❀ THE MAGIC OF KOJI: The Powerful Kitchen Game-Changer ❀
HAVE YOU MET KŌJI YET??
Because once you do, there’s no going back.
You were fine before smartphones… until they took over your life, right?
That’s exactly what happens when you meet KŌJI—Japan’s magical fungus that transforms how you cook, eat, and feel.
What is KŌJI?
KŌJI is a type of Japanese fermentation starter made from rice and Aspergillus oryzae, a unique fungus to Japan. It’s packed with enzymes that break down proteins and starches into amino acids and sugars, creating rich, umami-packed flavors. This humble fungus is the secret behind Japanese staples like miso, soy sauce, and sake.
Why is it a game-changer?
KŌJI can completely transform how you cook because:
✤ It tenderizes: Any kind of meat, fish, and veggies become super tender
✤ It’s convenient: One KŌJI seasoning can replace multiple seasonings
✤ It’s chemical-free: Natural and additive-free
✤ It elevates your health: Packed with enzymes, amino acids, and nutrients for digestion and gut health
✤ It’s simple to make: Just mix, let it ferment, and let the tiny microorganisms do their magic
✤ It’s unbelievably tasty: Adds incredible depth and umami to event the simplest dishes
How do I use it?
Not only you can use KŌJI in your kitchen everyday as your salt replacement with what is called “SHIO (salt) KŌJI”, a simple fermented mixture of KŌJI, salt and water, if not, you can also use it to replace store-bought, additive-filled soup stocks and chemical seasonings with 100% natural, homemade umami boosters, with just a few ingredients and simple fermentation.
If you’ve never cooked with KŌJI, now’s the time! It’s versatile, healthy, and SO easy to make and use.
Ready to explore the magic of koji? ෆ ̖́- Join us to experience the magic of koji—
- DATES: Refer to booking below
- TIME: 10:00 am – 2:00 pm
- FEE: ¥10,000 (Tax included)
- LOCATION: Wa + Sabi Home Studio (Hiyoshi, Yokohama / exact address shared upon reservation)
- INCLUDES: All ingredients · Full textbook · Your 2 handmade KŌJI seasonings · 1 bag of KŌJI · A full-of-surprises-and-UMAMI KŌJI lunch · Sampling of various unique KŌJI seasonings that you can meet only here · And all the fun!
- Max Participants: 5 people
- LEVEL: Beginner Friendly (Taught in English)
Introduction to KŌJI:
Learn about its origins, nutritional power, and why it’s been cherished in Japanese cooking for centuries. You’ll get to sample various types of KŌJI seasonings and begin to understand its incredible range in flavor.
Creative Ways to Enjoy KŌJI:
Think beyond soups, dressings and marinades! Discover how this humble fungus can elevate everything from salads to sauces—and even sweets.
Introduction to SHIO (Salt) KŌJI
Meet the natural fermented seasoning made from rice kōji, salt, and water. It enhances umami, tenderizes meat, and supports digestion. It is the perfect, quickest salt substitute for healthy, satisfying meals.
The “No-More-Additives” Collection
You’ll also be introduced to a range of custom KŌJI seasonings like garlic KŌJI, onion KŌJI, chicken stock KŌJI, and veggie broth KŌJI, and many other original KŌJI seasonings. These all-purpose flavor boosters are homemade, additive-free, and endlessly versatile and can replace processed powders with pure, fermented magic. My KŌJI blends are completely original—you won’t find them anywhere else.
Hands-on KŌJI Seasoning-Making:
Craft 2 simple yet powerful KŌJI seasonings to take home, ferment, enjoy and create amazing dishes for your family and friends!! Woohoo! (Yes, really!)
A Full KŌJI Lunch
We wrap up with an inspiring “full-of-surprises” lunch prepared by Kaori, highlighting the different ways KŌJI elevates everyday meals. It’s delicious, nourishing, and packed with umami goodness.
To support your new KŌJI journey at home, you’ll receive:
✿ A full-color textbook with recipes, fermentation tips, and cultural insights
✿ A BONUS bag of KŌJI so you can start experimenting in your own kitchen immediately! Trust me, you will need it!!
✿ Two KŌJI-based seasonings you’ll create and ferment at home
✿ A full belly and a heart full of inspiration and a happy smile from the delicious KŌJI lunch
✿ Community Access: An invitation to our private Facebook group where you can connect with other participants, ask questions, and keep the kōji conversation going!
For those who joined our in-person Koji class and wish to explore further —
discover our digital recipe sequels and learn to make and use your own everyday seasoning bases.
| Set | Recipes | ¥ |
|---|---|---|
| [SEASONING KOJI] Recipe Set | 1. Garlic Koji 2. Consomme Koji 3. Chicken Soup Stock Koji | ¥2,500 [ BUY SET ] |
| [QUICK SOUP KOJI] Recipe Set | 1. Mushroom Koji 2. Salt Dashi Koji 3. Soy Sauce Dashi Koji | ¥2,500 coming soon |
| [SWEETS KOJI] Recipe Set | 1. Anko (red bean paste) Koji 2. Matcha Koji 3. Nutella Koji | ¥2,500 coming soon |
| [CONDIMENT KOJI] Recipe Set | 1. Shichimi (Japanese flavored chili) Koji 2. Mustard Koji 3. Yuzu Kosho (yuzu chili) Koji | ¥2,500 coming soon |
| [FRESH VEGGIE] Recipe Set | 1. Tomato Basil Koji 2. Yuzu Shiso Koji 3. Burdock Root Bonito Flake Koji | ¥2,500 coming soon |
| [FUN KOJI] Recipe Set | 1. Green Tea Koji 2. Strawberry Koji 3. Black Peppercorn Soy Sauce Koji | ¥2,500 coming soon |
By the end of this lesson, you’ll not only have a deeper appreciation for KŌJI but also some exciting new ingredients and techniques to incorporate into your everyday cooking. Whether you’re recreating what we made or crafting something bold like Nutella KŌJI, you’ll leave fully equipped to keep the magic going in your own kitchen.
I can guarantee it will be a total game changer for you too – PROMISE!!!
THERE’S NO WAY YOU LEAVE JAPAN WITHOUT LEARNING THIS!!
Spaces are limited, so book now and come discover what you’ve been missing—I can’t wait to guide you on this delicious journey into the world of KŌJI!
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