麴学 - Kojiology - Art of Koji 3 days course

Miso, Shoyu, Sake, Mirin, vinegar - everything you need for Washoku (Japanese cuisine) is made of culture media and mould aka Aspergillus Oryzae. The class will take you through the history of this ancient biotechnology and how closely it has been in our daily life for hundreds of years. Today, we are able to make all of the staple food in Japan, using this Aspergillus Oryzae, or A. Sojae, A. Luchuensis and more.

In this workshop, you will learn Koji making from A to Z, and actually experience the steps of 0-, 22-, 48 hours mark of its step. In the second part will be about crucial Japanese fermented food: Miso, Shoyu, Tsukemono, Amazake, Shio-Koji and more.

The master class is for those who want to know everything about Aspergillus oryzae and are interested in microbiome. Koji making lecture dive more into detailed steps and technical scheme of temperature control. This class is intensive but have a nice and relaxing atmosphere.

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

醤油麴学 - Shoyuology - Art of Koji 3 days course

Confident in Koji making? This class is completely different from the Kojiology class above and is totally dedicated for those who are ready to take more advanced Shoyu Koji making, understand the complex relationship between temperature controls, different phases of mycelium growth and enzyme production. The course is divided into three parts: Shoyu Koji making from scratch to the end, Shoyu making and everything about different Shoyu produced in Japan.
In the lecture part, we go through the conflict in old and new way of Shoyu Koji and Shoyu making in both industrial and home scale, practical essence of preparation and its process, and uncover the secret of different microorganisms working inside of your Moromi. The moisture, pH, temperature, human and environmental interference, everything comes together to achieve the quality Shoyu making. It is an intense course but the result is rewarding.

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

Bodaimoto Doburoku raw Sake & Sake lees cooking class

菩提酛仕込みの濁酒(どぶろく)と酒粕料理の会

Doburoku is Koji and rice derived farmer's Sake. It's cloudy, deep, strong - and occasionally fizzy too. In this workshop, we will learn the process and you will take home a jar of Moromi to look after. We will make this Bodaimoto method, of which history dates back 600 years ago in Japan. In the class, we will also have sample tasting of Doburoku that Malica ferments made, and learn how to cook with Sake kasu (the lees from straining)!
If you are flying, it is possible to bring the wet and dry ingredients separate. Please consult with us in advance.

美味しいどぶろくを自分でつくってみませんか？

お水とお米と麹だけでできている菩提酛づくりのどぶろくは、まずそやし水という乳酸発酵水を育てるところから始まります。そやし水ができたらお米を蒸して、麹を投入して、本仕込の始まりです。

それぞれの段階で乳酸菌、酵母菌、さまざまな微生物が役割を全うし、バトンタッチをしながらお酒を育てていきます。

仕込む配合によっては、酒粕目的でつくることもできます。

台所でできる自家醸造、一緒にやってみましょう。

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

Miso making and/or cooking 1 Day Class 味噌仕込みとお味噌汁の会

The Miso class is held all around year, but especially active in Winter. It usually starts with sit-down lecture that you learn&taste different types of Miso eaten in Japan, how it is made and about the crucial ingredients Koji, followed by hands on making of Miso and lovely meal on a round table. We will cook together using Miso that was made in previous years' workshops.
You will gain the essential skill of making Miso and learn further fermentation process. At the end you will go home with all the info and inspiration, and of course your jar of Miso!
It's possible to pre-order extra Koji so you can make another batch of Miso at home too.
We also have a simple Miso making workshop as well. You will still learn a lot about Miso but no meal is included.

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

Wild Fermentation Class 醸す台所・天然発酵のススメ

In this class, you will learn the basis of wild fermentation. We do different things every seasons. With using local seasonal ingredients, usually combined with a twist of Japanese condiments, we can make wonderful dishes with rich Umami flavour.
We talk about various fermented food, Japanese fermentation culture (Miso, Shoyu, Sake, Mirin, Vinegar etc...) and more. We briefly talk about Koji as well.
Why ferment? Can you ferment your life?
This class is suitable for those who want to adopt wild fermentation or preservation methods into daily life. You will also learn about Washoku culture and have some sample tasting.

