Japanese Koji & Traditional Fermentation 4Part Workshop in Bangkok 2026

Join us for a hands-on four-part fermentation course that dives into the fascinating world of Japanese koji and traditional fermentation!

What You'll Learn:

• Session 1: Making Rice Koji
  📅 Date: 11 July 2026
  🕙 Time: 10:00 AM – 12:00 PM
  Learn how to make rice koji from scratch using everyday kitchen tools! We'll steam rice and guide you through the process, ensuring you gain the skills to create rice koji at home.

• Session 2: Miso Making (Including White Miso)
  📅 Date: 18 July 2026
  🕙 Time: 10:00 AM – 12:00 PM
  Delve into traditional Japanese miso making using rice koji. You will prepare your own batch of miso to mature at home, along with insights into ingredient selection and fermentation methods.

• Session 3: Traditional Soy Sauce Brewing
  📅 Date: 25 July 2026
  🕙 Time: 9:00 AM – 12:00 PM
  Experience the complete process of traditional soy sauce making, including a hands-on demonstration and the creation of your own moromi mash for fermentation!

• Session 4: Authentic Hon-Mirin Making
  📅 Date: 1 August 2026
  🕙 Time: 10:00 AM – 12:00 PM
  Discover how to make authentic hon-mirin, one of the essential seasonings in Japanese cuisine, using rice koji and rice shochu.

Venue:

📍 Sala Bran, Ekamai Soi 10 Yak 2, Bangkok

Registration:

💰 Fee: 6,200 THB for all 4 sessions (includes a 10% discount for full upfront payment).
Individual sessions are also available at 1,600 THB each (Sessions 1, 2, and 4) and 2,100 THB for Session 3.

📝 Registration Form

📅 Cancellation Policy:

• 5 days before: 100% refund
• 3 days before: 50% refund
• Cancellation on the day: No refund

Contact Information:

📧 Email: continuum0024@gmail.com
📱 LINE: Connect Here
📞 Phone: 02-044-3769

Don’t miss this unique opportunity to learn the art of Japanese fermentation and enjoy delightful dishes from your kitchen! 🍚🥘