Koji & Miso Crafting Masterclass (2 Days)

A Hands-On Workshop for Professional-Style Rice & Barley Koji and Miso Making

Learn to work with the rhythm of fermentation and create your own authentic miso from scratch!

In this two-day intensive, you’ll follow traditional Japanese techniques to make rice koji and barley koji, while gaining practical skills tailored to Malaysia’s tropical climate.

No more relying on luck — understand the real process behind the microbes!

📅 Dates & Time 

🗓 October 25 & 26  (Saturday & Sunday)｜9:30am – 5:00pm

Total: 15 hours of immersive hands-on training over 2 days

Venue: No.2 Indah residence, Jalan 32/141C
Jalan kemuning Indah Kemuning utama
40460 Shah alam Selangor, Malaysia.

https://waze.com/ul/hw281n7g5q

📚 What You’ll Learn

Make your own rice koji and barley koji: steaming, inoculating, and cultivating

Understand how to manage temperature and humidity during fermentation

Hands-on creation of two distinct miso types: Soybean Miso & Barley Miso

Decode the microbial changes during fermentation

Learn fermentation methods that work well in the Malaysian climate

Included Materials to Take Home:

300g each of in-progress rice & barley koji (to continue fermenting at home) Total 600g

1.4kg soybean miso

1.4kg barley miso

📌 Returning Student Discount

We warmly welcome returning students to continue their fermentation journey!

This is the first time we’re offering a “Returning Student Rate,” laying the groundwork for our future membership community.

✅ Please indicate which course you previously attended (name or date) for eligibility.

👩‍🏫 Who Should Join:

You want to systematically master miso and koji-making

You’re seeking safe, natural seasonings for home cooking

You wish to connect with microbes through your senses and intuition

📝 Registration Info:

Limited spots available｜WhatsApp us for inquiries

Whatsapp： 018-9499313
https://wa.link/40lesk