KOJI THE KITCHEN project Supported by everyone who shares the potential of koji, We celebrated our first anniversary on October 10, 2022. We will continue to explore the deliciousness and fun of koji through this project. To be passed on to future generations, We would like to have a great...
KOJI TGE KITCHEN Academy was held in April 2022 as the second installment of "KOJI THE KITCHEN," a "creative exploration project for a food culture centered on seed koji" that aims to bring out the new appeal of koji. Since we received many requests for a second event after the...
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 two-day event will take place from Saturday, April 16th to Sunday, April 17th, 2022. KOJI THE KITCHEN Academy [Gourmet food and Koji starter] was held! What is the average participant satisfaction rate? 9.57! (Participant survey results rated on a 10-point scale) The program was an opportunity for participants with...
On Tuesday, March 9th, we held a media tasting event for "Kuro Koji Coffee" at emCAMPUS in front of Toyohashi Station! "Black Koji Coffee" is an initiative aimed at adding value to low-grade coffee beans by growing the black koji mold used in making shochu and awamori. This drink was...
"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...
Kojiya Sanzaemon launched "KOJI THE KITCHEN" in October, a project to explore the creation of food culture centered on koji starter. "KOJI THE KITCHEN vol.0," held as a kickoff event on October 10 and November 3, 2021, featured discussions between guests involved in fermentation and other food cultures, design, art,...
We conducted mentoring with Aoyama, a luxury goods planner, and Suzuki, a menu developer at FabCafe Nagoya, who announced the details of their trial at the talk event KOJI THE KITCHEN vol.0 [KOJI MEETUP in Nagoya] on Sunday, October 10th. The two had almost no experience in making koji, so...
