𓆸𓂃◌𓈒𓏲
❀THE MAGIC OF KOJI: TOO GOOD TO BE TRUE!?❀

If you’ve been following my journey, you probably know I’m completely obsessed with KŌJI!
My journey started when I discovered that I could replace those store-bought quick powdered soup stocks (most likely packed with food additives) with koji seasoning, and since then, I’ve been captivated by its magic.

KŌJI is a type of fungus (Aspergillus oryzae) unique 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 magic behind Japanese staples like miso, soy sauce, and sake.
And here’s the best part—you can easily make your own KŌJI-based seasonings at home!

KŌJI has completely transformed how I cook because:
𓌉◯𓇋　It tenderizes: Meat, fish, and veggies become super tender
𓌉◯𓇋　It’s convenient: All you need is KŌJI—no multiple seasonings needed
𓌉◯𓇋　It’s chemical-free: Natural and free from additives
𓌉◯𓇋　It elevates your health: Packed with enzymes, amino acids, and vitamins for digestion and gut health
𓌉◯𓇋　It’s simple to make: Just mix, let it ferment, and let the tiny microorganisms do their magic
𓌉◯𓇋　It’s extremely yummy: Unlock rich, deep umami flavors that make every dish irresistible

I’ve made everything from garlic KŌJI and DASHI (Japanese umami soup stock) KŌJI to others like wasabi KŌJI, consommé KŌJI, and even Nutella KŌJI!
My personal favorite? Garlic KŌJI! One spoonful transforms canned tomatoes into an extraordinary sauce or makes the best garlic toast ever. Add hot water to DASHI KŌJI, and you’ve got the quickest, tastiest noodle soup.

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—

❀ WHAT YOU WILL EXPERIENCE ❀

• Introduction to KŌJI:
  Learn about its history, nutritional value, and health benefits, and sample different types of KŌJI seasonings.
• Creative Ways to Enjoy KŌJI:
  Explore how to use KŌJI beyond soups, salads, and marinating.
• Samples from my KŌJI collection:
  Taste all the amazing flavors from my KŌJI collection. I normally have at least 6 to 10 different KŌJI seasonings in my fridge, so sample them and be amazed by their taste! The selection is random depending on the season, etc., but just to name a few:
  ✤ garlic KŌJI ✤ chicken soup KŌJI ✤ consommé KŌJI ✤ DASHI (Japanese umami soup stock) KŌJI ✤ fresh wasabi leaf KŌJI ✤ spicy yuzu chili KŌJI ✤ sesame and NORI seaweed KŌJI ✤ mustard seed KŌJI ✤ MATCHA KŌJI ✤ Nutella KŌJI ✤ black peppercorn soy sauce KŌJI ✤ onion KOMBU kelp KŌJI ✤ chrysanthemum petal yuzu KŌJI ✤ and so much more—and my list is endless!!
  You can turn almost anything into a KŌJI seasoning, so master the basics and craft your own unique creations at home!
• Hands-On KŌJI Seasoning Making:
  Experience the simplest, most rewarding process of making KŌJI seasonings and bring them home to ferment, enjoy and create amazing dishes for your family and friends! Woohoo! (Yes, really!)
• KŌJI Lunch:
  Enjoy a special lunch featuring various KŌJI dishes. Yummmmmm!

𓎩 As a BONUS, you each will bring home a bag of KŌJI so you can get wild with your imagination and create your one and only KŌJI in your kitchen! Trust me, you will need it!!

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.
I can guarantee it will be a total game changer for you – PROMISE!!!

So come and be amazed at how much you had been missing out on! I can’t wait to guide you on this delicious journey into the world of KŌJI!
Spaces are limited, so don’t miss out—come explore the delicious world of KŌJI with us!

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WORKSHOP DETAILS

<DATES>: Refer to the DATES & BOOKING page
^{If you do not see a date/time that fits you, make a request for another date/time via email to kaoricooks@gmail.com}
<TIME>: 10 am to 1 or 2 pm ish
<PLACE>: Hiyoshi, Yokohama
^{(details will be given by email after booking, BUT if you wish to know beforehand, contact me at kaoricooks@gmail.com and I can give you our exact home address)
We do have 1 parking space available for those who wish to drive. 
First come first serve, so pls reserve your space beforehand. (If not, 2 coin parking lots nearby)
Please consult for visiting lessons.}  
<FEE>: ￥10,000 (tax included)
<MAX # of PERSONS>: 6 psns
<WHAT to BRING>: Hand towel/ Apron
<FEE INCLUDES>:  Full textbook/ KŌJI seasoning sampling/ 2 to 3 KŌJI seasoning-making and to bring home / Delicious lunch featuring various KŌJI seasonings/ a bag of KŌJI to bring home/ and all the fun time! 

<CANCELLATION POLICY>:
_{^{We are fully aware that unexpected inconveniences may arise at the last minute.  Because we do understand that things happen, we charge no cancellation fee, but instead, please understand that there is already prep work involved and so a food purchase/prep fee of ￥2,000 will be charged for any cancellations made within 5 days before your booked date.
No charge if you can send someone to take your place on the booked date.
Either way, if you ever have to cancel your booking, don’t forget to request another date for you to come instead, because we would hate for you to miss the fun!}}