• About various fermented foods

• About Japan's fermented brewing culture

• Why fermentation is good

• About fermented lifestyles and ways of living

• How to make and use simple fermented foods

• Cooking and real food for all

このクラスでは、台所に転がり冷蔵庫に忘れ去られる食材を簡単に長持ちさせ、美味しく栄養価の高いものに変身させる術を生活の知恵として学んでいきます。
今どんな星付きレストランで応用されている魔法のような技も、基本は暮らしの中の発酵に由来します。

まずは台所にあるもので、簡単に調理できる常備食、保存食の作り方を覚えていきましょう。
次に、それをアレンジした時短ごはんやおつまみを作ってみましょう。
慣れてくると調理の負担が減っていき、飽きてくると自然と応用したくなる余裕も出てきます。
楽して、好きなときに、美味しいものを食べる。
皆でお気に入りを見つけて、シンプルでも食卓に華を添える一皿を用意してみましょう。

【講座内容】
さまざまな発酵食品について
日本の発酵醸造文化について
なぜ発酵させると良いのか
発酵する暮らしと生き方のお話
簡単な発酵食の作り方と使い方について
調理と実食を全員で

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

Shoyu making + Tasting 醤油仕込みとテイスティングの集い

Make your own soy sauce with fresh Shoyu Koji from Malica Ferments.
This workshop includes the making of Shoyu, tasting, and a lecture. Together we learn a whole process of Shoyu brewing, and sample taste some different Shoyu from local breweries in Japan. You will be guided through the characteristic features of each brewery and get to know the different types of Shoyu category.
You will go home with Shoyu to look after for about a year.
We will prepare Moromi in a jar so in case you are flying without a check in luggage, we can prepare dry and refrigerated Koji and give it to you with salt, so you can make Moromi at home. (as soon as possible, hopefully). If you need this, please do let us know at the time of booking.
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自家製のお醤油を一緒に仕込みましょう。
仕込んだお醤油はお持ち帰り頂き1年ほど育てて頂きます。
醤油用の麹はMalica fermentsが用意します。製麹のスケジュールのため、早めにエントリーを締め切ります。

醤油の種類、でき方、醤油用の麹の作り方を学び、実際に仕込んでみましょう。諸味を仕込みますので、半液体のお持ち帰り荷物があります。
飛行機で来られる方で、ハンドラゲッジのみの方は液体が持って帰れないと思います。
その場合は事前にお伝えくだされば塩切り麹をお渡ししますので、持ち帰ってできるだけ早くおうちで仕込んで頂く形にもできます。

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.

Onion Shio-koji Workshop 玉葱塩麹の会

Onion shio-koji is made from koji, a traditional Japanese fermented food. Onion shio-koji can be used in an unlimited number of ways, such as in egg rolls, instant soups, dressings and marinades, spread on bread, marinated meats, used in stir-fries and to add depth to pasta sauces. Not only does it taste great, but it is also a natural seasoning that is gentle on the body as the plentiful enzymes help to promote digestion and relieve fatigue.

In this workshop, you will learn about koji and its enzymes, and taste the ready-made onion shio koji. You will then grate onions yourself and make your own onion shio-koji to take home.

脱コンソメ、鶏ガラスープの素。玉葱塩麹を仕込みましょう。

この万能調味料はスープだけではなく、炒め物、煮込み、和え物、あらゆる料理に応用が利きます。玉葱塩麹とレモン、オリーブオイルで和えただけのドレッシングも格別です。お湯にさっと溶かして即席わかめスープ、なんてのもできます。とにかく何にでも合う台所の救世主。生麹で仕込み、お持ち帰り頂きます。クラスでは出来上がった玉葱塩麹で調理したものをテイスティングして頂きます。

*All classes can take place at your place from the minimum of 6 people. For a group of chefs, semi-pro, hobbyists, curious cooks, all levels are welcome. Drop an email.