Natto, Koji & Miso workshops are returning!

Our popular Natto, Koji and Miso workshops are returning!

Natto workshop: Feb 22 from 10-11am & Feb 26 from 2-3pm

Natto is fermented soy beans that is very healthy and popular food in Japan. In this workshop, important tips in natto making are taught. Nothing to bring. Fee is $15 that includes a pack of natto (200g), recipe, and small amount of starter yeast. Choose one of two days.

Koji workshop(supplementary to Miso workshop*): Feb 27 from 9:30 – 11am

Koji is fermented rice that is used for miso making and also for sake making too. In this workshop, how to start the fermentation is demonstrated. Nothing to bring. *Fee is included in the miso workshop.

Miso workshop: Mar.01 from 10-11am & Mar. 05 from 2-3pm

Miso is a bean paste made from soy beans and koji and used in Japanese cooking. Fee is $20 that includes a pack of koji. Some items to bring to the workshop shown below. Choose one of two days.

What to bring (Koji is provided):
Soy beans: cook soft after soaking in water overnight and drain the broth (do not throw away), then mashed with masher or handheld mixer
salt: for amount, please refer to the table below, table salt is OK.
broth: one cup* (6oz)
container: 2L of jar, preferably made of ceramic or pottery and cylindrical with a large mouth so that hand can be put in.
bowl: ~5L for mixing koji and beans

*note: 1 Japanese cup = 180 mL = 6 oz

white miso
 rose miso
red miso

(be provided)

8 cups (rice 4 cups) 8 cups (rice 4 cups) 8 cups (rice 4 cups)
dry soy beans 2 cups 3 cups 4 cups
salt 0.4 cup=~72 mL 0.8 cups=~144 mL 1.2 cups=~216 mL
broth ~1 cup=180 mL ~1 cup=180 mL 1 cup=180 mL
container 2 L 2 L 2 L
aging time 2 months 5-6 months 10-12 months

Please contact Masaki Endo for registration and more information:

4 thoughts on “Natto, Koji & Miso workshops are returning!

    • Hi
      Thank you for the information. The Koji that Mr. Endo, our instructor, prepares is Rice-Koji. With this rice-koji, you can make miso, amazake, shio-koji etc.

    • Hi,
      The koji that is used in the Miso workshop is prepared by Mr. Endo, the instructor. You can take part in the koji workshop and ask him if you can buy from him.
      As for the shop where you can buy koji, we don’t know much, but some health food stores carry them.

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