What will you discover in our Shoyu Workshop?
01
Gain insight into the fundamental concepts of Japanese Fermentation and Koji, the ‘miracle mold’ behind many traditional Japanese foods.
02
Understand how microbes contribute to the fermentation and aging process, creating deep and complex flavors.
03
Learn the core principles of shoyu—a staple in Japanese cuisine rich in umami—and discover the wide variety of regional styles that exist across Japan.
04
Taste several kinds of shoyu from both European and Japanese breweries, and compare their distinct characteristics.
05
Acquire the essential skills to craft your own shoyu, with step-by-step guidance from our fermentation experts—from preparation to harvesting after the aging process.
06
Make your own 1kg or 2kg batch of organic buckwheat shoyu during the workshop. You’ll take home a unique, handmade product to ferment and enjoy.
※Benefit from ongoing Q&A support throughout your fermentation journey. We’re here to assist you and ensure your at-home fermentation is successful.
※All necessary materials, including the Shoyu jar, will be provided by Choro Koji. Simply come with an open mind and readiness to learn.
