KojiTeria-Information about Fermentation in Japan

Name: KojiTeria-Information about Fermentation in Japan
Address: Chiyoda-ku, Tokyo, JP
Telephone: +815035730730
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日本
Chiyoda-ku, Tokyo
KojiTeria-Information about Fermentation in Japan

Practical information about events, brewery tours, how to use fermented foods, where to get etc...

30/06/2024

My secret recipes of fermented ketchup and mayonnaise are now available in video with English subtitles. They are free of added sugar and animal ingredients.

The sugar (a lot!) of ketchup is replaced by amazake (fermented rice, so the sweet taste is derived from starch of rice) and the egg of mayonnaise is replaced by shiokoji and miso.

The QR code for the video link is available on the second page. I hope you’ll enjoy 😉

Manami

24/06/2024

Meet brewers and food specialists in Shibuya!

There will be an event where you will learn about the barrel aged fermented food culture in Japan.

You will be able to participate some very interesting programmes of tasting different soy sauces and listen to insights of enthusiasts and advocates of such food culture.

Unfortunately all programs are in Japanese but I am there for the whole two days to assist non Japanese speaking guests so please don’t hesitate to come meet them.

Here are the event information;

ーーー

Fermentation Culture Summit in Tokyo 2024

Date 2024/7/21 (Sun) - 7/22 (Mon)

Time: 13:00-19:30

Place: Shibuya Hikarie 8/COURT

Inquiries: 03-6427-2303 (d47 Shokudo)

[7/21 (Sun.) Program] [7/21 (Sun.) Program

13:00 - 15:00 TALK1｜
Culinary Expression from the Soil:
Cultural Revival and Rebirth of the Earth + Soy Sauce Workshop

15:30 - 17:00 Recreation time

17:30 - 19:30 TALK2｜
How to bring out the unique characteristics of barrel aged soy sauce in cooking? + Soy Sauce Tasting Workshop

7/22 (Mon.) Program
13:00 - 15:00 TALK3｜
Barrel aged Soy Sauce Transcends Border + Soy Sauce Tasting Workshop

15:30 - 17:30 TALK4｜
Spreading Japanese Food Culture to the World
　　　　　　　　+ Soy Sauce Tasting Workshop

Organizers: D&DEPARTMENT PROJECT,
Kioke craftsmanship revival project

See you there! By Manami

24/04/2024

If you are a koji lover, you might have already heard about red( Beni)-koji and its recent news in Japan.

Red Koji has been used since a long ago to color the ingredients with its vivid dark red color in China, Taiwan, and Japan. It is also known to improve digestion, promote flow, and improve spleen and stomach function.

A Japanese leading drug company who has been monopolizing this market had some problems of contamination with the supplement product including red koji and caused some deaths and hospitalization due to primarily kidney damage. Now the investigation is in process and it will take a while to draw a conclusion out of it, but the possibility is that it is due to the other mold that accidentally got in the production process that contaminated and it did not come from red koji itself.

While this being investigated, all products containing red koji have been eliminated from the shelves of stores across Japan. It is sad to think so many foods were thrown away because of this.

Some might wonder if it is ok to eat miso and soy sauce etc, but koji spore used to make principal Japanese condiments is ‘Aspergillus Oryzae’ whereas red koji is being cultured by ‘monascas’. It has the same name ‘Koji’ in it but it is completely different. So no worries.

The photos are from 4 years ago when I learned how to make miso with red-koji. The color is beautiful and miso we made was pink💓　It is a pity I won’t be able to make it again (well, at least until they assure the safety of this product.)

20/03/2024

It surely was a funny experience.

If you have a saishikomi (double fermented) soy sauce with you, give it a try.

Our friend Chiaki in the first photo heard that if your red wine is not good, you can add two or three drops of saishikomi shoyu. It will turn the wine a much better taste🤔

We tried it with a big doubt, but surprisingly, it added the complexity to the cheap red wine and I actually liked it.

Next day, I told two men of two different soy sauce makers about it and we tried it with koikuchi (standard) soy sauce. It wasn’t as good. It was a one-year aged one. Seems the soy sauce has to be aged for 3 years at least for transforming an industry made cheap wine to a full bodied complex wine😁

24/02/2024

For people interested in Sake, Koji, fermentation, or whatever, I’d like to introduce two wonderful KOJICON .con speakers to you.

★Ms. Marika Tazawa of KURABITO STAY
“Becoming a Brewer”
Wednesday, February 28, 7AM ET

★Mr. Tyler Ide of Kitsukura Brewery .sake
“Sake Brewing in Japan: Tradition and Landscape”
Wednesday, February 28, 6PM

In my previous posting about KURABITO STAY, I introduced my sake brewing experience at KURABITO STAY.

