Japanese Koji & Traditional Fermentation Workshop (Day 1 of 4)

Dive into the traditional world of Japanese fermentation with this 4-part workshop series in Bangkok, hosted by Asian Fermentation. The first session focuses on making rice koji using simple kitchen equipment, perfect for both beginners and fermentation enthusiasts alike. Learn hands-on techniques to create koji—the basis for miso, soy sauce, and hon-mirin—while exploring the culture and science of fermentation. Each session offers practical guidance, and the full series covers everything from miso and soy sauce brewing to authentic hon-mirin making. All workshops are conducted in English. Capacity is limited to 20 participants per session. Full course and individual session pricing is available. Reserve your spot via the registration link.

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