The first online event, KOJI THE KITCHEN vol.0 [KOJI MEETUP in Nagoya], the kickoff event for the project, was held!

More than 200 people applied, and the maximum number of people who watched in real time on the day was just over 140, so it was a great success! Thank you to everyone who participated.

If you missed it, you can still watch the archived broadcast, so please check out the video below!

■Ken Sekiya, a central figure in the brewing industry

(CEO of Sekiya Brewery Co., Ltd.)

■ Fermented foods × creativity Hiraku Ogura

(Fermentation Designer/Owner of Fermentation Department)

■ Mr. Hamada Orito, who has a bird's-eye view from outside the industry

(Musician, CD artist, atelierist, food writer)

As we invited three people with different perspectives on fermentation and koji, the presentations covered a variety of topics, ranging from fermentation, koji, and food culture to art and design.

　

In addition, the crosstalk between the five of us, including our company representative Murai and creator Suzuki, was very lively and we received some very interesting information.

The trial presentations by the two food creators, Sho Aoyama and Yuta Suzuki, are as follows:

It's an exciting trial that will have us looking forward to the results being announced on November 3rd (national holiday)!

■ Sho Aoyama (luxury goods planner)

Three types of raw coffee beans are made into koji using koji seeds that suit their characteristics, and the changes in taste are explored.

We will continue to explore new aromas and flavors that have never been seen before.

■Yuta Suzuki (FabCafe menu developer/first-class architect)

Developing a koji sauce for sauteed pork that can be implemented on the FabCafe menu.

Using koji, we will discover the perfect combination of sourness and sweetness, like that of apples or fruit, and interesting textures that go well with sauteed pork.

They plan to publish their development process on their blog and other platforms!

Details of the event on November 3rd (national holiday) will be posted on this blog and on the Kojiya Sanzaemon Twitter account, so be sure to check it out.