Through this program, I gained a lot of knowledge about sake-making, got to know the land of Saku (in Nagano Pref), met people who have a connection to Saku, and made lots of drinking friends as well!

KURABITO STAY itself has a great appeal, but the two persons behind this program are another reason why I was so attracted to this program.

I’m very happy to learn that Marika and President Tyler are this year’s KOJICON speakers.

Don’t miss their presentation!
con
sake

30/01/2024

Here are the certified members of KojiTeria as of January 2024. There will be more members to join us this year and we are so much looking forward to expand our network on and outside of Japan and share more information about any practical information about Koji / fermentation in Japan.

Manami - Founder of KojiTeria
⚫︎Passionate about barrel-aged, Koji based condiments
⚫︎Specialized in using such condiments in western dishes🥄

Mitsumi - Parner
⚫︎Fascinated by Sake and soecialized in sake tasting classe
⚫︎Loves to meet people, travel, eat, and build a community where people can exchange knowledge and love about Japanese fermentation♡

Aya - Senior Master of Koji
⚫︎Specialized in enjoyable and effortless meal preparation with Homemade Koji
⚫︎Gives various type of Koji lessons in Kamakura

29/01/2024

It's no surprise that good food is easily available in downtown Tokyo. But if you want to enjoy both nature and a delicious lunch in the middle of Tokyo, you may find it difficult.

The restaurant I recently enjoyed a great lunch is not in the middle of Tokyo, it’s located in Hanno, an area close to mountains, but is easily accessible just one train ride from Ikebukuro.

Strolling 10-15minutes from Hanno Station, you can reach Femy_, a restaurant with firewood and fermentation.

To be precise, Femy_ is located within a fermentation theme park called "OH!!!”where you can enjoy fermentation foods and various pickles.

About Femy_
https://oh-hanno.jp/Page/en/about.aspx
=======================
Cooking obsession
We use the most delicious seasonal ingredients at the time, It takes a lot of effort and time to make the Femy_ food. We combine traditional fermentation and aging techniques with modern cooking techniques to offer authentic dishes that are not only delicious but also healthy for the body. Please enjoy the unique taste that is particular about handmade.
=======================
The salad served was very fresh and crispy, and the grilled hamburg steak with Japanese style fermented sauce was so juicy.

The restaurant is sophisticated and spacious, and its serene and peaceful environment is something you can’t experience in a busy urban area.

On weekends, they offer fermentation workshops.

In Hanno, you can experience different Tokyo.

04/01/2024

KURABITO STAY
2-night, 3-day Kurabito Experience (Sake Brewing Experience) in Saku, Nagano

I first learned about the “Kurabito Stay” program from someone’s posting on Instagram.

Although I had gained some knowledge about sake brewing from a textbook, I felt something was missing.

I’m a person who always wants to see things with my eyes and feel, touch, and experience with my senses, that’s why that posting immediately grabbed my attention.

If I join this program,

Apparently, I will get hands-on sake-making experience in a brewery.
Apparently, I will directly learn about the sake brewing process from the president of a brewery.
Apparently, I will meet new people and visit a place (Saku City in Nagano) I’ve never been to.

Within five minutes, I found myself already making a reservation at Kurabito Stay .

You can find the detailed schedule here↓
https://kurabitostay.com/en/booking-info/experience-info/oct-to-nov-2024-2-night-3-day-kurabito-experience-sake-brewing-experience-shubo-making/

The program was just fantastic thanks to a great team of organizers as well as other participants (seven from Hong Kong, and three from Japan), and everything was so authentic: Shinto ritual; Kurabito experience; lodging; and even the harsh cold environment in and out of the brewery made the days there something unforgettable.

And I was so happy that my desire to bridge the gap between knowledge and practice was finally fulfilled to some extent.

At the end of the program, there was time to receive a certificate of completion of the program from President Tyler!

Away from the hustle and bustle of a city for three days, I was refreshed, and when I came back to Tokyo (although it took only a few hours from Saku to Tokyo), I felt I was a total stranger in the big city.

Whether you like sake or not, if you’re looking for a unique cultural experience, this program is just right for you.

住所

Chiyoda-ku, Tokyo

電話番号

+815035730730

ウェブサイト

https://www.camossons.com/

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Miso is normally used for a Japanese-style soup, but it can be used for a western-style rich and creamy soup, too. It’s a simple dish good for a cold night. #miso #misosoup #shiromiso #misochowder #fermentation #japanesefermentedfood