KOJI THE KITCHEN Academy vol.4 was held on Saturday, April 13th!

Average satisfaction rate after the event : 9.58

(10-point scale, n=16)

And once again, we were able to achieve a very high level of satisfaction.

As with the third event, we received more applications and inquiries than we could accommodate this fourth event, so we increased the capacity from 18 to 24 participants and held a lottery.

In addition to the standard introduction to starter koji, discussions and full-course dinners, KOJI THE KICTHEN Academy also held a workshop to brush up on the basics, and also invited Kristian, an overseas guest, online for the first time.

During the guest lecture, Kristian unveiled a cocoa-free "chocolate" that was developed by SBSTRKT, a company he founded, using no cocoa whatsoever and instead using the fermentation process of koji mold.

Kristian said that this chocolate will have a big impact on the issues and problems surrounding cocoa beans in modern times. The participants also seemed to be shocked by the chocolate they tasted.

SBSTRKT is currently working with Denmark's Givesco to operate a pilot factory.

An event is scheduled to be held this fall in October where the ingredients, manufacturing process, and cooking examples of this chocolate will be revealed and discussed!
We will release event information and start accepting applications around summer, so please look forward to it!