Fermentation Classroom

Plan 02

Rural Workshop: Harvesting Fresh Vegetables Fermentation Culture: Making Shio Koji & Soy Sauce Koji

Rice field workshop in the countryside. The workshop starts with washing fresh vegetables with soil after harvesting by yourself. This is an experience of actually pickling with koji.


Learn about koji, experience making koji, and enjoy the taste of koji.


For lunch, we will cook a simple dish using koji together. You will learn about koji, the organism, and the richness of sensing temperatures and smells. You will learn the time, effort, and fun of fermenting and eating in your daily life.


We will explain how to prepare and grow malt, how to make amazake using the resulting malt, how to make shio koji and soy sauce koji, and recommended recipes.


Above all, amazake, shio koji, and soy sauce koji made with the malt you grew yourself are superb.

The plan is being prepared to begin offering during 2024. We will announce on this site when it is implemented.

Outline of Implementation

Period November - March
Fee 8,500 yen (including tax)
Fee includes Materials, experience fee, insurance
Time required 6 hours
Minimum number of participants
Maximum number of participants 10
Languages Japanese, English
Cancellation fee 50% of the fee on the day before the tour, 100% on the day of the tour
Meeting place and time momofarm 10:30
Contact info  info.momofarm@gmail.com (momo farm Nishioka) 


1. Koji Making through Fermentation Culture Experience Classroom Lecture


In the classroom lecture, participants will confirm the process of koji making with materials.

2. koji making learning through fermentation culture experience Practical


Learn the contents, actually eat what you have started to make by hand, and compare the difference in sweetness and umami after being fermented.

3. Koji Making Practice in Fermentation Culture Experience


Experience the process of making koji mold. You can experience the surprise of making it from rice and how it is done.

Making Shio Koji & Soy Sauce Koji


Participants will experience thermal fermentation of shio koji. The actual process of fermenting soy sauce in plastic bottles.

5. harvesting fresh vegetables


We will have a workshop for harvesting fresh vegetables. Participants will experience the process of fermentation and learn miscellaneous information about vegetables. It is also pleasant to do it outside, and you can experience that the temperature is higher in autumn and the fermentation speed is faster than indoors.