break down lactic acid fermentation, yeast fermentation, and aging, examining how each process affects the flavor and quality of the moromi. Through this, you’ll gain a deep theoretical understanding of fermentation mechanisms and the roles of microorganisms, along with key management points throughout the aging period.
──────────────
⋯ Location ⋯
A few minutes walk from the bus stop Zuidwijk
Heerhugowaard, The Netherlands
(1.5h from Amsterdam central by public transport)
⋯ Booking ⋯
Full two-day participation: €185
Participation on the 20th only: €120
Participation on the 21st only: €73
Advance payment is required by August 31st. Registration is accepted via email.
⋯ Additional Information ⋯
This is a rare opportunity to experience in just four hours a process that normally takes four days to complete. As such, punctuality is essential, and active participation—such as taking your own notes—is strongly encouraged.
On the second day, you will prepare soy sauce moromi, which means you'll be bringing home a semi-liquid mixture.
If you're flying and traveling with hand luggage only, please note that carrying liquids may not be allowed. In this case, we can instead provide koji and salt, so that you can complete the preparation at home as soon as possible. Please let us know in advance if you require this option.
Participation includes all workshop materials and tasting samples.
Venue location and access details will be provided upon registration.
Last minutes entry or cancellations are generally not accepted as preparations for reserved spots begin several weeks in advance.
To make the most of the limited time available, the course will be conducted in English only.
This program is designed as a two-day journey, with each day focusing on a distinct stage of the soy sauce process. To gain a complete and coherent understanding, we strongly recommend attending both days. For clarity and depth, we ask participants to keep questions and discussions within each day’s specific scope.
Shoyu brewing is a marvel and a deep, continuous journey of discovery. The art of koji making begins well before fermentation itself: with the thoughtful selection of raw ingredients, the care in how they are handled, and the deliberate choice of tane-koji. Within those four days lies a world rich in nuance, intuition, and quiet insight. The year-long fermentation of shoyu moromi made with that koji invites you to refine your senses. It becomes a time to attune your palate, notice the subtle rhythms of the seasons, and reflect on the quiet transformations within your body and way of life.