KOJI THE KITCHEN Academy vol.6 will be held on Saturday, February 21, 2026!
We are planning to hold a joint event with the Higashi Mikawa Food Valley Concept x Kakegawa Gastronomy Symposium on Sunday, February 22nd and Monday, February 23rd.
Please join us for a special event where you can learn about and experience the food culture of Higashi Mikawa to Kakegawa.
What is KTK Academy?
Kojiya Sanzaemon, a koji mold manufacturer with 600 years of history, launched "KOJI THE KITCHEN" in 2021, a project to explore new possibilities for koji and create food culture.
Koji, which has supported Japanese food culture for centuries, has recently garnered global attention in various fields such as "gastronomy," "food tech," "gut health," and "food and agriculture."
Throughout its long history, Kojiya Sanzaemon has walked alongside the foundational fermentation cultures of Japan, including miso, soy sauce, mirin, and sake. In recent years, the value of koji has been rediscovered in creative cuisine by top chefs worldwide, as well as in the food tech fields of alternative foods and upcycling.
KOJI THE KITCHEN Academy was born out of these trends as a place for learning and experience to connect koji to the future.
It is a program that deepens understanding through a wide range of perspectives, from the tiny microorganism koji mold to history, culture, society, and art, while actually touching, tasting, and discussing. You can experience koji with all five senses through basic lectures, workshops, discussions, talks by domestic and international guests, and a special dinner by the hotel's executive chef.
The venue, the Mikawa region of Aichi Prefecture, is a "hidden gourmet paradise" blessed with some of the best agricultural and livestock products in Japan.
Why not join us in exploring the future of koji while experiencing the diverse ingredients and fermentation culture that can only be found in this region?
Recommended for:
● Those who want to differentiate their business by incorporating koji and fermentation
● Those who want to deepen their knowledge about keywords surrounding koji
● Those who want to convey the charm of Japanese food and koji overseas
● Those who want to connect with colleagues from various industries and professions centered around koji
● Those who are looking for solutions to environmental problems in food
● Those who want to experience successful cases of local ingredients x koji with all five senses
● Those who want to be among the first to experience the new possibilities of koji
*No prior knowledge is required. We welcome participation from people with diverse backgrounds.