Course Introduction

The koji that grows in your hands will increase your future options.

Don't let fermentation remain just a hobby.
For those who want to acquire a skill that will last a lifetime.

At Ogata-tei Fermentation School, we focus on koji making,
We offer a "Fermentation Master Course" where you can learn by combining traditional wisdom and practical experience.

course

Fermentation Master

ZOOM Online 3-month course

Don't let it end as just a hobby; acquire fermentation skills that will last a lifetime.

In the Fermentation Master Course, you will thoroughly learn everything from the basics to advanced techniques of fermentation, starting with koji making.

From how to cultivate koji, to the mechanism of fermentation, and the history of how fermented foods have been passed down through generations.
While understanding the theory, you will spend time engaging with fermentation by actually working with your hands and using all your senses.

This is for chefs, of course, but also for anyone who is fascinated by fermentation.
Ogata-tei will generously share the knowledge and experience it has accumulated over the years.

By mastering the art of koji making, you will be able to produce fermented foods such as miso, soy sauce, and mirin with your own hands.
And this technology opens up new possibilities not only for your family's dinner table, but also for the world of cooking and work.

Fermentation is something you learn not just through knowledge, but through all five senses.
Let's cultivate that feeling together here.

Fermentation Master Course Application Guidelines

(ZOOM online course)

Recruitment month: November 2026 (1st term)

Course duration: February to April 2027 (3 months)

*The schedule may change depending on the progress of the course, but we will connect via Zoom once a week.

Course fee: $1880 (plus sales tax)

*Includes tools for fermenting koji.

Number of people recruiting: 8 people

Course Content：

Month 1: Meeting the family, mastering koji making without electricity, making miso with homemade koji

Month 2: Mastering the art of making soy sauce koji, and making soy sauce with homemade soy sauce koji.

Month 3: Mastering mirin making, creating original recipes using homemade koji.

curriculum

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Fermentation Master Course Structure

1

Koji making

Making miso

2

Soy sauce making

3

Mirin making

4

Introduction of the Curriculum

1. Koji making curriculum

The koji-making curriculum systematically teaches everything from basic knowledge of koji to the actual manufacturing process.

1. Basic knowledge of koji

- The history and culture of koji

- Types of koji and their characteristics (rice koji, soybean koji, barley koji, etc.)

- The nutritional and health benefits of koji

- The scientific background of fermentation

2. Material Preparation

- How to choose ingredients (rice, soybeans, etc.)

- Tips for washing and soaking rice

- Importance and Technique of Steaming

3. Inoculation of Aspergillus oryzae

- Types of koji mold and how to choose them

- Methods and precautions for inoculating koji mold

- Setting optimal environmental conditions (temperature, humidity, etc.)

4. Koji fermentation management

- Temperature and humidity control during fermentation

- Timing of maintenance and stirring

- How to determine the progress of fermentation

5. Completion and saving

- Timing and estimate of fermentation completion

- How to store and use the finished koji

6. Practice and Feedback

- Actually make koji and receive feedback

- Troubleshooting (examples of failures and how to fix them)

2. Miso-making curriculum

① Basic of Miso Making and Ingredient Preparation

Goal：Understand the basic knowledge of miso-making and prepare the ingredients.

Content：

1. History and culture of miso

2. Types and characteristics of miso (e.g., red miso, white miso, blended miso)

3. Introduction to ingredients (soybeans, Koji, salt)

4. Methods for washing and soaking soybeans

5. Pre-preparation (necessary tools and their used)

② Cooking soybeans and Preparing Koji

Goal：Cook soybeans until soft and prepare the Koji.

Content：

1. How to cook soybeans (difference between pressure cooker and regular pots)

2. Cooling the cooked soybeans

3. Preparing koji and making salted koji

4. Timing and method for mixing soybeans and koji

③ Miso Fermentation and Storage

Goal : Prepare the miso and store it appropriately

Content：

1. Mashing soybeans (differences between food processors and manual methods)

2. Mixing mashed soybeans and koji

3. Forming miso balls and packing them into storage containers

4. Storage duration and appropriate storage location

④ Miso fermentation and Aging

Goal： Understand the fermentation process of miso and manage its aging.

