Latest Event
Latest event information
Page opens on March 1st at 19:00!
About Project
About the KOJI THE KITCHEN Project
KOJI THE KITCHEN is a creative and exploratory project for food culture centered on koji starter, launched in October 2021 by Kojiya Sanzaemon, a koji starter manufacturer founded in the Muromachi period.
The traditional "koji" culture has been alive in Japan since ancient times, utilizing the effects of various types of koji fungus. Currently, koji making has gone beyond the realm of raw material use in breweries, and is showing a definite craze, with koji being used to make fermented foods in kitchens and even elevated to a new cooking technique in restaurants.
At KOJI THE KITCHEN, we combine Kojiya Sanzaemon's knowledge of koji mold with the ideas you all generate to explore and bring out the new appeal of koji.
Together with all of our friends who share our belief in the potential of fermentation and koji, we will build a fermentation culture community that begins in the Higashi Mikawa region.
What is seed koji? It is a product made by cultivating and adjusting the microorganism "koji mold" necessary for making koji. It has been treasured since ancient times as the foundation of Japanese fermented foods.
Time Line
The history of KOJI THE KITCHEN
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2021.10.10Project launch
KOJI THE KITCHEN vol.0[KOJI MEETUP in NAGOYA] -
2021.11.03KOJI THE KITCHEN vol.0 results presentation
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2022.04.16KOJI THE KITCHEN Academy [Gourmet food and Koji starter]
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2022.10.08KOJI THE KITCHEN Academy vol.2
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2022.10.101st Anniversary Campaign
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2023.06.17KOJI THE KITCHEN Academy vol.3
Project Blog
Project Blog
This is a blog providing the latest information on the KOJI THE KITCHEN project.
Updates will also be posted on the Kojiya Sanzaemon Twitter account.