CourseEstablished
Koji Making & Applications
Grow Aspergillus oryzae on rice, barley and other substrates and use koji to transform flavour in traditional and modern cooking.
Level
Course
Modules
6
Duration
2–3 months
Format
Live online
School
Fermentation
What you will study
6 modules, one growing line of knowledge.
Hover or tap a module to follow the path from the first session to the final project.
At a glance
How the programme grows, phase by phase.
PHASE 1
Foundations
- Aspergillus oryzae: biology, history and safety
- Substrate preparation, steaming and inoculation
PHASE 2
Practice
- Incubation, temperature and humidity control
- Koji enzymes and how they transform food
PHASE 3
Application & project
- Shio koji, amazake and koji-cured foods
- Troubleshooting, quality and scaling up
What you will be able to do
Koji Making & Applications
By the end you will have worked through:
- Aspergillus oryzae: biology, history and safety
- Substrate preparation, steaming and inoculation
- Incubation, temperature and humidity control
- Koji enzymes and how they transform food
- Shio koji, amazake and koji-cured foods
Your learning path
Where this programme sits in the school.
People also search for
Related searches
FAQ
Questions about this programme
Do I need experience to study Koji Making & Applications?
No previous experience is needed. The course starts from the foundations.
How is Koji Making & Applications taught?
Live online, in 6 modules with a working professional, a small group and a final project.
What certificate do I get?
Fungaris issues a course certificate on completion. Accreditations are assessed according to the training completed and the local regulations of each country.
What can I study after Koji Making & Applications?
The natural next step is Diploma in Koji & Japanese Fermentation.
How it is taught
Live, in a small group, with a real project.
i.A live professorMycologists, biologists, engineers and chefs who work in the field.
ii.A small groupQuestions in every session, and classmates from many countries.
iii.A real projectEach programme closes with applied work, reviewed by your professor.
iv.A certificateIssued by Fungaris on completion of the programme.
Related programmes
All fermentation programmesKeep branching.
CourseEstablishedMiso Making: Tradition & TechniqueMake rice, barley and soybean miso and develop new misos from local legumes and grains, with attention to ageing and safety.CourseEstablishedSoy Sauce & Fermented SeasoningsUnderstand and produce naturally brewed soy sauce, garums and other koji-based seasonings, from moromi to pressing and pasteurisation.CourseEstablishedTempeh ProductionProduce consistent, safe tempeh with Rhizopus from soybeans and alternative legumes and grains, at home or commercial scale.
Admissions & Fees
Join the next intake.
Pay in full with a 20% reduction, or reserve your place with 40% and pay the rest in monthly instalments.