Content：

1. The science of fermentation and the aging process of miso

2. Checkpoint during fermentation (e.g., mold growth, changes in aroma)

3. Flavor changes based on different aging periods

⑤ Using Homemade Miso

Goal： Taste homemade miso and learn how to incorporate it into cooking

Content：

1. Tasting miso after fermentation and aging are complete

2. Recipes that highlight the flavors of miso (e.g., miso soup, miso pickles, miso stir-fly)

3. Methods for blending or reworking miso (e.g., combining miso at different fermentation stages)

⑥ Advanced Techniques and Customization

Goal： Learn advanced techniques to create miso tailored to personal perferences.

content：

1. Making different types of miso, such as barley miso or white miso

2. Adjusting salt levels and fermentation periods

3. Developing original recipes using homemade miso

3. Soy sauce making curriculum

Session 1 : Basics of Soy Sauce Making and Ingredient preparation

Goal : Learn the fundamental knowledge of soy sauce making and prepare the necessary ingredients.

content：

1. History and the of soy sauce

2. Overview of the soy sauce production process

3. Introduction to key ingredients (soybeans, wheat, salt, koji, water)

4. How to select ingredients and prepare them beforehand

5. Introduction to necessary tools and their uses

Session 2 : Preparing Soybeans, Wheat and Koji

Goal : Process the soybeans and wheat and prepare the koji.

Content：

1. Washing and soaking soybeans

2. Cooking and cooling soybeans

3. Roasting and grinding wheat

4. Preparing koji (making salted koji)

5. Mixing soybeans, wheat and koji

Session 3 : Preparing Soy Sauce Mash (Moromi)

Goal：Prepare the soy sauce mash (Moroni) and manage the early stages of fermentation.

Content：

1. Preparing fermentation containers and maintaining hygiene

2. Adding saltwater to the soybeans, wheat and koji mixture to create moromi

3. Stirring moromi and managing the initial fermentation

4. Controlling fermentation temperature and observing key early-stage indicators

5. Proper storage of the moromi

Session 4：Managing Fermentation and Aging

Goal : Learn how to manage the long-term fermentation and aging of moromi.

Content：

1. Checking the progress of fermentation (e.g., bubbling, aroma, color changes)

2. Importance and timing of stirring during the aging process

3. Aging management techniques to bring out unique soy sauce flavors (e.g., sun -aging)

4. Troubleshooting during fermentation (e.g., mold growth)

Session 5 : Pressing, Filtering and Heat Processing

Goal：Learn how to press, filter and heat the aged moromi to complete the soy sauce.

Content：

1. Methods for pressing moromi (differences between hand-pressing and machine-pressing)

2. Timing and key points for pressing

3. Techniques for filtering the pressed soy sauce

4. Heat processing methods and temperature management

5. Storage methods and selecting appropriate

Session 6：Tasting, Application and Cresting Original Soy Sauce

Goal：Taste the finished soy sauce, explore its culinary applications and experiment with

making original variations.

Content：

1. Tasting the finished soy sauce and evaluating its quality

2. Culinary suggestions for using soy sauce (e.g., pickling, simmering, sauces)

3. Exploring flavor variation (e.g., double-brewed soy sauce, dashi soy sauce)

4. Mirin-making curriculum

1. Introduction

Objective : Understand the history and basic knowledge of mirin.

Content :

History and Role of Mirin：

The importance of mirin in Japanese cuisine and its characteristics as fermented seasoning. Type of Mirin :

Differences and uses of hon-mirin, mirin-style seasoning, mirin-type condiments.

2. Preparing Ingredients and Tools

Objective： Understand and prepare the necessary materials and tools.

Content :

Required Ingredients : Selection of steamed glutinous rice, rice koji and Shochu

Preparation of tolls :

Fermentation containers, spatulas, fermentation cloths, thermometer, measuring cups, spoons, etc.

Hygiene Management : Importance of hygiene in mirin-making.

3. Practical Preparation Process

Objective：Experience the process of making mirin.

Content :

Preparing Glutinous Rice : Methods for steaming and cooling glutinous rice.

Koji Preparation : How to prepare or select koji and ensure optimal fermentation conditions.

Adding Alcohol : Properly adding alcohol (e.g., Shochu) and understanding its purpose.

Starting Fermentation : Managing the initial fermentation stage.

4. Fermentation Management and Aging

Objective：Understanding the fermentation process and manage aging.

Content :

Monitoring Fermentation : HowWhy to stir the mixture during fermentation.

Aging：what happens during the 3-6 month aging period and the importance of the aging environment (temperature, light exposure, etc)

5. Extracting and Storing Mirin

Objective : Complete the mirin-making process and learn proper storage methods.

Content :

Extracting Mirin : How to extract the finished mirin and utilize the leftover sake lees.

Storing Mirin：Storage methods, shelf life and key points for quality management.

6. Advanced Techniques and Applications

Objective：explore how to use finished mirin and learn advanced techniques for customization.

Content Applications ; Traditional dishes and modern recipes using mirin.

Advanced Techniques : Adjusting flavor, enhancing aroma and combining mirin with other fermented seasonings for professional use.