"KOJI THE KITCHEN" is a creative and exploratory project for a food culture centered around koji starter.

This is the second part of the project, and we will be offering a two-day, one-night program called "KOJI THE KITCHEN Academy [Gourmet Food and Seed Koji]" where you can learn and enjoy koji with your friends using all five senses.

KOJI THE KITCHEN is a project that brings out the new appeal of koji by combining ideas from various industries with Kojiya Sanzaemon's knowledge of koji starter. We offer an introductory course that is easy to understand even for those who have no knowledge of koji at present. We welcome participation from people with a variety of backgrounds.

KOJI THE KITCHEN Academy [Gourmet and Seed Koji] is an academy where people can learn and discuss about seed koji and koji from various angles in the Mikawa region of Aichi Prefecture, a hidden gourmet land that boasts some of the highest agricultural production in the country and branded livestock products.
This two-day, one-night program will not only include lectures, but also dinners, workshops, and koji-making, allowing you to experience koji with all five senses and use it to benefit future lifestyles and society.

All participants who complete the program will be presented with an Academy Completion Certificate by Kojiya Sanzaemon.
With "gourmet food" as the key, KOJI THE KITCHEN Academy brings a global perspective and the scale of human history to your kitchen and to tomorrow.
Together with all of our friends who share the same vision for the possibilities of koji and fermentation, we will create and explore a new food culture using koji, and build a future base for fermentation culture starting from the Higashi Mikawa region.