Overview
Our Fermented Seasoning Workshop offers a hands-on experience where you can create your own salt koji and soy sauce koji—two traditional fermented seasonings that have long been a part of Japanese cuisine.
Many people wonder, “What is fermentation?” or “Is fermentation difficult?”
In this workshop, we show that fermentation is not complicated—it’s a simple, approachable part of everyday life and a beautiful element of Japan’s culinary culture.
The workshop is held inside KODEN, a wooden brewery building originally constructed in 1896 using traditional Japanese methods and beautifully renovated in 2024.
The name “KODEN” carries a special meaning:
- Ko (鼓) – to beat the drum, to inspire, to awaken
- Den (傳) – to pass on, to inherit
Just like the sound of a drum that echoes into the distance, we hope the culture of sake brewing and fermentation nurtured here will resonate into the future.
By joining this workshop, you too can become part of passing down the spirit of fermentation.
👉 Click here for reservations and schedule
Program
- Guided tour of KODEN, a cultural space uniting Sake, Fermentation, and Art
- Learn how koji is made
- Hands-on lesson: make your own original fermented seasonings
- Q&A session
Details
Fee: ¥2,750 per person
Location
Nishiyama Sake Brewery – KODEN
👉 Access information here
Duration
Approximately 30 minutes
What to bring
Nothing required
(Please note: soy sauce may stain clothing. We recommend bringing an apron or wearing casual clothes.)
Capacity
8–16 participants
(Workshops may be cancelled if the minimum number of participants is not met. In that case, you will be notified by email at least 6 days in advance and receive a full refund.)
Included in the fee
Instructor fee, materials, printed guide, jar and tote bag for your creations
Check-in
Reception opens 15 minutes before the workshop begins.
Please show your reservation confirmation email at the counter of the snack shop “Fermented Osanji Sasa (発酵お三時 三三)” inside KODEN.
Eligibility
Ages 7 and up
Cancellation Policy
- Cancellations up to 7 days before: no charge
- 6–1 days before: 50% charge
- Same day or no-show: 100% charge
Recommended for those who:
- Want to learn about fermentation and koji
- Wish to add fermented seasonings to daily cooking
- Would like to make their own original fermented condiments
- Want to enjoy fermentation
👉 Click here for reservations and schedule
Contact
📞 Tel: 0795-86-0331 (Weekdays 9:00–17:30)
We also accept reservations by phone or in person.
Reserve link