Concept
Fermentation is more than a method of preserving food.
It is a living expression of climate, landscape, tradition, and the daily lives of the people who create it.
For many years, I have studied Japanese fermentation practices such as koji, miso, and soy sauce
while also traveling throughout Asia to explore traditional fermented foods and the communities that sustain them.
My workshops go beyond recipes and techniques.
They offer insight into the cultural history, local knowledge, and microbial processes that shape fermentation traditions across different regions.
Through fermentation, I hope to create opportunities for people to connect
—not only with food, but also with the cultures, stories, and traditions behind it.
This is the kind of learning experience I strive to share.
Workshop
My workshops cover a wide range of topics, from traditional Japanese fermented foods to the diverse fermentation cultures
that have been passed down throughout Asia.
Beyond recipes and techniques, I introduce the history, environment, local lifestyles, and microbial processes
that have shaped fermented foods in different regions.
Koji Making
Learn how to cultivate koji, the foundation of Japanese fermentation.
Participants gain practical knowledge of koji mold, temperature management, and the fermentation process itself.
The focus is on simple, accessible methods that allow you to make koji at home without the need for specialized equipment.
Miso & Soy Sauce
Learn about the principles and traditional production methods behind two of Japan’s most important fermented seasonings: miso and soy sauce.
Fermented Vegetables & Pickles
Explore lactic acid fermentation and traditional vegetable preservation techniques found throughout Japan and Asia.
Topics include nukazuke, salt pickles, and other fermentation methods used to preserve and enhance vegetables.
Fermented Seasonings
Learn how to make and use fermented seasonings such as shio-koji, shoyu-koji, and amazake, and discover
how they can be incorporated into everyday cooking.
Asian Fermented Foods
Explore traditional fermented foods from Thailand, Laos, Taiwan, India, and other regions of Asia.
Drawing on field research and direct interactions with producers,
these workshops also introduce the food cultures, traditions, and fermentation practices behind these foods.
The Science of Fermentation
Gain a practical understanding of the microorganisms, enzymes, salt concentrations, and temperature management that drive the fermentation process.
Professional Programs for Chefs and Culinary Professionals
Learn the fermentation techniques and theoretical foundations increasingly valued in modern kitchens,
including koji cultivation, lactic acid fermentation, and yeast fermentation.
Understanding Fermentation Culture
Fermentation is more than a food processing technique.
Through fermented foods, participants gain a deeper understanding of the environments, histories, and accumulated wisdom of the people
and cultures that created them.
Profile
Takanori Onishi
Fermented Food Advisor / Researcher of Traditional Asian Fermented Foods
In my early twenties, I began living in New York and Bangkok, primarily working in Thailand. Having a deep passion for fermented foods—and facing the difficulty of finding Japanese fermented products while living abroad—I started making and researching them from scratch. This dedication eventually led me to seek the ideal environment for fermentation research and production. In 2015, I relocated to a village in the Himalayas of Himachal Pradesh, North India. (Post-COVID, I moved back to Bangkok in 2022.)
Currently, I host regular workshops on a wide range of fermented foods, including Japanese and Asian varieties. These are held both in-person and online across locations such as India, Thailand, Laos, Taiwan, Okinawa, Tokyo, and Europe. I also organize volunteer workshops centered on koji and other fermented foods for Japanese expats, foreigners, and locals living in remote areas overseas.
In addition to teaching how to make traditional Japanese condiments like various types of koji, miso, and soy sauce, I conduct workshops, tasting events, and study sessions featuring diverse Asian fermented foods. These include tempeh, khao mak (jiuniang), taotjo, achar, mao tofu (hairy tofu), furu (fermented bean curd), doubanjiang, and mochi koji.
Certifications & Titles:Certified Fermentation Meister / Special Lecturer (Japan Fermentation Culture Association), Licensed Cook, Certified Fermentation Advisor / Special Lecturer (Hakko Life Promotion Association)
Upcoming Events
We are hosting a 4-part workshop in Bangkok, Thailand, where you can learn to practice traditional Japanese fermentation at home.
Why not acquire the lifelong skills of making Rice Koji, Miso, Soy Sauce, and Hon-Mirin from scratch?
We are hosting a Natto-making workshop in Bangkok, Thailand, where you can learn to safely make Japan’s iconic probiotic superfood at home.
Why not acquire the practical skills to ferment this nutrient-rich superfood from scratch using three different methods?
We are hosting an authentic Kimchi-making workshop in Bangkok, Thailand, where you can learn to safely make Korea’s iconic fermented superfood at home.
Why not acquire the practical skills to naturally lacto-ferment this nutrient-rich food from scratch using high-quality ingredients?
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