The Fermentation School

Koji was one of the essential raw materials in the history of Japanese food culture. Originally derived from a natural mold found in rice paddies by farmers, it has now been industrialized and almost all manufacturers of fermented foods and beverages in Japan use this mold, Aspergillus oryzae, to make koji to produce basic seasonings such as miso, soy sauce, sake, mirin and vinegar, to luxury products such as shio koji and amazake. In recent years, the world has been fascinated by the unusual aromas and flavors produced by koji itself, and its use, previously unthinkable in Japan, has brought us new knowledge and challenges in terms of food preservation and building a new food culture. As a native Japanese grown up with all these koji derived food and now living in Europe, Marika wants to share how this traditional technique can easily be applied by anyone at universal level.