The event will be held over two days and one night from Saturday, April 16th to Sunday, April 17th, 2022.

The report on KOJI THE KITCHEN Academy [Gourmet Food and Koji Seeds] has been published!

Learning the potential of koji through texture and taste
KOJI THE KITCHEN Academy Experience Report

The KOJI THE KITCHEN project is an exploratory project to create a new food culture centered around koji starter.

For over 600 years since our founding in the Muromachi period, Kojiya Sanzaemon has been providing brewing manufacturers across the country with starter koji, the raw material for koji, the foundation of Japan's fermentation culture, and continuing to work with koji.

The traditional culture of "koji," which utilizes the properties of the various types of koji fungus that live in Japan, has seen a definite boom in recent years.

With the development of fermentation communities based on people who make their own rice koji, the appearance of shops and cafes selling fermented foods, and the rise of the amazake boom as a "drinkable IV drip," koji is becoming a movement that is going beyond being just a raw material for making products such as soy sauce, miso, and sake.

And in world-famous restaurants such as Noma , koji-making and fermentation have become new culinary techniques, elevated to a gourmet identity, and various ways to utilize koji starter are being discovered one after another, expanding its possibilities in every direction.

Through the KOJI THE KITCHEN project, Kojiya Sanzaemon will collaborate with various ideas in the four fields of koji-related art, science, design, and engineering to explore and unveil previously unknown deliciousness created with koji starter.

Kojiya Sanzaemon will continue to explore and create a new food culture using koji together with all of our colleagues who share an interest in the possibilities of fermentation and koji, and will build a future base for fermentation culture starting from the Higashi Mikawa region.