KOJI THE KITCHEN is a project launched in 2021 by Kojiya Sanzaemon, a koji-mold starter manufacturer with 600 years of history, to explore and create new food culture by drawing out the new possibilities of "koji."

In recent years, "koji" and the concept of fermentation have attracted global attention in various fields such as "gastronomy," "food tech," "gut health," and "food and agriculture."

Koji-mold starter and Kojiya Sanzaemon have walked hand in hand with koji production for 600 years, forming the foundation of Japanese culture.

KOJI THE KITCHEN Academy is where Kojiya Sanzaemon navigates participants to learn from diverse perspectives including natural sciences, social sciences, and humanities, and explore the future potential of koji through hands-on experience and tasting, engaging all five senses.

This blog provides the latest information on the KOJI THE KITCHEN project.
Updates are also announced on the Kojiya Sanzaemon Twitter (X) account.

Program Highlights

Overview Lecture on Koji-Mold Starter

A two-day foundational lecture on koji-mold starter knowledge, utilizing texts adapted from the new employee training program of Kojiya Sanzaemon Co., Ltd. and Biocc Group Co., Ltd. for a general audience. This course covers everything related to koji and koji-mold starter, including what they are, for those with no microbiological background to those with some experience, as well as their history and diversity.

【Topic Keywords】　●What is koji, koji-mold starter?　●Origin and history of koji-mold starter　●Role of koji mold in various fermented foods　●Differences in processes from other fermented foods　●Types of koji-mold starter　●Differences due to koji-mold starter and koji mold　●Overview of foods related to koji　●How to make koji　etc.

Lectures and Discussions Centered on Koji

Under the navigation of the 29th generation head of Kojiya Sanzaemon, we will divide into themes of "① Nature and Humans," "② Global Environment, Local Culture, and Tradition," and "③ The Future of Koji Mold and Technology," with lectures and discussions among participants. *Content may vary depending on participants' interests and discussions.

① We will deepen our thinking through the relationship between koji mold and humans, exploring what is natural, and how to balance preserving nature with pushing technological boundaries.

【Topic Keywords】　●"Nature" and "Artificial"　●What are natural microorganisms?　●The boundary and interaction between microorganisms and humans　●What are fermentation and putrefaction?　●Are enzymes living things?　●Is koji making "agriculture" or "cooking"?　●Differences between earth and world　●Microorganisms cross borders (national borders)　etc.

② We will consider how humanity has formed food cultures and imbued them with meaning using microorganisms, incorporating perspectives from political history, economic history, and cultural history.

【Topic Keywords】　●Brewing cultures around the world　●Japanese fermented foods　●Terroir and koji mold　●Similarities between haiku and brewing　●Bricolage and fermentation　●Fermented foods as commodities, crafts, and art　●Regional revitalization and koji mold　etc.

③ We will delve into the unknown possibilities of koji, from the kitchen to food tech/agritech, and discuss various applications of koji.

【Topic Keywords】　●Koji and food tech　●New materials using koji　●The potential of koji seen in sago palm miso　●Koji as the "sixth cooking method"　●Can koji save us from hunger?　●The future of humanity seen from koji　etc.

Koji Cultivation Experience

Experience the process from "tanekiri" (sowing koji mold on rice) to the "tedore" (initial care) stage when the koji mold begins to grow, and finally the "dekohji" (completion of koji). Through the work of adjusting the environment for koji mold to grow easily, you will feel the heat of the koji mold growing as a living organism, confront koji, and experience the "agricultural" and "cooking" aspects of koji making, deepening your understanding of koji.

Higashi-Mikawa Course Dinner

As an example of new regional revitalization using "koji," you will enjoy a full-course dinner supervised by Chef Takeshi Imazato of Hotel Arc Riche Toyohashi, featuring top-quality ingredients from Higashi-Mikawa, specially prepared for this program. At a restaurant with a panoramic view of the Higashi-Mikawa region, with an introduction from the chef himself, you will reflect on the day's learning and engage in lively discussions.

Lunch/Dessert Workshop

As examples of "koji" as a "new ingredient" and "delicious cooking method," you will finish and enjoy lunch and desserts devised by Yuta Suzuki and Chie Hirose. Suzuki and Hirose will share their experiences and theories, allowing you to experience the fun and deliciousness of koji. You will receive recipes that can be practiced at home.

Certificate of Completion Awarded

As proof of completion of the KOJI THE KITCHEN Academy, you will receive a certificate with your name and a serial number.

Yuichiro Murai
29th Generation Head of Kojiya Sanzaemon

After graduating from Keio University, he moved to the United States and earned an MBA in Global Management. After gaining on-site experience in the family business, he became the head in 2016. He is working on new ventures to expand the koji-mold starter market, aiming to create a new fermentation culture. As the CEO of a koji-mold starter manufacturer, he gives lectures both domestically and internationally to promote koji. In April 2020, he enrolled in the graduate school of Kyoto University of the Arts, where he researched tradition and design thinking, earning a Master of Arts degree.

This blog provides the latest information on the KOJI THE KITCHEN project.
Updates are also announced on the Kojiya Sanzaemon Twitter (X) account.