Back to All Events

Entering the world of Koji (2-day class)


What is Koji? (日本語は下)
Miso, Shoyu, Sake, Mirin, vinegar - everything you need for Washoku (Japanese cuisine) is based on this mold, Koji-kin aka Aspergillus oryzae.

Do you know how Koji is made, and what it can do?
What is Aspergillus oryzae and where did it come from?

You will have an in-depth lecture about this mysterious fungus called Aspergillus oryzae. The course not only teaches you how you get on with this world of Koji, but also includes the history of this ancient biotechnology and how closely it has been in our daily life for hundreds of years in Japan.

This class is suitable for both beginners and experimenters who have already been making Koji or any other ferments and concoctions.
We will go over the further depth of enzyme that Koji provides and extensive lecture on mycelium growth that is greatly influenced by the temperature and moisture control.

You will learn how to make Koji with it and what you can make out of it, begin with Amazake, Shio-koji etc to modern lacto/enzyme fermented goodies.

Koji making normally needs 3 days of time. That says this is a condensed class to see the whole process in 2 days. We prepare two batches of Koji at the different timings, so you can see from the beginning to the end. The course is intensive, but usually also very relaxing.

Both days include important practice and theory.

Price
single ticket - 1980 sek

https://simplesignup.se/event/145116-entering-the-world-of-koji-2-day-class?fbclid=IwAR2kEgldb88tJjiWJIDl_btIgv4VZTUwlQUNdoH22Z1qy1rtjsOH_BJJEjg

Workshop teacher:
MARIKA GROEN - Head of Malica ferments | Koji instructor | Travelling brewer | Photographer | Connecting hub for fermentation enthusiasts. Born in Japan, and now based in Amsterdam. Seasonally throwing Koji, Miso, Shoyu, Doburoku, Natto and broad range of fermentation cooking classes and popups on a journey. Organizing an annual fermentation tour, brewery visits, field works, wild-crafting tour in Japan.

----------------------
Program

🚩Day One 6 April (Sat) 11:00-17:00 (with breaks in between)

Practice:
- Steaming and inoculating the spores on the rice. Start of incubation.
- Experiencing the transformation from rice to Koji by checking the other batch of Koji rice that has been incubated for 24 hours

Theory:
- History and culture of Koji
- What is Aspergillus oryzae?
- Other strains that are found in laurel forests
- Why do we make Koji?
- Overview of Koji making schedule
- About ideal tools and environment setup for making Koji
- About ingredients

🚩Day Two 7 April (Sun) 11:00-17:00 (with breaks in between)

Practice:
- Experiencing the status of Koji that was inoculated on Day one.
- Experiencing the finishing the incubation of Koji (at 48h)
- Tasting of some Koji-derived condiments

Theory:
- Further steps of Koji making and detailed temperature control
- Relationship with mycelium growth and moisture
- How Koji produces enzyme and the benefit
- Japanese Washoku food culture about Miso, Shoyu, Mirin, Sake, vinegar as well as Amazake and Shio-koji etc.
- Learn how to use koji in Japanese and Western-style cooking
- Future of Koji
- Q&A

----------------------
麹とは、何か。

味噌、醤油、酒、味醂、酢、甘酒、塩麹など和食の真髄であるのが、この麹。
アスペルギルス・オリゼという微生物です。
その麹がどこから来て、どうやって生きているのか。その恩恵を受けて私達がどのような使い方をしているのかを、詳しい製麹の方法と合わせてお伝えしていきます。
通常麹造りには3日間という時間を要しますが、今回は週末の二日間を利用して、段階ごとの米糀を準備します。皆さんには、蒸し~種切~包み込み~手入れ~出糀~枯らしの全ての工程を体験して頂くことができます。
ここで習得していただきたいのは、情報としての麹の作り方や理論だけではなく、むしろ目の前で変化していく麹という生き物の生態。どれくらいの時をかけてその生き物は姿かたちを変え、温度と香りをまとい、味わいを変えて、その生を全うするのか。
それを実際の米糀との触れ合いを通して、体感として焼き付ける。冷静に、体験する。それを少しずつ得た情報と組み合わせて、実践していくことを目標に、みなさんと実技と講義を踏まえて確実に進んでいきたいと思います。

プログラム:
🚩1日目6 April (Sat) 11:00-17:00 (休憩あり)

実技:
- 米の蒸し、種切り、包み込みから保温の開始。
- 前日から別に用意してある培養中の米麹の観察(見た目、温度変化、香り、手触り)と、手入れ。

講義:
- 麹の歴史と文化
- アスペルギルス・オリゼとは?
- 近隣諸国の類似株、オリゼの仲間、毒性のあるカビについて
- なぜ麹を造るのか。麹の生き方と私達が受けるその恩恵について
- 麹づくりの全体像。3日間の概観。
- 原料処理について
- 理想的な道具、欧州で代用可能な道具について
- 製麹に最適な環境、自家製の発酵機や環境の造り方

🚩2日目7 April (Sun) 11:00-17:00 (休憩あり)

実技:
- 一日目に包み込んだ米糀の観察と手入れ。
- 48時間目になる米糀の観察、手入れ、あるいは出糀と枯らし。
- 様々な麹由来の調味料やおつまみ、美味しい発酵食品の試食。

講義:
- 詳しい製麹の工程と温度、湿度のコントロールについて
- 菌糸の成長と水分の関係性
- 種類ごとの酵素の生育と温度帯の関係
- 時間ごとの麹の生態の変化、3日間の間で麹が通過していく三段階のフェーズ
- 日本と欧州での製麹で行き当たる相違点とその譲歩例
- 味噌、醤油、酒、味醂、酢のでき方と甘酒、塩麹などの造り方、また欧州での応用について
- 麹の未来
- 質疑応答

参加費:

single ticket - 1980 sek

お申し込み:https://bit.ly/2SSZR1y


Workshop teacher:
MARIKA GROEN - Head of Malica ferments | Koji instructor | Travelling brewer | Photographer | Connecting hub for fermentation enthusiasts. Born in Japan, and now based in Amsterdam. Seasonally throwing Koji, Miso, Shoyu, Doburoku, Natto and broad range of fermentation cooking classes and popups on a journey. Organizing an annual fermentation tour, brewery visits, field works, wild-crafting tour in Japan.

Earlier Event: April 5
Mastering Miso (1-day class)