The event has ended!
The latest information from vol.2 onwards can be found on our blog .
"KOJI THE KITCHEN" is a creative research project for food culture centered on seed koji that combines ideas from various industries with the knowledge of Kojiya Sanzaemon, a company with 600 years of history, to bring out the appeal of new koji.
The second project, "KOJI THE KITCHEN Academy [Gourmet and Seed Koji]", is an academy where people can learn and discuss about seed koji and koji from various angles in the Mikawa region of Aichi Prefecture, a hidden gourmet land that boasts one of the highest agricultural production volumes in the country and branded livestock products. In addition to classroom learning, the two-day program offers a chance to experience koji with all five senses through dinners, workshops, and koji-making, and to use it for the future of life and society.
All participants who complete the program will be presented with an Academy Completion Certificate by Kojiya Sanzaemon.
With "gourmet food" as the key, KOJI THE KITCHEN Academy will bring a global perspective and the scale of human history to your kitchen and tomorrow. Together with all of our friends who share the potential of koji and fermentation, we will create and explore a new food culture using koji, and build a future base for fermentation culture starting from the Higashi Mikawa region.
"I want to learn about koji from both a natural and cultural perspective."
"I want to enjoy the fine dining possibilities of local ingredients."
"I want to know how to use koji in cooking and everyday life."
"I want to talk with people who share the same interests."
This is recommended for those people.
*Current knowledge of koji is not required. We welcome participation from people with various backgrounds.
Key Points of the Program
Introduction to starter koji
This is a two-day course that uses textbooks adapted from the training content for new employees of Kojiya Sanzaemon Co., Ltd. and Bioc Group Co., Ltd. for the general public, and serves as the foundation for the basic knowledge of seed koji. From those with no background in microorganisms to those with some experience, you can learn about all the information related to koji and seed koji, including its history and diversity.
[Topic Keywords] * What are koji and seed koji? * The origins and history of seed koji * The role of koji mold in various fermented foods * Differences in the process compared to other fermented foods * Types of seed koji * Differences between seed koji and koji mold * Overview of foods related to koji * How to make koji, etc.
Lectures and discussions centered around koji
Under the guidance of Kojiya Sanzaemon, the 29th head of the family, the course will focus on seed koji and will cover the themes of "① Nature and Humans", "② Global Environment, Regional Culture and Tradition", and "③ The Future of Koji Mushrooms and Technology". *The content will vary depending on the interests and discussions of the participants.
1) What is "natural"? How can we balance preserving nature as it is with mastering technology? We will think deeply about this through the relationship between koji mold and humans.
[Topic Keywords] * "Natural" and "artificial" * What are natural bacteria? * The boundaries and interactions between microorganisms and humans * What are fermentation and decay? * Are enzymes living things? * Is making koji "agriculture" or "cooking"? * The difference between the earth and the world * Microorganisms cross borders, etc.
2) We will consider how humans have used microorganisms to create food culture and infuse it with emotion, taking into account political, economic, and cultural history.
[Topic Keywords] * Regional brewing culture * Japanese fermented foods * Terroir and koji mold * Commonalities between haiku and brewing * Bricolage and fermentation * Fermented foods as commodity, craft, and art * Regional revitalization and koji mold, etc.
3) From the kitchen to food tech/agritech, we will deepen the discussion on the unknown possibilities of koji and develop various applications of koji.
[Topic Keywords] * Koji and food tech * New ingredients using koji * The potential of koji as seen in cycad miso * Koji is the "sixth cooking method" * Can koji relieve hunger? * The future of humanity as seen from koji, etc.
Koji care experience
You will experience everything from sowing the koji mold on the rice (seed cutting), to the maintenance when it starts to grow, and the final product (dekiru). Through the process of adjusting the environment to favor the growth of the koji mold, you will feel the heat of the koji mold growing as a living thing, come face to face with the koji, and experience the agricultural and culinary aspects of koji making, deepening your understanding of koji.
Higashi Mikawa course dinner
As an example of a new way of revitalizing the region using koji, you will enjoy a full-course dinner made with top-quality ingredients from Higashi Mikawa, specially prepared by Executive Chef Takeshi Imazato of Hotel Arc Riche Toyohashi for this program. In a restaurant with a panoramic view of the Higashi Mikawa landscape, you will listen to an introduction from the Executive Chef himself, and reflect on what you have learned throughout the day, engaging in lively discussions.
Lunch and Dessert Workshop
As an example of koji as a new ingredient and delicious cooking method, you will prepare and enjoy lunch and desserts created by Suzuki Yuta and Hirose Chie. Suzuki and Hirose will share their experiences and theories, and you will experience the fun and deliciousness of koji. You will be able to take home a recipe that you can put into practice at home.
Certificate of Completion
As proof of your completion of KOJI THE KITCHEN Academy, you will be given a certificate with your name and serial number.
