📅 Date：30 August 2026 (Sunday)
🕒 Time：10:00 Am – 12:00 Pm Koji Making
🕒 Time：13:00 Pm – 15:00 Pm Miso Making
Japanese Rice Koji Workshop
Learn How to Make Rice Koji at Home
Discover the art of making rice koji, the foundation of Japanese fermentation.
Although koji-making may seem difficult at first, you’ll find that once you understand the basic techniques, it can easily become part of your everyday cooking routine. This beginner-friendly workshop will guide you through every step of the process using simple methods that anyone can follow.
Whether you’re completely new to fermentation or already enjoy cooking, you’ll leave with the confidence to make your own rice koji at home.
What is Koji?
Koji is made by cultivating a beneficial mold (Aspergillus oryzae) on steamed grains such as rice or barley. It is the essential ingredient used to make traditional Japanese fermented foods such as miso, soy sauce, and sake.
Without koji, many traditional Japanese fermented foods would not exist.
In this workshop, you’ll learn how to make rice koji, the most versatile and widely used type of koji.
In the afternoon, you’ll use the rice koji you made during the morning session to prepare your own miso, allowing you to experience the complete process—from making koji to making miso—in a single day. If, due to special circumstances, you wish to attend only one part of the program, please feel free to contact us for individual arrangements.
Workshop Goal
The goal of this workshop is to teach you how to make high-quality rice koji at home using ordinary kitchen equipment—without the need for expensive machines or specialized tools.
You’ll learn practical techniques that make koji production simple, enjoyable, and suitable for any home kitchen.
What You’ll Learn
- How to make rice koji from scratch
- Step-by-step koji making techniques
- Practical tips to avoid common beginner mistakes
- The science behind koji fermentation
- How to successfully produce koji in a home kitchen
This workshop will be conducted entirely in English.
Japanese Miso Workshop
Make Your Own Authentic Japanese Miso
Have you ever wanted to make authentic Japanese miso at home?
In this workshop, you’ll learn how to prepare your own traditional miso using natural ingredients and traditional Japanese techniques.
What is Miso?
Miso is one of Japan’s most important traditional seasonings and has been enjoyed for hundreds of years.
Today, miso is enjoyed all over the world, but few people know how it is traditionally made. This workshop is designed for anyone who would like to create delicious homemade miso from scratch.
After completing the workshop, you’ll be able to continue making your own original miso at home for family and friends.
Beyond Following a Recipe
Making miso isn’t simply about mixing ingredients together.
You’ll also learn:
- How enzymes in koji transform soybeans into flavorful miso
- How to calculate salt concentration
- How to adjust the koji ratio
- How to create your own original miso recipe
We’ll also introduce one of Japan’s most popular specialty misos:
Kyoto-style White Miso (Saikyo Miso)
Why Koji Matters
Koji is the heart of miso making. Koji is made by cultivating Aspergillus oryzae (koji mold) on steamed rice, and it is the most important ingredient that determines the flavor and quality of miso. Since it is difficult to obtain koji in Malaysia, you’ll learn how to make rice koji in the morning, and in the afternoon you’ll make your own miso using rice koji that has been prepared in advance. This allows you to experience the complete traditional process—from learning how to make koji to making your own miso—all in a single day. If, due to special circumstances, you wish to attend only one part of the program, please feel free to contact us for individual arrangements.
Workshop Goal
Our goal is to give you the knowledge and confidence to continue making your own customized miso at home.
You’ll not only follow a basic recipe but also learn how to adjust salt levels and the amount of koji, allowing you to create miso that perfectly matches your personal taste.
What You’ll Learn
- How to make authentic Japanese miso at home
- Simple techniques for successful fermentation
- Basic fermentation science
- Salt percentage calculations
- Koji ratio calculations
- How to develop your own original miso recipes
This workshop will be conducted entirely in English.
Schedule
Rice Koji Making
Sunday, August 30, 2026
10:00 AM – 12:00 PM
Lunch
12:00 PM – 1:00 PM
Japanese Miso Making
Sunday, August 30, 2026
1:00 PM – 3:00 PM
Venue
Mano Kitchen 慢弄廚房
54, Jalan Putra, Chow Kit, 50350 Kuala Lumpur, WILAYAH PERSEKUTUAN,
Map : https://maps.app.goo.gl/nyzc9Udu68YktQ8HA?g_st=ic
Workshop Fee
One-Day Rice Koji & Japanese Miso Making Course (Lunch Included)
RM570 per person
*If, due to special circumstances, you wish to attend only one part of the program, please feel free to contact us for individual arrangements.*
Cancellation Policy
- Cancellation up to 5 days before the workshop: Full refund
- Cancellation up to 3 days before the workshop: 50% refund
- Same-day cancellation or no-show: No refund
Registration
https://forms.gle/abQYdotTLdeAQ5ME9
Contact
Mail : chewconnie@gmail.com
WhatsApp : + 60 12 7003361
Bonus for Participants
✔ Workshop Recording
Both workshops will be recorded, and participants will receive access to the archive video for approximately two weeks after the event.
