Step into the world of koji, the quiet powerhouse behind some of Japan’s most distinctive flavors.
Made by cultivating koji mold on ingredients such as rice, barley, or soybeans, koji forms the foundation of many staples of Japanese cuisine, including miso, soy sauce, and sake. In this hands-on cooking experience, you’ll discover how this centuries-old fermentation culture continues to shape everyday Japanese food.
Your instructor will introduce the basics of koji and explain several types of koji-based seasonings, with a particular focus on shio koji — literally “salt koji.” Made by fermenting rice koji with salt, shio koji is prized for bringing out natural umami, adding depth of flavor, and tenderizing ingredients.
Then it’s time to put that knowledge into practice. You’ll prepare a complete meal featuring shio-koji chicken, seasoned vegetables, German-style potatoes with chicken oil, tofu and egg soup with wakame, and steamed rice.
After cooking, sit down and enjoy the meal you have prepared while experiencing Japanese fermentation not simply as a tradition, but as part of everyday home cooking.
The experience takes place at NAGONOYA, a long-established café on Endoji Shopping Street, one of Nagoya’s historic shopping arcades. After the class, consider exploring the neighborhood’s traditional shops, local eateries, and shrines for another glimpse into daily life in Nagoya.
Meet at NAGONOYA, a long-established local café in Nagoya’s historic Endoji Shopping Street.
You’ll be shown to the annex where your cooking experience takes place. Your class is led by an instructor experienced in teaching Japanese cooking to international visitors.
Discover the essential role koji plays in Japanese food culture.
Your instructor will explain how koji is made and introduce different koji-based seasonings used in Japanese cooking, including those behind familiar staples such as miso, soy sauce, and sake.
Put what you have learned into practice using shio koji, a seasoning made by fermenting rice koji with salt. Known for enhancing umami and tenderizing ingredients, it brings natural depth to a wide range of dishes.
You’ll prepare shio-koji chicken, cucumber and tomato dressed with shio koji, German-style potatoes with chicken oil and shio koji, tofu and egg soup with wakame and shio koji, and steamed rice.
Sit down and enjoy the dishes you have prepared, experiencing firsthand how koji transforms simple ingredients through fermentation and umami.
Your cooking experience concludes at NAGONOYA. Afterward, we recommend taking some time to explore Endoji Shopping Street, where long-established shops, local eateries, and neighborhood shrines offer a glimpse into everyday life in Nagoya.
Nagonoya
Please inform us of any dietary restrictions at the time of booking. If no dietary information is provided, we will assume you have no restrictions.
| Cancellation Date | Cancellation Fee |
|---|---|
| No-show or cancellation after tour departure | 100% of the tour price |
| On the tour date | 50% of the tour price |
| 1 day prior to the tour date | 40% of the tour price |
| 2 to 7 days prior to the tour date | 30% of the tour price |
| 8 to 10 days prior to the tour date | 20% of the tour price |
| 11 or more days prior to the tour date | Free |
Nagoya City