About the course
Fermentation, and by extension koji, has been gaining attention in recent years. Last year, we at Kojiya Sanzaemon launched the KOJI THE KITCHEN project, declaring our intention to create a new culture of koji by connecting knowledge from a variety of fields to bring beauty and fun to the koji experience.
Fermentation is understood in a variety of contexts, including regional revitalization, food tech, traditional culture, gastronomy, sustainability, and food safety, and you can almost hear the stirrings of a new culture bursting at the seams.
Coincidentally, the "Higashi Mikawa Food Valley Initiative" has been launched, aiming to make Higashi Mikawa, where our company is located, a "sanctuary for food creators." This initiative resonates with us deeply, and we have decided to hold our academy at emCAMPUS, the base of the initiative.
We would like to express our respect for the many people who have been working to spread the "koji culture" up until now. In light of this, when we at Kojiya Sanzaemon thought about what we could do, we felt it was our mission to provide a meaningful and new intellectual experience for both those who do not know about koji and those who want to broaden their knowledge, and so we decided to hold the "Academy."
Why not join us for two days of learning about social sciences, natural sciences, and humanities, as well as actually touching and tasting koji, taking an interdisciplinary look at koji?
We look forward to seeing you all there!
Yuichiro Murai, 29th head of Kojiya Sanzaemon
Teacher
Yuichiro Murai Kojiya Sanzaemon 29th Head of the Family
After graduating from Keio University, he traveled to the United States and obtained an MBA in Global Management. After gaining practical experience in the family business, he became head of the family in 2016. Aiming to create a new fermentation culture, he is working on a new business to expand the market for seed koji. While giving lectures to promote koji both domestically and internationally as the manager of a seed koji manufacturer, he entered the Kyoto University of Arts Graduate School in April 2020, where he studied tradition and design thinking and obtained a Master of Arts.
Takeshi Imazato, Executive Chef at Hotel Arc Riche Toyohashi
He began his career working under Kamikaki Motokatsu at various restaurants in Huis Ten Bosch Hotels, and after serving as head chef of RESTAURANT KEI when Hotel Arc Riche Toyohashi opened, he was appointed executive chef in 2014. Since the restaurant's opening, he has continued to create dishes that can be enjoyed with all five senses, bringing out the best in the ingredients, and the concept of "local production for local consumption" using the abundant seafood and mountain produce of Toyohashi and Higashi Mikawa. He is also a member of the "Association Escoffier Japonica," and is committed to the development and popularization of French cuisine, activities for chefs, and social contributions.
Suzuki Yuta Food Creator (FabCafe Nagoya Menu Development)
Graduated from Toyota National College of Technology. After working as a civil servant, he obtained a first-class architect license and has been working as a freelance architect and designer since 2020. He is engaged in planning and design activities with the aim of connecting architecture and society. His cooking activities are going beyond the realm of a hobby, planning and providing food catering for family events and being involved in developing cafe menus for FabCafe Nagoya. After participating in KOJI THE KITCHEN vol.0, he became interested in making koji and is experimenting with various dishes.
Hirose Chie Beppin Plus Co., Ltd. CEO / CHIE'S KITCHEN Owner
A chef who is involved in cooking classes, nutritional counseling, product development, restaurant menu development, health management support, employee cafeteria management, etc. She proposes her own theories and dishes that integrate nutrition, cytology, and oriental medicine, and produces [Shokubiraku], which supports the desire to improve and improve oneself by feeling changes in mind and body, looking deeply at oneself from the inside and outside, and living with confidence, more beautiful, more delicious, more fun, by proposing dishes and learning about ingredients, cooking, and enjoying meals.
Currently appearing regularly on NHK Nagoya's "Sarasara Salad."
- overview -
【schedule】
April 16th (Sat) - 17th (Sun), 2022
2 days/1 night
【venue】
emCAMPUS FOOD
6 minutes walk from Toyohashi Station on the Tokaido Shinkansen Dinner and lodging: Arc Rich Toyohashi
[Number of applicants]
First 20 people
【Entry fee】
98,800 yen per person (tax included)
2 people 194,800 yen (tax included)
*Lunch, dinner, toast drinks, accommodation and breakfast included
[Special Offer]
KOJI THE KITCHEN Academy
・Textbook ・Certificate of Completion ・2 types of koji starter samples ・Community monitor rights
Accommodation: Arc Riche Toyohashi 1 person: 1 double room, 2 people: 1 twin room
●The event will be held with infection prevention measures in place.
●The event may be canceled due to requests from local governments or other organizations due to the spread of infectious diseases.
In this case, the full participation fee will be refunded.
timetable
Saturday, April 16
Sunday, April 17
There will be appropriate breaks between each lecture.
The program time and content may vary slightly.