✔ After-Workshop Support
If you have any questions while making koji or miso at home, you’ll receive ongoing support via email or messaging.
Note: To make rice koji at home, you will need tane-koji (koji starter spores). Starter spores will be available for purchase at the workshop.
Price: RM36 per 20 g packet (enough to make approximately 15 kg of rice koji).valuable knowledge, hands-on skills, and a deeper understanding of Japanese fermentation culture.
Join us and discover the fascinating world of koji, miso, soy sauce, and hon-mirin.
About Workshop
『Making Rice Koji』
📅 Date：11 July 2026 (Saturday)
🕒 Time：10:00 Am – 12:00 PM
In this session, you’ll learn how to make rice koji from scratch using everyday kitchen tools. We will steam rice and use koji starter to guide you through the process, ensuring that you’ll be able to make rice koji on your own.
We’ll also explain how koji converts rice starch into sugars, provide tips on how to avoid common mistakes, and answer any questions you may have about making rice koji at home.
『Miso Making (Including White Miso)』
📅 Date：18 July 2026 (Saturday)
🕒 Time：10:00 Am – 12:00 PM
Learn how to make traditional Japanese miso, including white miso, using rice koji. Participants will prepare their own batch of miso to take home and mature.
The workshop will also cover the role of koji in miso production, ingredient selection, fermentation periods, and methods for producing different styles of miso at home.
『Traditional Soy Sauce Brewing』
📅 Date：25 July 2026 (Saturday)
🕒 Time：9:00 Am – 12:00 PM
Learn how authentic Japanese soy sauce is made through a hands-on exploration of the entire brewing process.
The workshop includes a demonstration of soy sauce koji preparation, allowing participants to understand the foundation of traditional soy sauce making. Using soy sauce koji prepared in advance, participants will then create their own moromi mash to take home for fermentation.
To demonstrate the final stage of the process, a six-month-old moromi prepared in advance will be pressed during the workshop, allowing participants to observe and experience the transformation from moromi into finished soy sauce.
Because participants will learn the complete soy sauce-making process—from koji preparation and moromi fermentation to pressing the finished product—this session is slightly longer than the other classes and will run for approximately three hours.
The techniques taught are designed to be practical and accessible, enabling you to reproduce the process at home using everyday kitchen equipment.
『Authentic Hon-Mirin Making』
📅 Date：1 August 2026 (Saturday)
🕒 Time：10:00 Am – 12:00 PM
Hon-mirin is one of the most important seasonings in Japanese cuisine, valued for its natural sweetness, aroma, and depth of flavor. In this workshop, you will learn how to make authentic hon-mirin using rice koji.
Traditionally, rice shochu is considered the ideal alcohol for mirin production. In this session, we will use rice shochu produced in Thailand, making it easy for participants to reproduce the process at home.
The workshop will also cover the history of mirin and the differences between authentic hon-mirin and mirin-style seasonings, giving you the knowledge needed to continue making your own mirin at home.
Workshop Details
Venue
Sala Bran, Ekamai Soi 10 Yak 2
Format
In-person workshop
Capacity
Approximately 20 participants
(Registration will close once the maximum number is reached)
Fee
6,200 THB per person for all 4 sessions
（This includes a 10% discount for full upfront payment.）
Individual sessions are also available.
Sessions 1 (Making Rice Koji), 2 (Miso Making), and 4 (Authentic Hon-Mirin Making)
are available for 1,600 THB per person.
Session 3 (Traditional Soy Sauce Brewing) is available for 2,100 THB per person
due to its longer duration and the additional materials used during the workshop.
Cancellation Policy
5 days before：100% refund
3 days before：50% refund
Cancellation on the day of the workshop：No refund
How to apply for a workshop
Contact Information
If you have any questions, please feel free to reach out.
Email：continuum0024@gmail.com
LINE：https://lin.ee/wjOaWnA
Phone：02-044-3769